Karthikeyan D
Summary
High-performing Chef offering 14 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Jetlag " Unit Of Soundarya Jagadeesh Hospitality"
12.2018 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
District 6 " Unit of Prism Infracon LTD
03.2014 - 11.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Led daily staff meetings to communicate expectations and review safety procedures.
Chef De Partie
Amanvana Spa Resort
04.2014 - 12.2014
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Demi Chef De Partie
Taj Madikeri Resort & Spa
02.2013 - 02.2014
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis Chef
Bonjour Bonheur Ocean Spray Resort
04.2011 - 02.2013
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Commis II
Radisson Blu Atria
07.2010 - 03.2011
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Commis II
GOLDEN Landmark Hotel
03.2008 - 04.2010
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Commis III
BREEZE HOTEL
03.2007 - 02.2008
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Education
Diploma - Food Production
SRI GANESH INSUTITE OF CATERING TECHNOLOGY
THIRUVANNA MALAI, TAMILNADU, INDIA03.2005
Skills
- Equipment Maintenance
- Employee Training
- Fine Dining Expertise
- Vendor Relations
- Hygiene Policy Implementation
- Presentation Management
- Creative Thinking
- Garnishing and Plating
Accomplishments
- Award In 2023 for Incredible Chef Challenge .
Certification
- Indian, Chinese Continental License
Languages
Tamil
Bilingual or Proficient (C2)
Hindi
Intermediate (B1)
Kannada
Advanced (C1)
English
Elementary (A2)
Timeline
Executive Sous Chef
Jetlag " Unit Of Soundarya Jagadeesh Hospitality"
12.2018 - Current
Chef De Partie
Amanvana Spa Resort
04.2014 - 12.2014
Sous Chef
District 6 " Unit of Prism Infracon LTD
03.2014 - 11.2018
Demi Chef De Partie
Taj Madikeri Resort & Spa
02.2013 - 02.2014
Commis Chef
Bonjour Bonheur Ocean Spray Resort
04.2011 - 02.2013
Commis II
Radisson Blu Atria
07.2010 - 03.2011
Commis II
GOLDEN Landmark Hotel
03.2008 - 04.2010
Commis III
BREEZE HOTEL
03.2007 - 02.2008
Diploma - Food Production
SRI GANESH INSUTITE OF CATERING TECHNOLOGY
Similar Profiles
Courtlyn KaiserCourtlyn Kaiser
Head Costume Designer at Jetlag GirlHead Costume Designer at Jetlag Girl
Paul HaneishiPaul Haneishi
Sous Chef / Executive Sous Chef at Speciatly Restaurants CorporationSous Chef / Executive Sous Chef at Speciatly Restaurants Corporation
BENJAMIN GRUENWALDBENJAMIN GRUENWALD
Sous Chef/Executive Sous Chef at Martells, and Millenium CateringSous Chef/Executive Sous Chef at Martells, and Millenium Catering