Hari khant Shanmugam
Doha
Summary
Dedicated, detail-oriented, and experienced Chef and Artist in the Kitchen Professional with over 9 years of standout experience to drive results through innovation and authoritative insight, execution, and measurement - all with an eye on the bottom line & culinary experience. Team motivator successfully maintained staff focus, efficiency, and productivity in high-volume, fast-paced operation. Experienced with Italian, continental, Mediterranean cuisine techniques, sourcing ingredients, and boosting restaurant profile.
Overview
10
10
years of professional experience
Work History
Sous Chef
Easair
03.2023 - Current
- Act as Head chef when required to maintain continuity of service and quality.
- Maintained well-organized mise en place to keep work consistent.
- Prepared food from scratch using authentic, popular recipes to generate repeat business.
- Developed new recipes and flavour combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Modernized work processes to reduce guest wait time and boost daily output.
- Monitored food production to verify quality and consistency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and managed kitchen personnel and supervised related culinary activities.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food cost and wastage reduction.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Achievements/Tasks
Sous Chef
Easair
10.2020 - 02.2023
- Promotion from chef de partie to jr.sous chef was in charge main kitchen and led with three assistants -commis chef.
- Plated every dish with attractive flair to meet strict restaurant standards.
- Planned menus and service for restaurant and off-site events.
- Developed unique menu items and plating presentation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored recipe portioning to control food cost.
- Successfully completed kitchen product inventory assigned.
- Mentored kitchen staff to prepare each for demanding role.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
- Ordered new ingredients and supplies to meet expected needs.
- Coordinated with vendors to order supplies and maintain high quality.
- Oversaw cleanliness of each station.
- Prevented cross-contamination from utensils, surface and pans when cooking and plating meals for food allergy sufferers.
- Intimated training for new team members on culinary techniques to improve productivity and increase kitchen workflow.
- Achievements/Tasks
Chef De Partie
Easair
10.2018 - 09.2020
- Joined as demi chef de partie in one of the leading contemporary Qatari cuisines in heart of the city al wakrah.
- Oversaw sauce prep section and breakfast section with led of two assistants -commis chef.
- Gave inputs in new of food presentation or dishes.
- Complied with potion and serving size as per restaurants standards.
- Ensure adequacy of supplies at the cooking station.
- Prepared items for roasting, sauteing, frying and baking.
- Sliced fruits, vegetables for salads entrees and stored in chiller.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Achievements/Tasks
Demi Chef De Partie
Toscano
04.2017 - 07.2018
- Promoted as demi chef de partie from Management trainee.
- Was in charge of starter ,pasta section with led of four commis chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Planned menu for the co-operate buffet, and weekend buffets.
- Supported chef de partie in daily mise en place.
- Assisted with development of new items, researching and workshopping recipes compatible with existing menu.
- Achievements/Tasks
Management Trainee
Toscano
10.2015 - 03.2017
- Joined as management trainee in Italian cuisine restaurant.
- Learned and worked in starter, pasta section.
- Improved solid culinary skills and methods by working under the guidance of chef de partie.
- Observed different kitchen chefs’ preparation of sauce, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Followed upon daily checklist given by section in charge.
- Performed cleanliness and hygiene standards.
- Achievements/Tasks
Education
Diploma - Hotel Management and Catering Technology
SRM University
Trichy, Tamil Nadu01.2015
Skills
- Menu development
- Food design and menu planning
- Maintain consistency
- Quality controls
- Inventory management
- Effective Communications
- Problem solving
- Conflict resolution
- Quick decision
- Team Leadership
- Time management
- Project Management
- Vendor Management
- Workflow Management
LANGUAGES
English
Hindi
Tamil
References
Available upon request.
Awards
Certificate of IET Training - (2014), ITC Maratha, Mumbai
TECHNICAL SKILLS
- Microsoft Office Suite - Excel (Advanced), Word.
- Food design in Photograph, video graph
Timeline
Sous Chef
Easair
03.2023 - Current
Sous Chef
Easair
10.2020 - 02.2023
Chef De Partie
Easair
10.2018 - 09.2020
Demi Chef De Partie
Toscano
04.2017 - 07.2018
Management Trainee
Toscano
10.2015 - 03.2017
Diploma - Hotel Management and Catering Technology
SRM University
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