Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Modern Indian/South Indian, Asian and continental cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Hi, I’m
Sivaram R
CHEF
Hosur
Summary
Overview
12
years of professional experience
1
Language
Work History
ROYAL ORCHID HOTEL
Chef Instructor
02.2022 - 05.2022
Job overview
PES UNIVERSITY
Assistant Professor - BHEM
05.2018 - 05.2022
Job overview
- Proctored exams and provided remediation for learning improvement goals.
- Stood in for professors and teachers in absences, lecturing or providing course material based on lesson plans.
- Supported weeklY lab sessions, contributing to student engagement, comprehension and learning objectives.
- Created materials and exercises to illustrate application of course concepts.
- Performed research to serve as basis for academic writing for publication.
- Handled classroom administration for professors.
- Applied effective time management techniques to meet tight deadlines.
- Skilled at working independently and collaboratively in a team environment.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Gained strong leadership skills by managing projects from start to finish.
- Demonstrated leadership skills in managing projects from concept to completion.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Demonstrated strong organizational and time management skills while managing multiple projects.
SATS FOOD SOLUTIONS INDIA LTD
DUTY CHEF
10.2023 - Current
Job overview
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
GWALIA SWEETS PVT LTD
Executive Chef
06.2022 - 03.2023
Job overview
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
CARNIVAL UK P&O CRUISE LINES
Galley - Commi Chef
02.2015 - 05.2018
Job overview
- Roast & Fish Section, Sindhu Restaurant (Chef
- Atul Kochar Specialty Restaurant)
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
LEMON TREE PREMIER
F&B Executive Trainee (Kitchen Management)
03.2015
Job overview
SAROVAR PORTICO
Intern
05.2012 - 10.2012
Job overview
Education
University Overview
- M.B.A
- B.H.M
- Certificate Course in Tourism and Hotel Management from MKU University, Madurai
- Bachelor of Hotel Management from Christ University, Bengaluru
- Foundation Food Safety, HACCP by Serve Safe, USA
Skills
Indian Cuisineundefined
Current Status
Current Status
Joined as a Duty Chef for SATS FOOD SOLUTIONS INDIA LTD. I am the incharge for the entire Frozen foods and Factory operations. Everyday will produce upto 10 tons of foods.
Live Show
Live Show
Cooking Show With Amul Home Made Cooking, https://m.facebook.com/story.php?story_fbid=3122755754453888&id=100001584827171Youtube Show
Youtube Show
Cooking Show with Hertiage, https://www.youtube.com/watch?v=NhY-5hEYRjUPart Time
Part Time
- Amazon Flex Logistics
- Cloud Kitchen
- Consultancy
Papers Presented
Papers Presented
- Comparative Analysis Of Customer Liking Towards The Taste Of Stevia And Sugar-Made Cookies presented in Jaffna University, Srilanka
- Local Residents Perception of developing a Sustainable and an Eco-Tourism Destination in the Little England of India, Thally. A Study in Hosur, Tamil Nadu presented in GNA University
Previous Experience
Previous Experience
- CARNIVAL UK P&O CRUISE LINES, Galley - Commi Chef, 02/15/YY, 05/18/YY, Sindhu Restaurant (Chef. Atul Kochar Specialty Restaurant)
- LEMON TREE PREMIER, F&B Executive Trainee (Kitchen Management), 06/14/YY, 03/15/YY
- SAROVAR PORTICO, Intern, 05/12/YY, 10/12/YY
References
References
Dr. V. Jaykumar, Chairperson, Department of Hospitality and Event Management, PES University, 9845999737, jaykumarv@pes.eduTimeline
DUTY CHEF
SATS FOOD SOLUTIONS INDIA LTD
10.2023 - Current
Executive Chef
GWALIA SWEETS PVT LTD
06.2022 - 03.2023
Chef Instructor
ROYAL ORCHID HOTEL
02.2022 - 05.2022
Assistant Professor - BHEM
PES UNIVERSITY
05.2018 - 05.2022
Galley - Commi Chef
CARNIVAL UK P&O CRUISE LINES
02.2015 - 05.2018
Intern
SAROVAR PORTICO
05.2012 - 10.2012
F&B Executive Trainee (Kitchen Management)
LEMON TREE PREMIER
03.2015
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