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
2018.12 - 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
2016.09 - 2018.12
- 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
2015.06 - 2016.08
- 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
2013.01 - 2015.05
- Hotel 5*
- Occupation, Main activities and responsibilities Demi Chef de partie in chinese / japanise restaurent
Cook
TAJ CONNEMARA HOTEL
2010.01 - 2013.01
- 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
2018.12 - Current
Cook
Mizu Restaurant Grand Cayman
2016.09 - 2018.12
Chef De Partie
Shangri-la Hotel
2015.06 - 2016.08
Demi Chef De Partie
Hyatt regency Hotel
2013.01 - 2015.05
Cook
TAJ CONNEMARA HOTEL
2010.01 - 2013.01
High School Diploma -
Madurai Kamaraj University
Bachelor of Science - hotel and tourism management
Kamaraj University
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