Ramkumar Rajan
Hotel management and catering science
dingdual,Tamil Nadu
Summary
Accomplished Chef with a proven track , enhancing customer satisfaction through exceptional meal preparation and kitchen management. Expert in food safety and sanitation, coupled with strong leadership abilities, significantly improved operational efficiency. Skilled in culinary innovation and team coordination, consistently delivering high-quality dining experiences. High-performing Chef offering 9 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with malai cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Tamil, English, Telegu, Malay skills. 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. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
11
11
years of professional experience
15
15
years of post-secondary education
Work History
Chef
Nill
Chennai..
06.2013 - 05.2024
- I have worked in Malaysia for 7 years in hotel and restaurant and i have learned all the Malay foods and i was manger on it. Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Food catering i was working in Brahmin Cooked all the items memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Maintained well-organized mise en place to keep work consistent
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage
- Cooked memorable dishes that brought new customers into establishment
- Optimized food preparation processes, implementing time-saving techniques without compromising quality
- Placed orders to restock items before supplies ran out
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Reduced food waste with strategic menu planning and inventory control techniques
- Handled and stored food to eliminate illness and prevent cross-contamination
Education
Bachelor of Science - Hotel, Motel, And Restaurant Management
Devagar Higher Secondary School
Chinnalapatti, India 06.2009 - Current
Skills
Meal Preparation
Menu development
Kitchen Management
Food quality
Staff Coordination
Food safety and sanitation
Equipment Maintenance
Purchasing
Signature dish creation
Knife Skills
Cooking techniques
Kitchen Operations
Sauce preparation
Pantry restocking
Food plating and presentation
Kitchen equipment operation and maintenance
Grilling Techniques
Vendor Relations
Recipes and menu planning
Food Storage
Effective Communications
Recipe Development
Menu Planning
Recipe creation
Food Service Operations
Made-to-order meals
Seafood Preparation
Nutrition knowledge
Ingredient Knowledge
Pasta Making
Culinary expertise
Food inventories
Portion and cost control
Verbal and written communication
Performance Improvement
Sanitation Practices
Roasting Techniques
Food Cost Analysis
Operations Management
Butchery skills
Complex Problem-Solving
Company quality standards
Banquets and catering
Sanitation Guidelines
Frying techniques
Food pairing
Steaming Techniques
Forecasting and planning
Menu Supervision
New Hire Training
Order delivery practices
ChefTec
Special diets understanding
Poaching techniques
Process Improvements
Vegan Cooking
Multitasking
Team Training
Team Leadership
Food Preparing, Plating, and Presentation
Time management abilities
Team Collaboration
Restaurant Operations
Adaptability and Flexibility
Decision-Making
Problem and Complaint Resolution
Languages
English
Advanced (C1)
Malay
Bilingual or Proficient (C2)
Tamil
Advanced (C1)
Telugu
Elementary (A2)
Timeline
Chef
Nill
06.2013 - 05.2024
Bachelor of Science - Hotel, Motel, And Restaurant Management
Devagar Higher Secondary School
06.2009 - Current
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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