Sivaprakash Rajendran
Ambasamuthiram, Govindanagaram Theni, Tamil Nadu
Summary
Experienced and motivated Chef De Partie with a passion for creating innovative, flavourful dishes. Adept at managing a busy kitchen, overseeing staff and ensuring the highest standards of quality and safety are met.
Overview
18
18
years of professional experience
Work History
Chef De Partie
Silver Sea Cruise
04.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demichef de partie
Silver seas cruise line
06.2021 - 04.2024
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Suggest new ways of presentation of dishes
- Suggest new rules and procedures for optimizing the cooking process
- Give attention productivity of the kitchen such as speed and food quality
- Ensure adherence to all relevant health, safety and hygiene standards
- Collaborate with other colleagues and seniors.
Demi chef de partie
Costa cruise line
06.2008 - 10.2021
- Working in a cruise line and routinely having to cook for up to 3000 passengers every day
- Responsible as part of a team for cooking tasty, delicious and healthy meals for all diners
- Report directly to the chef the partie
- Cooking and preparing variety of fresh nutritious meals and other refreshments
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the Kitchen
- Washing, cutting and preparing food before it's cooked
- Making sure good nutritional standards are maintained when preparing meals
- Making sure that all food at point of delivery is of the highest quality
- Responsible for high standards of food, hygiene, healthy and safety
- Controlling stock rotation to ensure the kitchen and larder are always well stocked
- In charge of stock control for the freezers pantries and store rooms
- Maintain hot and cold holding and final cooking temperature logs
- Maintain hot and cold food temperature as per United States public health standards
- Good knowledge about using the latest kitchen equipment.
Commis chef
Taj Madras flight kitchen
01.2006 - 10.2007
- Providing assistance to kitchen staff in the preparation and serving of food
- Responsible for basic food preparation like washing and chopping ingredients for preparing various menu
- Responsible of preparing dressings, salads and appetizers
- Update any inferior quality food received to the head cook
- Handle the taste of monitoring and supervising the activities of kitchen staff
- Handle other duties from time to the under the instruction of the head cook.
Education
B.sc catering science and hotel management -
R.V.S college of arts and science
Sulur, Coimbatore04.2005
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Sanitation Practices
- Special Diets Knowledge
- Allergen awareness
- Stock making
- Garnishing Techniques
- Proper food handling
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Menu development
- Recipe creation
- Hospitality
- Frying techniques
- Roasting methods
- Portion standards
- Nutrition Principles
Home
1, Ambasamuthiram, Govindanagaram, theni ,Tamil Nadu, 625517, India
Organisational Skills
Full knowledge of statutory regulations contained in the health and safety work act., Comprehensive understanding of food hygiene regulations., Experience of high volume catering in busy work place., Detailed knowledge of seasoning and recipes., Fully conversant with various cooking methods like boiling, baking, roasting and steaming., Maintaining personal and professional development to meet the changing demands of the job., Able to work as part of a team., Relaxed personality with excellent communication skills., Eager to learn new recipe and cooking techniques, Cleanliness, Food preparation, Attention to detail, Target driven
Personal Information
- Date of Birth: 05/15/1985
- Nationality: Indian
Languages
English
Advanced (C1)
Tamil
Bilingual or Proficient (C2)
Hindi
Intermediate (B1)
Telugu
Bilingual or Proficient (C2)
Timeline
Chef De Partie
Silver Sea Cruise
04.2024 - Current
Demichef de partie
Silver seas cruise line
06.2021 - 04.2024
Demi chef de partie
Costa cruise line
06.2008 - 10.2021
Commis chef
Taj Madras flight kitchen
01.2006 - 10.2007
B.sc catering science and hotel management -
R.V.S college of arts and science
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