Summary

Overview

Work History

Education

Skills

Accomplishments

Languages

Timeline

MANIVASAKAM RAJENTRAN

Chennai

Summary

Proficient Application Chef with over 12 years in commercial kitchens, specialising in menu development, culinary training, and foodservice equipment demonstrations. Conducts live cooking demonstrations and technical consultations, enhancing customer engagement. Develops customised recipes and optimises kitchen workflows while delivering impactful training programmes to support skill development and operational efficiency.

Overview

years of professional experience

Work History

Application Chef

Welbilt India Foodservice Pvt. Ltd.

03.2021 - Current

Provide culinary and technical support for Convotherm, Merrychef, Lincoln, Crem and other foodservice brands.
Train chefs, consultants, and end users on equipment operation and best practices.
Develop recipes and application solutions tailored to customer requirements.
Conducted live cooking demonstrations and equipment trials, showcasing functionality and benefits to hotels, restaurants, bakeries, and institutional kitchens.
Assisted in menu engineering and kitchen workflow optimisation, ensuring effective equipment selection aligned with client needs.
Supported sales teams by delivering impactful product presentations, engaging customer meetings, and strategic project consultations.

Assistant Professor

T. John Group of Institutions

09.2020 - 02.2021

Supervised student activities to enhance learning experiences and participated in academic assessments to uphold educational standards.
Participated actively in departmental meetings, contributing to curriculum development and departmental strategy.
Delivered engaging lectures, seminars and tutorials, increasing class productivity.
Contributed to departmental accreditation processes, ensuring compliance with educational standards and quality.

Head Chef

Bluemount Foodnetwork India

04.2018 - 06.2020

Oversaw kitchen operations, developed menus, controlled inventory, trained staff, and maintained food quality standards.
Controlled food costs through expert ingredient sourcing and meal planning.
Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.

CDP

Club Mahindra

Munnar

04.2016 - 03.2018

Led food production activities, ensuring high guest satisfaction while training junior kitchen staff.
Collaborated with team members to achieve target results.
Managed complaints with calm, clear communication and problem-solving.
Maintained clean, safe working environments to eliminate accident risks.

Commis Chef

Crowne Plaza

Bangalore

05.2013 - 03.2016

Coordinated food preparation, managed inventory control, plated dishes, and ensured quality standards.
Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
Washed, peeled and chopped food before cooking preparation.