Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Awards
Languages
Timeline
Generic

Kirpal Dafauti

Minnetonka,MN

Summary

Supervisor position at the hospitality industry, Heath and Rehabilitation where I can effectively utilize and develop my expertise in the culinary arts, along with my strong drive to provide quality customer service.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Cook Supervisor

The West Hartford Rehabilitation Center
05.2022 - Current
  • Prepared all breakfast lunch dinner menu items for approximately 100 to 135 people per day
  • Accomplished the utmost food quality and guest satisfaction
  • Maintained day to day cleanliness and proper food storage/handling
  • Ordered products for weekly menu
  • Interview potential employees and assist with the hiring process
  • Ensure compliance with food safety procedures and quality control guidelines
  • Train workers in food preparation, and in the service, sanitation, and safety procedures
  • Assist and manage food preparations for inmates that include specific medical dietary restrictions
  • Develop cleaning maintenance schedules for the kitchen area
  • Manage inmates in assisting with truck deliveries, unloading, organizing and temperature checks
  • Assist Food Service Director with ordering food supplies for kitchen

Lead Cook

Brookdale Assisted Living
02.2023 - 04.2025
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Prepared meals for lunch and dining services with average of 120 tables per day.

Lead Cook/Supervisor

Hebrew Home for Health & Rehabilitation
01.2020 - 05.2022
  • Prepares and cooks adequate amounts of quality food items for Meal service according to standardized recipe and planned menu in a timely, safe manner demonstrates proper meal planning
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Prepared meals for lunch and dining services with average of 280 tables per day.

Sous Chef

The Hartford Club
03.2019 - 05.2022
    • In charge kitchen of preparing all breakfast foods and assembling dining area for breakfast buffet
    • Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant
    • Assisting with all banquets and events
    • Assisting Executive chef in the management of the club.
    • Ensuring the quality of the food including standards of hygiene to be properly maintained
    • Assisting other areas of the kitchen when required
    • Trained kitchen staff to perform various preparation tasks under pressure.
    • Planned and directed high-volume food preparation in fast-paced environment.
    • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
    • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Cook

Whole Food Market
02.2019 - 01.2020
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Lead Cook

Hilton Hotel Hartford
02.2016 - 02.2019
    • Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant
    • Assisting with all banquets and events
    • Assisting Sous Chef in the management of kitchen
    • Ensuring the quality of the food including standards of hygiene to be properly maintained
    • Assisting other areas of the kitchen when required

First Line Cook

Hilton Hotel Hartford
02.2013 - 03.2016
  • Company Overview: A member of the Hilton Hotel family
  • Responsible for preparing main courses, cold starters, soups, and sauces for Jackson's fine dining restaurant
  • Assisting with banquets and events
  • Ensuring the quality of the food including the standards of hygiene to be properly maintained
  • Assisting with other areas of the kitchen as required
  • A member of the Hilton Hotel family
  • Contributed to the successful execution of special events by preparing and presenting dishes according to client specifications.
  • Enforced health and safety regulations, optimizing adherence to quality standards.
  • Assisted in maintaining kitchen equipment through regular cleaning and maintenance tasks, ensuring proper functionality during service hours.
  • Assembled and served dishes consistently with commitment to flavors and quality presentation.
  • Managed kitchen resources effectively to reduce costs while maintaining quality, portion control, and presentation standards.
  • Enhanced customer satisfaction by maintaining high-quality food preparation and presentation.
  • Consistently met or exceeded health department inspection standards by maintaining cleanliness and implementing appropriate food handling practices.

Line Cook

The Merchant Tavern
04.2010 - 02.2013
  • In charge of preparing all breakfast foods and assembling dining area for breakfast buffet
  • Responsible for the preparation and presentation of cold starters, soups, and main courses for the fine dining restaurant
  • Assisting with all banquets and events
  • Assisting Sous Chef in the management of kitchen
  • Ensuring the quality of the food including standards of hygiene to be properly maintained
  • Assisting other areas of the kitchen when required
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Cook

Renaissance Hotel
04.2007 - 04.2009
  • Responsible for all aspects of kitchen food production line including sauces, vegetables, roast, and pastry
  • Responsible for the preparation of Indian and Continental cuisine
  • Ensuring the standards that the standards of hygiene are maintained
  • Assisting other areas of the kitchen when required
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Education

Associate of Arts And Sciences - Culinary

City&guilds
United Kingdom
12-2008

Skills

  • Menu Planning
  • Culinary Experience
  • Food Preparation
  • Restaurant Experience
  • Food Production
  • Banquet Experience
  • Supervising Experience
  • Meal Preparation
  • Catering
  • Kitchen Management Experience
  • Food safety regulation
  • Restaurant Management
  • Purchasing
  • Time Management
  • Guest Services
  • Cleaning Experience
  • Portion control
  • Kitchen safety
  • Meal preparation
  • Kitchen management
  • Menu planning
  • Food safety
  • Kitchen organization

Accomplishments

  • Resolved product issue through consumer testing.
  • Managed kitchen staff in restaurant with seat capacity.
  • Reduced costs by sourcing local ingredients and negotiating favorable contracts.
  • Managed kitchen staff in restaurant with seat capacity
  • Created complete restaurant menu alongside executive chef.
  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Won "employee of the year" award for excellence of menu, ingredients and quality.

Certification

  • ServSafe, 10/01/22, 10/01/27
  • Food Handler Certification

Awards

Employee of the Year, 12/01/17

Languages

Hindi
Native or Bilingual

Timeline

Lead Cook

Brookdale Assisted Living
02.2023 - 04.2025

Cook Supervisor

The West Hartford Rehabilitation Center
05.2022 - Current

Lead Cook/Supervisor

Hebrew Home for Health & Rehabilitation
01.2020 - 05.2022

Sous Chef

The Hartford Club
03.2019 - 05.2022

Cook

Whole Food Market
02.2019 - 01.2020

Lead Cook

Hilton Hotel Hartford
02.2016 - 02.2019

First Line Cook

Hilton Hotel Hartford
02.2013 - 03.2016

Line Cook

The Merchant Tavern
04.2010 - 02.2013

Cook

Renaissance Hotel
04.2007 - 04.2009

Associate of Arts And Sciences - Culinary

City&guilds

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Kirpal Dafauti