KANNAN S
Vellore
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
15
15
years of professional experience
Work History
Executive Chef
Keco Consultancy
tvm
04.2022 - Current
- Assisted in meal preparation and cooking for large events.
- Maintained kitchen cleanliness and ensured food safety standards.
- Supported menu planning and ingredient sourcing for seasonal dishes.
- Collaborated with chefs to develop innovative recipes and presentations.
- Organized kitchen inventory and managed supplies efficiently.
Sous Chef
Keco Consultancy
tvm
03.2019 - 04.2022
- Collaborated with chefs to design innovative seasonal menu offerings.
- Managed inventory and ensured proper storage of food items.
- Trained junior kitchen staff on food preparation techniques.
- Supervised daily kitchen operations and maintained cleanliness standards.
- Implemented efficient workflow processes in the kitchen environment.
- Coordinated with suppliers for timely delivery of fresh ingredients.
- Assisted in creating and maintaining food safety protocols.
- Prepared high-quality dishes according to restaurant specifications.
Chef de Partie
St Thomas Hospital
Chaganassery
03.2018 - 02.2019
- Prepared high-quality dishes in fast-paced hospital kitchen environment.
- Collaborated with team to maintain cleanliness and organization of workstations.
- Assisted in menu planning to meet dietary needs of patients and staff.
- Trained junior kitchen staff on food preparation techniques and safety standards.
- Managed inventory and ensured proper storage of food supplies.
Chef de Partie
NUHA mullite Cosine Restaurant
Thakkalai
04.2017 - 02.2018
- Prepared high-quality dishes in fast-paced hospital kitchen environment.
- Collaborated with team to maintain cleanliness and organization of workstations.
- Assisted in menu planning to meet dietary needs of patients and staff.
- Managed inventory and ensured proper storage of food supplies.
Demi Chef de Partie
NUHA mullite Cosine Restaurant
MARTHADAM
10.2015 - 02.2017
- Led kitchen team during service periods to maintain efficiency and productivity.
- Trained junior staff members on cooking techniques and kitchen safety protocols.
- Prepared high-quality dishes in accordance with restaurant standards and recipes.
- Assisted with inventory management and ensured proper food storage procedures.
- Collaborated with head chef to develop new menu items based on seasonal ingredients.
- Maintained cleanliness and organization of kitchen equipment and workstations.
Commis Chef
KIMS hospital
tvm
03.2014 - 07.2015
- Prepared ingredients and assisted chefs in daily meal preparations.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed recipes and presentation standards for a variety of dishes.
- Assisted in inventory management and stock rotation for fresh ingredients.
3rd Commis Chef
HOTEL ESTUARY ISLAND POOVAR
tvm
02.2012 - 02.2014
- Prepared ingredients for various dishes according to chef specifications.
- Maintained cleanliness and organization in kitchen workstations daily.
- Assisted in plating and presenting meals for guest service.
- Followed food safety guidelines to ensure health compliance standards.
Industrial Training
HOTEL RADISSON BLU RESORT
tvm
09.2011 - 11.2011
- Developed training modules for staff on hospitality standards and customer service.
- Conducted hands-on training sessions for new employees in food safety protocols.
- Evaluated employee performance through observations and feedback sessions.
- Facilitated workshops on teamwork and communication skills among staff members.
Industrial Training
HOTEL ESTUARY ISLAND POOVAR
tvm
05.2010 - 11.2011
- Developed training modules for staff on hospitality standards and customer service.
- Facilitated workshops on teamwork and communication skills among staff members.
Education
High School Diploma -
HOTEL MANAGMENT
TAMILNADU02-2010
PLUS TOW
THAMILNADU03-2009
10TH
THAMILNADU01-2007
Skills
- Menu planning
- Food safety management
- Recipe development
- Inventory management
- Kitchen operations
- Culinary arts mastery
- Quality control
- Cost control
- Team leadership
- Staff training
Languages
Tamil
First Language
English
Intermediate (B1)
B1
Malayalam
Elementary (A2)
A2
Hindi
Elementary (A2)
A2
Timeline
Executive Chef
Keco Consultancy
04.2022 - Current
Sous Chef
Keco Consultancy
03.2019 - 04.2022
Chef de Partie
St Thomas Hospital
03.2018 - 02.2019
Chef de Partie
NUHA mullite Cosine Restaurant
04.2017 - 02.2018
Demi Chef de Partie
NUHA mullite Cosine Restaurant
10.2015 - 02.2017
Commis Chef
KIMS hospital
03.2014 - 07.2015
3rd Commis Chef
HOTEL ESTUARY ISLAND POOVAR
02.2012 - 02.2014
Industrial Training
HOTEL RADISSON BLU RESORT
09.2011 - 11.2011
Industrial Training
HOTEL ESTUARY ISLAND POOVAR
05.2010 - 11.2011
High School Diploma -
HOTEL MANAGMENT
PLUS TOW
10TH
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