South India chef

CURRICULUM VITAE

VIVEK K NAIR

Mobile: 628-***-****

Email: **************@*****.***

Professional Summary

Experienced and talented Indian chef skilled in the preparation and serving of South Indian dishes. Adheres to standards in cooking. Capable of giving every meal an exciting and unique spin that always impresses. Core Qualifications

• Substantial background in working with tandoor and preparing delicious curries

• Specialties include traditional tiffin’s, tandoori chicken, dal makhani, kebabs, Chinese, North Indian and Manchurian.

• Experience with various Indian food recipes, plating styles, ambiance, and presentation

• Familiar with Indian culinary cooking methods, products, and techniques

• Strong background in sustained and Indian influenced practices utilized in the culture and cuisine

• Organized planner of menu development focused on Indian food items

• Knowledge of Indian spices and cooking tools

• Comfortable adjusting food to taste, diet, etc.

• Technical Qualification

• Passed one year Diploma in Hotel Management from Continental Institute of Hotel Management at Palakkad, Kerala in June 2018 – June 2019 Special Training

• Three months Training in Club Mahindra at Kumarakam Kerala in May 16,2019 to July 17,2019 Experience

Demi chef de partie since 06.09.2022 – until now

Hotel Clarion Bangalore

Work description

Supports sous chef, line chef as well as other kitchen employees in food production.

Assist the line chefs in measuring ingredients and preparation of different foods.

Ensure that food is prepared and served to the customer on time.

Assist the head chef in making requisition for food.

Assist the kitchen staff in storing all food items that is left over.

Follow the instructions and recommendations from supervisor to complete the daily tasks. Commis II since 01.02.2020 – 30.07.2020

Govardhana Samoz Palakkad, Kerala

Work description

Learned specific cutting techniques for chopping Vegetables and fresh spices.

Assisted other chef’s with ingredients preparation in support or recipes designed by head chef.

Rotated through all prepared stations to learn different techniques.

Seasoned and marinated cuts of meat, poultry and fish.

Observed different kitchen chefs preparation of sauces,breads and items to gain knowledge in diverse cooking and baking techniques.

Commis I since 04.12.2020 - 27.07.2022

Au revoir Resort Malampuzha Palakkad, Kerala

Work description

Assist kitchen staff in maintaining high cuisine standards for function clients as well as delicates.

Assist the head chef in ensuring that food is prepared and served to clients on time.

Measures, mixes and prepares meal ingredients sauces and seasoning.

Continually develop culinary knowledge to produce high quality meals.

Assist other junior kitchen staff in ensuring that the restaurant keeps clean in all time. Personal Details

Nationality : Indian

Marital Status : Married

Language Known : English, Hindi, Malayalam, Tamil

Passport Number : W 1785086

Date of Issue : 17.06.2022

Place of Issue : Palakkad, Kerala

Date of Expire : 16.06.2032

Date of Birth : 17.10.1993

Declaration: -

I hereby declare that the above given Information are true and correct to the best of my knowledge. VIVEK K NAIR

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