Line Cook Chef De
Resume:
Professional Profile
Professional Line Cook with outstanding experience of creating sophisticated contemporary cuisine to the highest possible standards. Reliable and trustworthy with an excellent knowledge of food hygiene regulations as well as key legislative and compliance requirements. Extremely well organized, highly motivated and with a keen attention to detail that ensures completion tasks on time and to full specification. Excellent communication and interpersonal skills, combined with an ability to work well either as part of a collaborative team or autonomously whenever required. Thrives in challenging and fast moving kitchen environments, prioritizing tasks with strong time management skills and good work disciplines. Now seeking a fresh challenge that will make the most of this skill set, preferably in a chef de parti position. Key Culinary Skill Set
• European, Asian, Indian and American Cuisine
• Pure South Indian Cuisine
• Creative and Innovative Menu Planning
• Creation of new recipes
• Efficient and compliant meal preparation
• Management and oversight of retail food outlets
• Team Management and Motivation
• Working in luxury cruise line environments as well as five star hotel and flight kitchens
• Food Storage systems
• Contract catering
• Outstanding food presentation skills
• Carving Fruit and Vegetables
• Preserving food quality
• Meticulously accurate measurement of ingredients Career Summary
LINE COOK I AUG 2022 TO OCTOBER 2023
ROCKSALT RESTAURANT AND CAFÉ LTD, SALT SPRING ISLAND, BRITISH COLUMBIA KEY ACHIEVEMENTS
• After I came to this restaurant, I Organised the Kitchen well, Maintaining high standards by using HACCP Method. RESPONSIBILITIES
• Incharge of the evening line cooking
• Making sure the meals served are in high standards to meet the guest expectations.
• Preparing quality Ala Carte foods including salads, sandwiches, burgers, soup, main dishes, pasta, sauces, gravy.
• Delivering quality a la carte menus (in high volumes where required)
• Following HACCP rules to maintain no cross contaminations.
• Conducting regular temperature checks on fridges and freezers as well as food storage areas VIGNESHKANNAN
Professional Line Cook Aspiring Chef de Partie
418,Fulford ganges road
salt spring island
British Columbia
canada
postal code
V8K2K1
***************@*****.***
in/vigneshkannan viswanathan
skype/vigneshkannan viswanathan
• Working in a fast paced restaurant with Smile and Courteous. PREVIOUS CAREER APPOINTMENTS:
ASST.CHEF DE PARTIE, OCEANIA CRUSIE LINE DEC 2019 TO NOV 2020 THE APOLLO GROUP WORLD WIDE VOYAGE
KEY ACHIEVEMENTS
• Demonstrating a strong aptitude for working as part of a cohesive and focused kitchen team, delivering successful menus for large numbers of customers however challenging the circumstances might be RESPONSIBILITIES
• Acquiring a solid working knowledge of a full speactrum of meats, seafood and grill cooking procedures
• Monitoring the taste, visual appeal and temperature of all meals served, ensuring standards are consistently maintained
• Preparing high volume foods including salads, sandwiches, burgers, hot dogs, soup, main dishes, pasta, sauces, gravy and sweets
• Delivering quality a la carte menus (in high volumes where required)
• Dealing with the proper disposal of leftover foodstuffs in a compliant and hygienic manner
• Conducting regular temperature checks on fridges and freezers as well as food storage areas
• Working hard at all times to maintain a clean and hygienic kitchen area LINE COOK DEC 2018 TO JUNE 2019
THE WESTIN GRAND CAYMAN ISLANDS
• Worked as a sincere In-charge for Hotline especially on the Caribbean finger food and main course.
• Was specialised in fish toco and jerk chicken along with Caribbean stews
• Taking the complete care of the cleaning, stocking and provision
• Always making sure on instructing the cooks to follow the FIFO
• Shown complete efficiency in ensuring the temperature log and cooling log as per the HACCP & USPH standards. DEMI CHEF DE PARTIE JUNE 2017 TO SEP 2018
SILVER SEAS CRUISE LINE WORLD WIDE VOYAGE
• A successful In-charge of pool grill
• Serving the finger food and various range of burger and Panini and salads
• In the evening, opening the restaurant on the rocks with unique style of involving guests in live cooking.
• Taking care of the cleaning stocking and provision
• Always making sure on instructing the cooks to follow the FIFO
• Shown complete efficiency in ensuring the temperature log and cooling log as per the HACCP & USPH standards. DEMI CHEF DE PARTIE MAY 2014 TO NOV 2016
AIDA CRUISE LINE ROSTOCK,GERMANY
• Served as an responsible In-charge of Pizzeria which opens for 24/7
• Specialised in Serving salads, pasta & main course like lobster, steaks and etc
• Taking care of the cleaning stocking and provision
• Always making sure on instructing the cooks to follow the FIFO
• Shown complete efficiency in ensuring the temperature log and cooling log as per the HACCP & USPH standards. SENIOR COMMI MARCH 2013 TO JAN 2014
TUSCANA PIZZARIA CHENNAI, INDIA
• Working as a senior commi in pizzeria
• Responsible for preparing the mission place and arrange the line for the operation
• Been helping the pantry for backup throughout the operation. Education
• Kamaraj University at Madurai India 2007 to 2010 B.Sc. Degree Hotel Management Catering and Science IT Competencies
• Strong working knowledge of all standard office operating systems and applications including Microsoft Word, Excel and PowerPoint
Language Competencies
• Fluent in English, Tamil
Regards,
VigneshKannan Viswanathan
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