VINOTHKUMAR GNANASUNDARAM
Grand cayman,Cayman Islands
Summary
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 15+ years of related experience. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Lead Line Cook
KIMPTON SEAFIRE RESORT AND SPA
2022.05 - Current
- Working as a AVECITA fire wood Spanish Fine dining restaurant
- Ensure proper production of all menu items in assigned section
- Following standards as per USPH/HACCP
- Collaborate with Sous Chef in menu development Adapting to seasonality of product and cooking trends
- Assist in developing dishes for incorporation in the menu
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Line Cook
MARRIOTT BEACH HOUSE
2019.08 - 2020.11
- Working as a VARANDA ocean front restaurant
- Experimented with new creations by incorporating customer recommendations and feedback
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Created tasty dishes using popular recipes that delighted patrons and resulted in repeat business
Head Cook
BRUSSELS SPROUTSPVT.LTD , CAYMAN ISLANDS
2018.09 - 2019.08
- Make sure that all menus are correctly calculated to ensure maximum gross profit
- Taking care of a- la carte orders
- Control of food wastage without compromising on food quality
- Reporting maintenance problems promptly
- Maintained and ensure the quality of prepared and raw items.
Sr Chef De Parti
Hotel Sea Breeze
2016.11 - 2018.07
- Approved and polished dishes before delivery to customers to maintain signature reputation.
- Ensure that all staffs constantly trained to good portion control and pleasing presentation of dishes
- Checking that sufficient stocks of all material are being kept and stored under the correct conditions
- Trained kitchen workers on culinary techniques.
Chef
Persis Restaurants Inc
2015.06 - 2016.08
- Making sure good nutritional standards are maintained when preparing meals
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Chef
Annachi Kadai
2010.06 - 2014.12
- Prepared dishes for catering events or during high volume shifts
- Maintaining the temperature records of cooler and freezer
- Used kitchen equipment according to manufacturers instructions and company safety protocols.
COMMIS
Carnival cruise lines
2008.06 - 2010.04
- Prepared salads, soups, fish, meats, vegetables, desserts and other foods and checking portionand food presentation
- Ensured that all stations are set appropriately for work and preparing mis en place
- Process and store food items and checking temperature of the cold room and chiller.
COOK
QUALITY INN SABARI CLASSIC
2007.09 - 2008.05
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
COOK
THE PASTA FRESCA DA SALVATORE RESTAURANT
2006.07 - 2007.07
- Maintained a high standard as specified work in accordance with the Head Chef’sinstructions
- Coordinate with Commie chefs and achieved a high standard of food quality, preparation, production
- Assist in service under guidance from Sous Chef and the Executive Chef
Commis Chef
THE RESIDENCY
2005.11 - 2006.06
- Cleaned kitchen counters, refrigerators and freezers.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
GRT GRAND DAYS
2005.05 - 2005.11
GRAND ASHOKA
2004.12 - 2005.01
Education
CRAFT COURSE in FOOD PRODUCTION -
State Institute of Hotelmanagement And Catering Technology
TIRUCHIRAPPALLI 01.2005
HSC -
National Higher Secondary School
MANNARGUDI ,INDIA01.2004
SSLC -
National Higher Secondary School
INDIA01.2002
Skills
- Cutting and Slicing Techniques
- Purchasing and Receiving
- Food Preparation
- Verbal and Written Communication
- Menu Planning
- Safe Food Handling
- Kitchen Organization
- Plates Presentation
- Knife Skills
- Food Safety
Certification
- Basic food safety Training - 2022
- Cayman culinary society event 2023
MAIN COURSE - Silver medal
- Cayman culinary society event 2023
Cold appetizer - Bronze medal
Hot appetizer - Bronze medal
Accomplishments
- Created highly effective new program that significantly impacted efficiency and improved operations.
Languages
Tamil
Native language
English
Advanced
C1
Hindi
Elementary
A2
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
Fall seven times; stand up eight.
Japanese proverb
Timeline
Lead Line Cook
KIMPTON SEAFIRE RESORT AND SPA
2022.05 - Current
Line Cook
MARRIOTT BEACH HOUSE
2019.08 - 2020.11
Head Cook
BRUSSELS SPROUTSPVT.LTD , CAYMAN ISLANDS
2018.09 - 2019.08
Sr Chef De Parti
Hotel Sea Breeze
2016.11 - 2018.07
Chef
Persis Restaurants Inc
2015.06 - 2016.08
Chef
Annachi Kadai
2010.06 - 2014.12
COMMIS
Carnival cruise lines
2008.06 - 2010.04
COOK
QUALITY INN SABARI CLASSIC
2007.09 - 2008.05
COOK
THE PASTA FRESCA DA SALVATORE RESTAURANT
2006.07 - 2007.07
Commis Chef
THE RESIDENCY
2005.11 - 2006.06
GRT GRAND DAYS
2005.05 - 2005.11
GRAND ASHOKA
2004.12 - 2005.01
CRAFT COURSE in FOOD PRODUCTION -
State Institute of Hotelmanagement And Catering Technology
HSC -
National Higher Secondary School
SSLC -
National Higher Secondary School
- Basic food safety Training - 2022
- Cayman culinary society event 2023
MAIN COURSE - Silver medal
- Cayman culinary society event 2023
Cold appetizer - Bronze medal
Hot appetizer - Bronze medal
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