Vidhyashankar Gurumurthy
Koothanur, Tamilnadu
Summary
Highly ambitious Head chef with 2 decades of Expertise in culinary. Won accolades such as B&I STREAT FOOD CHEF OF THE YEAR 2018 and FINALIST 2019. A people’s person, very outgoing and sharp learner. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
25
25
years of professional experience
Work History
Head Chef
The Financial Ombudsman, Canary wharf
London
11.2019 - 10.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with other personnel to produce and modify menus and selections.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Forecasted supply needs and estimated costs.
Head chef
JP Morgan Chase, Aramark Ltd
London
10.2015 - 10.2022
- Responsible for creative design for menus and strategies for smooth operation
- Implemented marketing strategies which resulted in 7.5% growth of customer base
- Analysed departmental documents for appropriate distribution and filing health and safety
- Assisted various business groups with document organisation and dissemination during acquisitions
- Worked directly with hospitality, suppliers and supply chain [ to achieve all budgets.[.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Forecasted supply needs and estimated costs.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Supervised and enhanced work of 32-person team producing more than 3200 plates per day.
Head chef
Goldman Sachs Bank
Blackfriars
07.2012 - 10.2015
- Active participation in menu planning and menu design for the whole unit with exec chef and achieved designated
- Responsible for creative design for menus, hospitality and fine dining outlet in different disciplines of the kitchen.[
- Implemented marketing strategies which resulted in 8% growth of customer base
- Solely in charge of all staff, managing food safety and health &safety, payroll and costing
- Overall in charge of assisting sous chef in successful running of operations
- Oversee operations regarding staff training programs
- Was a trainer for one of the cdp's undergoing NVQ's and assessing his growth and stability
- As a people's person handling staff issues, HR management & disciplinary procedures.
- Hired, managed and trained kitchen staff.
Events sous chef
Firmdale Hotels PLC
London
07.2011 - 07.2012
- Worked directly with exec sous chef and exec chef in managing events kitchen
- Supported banquet manager & events team in daily operational functions
- Responsible for the satellite kitchen specifically designed for events and functions
- Successfully ran events during London olympics as the whole ticketting operations stayed in the hotel.
Sr.sous chef
The food and Fuel ltd
London
08.2006 - 07.2011
- Supported head chef with daily operational functions
- Assisted group exec chef and head chef in menu planning, costing, staff management, p&l and overall running of operation
- Achieved budgets and targets time to time
- Responded to audits both H&S and Food safety
- Monitored suppliers, product quality and managing credits and issues.
Supper Club Chef
Carnival Cruise Line
Doral
07.2000 - 07.2006
- Worked directly in all aspects of kitchen
- Started as commis chef and worked way up hierarchy to supper club chef
- Obtained certification on board various ships regards to SEMOS, food safety, health& safety, basic first aid, fire fighting & man management
- Obtained training under French prodigy Chef George Blanc in France
- Developed skills in man management and train the trainer
- Achieved moving up to the only fine dining restaurant on board the cruise ship called supper club.
Banquet Management Trainee
Crowne Plaza
Chennai
05.1998 - 05.2000
- Worked directly with HOD''s and executives in the banqueting section of F&B
- Researched and educated myself in all activities around the F & B
- Achieved flying colours within team in training and excellence.
Education
DHMCT - Catering & Hotel Management
VJP College Of Catering & Hotel Management
1998
Skills
- Equipment Inspection and Maintenance
- Price Negotiation
- Supply Ordering
- Decision Making
- Recordkeeping and Documentation
- Food Preparing, Plating and Presentation
- Standards Compliance
- Quality Control and Oversight
- Vendor Relationships
- Creative Thinking
- Special Events and Catering
- Data Analysis
- Recipe Development
- Menu Planning
- Cost Control and Budgeting
- Sanitation and Cleaning
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Recognized for Chef of the Year 2018 UK.
- Recognized for winning chef of the Year 2018 UK.
- https://youtu.be/DVN5ArKWDQU
- Awarded Streat Food Chef of the Year 2018 in March 2018 for winning over 256 chefs around UK.
- Oversaw foodservice operations for Huge operations like Goldman Sachs, JP Morgan in London.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 32
Languages
English
Bilingual or Proficient (C2)
Tamil
Bilingual or Proficient (C2)
Hindi
Advanced (C1)
French
Beginner (A1)
Spanish
Beginner (A1)
Timeline
Head Chef
The Financial Ombudsman, Canary wharf
11.2019 - 10.2020
Head chef
JP Morgan Chase, Aramark Ltd
10.2015 - 10.2022
Head chef
Goldman Sachs Bank
07.2012 - 10.2015
Events sous chef
Firmdale Hotels PLC
07.2011 - 07.2012
Sr.sous chef
The food and Fuel ltd
08.2006 - 07.2011
Supper Club Chef
Carnival Cruise Line
07.2000 - 07.2006
Banquet Management Trainee
Crowne Plaza
05.1998 - 05.2000
DHMCT - Catering & Hotel Management
VJP College Of Catering & Hotel Management
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