Summary
Overview
Work History
Education
Skills
Certification
Work Availability
Timeline
Hi, I’m

Ashokkumar Kannan

Chef
Tamil Nadu
Ashokkumar Kannan

Summary

Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Seasoned Sous Chef specializing in [Type] cuisine. Successful [Number] year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Enthusiastic [Job Title] eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.

Overview

14
years of professional experience
3
Certifications
1
Language

Work History

Compass Group
Bengaluru, Karnataka

Senior Chef De Partie
04.2019 - Current

Job overview

  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
  • Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
  • Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
  • Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
  • Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
  • Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Improved cost-efficiency with careful vendor selection, negotiating favorable pricing terms on high-quality products used throughout the kitchen.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with staff members to create meals for large banquets.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Utilized culinary techniques to create visually appealing dishes.

Indian Curry House
Seoul, South Korea

Indian Tandoori Cook
11.2015 - 02.2017

Job overview

  • Enhanced customer satisfaction by preparing authentic Tandoori dishes with attention to detail and presentation.
  • Increased kitchen efficiency by maintaining a clean and organized work environment, ensuring all cooking utensils were readily available.
  • Ensured consistent quality of Tandoori dishes by adhering to standardized recipes and cooking methods.
  • Reduced food costs through diligent portion control measures while still maintaining generous servings sizes that satisfied customers'' expectations.
  • Upheld a culture of continuous improvement among kitchen staff by soliciting feedback on dish presentations and taste profiles, leading to ongoing refinement and enhancement of Tandoori offerings.
  • Implemented food safety protocols in the handling and storage of raw meats and poultry, minimizing risk of cross-contamination or spoilage.
  • Identified opportunities for special promotions centered around Tandoori cuisine during slow periods or holidays, attracting new customers interested in trying unique Indian dishes.
  • Assisted in conducting regular equipment maintenance checks on Tandoor ovens, ensuring optimal performance for consistent cooking results.
  • Trained junior cooks in the proper preparation and handling of Tandoori ingredients, resulting in improved dish consistency across the team.
  • Assisted front-of-house staff with menu knowledge pertaining to Tandoori offerings, leading to better recommendations for customers based on their preferences.
  • Participated in periodic menu reviews with management and culinary team members, providing input on potential improvements or additions to the restaurant''s Tandoori offerings.
  • Collaborated with head chef to develop new recipes and menu items that showcased traditional Indian flavors and techniques.
  • Served as a mentor to junior cooks, sharing knowledge about traditional Indian cooking techniques while fostering a sense of teamwork and collaboration within the kitchen environment.
  • Supported seamless communication between kitchen staff members by conveying order modifications promptly, resulting in accurate dish preparations according to guest requests.
  • Contributed to restaurant''s reputation for exceptional Indian cuisine by consistently delivering well-executed Tandoori dishes with bold flavors.
  • Demonstrated versatility by assisting in other areas of the kitchen when needed, such as prepping ingredients or plating dishes during busy service periods.
  • Expedited orders during peak service hours, allowing for timely delivery of meals to patrons while maintaining high culinary standards.
  • Optimized workflow within the kitchen by assigning specific tasks to junior cooks during preparation stages for Tandoori dishes.
  • Implemented energy-saving measures during Tandoor oven usage, reducing overall energy consumption without sacrificing dish quality or cooking time.
  • Managed inventory of spices, meats, vegetables, and other ingredients necessary for Tandoori cooking, reducing waste and ensuring fresh supplies.
  • Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
  • Actively participated in planning menus for restaurant and for event catering.
  • Fostered positive working environment by applying effective communication and organizational skills to support staff and business needs.
  • Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
  • Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
  • Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
  • Developed and implemented exciting menu with freshest ingredients for [Number]-seat Indian restaurant.
  • Supervised portion control and plating of items prior to delivery to patrons.
  • Operated tandoor for baking and cooking various authentic Indian recipes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Coordinated with team members to prepare orders on time.
  • Developed close relationships with suppliers to source best ingredients.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Implemented food cost and waste reduction initiatives to save money.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.

Mega Bite Food Services
Bengaluru, Karnataka

Commis Chef
03.2011 - 11.2015

Job overview

  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
  • Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
  • Improved cost-efficiency with careful vendor selection, negotiating favorable pricing terms on high-quality products used throughout the kitchen.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
  • Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
  • Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
  • Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored food and labor costs to verify budget targets were met.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Set up and broke down kitchen for service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed close relationships with suppliers to source best ingredients.
  • Implemented food cost and waste reduction initiatives to save money.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Coordinated with team members to prepare orders on time.
  • Cultivated strong relationships with vendors to ensure steady supply of fresh ingredients at competitive prices without compromising quality standards.
  • Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
  • Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Assisted in menu development through researching new recipes and providing valuable input on dish composition.
  • Rotated through all prep stations to learn different techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
  • Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Prepped daily menu items to quickly deliver upon request.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Ordered new ingredients and supplies to meet expected needs.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Anandham Residency
Pondicherry , Tamil Nadu

3rd Commis Chef
11.2010 - 05.2011

Job overview

  • Collaborated with fellow chefs to develop seasonal menu offerings, keeping restaurant offerings fresh and appealing.
  • Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality.
  • Developed culinary skills through continuous learning under the guidance of experienced chefs, increasing overall kitchen proficiency.
  • Continuously refined knife skills and other essential culinary techniques through hands-on training with senior chefs.
  • Assisted in the training of new staff members, providing support and guidance on proper kitchen procedures and policies.
  • Contributed to kitchen cost control measures by minimizing waste and effectively managing ingredient usage.
  • Helped maintain organized recipe files for easy reference during meal preparation times.
  • Participated in regular staff meetings to discuss menu updates and address any operational concerns or improvements.
  • Upheld excellent customer satisfaction levels by quickly addressing guest inquiries or concerns regarding dietary restrictions or special requests.
  • Supported the culinary team in creating innovative dishes for restaurant guests, resulting in positive feedback.
  • Prepared various sauces, dressings, side dishes, and garnishes as needed for daily menu offerings.
  • Demonstrated strong multitasking abilities by managing multiple tasks simultaneously while maintaining attention to detail.
  • Actively participated in off-site catering events, showcasing restaurant offerings and promoting brand awareness within the community.
  • Worked closely with Sous Chef to learn advanced cooking techniques and expand knowledge of diverse cuisine styles.
  • Assisted with inventory management, ordering necessary ingredients and supplies for smooth kitchen operations.
  • Enhanced kitchen efficiency by assisting in food preparation and maintaining a clean workspace.
  • Ensured high-quality meal presentation by carefully plating dishes according to chef guidelines.
  • Consistently adhered to strict health and safety regulations, maintaining a clean and safe working environment for all staff.
  • Contributed to a positive work environment by effectively collaborating with team members and supporting their needs.
  • Maintained proper food storage practices, reducing waste and ensuring food safety standards were met.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Maintained well-organized mise en place to keep work consistent.
  • Collaborated with staff members to create meals for large banquets.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Measured high demand spices and commonly used ingredients to prevent overages and waste.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Ordered new ingredients and supplies to meet expected needs.
  • Prepped daily menu items to quickly deliver upon request.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Rotated through all prep stations to learn different techniques.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Placed orders to restock items before supplies ran out.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.

Education

Govt High School
Pudupattu

High School Diploma
04.2001

Skills

Kitchen Management

Certification

CSC - Certified Sous Chef

Availability
See my work availability
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Timeline

Senior Chef De Partie

Compass Group
04.2019 - Current

Indian Tandoori Cook

Indian Curry House
11.2015 - 02.2017

Commis Chef

Mega Bite Food Services
03.2011 - 11.2015

3rd Commis Chef

Anandham Residency
11.2010 - 05.2011

Govt High School

High School Diploma
04.2001

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Ashokkumar KannanChef