DEV SHANJAY R P
CHEF
Summary
Culinary Professional committed to excellence and effective results. Demonstrated ability to produce flavorful meals and enhance kitchen productivity. Valued for teamwork and adaptability, with comprehensive knowledge of food safety and preparation practices.
Overview
4
4
years of professional experience
3
3
Languages
Work History
DEMI CHEF DE PARTIE
HYATT REGENCY
02.2025 - 11.2025
- Elevated customer satisfaction by addressing dietary restrictions and allergies while maintaining dish quality.
- Facilitated menu development for seasonal offerings, emphasizing local and sustainable ingredients.
- Enhanced guest experiences through timely execution of orders and upholding high standards of plate presentation.
III COMMIS CHEF to DEMI CHEF DE PARTIE
TOSCANO
11.2021 - 01.2025
- Cultivated robust multitasking skills by overseeing multiple cooking stations during peak hours, maintaining consistent quality output.
- Executed orders to replenish inventory prior to supply depletion.
- Coached kitchen staff in executing diverse preparation tasks under pressure.
Education
Bachelor of Science - HOSPITALITY AND HOTEL ADMINISTRATION
IHM CHENNAI
CHENNAI5 2021
Skills
Dedicated kitchen professional
Willing to adapt
Culinary industry experience
IT competence
Verbal and written communication
Dining operations
Service excellence
Professional work dedication
Results-driven team management
References
- Mathew, Arokiaraj, Kitchen Instructor, 94435 86270, IHM Chennai, Chennai
- Sathish, Chef De Cuisine, 94422 11616, Toscano, Bangalore, Bangalore
- Sathish, Sous Chef, 79775 62876, Phoenix, Toscano, Chennai, Chennai
Industrial Exposure Training
Industrial Exposure training at TAJ CONNEMARA, Chennai with SIX Months apart from with Curriculum.
Timeline
DEMI CHEF DE PARTIE
HYATT REGENCY
02.2025 - 11.2025
III COMMIS CHEF to DEMI CHEF DE PARTIE
TOSCANO
11.2021 - 01.2025
Bachelor of Science - HOSPITALITY AND HOTEL ADMINISTRATION
IHM CHENNAI