Suhas Shetty Email & Phone Number

East Gwillimbury, Ontario, Canada

Toronto, Canada Area

Toronto Area, Canada

Portsmouth, Uk

Portsmouth Marriott hotel consists of 173 rooms, 11 meeting rooms, and an AA Rosette-awarded Restaurant with 140 tables. The restaurant specializes in Asian, Italian, French, and seafood cuisine. • Created pre-plated and buffet food for daily service, banquets, meetings, and room service• Delegated the tasks and workload for 10 chefs and kitchen team and oversaw the food ordering• Assist chef in managing the kitchen, with a focus on minimizing labour and food costs• Trained… Show more Portsmouth Marriott hotel consists of 173 rooms, 11 meeting rooms, and an AA Rosette-awarded Restaurant with 140 tables. The restaurant specializes in Asian, Italian, French, and seafood cuisine. • Created pre-plated and buffet food for daily service, banquets, meetings, and room service• Delegated the tasks and workload for 10 chefs and kitchen team and oversaw the food ordering• Assist chef in managing the kitchen, with a focus on minimizing labour and food costs• Trained and mentored kitchen staff, ensuring everyone complies company standards with regards to food quality, portion control, and consistency• Assisted in the development of menu ideas to ensure contemporary and attractive dishesKey Achievements: ✔ Successfully managed the annual Christmas banquet with over 300 guests✔ Oversaw various weddings with 200 to 300 guests and managed 2 supporting staff Show less

Portsmouth, Uk

Brasserie Blanc was opened by Michelin star chef Raymond Blanc and has 220 covers. The restaurant would make over $90,000 during busy holidays and offered classic and modern French dishes. • Delegated the workload for 8 chefs and 2 kitchen porters and oversaw inventory and food ordering• Enforced strict culinary procedures and ensured compliance to proper food hygiene regulations• Resolved any issues with food quality, presentation, and overall service• Managed the kitchen… Show more Brasserie Blanc was opened by Michelin star chef Raymond Blanc and has 220 covers. The restaurant would make over $90,000 during busy holidays and offered classic and modern French dishes. • Delegated the workload for 8 chefs and 2 kitchen porters and oversaw inventory and food ordering• Enforced strict culinary procedures and ensured compliance to proper food hygiene regulations• Resolved any issues with food quality, presentation, and overall service• Managed the kitchen during Head Chef absences• Shadowed the Sous Chef and gained detailed experience on kitchen management during my tenure as Senior chef de partie Key Achievement: ✔ Successfully managed the annual banquet buffet with over 230 guests Show less

India

The Grand Hyatt is a 5-star hotel that comprises of 547 rooms and has 6 restaurants and bars. Promoted from Commis Chef, to Demi Chef, and finally Chef de Partie. Mainly worked at Celini, a homestyle Italian restaurant with 120 covers and offers a wood-fired pizza oven, rotisserie, and charcoal grill. Also worked at the American Grill. • Assisted Sous Chef and Chef de Cuisine in ensuring compliance with all culinary standards • Compiled menu for buffets, live-cooking events, and… Show more The Grand Hyatt is a 5-star hotel that comprises of 547 rooms and has 6 restaurants and bars. Promoted from Commis Chef, to Demi Chef, and finally Chef de Partie. Mainly worked at Celini, a homestyle Italian restaurant with 120 covers and offers a wood-fired pizza oven, rotisserie, and charcoal grill. Also worked at the American Grill. • Assisted Sous Chef and Chef de Cuisine in ensuring compliance with all culinary standards • Compiled menu for buffets, live-cooking events, and theme dinners• Accountable for taking stock and controlling inventory with regards to the kitchen budgets• Inspected and maintained operating and kitchen equipment to avoid any downtime• Ensures the sanitation standards for kitchen are being met.• Maintains positive guest and colleague interactions with good working relationships.• Trained new kitchen staff and ensured all sanitation standards were met • Responsible for Sous Chef duties during their absenceKey Achievement: ✔ Successfully provided expert 24-hour service during major functions with 1,500 people at the hotel Show less

Food Production & Pattisserie Diploma

Bachelor'S Degree, Bachelor Of Commerce