Ashok Arasu
Executive Chef
Chennai,Tamil Nadu
Summary
Professional Chef adept at expertly managing and guiding team of 200 kitchen personnel in production of Multicuisine cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.
- Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with International multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.
- Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven passionate skills.
- Enthusiastic managing skills eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of [Task] and [Task] and training in [Skill]. Motivated to learn, grow and excel in [Industry].
Overview
3
3
years of post-secondary education
16
16
years of professional experience
Work History
Executive Chef
Royal caribbean cruise line
miami, florida
11.2004 - Current
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mentored more than 200 kitchen staff at all levels to prepare each for demanding roles.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modernized [Type] and [Type] processes for kitchen staff, which reduced guest wait times and boosted daily output from [Number] meals to [Number].
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Education
Bachelor of Science - Hotel Management And Catering Science
Subbulakshmi Lakshmipathy College Of Science
TVR Nagar , Madurai 07.1997 - 05.2000
Skills
Food plating and presentation
Food spoilage prevention
Forecasting and planning
Payroll and scheduling
Performance assessments
Workflow Optimization
Kitchen equipment operation and maintenance
Budgeting
Operations management
Problem-solving
Employee training and development
Process improvements
Food preparation and safety
Performance improvement
Worked under united states public health standards
Timeline
Executive Chef
Royal caribbean cruise line
11.2004 - Current
Bachelor of Science - Hotel Management And Catering Science
Subbulakshmi Lakshmipathy College Of Science
07.1997 - 05.2000