ARUNPRASATH RAMADOSS
TRICHY,TAMILNADU
Summary
Dynamic culinary professional with extensive experience at Gokulam Park Sabari, excelling in food safety and recipe preparation. Proven ability to enhance team performance and ensure ingredient quality, resulting in consistently high-quality meals. Skilled in time management and cost control, dedicated to maintaining exceptional kitchen standards.
Overview
14
14
years of professional experience
Work History
D.CDP (chef)
Gokulam Park Sabari,
Navalur,Chennai
07.2024 - Current
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Prepared sauces, soups and hot entrees according to set recipes.
Commis II & Commis I
Fairfield by Marriott
Rajajinagar,Bengaluru
06.2020 - 05.2024
- Maintained a clean working area at all times in compliance with health codes.
- Checked quality of raw materials before use to ensure freshness.
- Improved performance of team members resulting in high-quality meals produced daily.
Staff Asst.cook
Carnival Cruise Line
Miami,Florida
09.2017 - 10.2019
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Kept records of inventory levels for all food items used in the kitchen.
Commis III
The Residency Tower
T.Nagar,Chennai
03.2016 - 09.2017
- Followed all health code guidelines when handling food items.
- Maintained order and cleanliness of work areas to conform with health codes.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
Asst.Cook
Dome Cafe
Hor Al Anz, Dubai
10.2013 - 11.2015
- Transported prepared foods from kitchen to serving area using appropriate transport containers and utensils.
- Checked quality of ingredients before adding them to a dish or meal.
- Provided assistance to cooks in preparing meals during busy periods.
Commis III & Commis II
Sabari Classic
Navalur,Chennai
11.2011 - 10.2013
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Maintained a clean working area at all times in compliance with health codes.
- Controlled usage of all products to reduce wastefulness.
Industrial Training (cook)
Sabari Classic
Navalur,Chennai
05.2011 - 11.2011
- Observed strict hygiene practices at all times while handling food items.
- Followed recipes accurately to ensure consistent quality of dishes served.
- Prepared cold salads, dressings and sauces as directed by sous chef.
Education
High School Diploma -
State Institute Of Hotel Management & Catering
Thuvakkudi,Trichy05-2012
High School Diploma -
Rathna Higher Secondary School
Pettavaithalai,Trichy,63911204-2009
High School Diploma -
Rathna Higher Secondary School
Pettavaithalai,Trichy-63911204-2007
Skills
- Food safety
- Recipe preparation
- Ingredient quality control
- Team collaboration
- Time management
- Menu planning
- Cost control
- Cooking methods
Languages
Tamil
First Language
English
Upper Intermediate (B2)
B2
Timeline
D.CDP (chef)
Gokulam Park Sabari,
07.2024 - Current
Commis II & Commis I
Fairfield by Marriott
06.2020 - 05.2024
Staff Asst.cook
Carnival Cruise Line
09.2017 - 10.2019
Commis III
The Residency Tower
03.2016 - 09.2017
Asst.Cook
Dome Cafe
10.2013 - 11.2015
Commis III & Commis II
Sabari Classic
11.2011 - 10.2013
Industrial Training (cook)
Sabari Classic
05.2011 - 11.2011
High School Diploma -
State Institute Of Hotel Management & Catering
High School Diploma -
Rathna Higher Secondary School
High School Diploma -
Rathna Higher Secondary School
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