VINOTH KANNADASAN

Grand Cayman’s first-ever FORBES 5 Star and AAA 5 Diamond lifestyle resort is a state-of-the-art wonder on world - famous Seven Mile Beach, with 266 rooms and suits, 60 residence 7F&B outlets and over 40000 sq feet indoor and outdoor space, bringing sea and sand into view the moment you arrive. Our open-air design stays with you indoors and out, with water vistas at every turn, and winding gardens that lead to secret sanctuaries, social gathering places, pristine pools and of course, the Caribbean Sea. Enjoy front-row seats to glorious sunsets that seem to set the ocean ablaze. Thus our name, Sea fire.

• l Working in AVE Mediterranean sea food and steaks restaurant. Overseeing dinner operation for 180 cover restaurant and 266 in room dining.
• l Ensure proper production of all menu items in assigned section.
• l Establish food quality standards during storage, production and service.
• l Following standards as per USPH/HACCP.
• l Lead team of Demi Chefs De Partie and commis Chefs
• l Collaborate with Sous Chef in menu development Adapting to seasonality of product and cooking trends.
• l To assist in developing dishes for incorporation in the menus.

• Responsible for opening and set up of breakfast, lunch cold and hot section
• Responsibilities included all sauce preparations, stocks and soups for entire kitchen operations within the Hotel
• Assisted the banquet function for all function events
• Jobs include helping in standardizing menu, helping in account procedure for yields of meat and fish products.

The Leela Palace Chennai is a sea-facing modern palace hotel. Built on 4.8 acres of land, the hotel offers panoramic views of the Bay of Bengal. It is the first and only seafront five-star hotel in Chennai. The 11-storied hotel features 326 rooms and suites equipped with world- class amenities, with luxurious meeting and conference centers. A milieu of exotic dining options, premium lounge spaces, meeting rooms and a well-equipped gym provide perfect setting for business and leisure travelers.

• Worked in spectra multi-cuisine restaurant with 7 live counters
• Worked closely with the Sous chef & Chef de partie in menu development and presentation
• Actively involved in new staff & trainees training and monitoring their performance
• Responsible for maintaining food quality and ensuring guest satisfaction
• Remaining on top of culinary trends by showcasing special brunches on every Sundays, street food theme night on Wednesdays and sea food theme night on Fridays.

• Worked closely with Sous Chef and helped him updating all a la carte and buffet menus
• Conducting various food promotions
• Standardization of recipes
• Worked in Larder, Grill, appetizer and prep sections
• Trained Commis chefs for preparation of food
• Worked together with Senior chef in serving excellent food for the guests
• Followed HACCP to maintain food standards
• Opening team of the restaurant.

• Worked in Pantry and continental kitchen
• Reporting to the Chef de partie
• Taking notes on food recipes.

• Making mise en place for food preparation
• Learn about sauces and soups in detail
• Worked in Continental kitchen.

• Learn the basics of hot kitchen
• Maintained cleanliness in working area.