Sanish Nair
Chef Tournant
Thrissur ,Kerala
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-years background in high-end hospitality industry.
Overview
10
10
years of professional experience
4
4
Languages
Work History
Chef De Tournant
Norwegian Cruise Line
United States Of America
05.2021 - Current
- Created innovative recipes for tasty, well-presented dishes to complement existing menu.
- Worked closely with front-of-house management to optimize table turnover rates and streamline communication between kitchen and service staff during busy shifts.
- Increased overall efficiency within the kitchen by delegating tasks appropriately among team members.
- Boosted employee morale through regular recognition of outstanding performance and fostering a positive work environment.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Acted as head chef when required to maintain continuity of service and quality.
- Evaluated food products to verify freshness and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
Cook
Norwegian Cruise Line
United States Of America
06.2018 - 05.2021
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained food safety and sanitation standards.
- Trained and supervised cooking staff to expertly meet daily needs.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Identified inefficiencies leading to improved productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Managed opening and closing shift kitchen tasks.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Suggested actionable improvements to streamline training procedures.
- Continuously updated personal knowledge about ingredient trends, nutritional demands/preferences resulting in well-informed adjustments to recipes.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Adjusted recipes based on ingredient availability or customer request.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Monitored food quality and presentation to maintain high standards.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Assistant Cook
Norwegian Cruise Line
United States Of America
12.2015 - 06.2018
- Maintained smooth and timely operations in preparation and delivery of meals.
- Placed orders to restock items before supplies ran out.
- Developed innovative, creative menu items and recipes.
- Worked on salads, desserts and meat preparation to increase kitchen speed.
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
- Supported head chef in developing innovative recipes, resulting in higher customer satisfaction.
- Assisted in developing new menu items to reflect restaurant's style and standards.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Worked with chef to prepare daily food specials and other supplies.
- Monitored food quality and temperature for safe consumption.
- Demonstrated strong attention to detail while plating dishes, enhancing the overall presentation of each meal.
- Portioned meals according to recipe specifications, limiting kitchen waste.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Verified proper portion sizes to consistently attain high food quality standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Distributed food during busy peak periods to drive customer satisfaction.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
- Utilized excellent organizational skills to prioritize tasks effectively, ensuring a smooth workflow in the kitchen.
- Implemented new cooking techniques learned through ongoing professional development opportunities for continuous improvement in the kitchen.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Commis Chef
The Lalit, Mumbai
India
06.2014 - 12.2015
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Rotated through all prep stations to learn different techniques.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Ordered new ingredients and supplies to meet expected needs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Utilized culinary techniques to create visually appealing dishes.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Education
Bachelor Of Hotel Management - Hospitality
Anjuman Islam College of Hotel Management
India, Mumbai 06.2015
Junior College - Commerce
VK Menon College
India Mumbai 06.2011
SSC -
National Education Society High School
India, Mumbai 05.2009
Skills
Staff Motivation
Cooking techniques demonstrations
Nutrition knowledge
Performance Assessments
Employee Scheduling
Quality Assurance
Menu Planning
Catering background
Coaching and Mentoring
Cooking Technique Demonstrations
Menu development
Timeline
Chef De Tournant
Norwegian Cruise Line
05.2021 - Current
Cook
Norwegian Cruise Line
06.2018 - 05.2021
Assistant Cook
Norwegian Cruise Line
12.2015 - 06.2018
Commis Chef
The Lalit, Mumbai
06.2014 - 12.2015
Bachelor Of Hotel Management - Hospitality
Anjuman Islam College of Hotel Management
Junior College - Commerce
VK Menon College
SSC -
National Education Society High School