Ramasamy Karuppiah

• Manages daily kitchen a la carte operations for room service and mis-en-place for room service
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Manages daily kitchen a la carte operations for room service and mis-en-place for room service
• Coordinates daily tasks with the Sous Chef
• Responsible to supervise junior chefs or commis
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Experienced and valued the practical necessities of food hygiene and environment
• Learned and gained skills of various types of cuttings and used to perform misenplac
• Successfully completed my 3 months culinary training in continental kitchen and was given a certificate of exemplary performance for the period.

• Prepares written food requisition for supplies and food items for production in the work station
• Ability to perform all duties at a higher level of accuracy and speed than a cook
• Reports to the Team leader
• Must be able to complete general prep work (cutting vegetables, fruits, meats)
• Must be able to keep all work areas clean and sanitary, empty trash cans, and perform detailed cleaning
• Must be able to rotate all food inventory and practice FIFO (First in first out).

• Produces and ensures that dishes are well to a high standard
• Produces the dishes in a timely manner
• Receives, checks, and stores deliveries
• Organizes work and timing to suit fluctuations in guest numbers, special events, and guests' requests
• Integrates, trains, and supervises the commis chefs and apprentices
• Organizes the preparation of specialty dishes
• Prepares culinary dishes in line with technical instructions
• Allocates duties to the team of commis chefs
• Ensures that dishes are efficiently and correctly prepared in line with Hotel standards
• Works with the Head Chef and sous chef in the development of the Food & Beverage offer in a view to maximizing revenue opportunities and exceeding customer expectations.

Assigned to the night shift where all the bulk production had to be done for the next day's menu and as well as to prepare for the breakfast and serve in the line. In the breakfast line, I was assigned to make omelettes according to the tickets ordered by the client.Asian Mess: Daily different dishes were made from around the continent. Indian; biryani, Chicken Tikka Masala, special chicken curry, pork vindaloo etc.Indonesian; Indonesian chicken sambal, Indonesian chicken fried rice, Moroccan beef etc. Pilipino; pork adobo, beef Karkare, fried chicken, different types of soups etc. European Mess: Daily different dishes were made from around the countries of Europe and as well as Mexican. Healthy mess; As it sounds as it was, an option for the healthy food with less amount amount of calories food more it was focused about the diet for the crew e.g.;steamed fish, grilled meat, healthy salad bars, soups etc. Assigned to the pizza station where 4 different pizzas were served excluding the pizza of the day which was every day changed according to the weekly menu, this station was handled by me alone in lunch and dinner time. Assigned for the live counter of the omelets section. Promoted and assigned to the A-la-carte restaurant called Nonna’s which was the special restaurant for the pizza and pasta with the cover of 60 clients per

sitting. Worked and followed strictly under USPH (united state public health programme) and SSP (Ship San Programme) health guidelines

• Responsible for the day to day running of any given section
• Assisting with the ordering on a daily basis, whilst keeping in mind stock usage menu planning and business levels
• Keeping recipe folders in good order and up to date if and when necessary
• Ensuring good staff communications and relations
• Providing feedback to Sous Chef with performance management of subordinates
• Assisting in developing dishes for incorporation in the menus.

• Takes care of daily food preparation and duties assigned by the superiors to meet the standards and the quality set by the restaurant
• Coordinates daily tasks with the sous chef
• Carries out any other duties as required by management
• Follows good preservation standards for the proper handling of all food products at the right temperature
• Manages daily grilled section a la carte operations and mis-en-place responsibility to handle the appetizer station.