Baskar Jayaraman

Trained and worked as a continental chef, Sushi, Pantry Gardemanger, Tandoor, South Indian Break Fast. Experienced in multiple cuisines and kitchen management across international establishments.

Sous Chef at Biryani Express Collector office (2026-02 – Present)

Currently working as a sous chef in bus themed restaurant.

Line Cook at Royal Caribbean Group (Celebrity X Ascent) (2025-03-23 – 2025-11-21)

Worked as a Line Cook in Miami Florida United States of America. It was a wonderful experience working with celebrity ascent on ocean view coffee worked in Indian continental cuisine.

Chef De Partie at Quality Inn Sabari Grand hotels (2023-01-25 – 2023-08-27)

Worked as a chef de partie in Chennai.

Sous Chef at Compass Catering Services W.L.L (2021-04-03 – 2022-04-22)

Chef De Partie - Continental Chef at Red Hot World Buffet & Bar (2013-12-01 – 2015-03-17)

Chef de Partie at Milton Keynes - Marriott group of Hotels (2020-02-01 – 2020-11-13)

Sous Chef at Las Iguanas – Latin American Restaurant (2013-07-09 – 2013-11-28)

Taking care the restaurant

Continental Chef at Red Hot World Buffet – Greater Manchester (2011-05-25 – 2013-06-27)

Tier 2 General Ruled before April 6th 2011

• Worked with live counters (SUSHI, ITALI0N, MEXICAN, TANDOOR, GARDEMANGER)
• Assist to head chef in all aspects and maintain standard at all times
• Training taken on COSHH – Public Health Standards and chemical and food hygiene
• Responsible to check log sheet, prep sheet, maintain & keep clean all equipment as specified and duty chart for all kitchen staff
• Assist to head chef for ordering, receiving day-to-day requirements
• Making duty chart

Chef de Partie | PANTRY GARDEMANGERI at Carnival Cruise Lines (2005-04 – 2011-01)

This is the high volume cruise ship of 2,200 pax. ACHIEVED BEST EMPLOYE OF THE MONTH

• Report and function in any section as required by Sous chef
• Knowledge about Pantry works, Gardemanger, Tandoor, Grill Kitchen, Sushi, Salads, Cold cuts and Hot Appetites
• Analyse point of sale and gross profit
• Strictly follow the U.S.P.H – UNITED STATES OF AMERICA Public Health standards to meet the requirements needed
• Responsible to maintain food hygiene and company standard at all times
• Ordering food materials daily basis from the store

Commi-II at Fortune Hotel Sullivan Court – Ooty (India) - SHERATON GROUP OF HOTELS (2001-02 – 2005-04)

• Assist to Continental Section, where we serve Breakfast, Coffee shop, Pantry Section, Dinner A la Carte
• Upgrade and implement main course & plate presentation with Sous chef
• Placing the store requisition and checking the quality of the ingredients
• Handling the guest complaints and take required action to avoid the complaints in the future

Commi - III (Trainee) at Hotel Sangam – Trichy – India (2001-02 – 2001-05)

• Making homemade pasta
• In addition taking monthly inventory, assisting in the daily food requisition also part of my duties
• Production of All kind of stocks, and assists to make miseen place

Diploma in Food production – State Institute of Hotel Management & Catering Technology (1999-01 – 2000-01)