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
undefinedTimeline
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
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