Chef Goa
Resume:
Sugadas Unnikrishnan
Indian Cuisine Specialty Chef
Contact
Current Address
Abu Dhabi, United Arab Emirates
Phone
*********@*****.***
www.linkedin.com/in/sugadas-unnikrishnan-225919110
Personal Info
Gender
Male
Nationality
Indian
Marital Status
Single
Passport Number
N3656615
Date of Birth
19th February 1992
Skills
Kitchen team training
Excellent
Kitchen set up
Excellent
Kitchen staff coordination
Excellent
Kitchen equipment operation and maintenance
Excellent
Food production management
Excellent
HACCP planning
Excellent
Kitchen station cleanliness
Excellent
Pricing and costing
Excellent
Recipe creation and conversion
Excellent
Signature dish creation
Excellent
Workflow Optimization
Excellent
Process improvements
Excellent
Equipment Maintenance
Excellent
Fine-dining expertise
Excellent
Food inventories
Excellent
Languages
Tamil
Excellent
English
Very Good
Malayalam
Very Good
Hindi
Very Good
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Indian cuisine and culinary techniques, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English speaking skills.
Work History
2021-02 - Current
Chef de Partie
Armed Forces Officers Club & Hotel, Abu Dhabi, United Arab Emirates (ERTH)
Collaborated with Chef de Cuisine to create delicious meals for buffet.
Preparing foods for “EXPO 2021 Dubai”.
Monitoring buffets for different locations of Abudhabi government.
2019-07 - 2021-02
Junior Sous Chef (HEAD CHEF)
RASOI by VINEET, Abu Dhabi, United Arab Emirates
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Maintained well-organized mise-en-place to keep work efficient and consistent.
Monitored recipe portioning to control food costs.
Handled procurement department, dealing with vendors
Recipe cost, inventory process, profit and loss(P&L), Quality check, assigning duties according to the operation schedule.
Conducting training classes for the chefs.
2018-05 - 2019-04
Indian Cuisine Chef
Grosvenor House Luxury Collections by Marriott, Dubai, United Arab Emirates
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
I was handling Indian cuisine alone with the position of commis chef.
2016-03 - 2017-12
Chef De Partie
The ORBIS Hotel, Coimbatore, Tamil Nadu
Maintained well-organized mise-en-place to keep work efficient and consistent.
Complied with portion and serving sizes as per restaurant standards.
2016-02 - 2016-03
Demi Chef De Partie
Hotel Le Meridien, Coimbatore, Tamil Nadu, India
Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
Disciplined and dedicated to meeting high-quality standards.
2014-12 - 2015-11
Demi Chef De Partie
Planet Hollywood Beach Resort, Goa, India
Supported Sous Chef in daily kitchen operations, including daily mise-en-place, assigned preparation projects and inventory activities.
Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
2012-07 - 2014-12
Demi Chef De Partie
Park Hyatt, Chennai, Tamil Nadu, India
Entered the Culinary industry as a Commis Chef and promoted as Demi Chef De Partie.
Seasoned and marinated cuts of meat, poultry and fish.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Monitored recipe portioning to control food costs.
2010-10 - 2011-03
Industrial Trainee
The Zuri Whitesands Goa Resort and Casino, India
Assisted with routine stock rotation to keep ingredients fresh.
Rotated through all prep stations to learn different techniques.
Gathered and placed all ingredients into workstations to meet shift needs.
Learned specific cutting techniques for chopping vegetables and fresh spices.
Accomplishments
Received recognition as the 'Employee of the month' from Park Hyatt, Chennai, Tamil Nadu, India.
Education
2009-06 - 2012-05
Bachelor of Science: Catering Science and Hotel Management
P.S.G. College of Arts And Sciences - Coimbatore, Tamil Nadu, India.
Extra-Curricular Activities
Achieved 1st place in district level Essay Writing Competition.
Participated in State Level Ball Badminton tournament.
Hobbies
Playing Cricket
Listening to music
Reading books
Spending memorable moments with friends
.
Contact this candidate