Sous Chef Junior
Resume:
CONTACT
NO:**, IYYANAR KOVIL STREET,
VAITHIKUPPAM, PUDUCHERRY - 1
*.************@*****.***
10.07.1992
RAJESH SELVAM
OBJECTIVE
My last working position as a Junior Sous Chef
specializing in American Buffalo steak house
cuisine. Successful +10 year record in high-
volume kitchens. Career achievements
working with head chefs and kitchen staff to
meet high standards for taste, presentation
and service. Ambitious and dedicated Sous
Chef offering 2 years' experience in Buffalo
Steak house restaurants. Knowledgeable
about sanitation and food safety, customer
relations and storage procedures. Clear
communicator and decisive manager with
expertise in all areas of the kitchen. Quick-
thinking Junior Sous Chef successfully
handling unexpected culinary requests and
managing meticulously prepared kitchens for
past 2 years in industry. Creative culinary
edge is extended to tasks such as inventory
monitoring, order management and clear
communication with kitchen staff. Adaptable
and enterprising Sous-chef with solid industry
background and proven expertise in building
and leading successful teams. Talented
problem-solver ready to back up fellow
employees at any time. Enthusiastic sous-
chef eager to develop high-quality menus for
new and established restaurants. Reliable,
hardworking and driven to give guests top-
quality foods. High-performing individual with
solid background in culinary arts. Skilled in
creating innovative and delicious dishes while
managing kitchen staff and inventory.
Efficient and committed to keeping high
standards of food safety and sanitation.
Organized and dependable candidate
successful at managing multiple priorities
with a positive attitude.Willingness to take on
added responsibilities to meet team goals. To
seek and maintain full-time position that
offers professional challenges utilizing
interpersonal skills, excellent time
management and problem-solving skills.
SAFE HANDLING
QUALITY CONTROL
PLATING
SKILLS
AIDA CRUISES, GERMANY
JUNIOR SOUS CHEF
Acted as sous chef when required to maintain continuity of service and quality.
Monitored recipe portioning to control food costs. Oversaw cleanliness of each station in kitchen.
Led team by example in preparing items accurately and according to high-quality standards.
Developed unique menu items and plating presentations. Ordered new ingredients and supplies to meet expected needs. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation. Planned menus and services for restaurant and off-site events. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Led daily staff meetings to communicate expectations and review safety procedures.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels. Trained kitchen staff to perform various preparation tasks under pressure.
Modernized work processes to reduce guest wait times and boost daily output.
2016 - 2023
BON BAKES, PUDUCHERRY
HEAD CHEF
Placed orders to restock items before supplies ran out. Developed recipes, portion specifications, and standard preparation procedures for all dishes.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Inspected freezer and refrigerator daily to check and maintain proper temperatures.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Mentored kitchen staff to prepare each for demanding roles. Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Planned promotional menu additions based on seasonal pricing and product availability.
Cooked memorable dishes that brought new customers into establishment.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Modernized work processes to reduce guest wait times and boost daily output.
Trained kitchen staff to perform various preparation tasks under pressure.
Utilized culinary techniques to create visually appealing dishes. Developed new recipes and flavor combinations to enhance customer dining experience.
2014 - 2016
EXPERIENCE
COMMANDING LEADERSHIP STYLE
RECIPES & MENU PLANNING
FOOD SPOILAGE PREVENTION
FOOD PREPARATION & SAFETY
KITCHEN MANAGEMENT
RECIPE PORTIONING
MENU DEVELOPMENT
SPECIAL REQUESTS
INVENTORY PROCESSES
OPERATION SUPPORT
SALES PLANNING
continental cuisine
INGREDIENT SELECTION
AIDA CRUISES, GERMANY - HR FLEET
MANAGER
AIDA cruises
REFERENCE
TAMIL
ENGLISH
FRENCH A2
LANGUAGE
Coordinated with team members to prepare orders on time. Participated in food tastings and taste tests.
Modified recipes to accommodate dietary restrictions and allergies.
Disciplined and dedicated to meeting high-quality standards. Evaluated food products to verify freshness and quality. Implemented food cost and waste reduction initiatives to save money.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
LE DOMAINE DE CAPELONGUE RELAIS & CHÂTEAUX,
BONNIEUX, FRANCE
CHEF'S ASSISTANT
Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items. Used variety of kitchen tools and appliances to prepare ingredients and meals.
Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients. Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Followed recipes and instructions to achieve quality and presentation standards.
Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Prepped ingredients ahead of time to increase cooking and service speed.
Supported senior chefs with creative meal planning and recipe development.
2014 - 2014
THE SUN WAY GRT GRAND, PUDUCHERRY
DEMI CHEF DE PARTIE
Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu. Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering. Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation. Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. Collaborated with staff members to create meals for large banquets.
Planned and directed high-volume food preparation in fast- paced environment.
Acted as head chef when required to maintain continuity of service and quality.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Maintained up-to-date knowledge of current culinary trends and techniques.
2013 - 2014
TAJ COROMANDEL, CHENNAI
IET TRAINING
2011 - 2012
SHERATON PARK HOTELS & TOWERS, CHENNAI
F&B SERVICE TRAINING
2010 - 2011
PONDICHERRY UNIVERSITY OF HOTEL MANAGEMENT
B.sc.hotel management and catering technology.
FIRST CLASS
2010-2013
EDUCATION
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