Executive Chef Sous

Skills

Work History

A culinary Professional chef with overall 25 plus years of experience in 5star hotels, luxury cruise lines, high end restaurants and right now working for Dr.Agarwal eye hospital as an executive chef. Objectives Bringing Integrity,professionalism,leadership qualities, communication skills, and culinary staff management.

Specialist on different diet plan and calorie based food.

Upper intermediate

Food safety knowledge

Advanced

Plating techniques

Advanced

Effective cost control & implementing.

Advanced

Computer Skills IDS,WIN

Advanced

Time management

Advanced

2023-09 - Current Executive Sous Chef

THE PEARL RESORT, SOUTH PACIFIC

Verified compliance in preparation of menu items and customer special requests.

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Planned promotional menu additions based on seasonal pricing and product availability.

Generated employee schedules and work assignments and determined appropriate compensation rates.

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

GOKUL SANKAR

SAMYKANNU

EXECUTIVE CHEF

Address Chennai, India 600034

Phone 078********

E-mail **********@*****.***

LinkedIn www.linkedin.com/in/ gokul-

sankar-chef

Modified recipes to accommodate dietary restrictions and allergies. Worked closely with front-of-house staff to facilitate excellent customer service.

2015-09 - 2023-04 EXECUTIVE CHEF

DR.AGARWAL EYE HOSPITAL, CHENNAI

Oversaw business operations, inventory control, and customer service for restaurant.

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Generated employee schedules and work assignments and determined appropriate compensation rates.

Handled and stored food to eliminate illness and prevent cross- contamination.

Modified recipes to accommodate dietary restrictions and allergies. Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

2013-04 - 2015-10 SOUS CHEF

RADHA REGENT, SAROVAR GROUP OF HOTELS, Chennai

Taking care of the kitchen in the absence of the head chef Helping the head chef come up with new menus and dishes Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Train the kitchen staff to reach the best speed and the best food quality they can

Making sure that the hygiene and food safety standards are up to date Making sure that the kitchen is fully stocked at all times Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Coordinated with vendors to order supplies and maintain high quality standards.

Monitored food production to verify quality and consistency. Planned and directed high-volume food preparation in fast-paced environment

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

2011-01 - 2013-09 SOUS CHEF

FORTUNE ITC GROUP, Chennai

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Acted as head chef when required to maintain continuity of service and quality.

Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Keeps cooking stations stocked, especially before and during prime operation hours

Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality and restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well- managed

Assists head chef with menu creation

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Developed new recipes and flavor combinations to enhance customer dining experience

2009-04 - 2013-01 Chef De Partie

Atria Hotel [RADISSON BLU], Bangalore

Maintained well-organized mise en place to keep work consistent. Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Maintained up-to-date knowledge of current culinary trends and techniques. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. 2002-01 - 2008-01 Jr.Sous Chef

CARNIVALCRUISE LINE, MIAMI

Worked as a Supper Club Chef

Seasoned and cooked food according to recipes or personal judgment and experience.

Prepared food items in compliance with recipes and portioning control guidelines.

Communicated closely with servers to fully understand special orders for customers.

Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

2001-01 SOUP Cook

APOLLO SHIP CHANDLERS

Education

Certifications

Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.

Strengthened communication skills through regular interactions with others. Proved successful working within tight deadlines and a fast-paced environment.

Developed and maintained courteous and effective working relationships. 1998-01 - 2000-01 Commis Chef

Pyramid Club Wafi, Dubai

French Specialty Restaurant (TOUR-DE- FRANCE}

Maintained well-organized mise en place to keep work consistent. Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Prepped daily menu items to quickly deliver upon request. Utilized culinary techniques to create visually appealing dishes. 1994-01 - 1998-01 Apprenticeship Cook

TAJ WESTEND, BANGALORE

Managed opening and closing shift kitchen tasks.

Worked closely with kitchen team to meet high demand with delicious, on- recipe foods.

Kept kitchen clean and organized by performing daily maintenance tasks. Maintained food safety and sanitation standards.

Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

2008-07 - 2011-08 Bachelor of Science: Tourism and Hospitality Management Madurai Kamaraj University - MADURAI

1992-04 - 1993-04 Associate of Arts: CRAFT COURSE IN COOKERY FOOD CRAFT INSTITUTION - TRICHY,INDIA

1992-01 - 1993-04 Some College (No Degree): SSLC

Sacred Heart Higher Secondary School - TRICHY

Certified in CROWD MANAGEMENT COURSE from carnival cruise line Certified in STCW COURSE (FIRE FIGHTING & FIRE PREVENTION) Certified in PERSONNAL SAFETY & SOCIAL RESPONSIBILITIES Certified in PROFICIENCY IN ELEMENTRY FIRST AID

Personal Details

INTERESTS

INDUSTRIAL REFERENCES

Given Name : GOKUL SANKAR

Surname : SWAMIKANNU

Date of Birth : 18/03/1977

Nationality : Indian

Marital Status : Married

Languages Known : English, Tamil, Hindi and Kannada PASSPORT NUMBER : S 4020193

COOKING;

BESIDES BEING CHEF VERY MUCH PASSIONATE TO COOK WHENEVER THE OPPORTUNITY ARISE.

SWIMMING;

IT IS A HOBBY THAT BRINGS ME JOY, CHALLENGES ME, AND HELPS ME TO STAY HEALTHY AND FIT. I LOVE THE FEELING OF THE WATER, THE SENSE OF FREEDOM AND MOVEMENT, AND THE FEELING OF ACCOMPLISHMENT THAT COMES WITH IMPROVING MY SKILLS.

MUSIC;

MUSIC IS THE BEST WAY TO BE HAPPY AND BUSY IN LIFE. IN THIS BUSY, CROWDED AND CORRUPT WORLD, WHERE EVERYONE WANTS TO HARM EACH OTHER AT ALL TIMES, MUSIC KEEPS ME HAPPY DURING THESE DIFFICULT TIMES AND HELPS TO PROVIDE RELIEF TO MY BRAIN.

Mr.KASI VISHWANATHAN- HOTEL DIRECTOR

RADISSON BLU HOTEL,BANGALURU

Moblie No; 094********.

Mr.ELANGO RAJENDRAN- F&B DIRECTOR

Radisson Hotel GRT Chennai,

MOBILE NO; 994*******.

Mr.SELVARAJU [REGIONAL CHEF]

TAJ RESIDENCY,

BANGALORE, INDIA, MOBILE NO; 998-***-****.

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