Sous Chef - Conrad Hilton - Bengaluru
(2021-11)
- Planned and directed high-volume food preparation in fast-paced environment
- Monitored recipe portioning to control food costs
- Oversaw cleanliness of each station in kitchen
- Prepared daily menu items to quickly deliver upon request
- Successfully completed kitchen product inventory as assigned
- Developed unique menu items and plating presentations
- Acted as head chef when required to maintain continuity of service and quality
- Planned menus and services for restaurant and off-site events
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Maintained strong guest relationships and ensured satisfaction
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Worked in regards to food safety regulations
- Designed unique menus using food festival
- Contributed to marketing promotions and food festivals
- Managed the kitchen, controlled costs, trained staff, and helped plan the menu
- Inventory management, kitchen safety (HACCP), and high-quality preparation
- Cuisine Specialization: South Indian (Tamil Nadu, Andhra, Kerala, Karnataka), breakfast, lunch and dinner Vegetarian & Non-Vegetarian
CDP South Indian Cuisine - Rain Tree Hotels - Chennai
(2016-01 - 2020-09)
- Planned and directed high-volume food preparation in fast-paced environment
- Monitored recipe portioning to control food costs
- Successfully completed kitchen product inventory as assigned
- Assisted sous chef with weekly schedule drafts for kitchen staff
- Developed unique menu items and plating presentations
- Reduced food waste and kept the kitchen clean and organized
- Produced innovative menu offerings to promote company awareness and customer satisfaction
DCDP South Indian Cuisine - Clarion Hotel - Chennai
(2014-01 - 2015-03)
Worked as DCDP South Indian Cuisine from 2014-2015 Mar. Promoted as CDP from March 2015.
- Preparing and cooking food
- Assisting in all activities in the kitchen
- Cleaning, tidying and maintaining the kitchen and tools
- Upholding health and safety standards in the kitchen
- Providing customer service to staff and customers
CDP South Indian Cuisine - Clarion Hotel - Chennai
(2015-03 - 2016-02)
- Preparing and cooking food
- Assisting in all activities in the kitchen
- Cleaning, tidying and maintaining the kitchen and tools
- Upholding health and safety standards in the kitchen
- Providing customer service to staff and customers
COMMI - I South Indian Cuisine - Breeze Hotel - Chennai
(2012-01 - 2014-02)
- Cooking and preparing allocated foods
- Making mise en place and mise en scene ready for the head chef
- Helping and assisting other chef in daily operations
- Planned and directed high - volume food preparation in fast-paced environment
- Preparing Sri Lankan breakfast daily basis
South Indian Kitchen and Pantry - The Residency - Chennai
(2007-01 - 2012-02)
- Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items
- Prepares dishes such as sandwiches, salads & vegetables
- Serves food according to correct taste, temperature and visual appeal
- Maintains the area in a clean, safe and sanitary manner
- Maintains food safety temperature logs with direction from Lead cook and sous chef
