Anil Seelah

• Prepared ingredients and maintained high standards of food quality and presentation.
• Monitored inventory levels and placed orders to ensure consistent supply of kitchen essentials.
• Led weekly staff meetings to discuss menu changes, address challenges, and foster team cohesion.

• Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Checked food temperature regularly to verify proper cooking and safety.

• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Increased kitchen productivity by keeping tools organized for easy access when needed.

• Ensure ingredients and final products are fresh, execute opening and closing procedures, monitor station inventory levels, maintain food safety and sanitation standards and present, garnish and arrange final dishes
• Trained and mentored junior staff on culinary techniques and kitchen protocols.
• Streamlined food preparation processes, reducing waste and improving efficiency.

• Executed à la carte orders by preparing and cooking dishes at the cold station, sautéing, and grill.
• Lead, mentor and manage a culinary team
• Maintained supply chain efficiency to ensure consistent availability of ingredients
• Achieved a 5+ star rating by delivering exceptional service and experiences to guests.
• Managed operations for 340 hotel rooms, ensuring guest satisfaction and service excellence.

• Miss -en-place for entre-métier, à la carte at Restaurant Tides
• Prepared buffet options during quarantine period
• Ensured standards for food storage, rotation, quality and appearance were consistently met
• Developed prep list for kitchen crew to streamline workflow

• À la carte, Banquet at Culina Restaurant, specializing in italian food such as preparation of fresh pasta and gnocchi
• Maintained compliance with health codes and regulations to ensure safe food preparation and service

• Assisted in à la carte and banquet services
• Executed grill and pizza sections, adhering to executive and sous chef directions
• Performed maintenance tasks for equipment

• Preparation of lunch and Buffet as well as à la carte for dinner, place orders in a timely manner

Prepared and presented high-quality dishes in accordance with menu specifications.

Assisted senior chefs in daily kitchen operations, ensuring smooth workflow.

Maintained cleanliness and organization of kitchen stations for optimal efficiency.

• Buffet for lunch and à la carte for dinner.
• Won. employer of the month in August

• Hot Section, Restaurant à la carte (Sapori), Buffet, Le Marcher
• Managed training and development of 2 trainees, fostering skills in culinary techniques and service excellence.
• Achieved 5-star rating through consistently high-quality food presentation and customer service.
• Served up to 600 covers daily, ensuring timely food preparation and delivery in a high-volume setting.

• Prepared buffet and managed 'garde manger' station, ensuring presentation and quality for 250 covers.
• Maintained online presence through website management, facilitating guest inquiries and reservations.
• Achieved 3-star rating through consistent quality service and guest satisfaction.
• Managed dining service for up to 250 guests at events
• Oversaw daily operations for 77 guest rooms

• Prepared starters, main courses, and salads, specializing in seafood for up to 64 guests.