NISHANTH SOUNDARRAJAN
CHEF
Vellalore, Coimbatore,TN
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Head Chef
The South Indian
01.2017 - 01.2024
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Contributed to a significant increase in positive online reviews by consistently delivering exceptional meals that exceeded guest expectations.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Demi Chef De Partie
The Leela Palace
01.2015 - 12.2016
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Collaborated with staff members to create meals for large banquets.
Commi Chef
Le Meridien Hotel
05.2012 - 07.2014
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Trainee Commi
Le Meridien
11.2011 - 05.2012
- Enhanced kitchen efficiency by prepping ingredients and keeping the workspace clean.
- Managed inventory effectively by rotating stock as needed and promptly reporting any shortages or discrepancies to head cook.
- Assisted in maintaining food safety standards by properly storing perishable items and sanitizing kitchen equipment regularly.
- Managed opening and closing shift kitchen tasks.
- Measured and mixed ingredients according to precise recipes for best results.
Education
Bachelor of Science - Catering Science And Hotel Management
SRN SONS COLLEGE
Coimbatore 04.2001 -
High School Diploma -
GRN.metric Higher Secondary School
Coimbatore 04.2001 -
Skills
Team Management
undefinedTimeline
Head Chef
The South Indian
01.2017 - 01.2024
Demi Chef De Partie
The Leela Palace
01.2015 - 12.2016
Commi Chef
Le Meridien Hotel
05.2012 - 07.2014
Trainee Commi
Le Meridien
11.2011 - 05.2012
Bachelor of Science - Catering Science And Hotel Management
SRN SONS COLLEGE
04.2001 -
High School Diploma -
GRN.metric Higher Secondary School
04.2001 -
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