Sekar Ramasamy
Namakkal
Summary
Head Chef experienced in menu development, food cost control, and staff training. Enhanced team performance through rigorous food safety compliance and effective kitchen management, optimizing portion control to maximize profitability. Committed to delivering exceptional customer service and creating memorable dining experiences.
Overview
23
23
years of professional experience
Work History
Head Chef
Mintt Indian cuisine
Pittsburgh
06.2018 - Current
- Directed kitchen operations for Mintt Indian cuisine service.
- Designed authentic Indian menus for Mintt Indian cuisine.
- Supervised food preparation, plating, and timely order flow.
- Managed inventory, ingredient ordering, and storage practices.
- Trained kitchen staff on recipes, hygiene, and station standards.
- Enforced sanitation, safety, and food quality procedures.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
Cdp
Royal Caribbean cruise line
Orlando
07.2010 - 04.2017
- Monitored food production to guarantee quality standards were met.
- Monitored quality, presentation, and quantities of plated food across line.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised food preparation, plating, and timely order flow.
- Enforced sanitation, safety, and food quality procedures.
Bakery and pastry chef
GCC (KBR subcontractor) , Iraq
Camp taji
07.2007 - 06.2009
- Supervised food preparation, plating, and timely order flow.
- Managed inventory, ingredient ordering, and storage practices.
- Trained kitchen staff on recipes, hygiene, and station standards.
- Enforced sanitation, safety, and food quality procedures.
- Coordinated with front-of-house teams on special requests.
- Monitored equipment use and resolved kitchen issues promptly.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Established portion control guidelines to reduce waste and maximize profits.
- Resolved conflicts between kitchen staff members in a professional manner.
Bakery and pastry chef
Nikgiris franchise pvt ltd
Vijayawada
05.2003 - 02.2007
- Supervised food preparation, plating, and timely order flow.
- Managed inventory, ingredient ordering, and storage practices.
- Coordinated with front-of-house teams on special requests.
- Monitored food production to guarantee quality standards were met.
- Monitored equipment use and resolved kitchen issues promptly.
- Improved performance of team members resulting in high-quality meals produced daily.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Education
Indian Institute of Hotel Management And Catering Technology
Tanjore Sengundar Mahajana Higher Secondary School
Namakkal Skills
- Menu development
- Kitchen operations
- Food safety compliance
- Quality control
- Portion control
- Food cost control
- Inventory management
- Staff training
- Team leadership
- Budget management
- Problem solving
- Health regulations
- Banquets and catering
- Leadership qualities
Timeline
Head Chef
Mintt Indian cuisine
06.2018 - Current
Cdp
Royal Caribbean cruise line
07.2010 - 04.2017
Bakery and pastry chef
GCC (KBR subcontractor) , Iraq
07.2007 - 06.2009
Bakery and pastry chef
Nikgiris franchise pvt ltd
05.2003 - 02.2007
Indian Institute of Hotel Management And Catering Technology
Sengundar Mahajana Higher Secondary School