RAMESH BABU
George Town
Summary
Punctual experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation . Excellent multitasker recognized for supporting successful kitchen operations. Educated and highly skilled Chef de Partie with experience in the culinary industry, currently excelling at Ritz Carlton Grand Cayman. Adept at managing kitchen operations, leading a team, and consistently delivering exceptional culinary creations. Seeking to contribute expertise to a dynamic culinary environment.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Ritz Carlton Grand Cayman
12.2018 - Current
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food production to verify quality and consistency.
Cook
Mizu Restaurant Grand Cayman
09.2016 - 12.2018
- Asian Restaurant
- Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Chef De Partie
Shangri-la Hotel
06.2015 - 08.2016
- Hotel 5*
- Occupation or position held Chef de partie/Yataii
- Main activities and responsibilities Chef de partie in Japanse
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Acted as head chef when required to maintain continuity of service and quality.
Demi Chef De Partie
Hyatt regency Hotel
01.2013 - 05.2015
- Hotel 5*
- Occupation, Main activities and responsibilities Demi Chef de partie in chinese / japanise restaurent
Cook
TAJ CONNEMARA HOTEL
01.2010 - 01.2013
- Hotel 5*
- Occupation or position held Cook
- Main activities and responsibilities Cook in Asian restaurant / Hipasia
- Identified inefficiencies leading to improved productivity.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
Education
High School Diploma -
Madurai Kamaraj University
Madurai04.2009
Bachelor of Science - hotel and tourism management
Kamaraj University
Madurai07.2011
Skills
Good relational skills with the employer and the staff
Excellent organizing and performing skills
And competences Good knowledge of internet
Portion Control
Menu Planning
Proper Food Storage
Culinary Art
Team Leadership
Teamwork and Collaboration
Multitasking and Organization
Microsoft Word
Safe Food Handling
Plating and Presentation
Accomplishments
- PERSONAL INFORMATION, Address , Apt 3 , park view courts, phase 2 , spruce lane,george town ,Grand cayman
- Telephone number +13453250381
Timeline
Chef De Partie
Ritz Carlton Grand Cayman
12.2018 - Current
Cook
Mizu Restaurant Grand Cayman
09.2016 - 12.2018
Chef De Partie
Shangri-la Hotel
06.2015 - 08.2016
Demi Chef De Partie
Hyatt regency Hotel
01.2013 - 05.2015
Cook
TAJ CONNEMARA HOTEL
01.2010 - 01.2013
High School Diploma -
Madurai Kamaraj University
Bachelor of Science - hotel and tourism management
Kamaraj University
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