VENKATESAN Radha Krishnan
Blue Cilantro
Ch
19
years of professional experience
Achieved streamlined kitchen operations through effective menu development and staff management. ,Enhanced food preparation quality, contributing to improved customer satisfaction. ,Optimized inventory management, resulting in reduced waste and improved supply availability. ,Promoted a pristine kitchen environment, reinforcing commitment to hygiene and safety standards.
Work History
Chef De Partie
1 Year 11 Months- Supervised kitchen staff to ensure high-quality meal preparation and presentation.
- Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
- Collaborated with head chef on inventory management and food cost control strategies.
- Trained junior cooks in cooking techniques, safety standards, and kitchen protocols.
Jr Sous Chef
9 Months- Supervised kitchen staff to ensure adherence to food safety and quality standards.
- Developed and implemented new menu items, enhancing dining experience for patients and visitors.
- Collaborated with nutritionists to create balanced meal plans tailored to patient dietary needs.
Demi Chef de Parti
8 Years 5 Months- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Developed and executed diverse menu items, enhancing guest dining experiences.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Commi I
1 Year- Excellent communication skills, both verbal and written.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
Commi III
1 Year 10 MonthsCommi III
1 Year 2 MonthsEducation
Diploma - Hotel Management
Craft Course - Food Production
S.S.L.C.
Skills
Food safety
Kitchen management
Menu planning
Cost control
JOB PROFILE
- Responsible for smooth flow of food from the kitchen, ensuring quality, quantity & presentation.
- Responsible for kitchen equipment & procedures.
- Responsible for HACCP procedure, including records of temperatures & daily checklist.
- Use daily HACCP check list to monitor food quality, portioning & dating & proper rotation of food item.
- Responsible for smooth coordination with other department.
DECLARATION
I confirm that all the information provided is true to the best of my knowledge and belief. Date : Place : R. VENKATESAN
Timeline
Chef De Partie
Blue Cilantro
10.2024 - CurrentRead More
Jr Sous Chef
Apollo Sindoori Hospitals
05.2023 - 02.2024Read More
Demi Chef de Parti
COSTA CRUISE LINE
10.2011 - 03.2020Read More
Commi I
TRIDENT
04.2010 - 04.2011Read More
Commi III
JAYPEE PALACE HOTEL
05.2008 - 03.2010Read More
Commi III
THE PRIDE HOTEL
03.2007 - 05.2008Read More
St. Thomas Higher Secondary School
S.S.L.C.
Read More
IHM (CPT) Chennai
Craft Course from Food Production
Read More
ANNAMALAI University
Diploma from Hotel Management
Read More