Jeyaraj Ganesamoorthy
George Town,Cayman Island
Summary
Energetic Indian Chef with capability to create delicious food successful at bringing restaurant clientele back again and again. Cordial and passionate about cooking and plating food. Ready to take on new cooking opportunity at Indian restaurant.
Highly trained professional with a background cooking and serving Indian cuisine in some of the finest restaurants. An award-winning Indian Chef promoting exemplary food preparation and time management skills.
Qualified individual trained in various cooking techniques and highly educated in Indian culture and cuisine. Pursuing an opportunity as a Indian Chef with an established restaurant that appreciates hard work and amazing talents in food preparation.
Overview
21
21
years of professional experience
Work History
Indian Chef
Southern Spiece Indian Restaurant
Geroge Town , Cayman Island
12.2022 - Current
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
- Created custom spice mixtures to add unique flavor profiles to dishes.
- Trained kitchen staff in the preparation of Indian foods, including proper handling and storage procedures.
Sous Chef
Tycoon Resorts
Madurai , Tamilnadu
06.2017 - 11.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
Chef De Partie
Aquila food company
Kuwait , Kuwait 21
02.2011 - 03.2013
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
Indian Chef
Silk N spiece Indian Restaurant
Kuwait , Kuwait
05.2008 - 06.2010
- Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
- Created custom spice mixtures to add unique flavor profiles to dishes.
- Supervised food production staff during busy shifts to ensure quality standards were met.
- Maintained a clean work environment by following all health and safety regulations.
- Assisted with menu planning by researching regional specialties and suggesting seasonal dishes.
Indian Cook
Thackers hospitality services private limited
Mumbai , Maharashtra
05.2004 - 06.2006
- Collaborated with the [Job Title] in crafting the menus that would be used in the restaurant and for catering.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared variety of foods according to exact instructions and recipe specifications.
Commis Chef
Hotel Park plaza
Mumbai , Maharashtra
03.2004 - 06.2006
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Checked food portioning for optimal presentation and cost control.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Job Trainer
Hotel poppys
Thirupur, Tamilnadu
08.2003 - 02.2004
- Devised programs to develop executive potential among employees in lower-level positions.
- Scheduled classes based on availability of classrooms, equipment or instructors.
- Evaluated modes of training delivery to optimize training effectiveness, training costs or environmental impacts.
Education
Craft Course Food Production
Anai Fatimaa Institute of Hotel Catering Adminstraion
Madurai Tamilnadu 06-2003
High School Diploma -
KNPMMPS Higer Secondry School
Madurai Tamilnadu06-2002
Skills
- Cleaning and sanitation
- Indian cuisine
- Budgeting and cost control
- Collaboration and Teamwork
- Food Production
Timeline
Indian Chef
Southern Spiece Indian Restaurant
12.2022 - Current
Sous Chef
Tycoon Resorts
06.2017 - 11.2022
Chef De Partie
Aquila food company
02.2011 - 03.2013
Indian Chef
Silk N spiece Indian Restaurant
05.2008 - 06.2010
Indian Cook
Thackers hospitality services private limited
05.2004 - 06.2006
Commis Chef
Hotel Park plaza
03.2004 - 06.2006
Job Trainer
Hotel poppys
08.2003 - 02.2004
Craft Course Food Production
Anai Fatimaa Institute of Hotel Catering Adminstraion
High School Diploma -
KNPMMPS Higer Secondry School
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