Prabhjot Singh Kanda
Clearwater,FL
Summary
Dynamic culinary professional with experience at JW Marriott Clearwater Beach Resort, skilled in recipe development and food presentation. Proven ability to enhance cooking speed while maintaining quality, and adept in team management. Committed to minimizing waste through effective portion control and adhering to sanitation practices, ensuring a safe dining experience.
Proficient culinary professional with experience in team management and menu planning. Skilled in adapting cooking methods to meet customer needs while ensuring food safety and quality. Ready to contribute to an efficient kitchen environment.
Overview
6
6
years of professional experience
Work History
1st Cook
JW Marriott
Clearwater, FL
08.2025 - Current
- Prepared and cooked high-quality dishes for restaurant service.
- Maintained cleanliness and organization of kitchen workstations.
- Collaborated with kitchen staff to ensure timely meal preparation.
- Assisted in training new cooks on kitchen procedures and standards.
- Performed other duties as assigned by supervisor or manager.
- Tasted products to ensure quality prior to serving them to customers.
- Adjusted menus to accommodate special dietary needs or requests from guests or customers.
- Assisted with menu planning by suggesting new recipes or modifications to existing ones.
2nd Cook
Jw Marriott Clearwater Beach Resort
Clearwater, FL
08.2024 - 08.2025
- Experimented with flavor combinations to create unique specials that delighted diners'' palates.
- Improved cooking speed while maintaining quality, streamlining the preparation process during busy shifts.
- Utilized knife skills to expertly chop, slice, and dice ingredients for various dishes.
- Efficiently multitasked between various stations within the kitchen, adapting quickly as needed throughout each shift.
- Supported front-of-house staff by answering questions about menu items and providing recommendations based on dietary preferences or restrictions.
- Managed food costs by carefully portioning ingredients and minimizing waste, contributing to overall restaurant profitability.
- Managed inventory levels by ordering necessary supplies and tracking usage to reduce food waste.
- Adhered to strict food safety guidelines, minimizing the risk of illness or injury for both staff and customers.
- Demonstrated versatility by mastering multiple cooking techniques, from grilling to sautéing and beyond.
- Prepared ingredients and assembled dishes according to restaurant recipe specifications, ensuring consistency in taste and presentation.
- Adjusted recipes based on ingredient availability or customer request.
3rd Cook
JW Marriott Marco Island Beach Resort
07.2022 - 07.2023
- Assisted in inventory management, contributing to cost control measures and minimal stock discrepancies.
- Maintained safe working conditions by adhering to sanitation guidelines and following established safety procedures.
- Handled multiple duties simultaneously including prep work, cooking stations support and final plating touches leading to successful daily operations.
- Ensured recipe consistency across all dishes served by strictly following established guidelines for ingredient measurements and cooking times.
- Streamlined food preparation processes by implementing time-saving techniques without compromising dish quality.
- Reduced food waste by managing proper storage and rotation of ingredients, ensuring freshness and quality.
Cook Apprentice
Doubletree By Hilton Gurgaon
01.2020 - 12.2020
- Experimented with flavor combinations to create unique specials that delighted diners'' palates.
- Improved cooking speed while maintaining quality, streamlining the preparation process during busy shifts.
- Utilized knife skills to expertly chop, slice, and dice ingredients for various dishes.
- Efficiently multitasked between various stations within the kitchen, adapting quickly as needed throughout each shift.
- Supported front-of-house staff by answering questions about menu items and providing recommendations based on dietary preferences or restrictions.
- Managed food costs by carefully portioning ingredients and minimizing waste, contributing to overall restaurant profitability.
- Managed inventory levels by ordering necessary supplies and tracking usage to reduce food waste.
- Adhered to strict food safety guidelines, minimizing the risk of illness or injury for both staff and customers.
- Demonstrated versatility by mastering multiple cooking techniques, from grilling to sautéing and beyond.
- Prepared ingredients and assembled dishes according to restaurant recipe specifications, ensuring consistency in taste and presentation.
- Adjusted recipes based on ingredient availability or customer request.
Education
Bachelor In Hotel Management & Catering Technology - Hospitality Management
Lovely Professional University
Jalandhar, Punjab, IndiaSkills
- Cooking methods
- Food preparation
- Knife skills
- Team management
- Sanitation practices
- Food presentation
- Allergen awareness
- Grilling techniques
- Portion control
- Recipe development
- Cross-training experience
- Customer service
- Menu planning
- Culinary techniques
Timeline
1st Cook
JW Marriott
08.2025 - Current
2nd Cook
Jw Marriott Clearwater Beach Resort
08.2024 - 08.2025
3rd Cook
JW Marriott Marco Island Beach Resort
07.2022 - 07.2023
Cook Apprentice
Doubletree By Hilton Gurgaon
01.2020 - 12.2020
Bachelor In Hotel Management & Catering Technology - Hospitality Management
Lovely Professional University