THIRUPATHI E
Junior Sous Chef
Chennai
Summary
Dedicated and skilled Chef de Partie with experience in upscale dining establishments. Proficient in all aspects of kitchen operations, including menu planning, food preparation, and team Leadership. Demonstrated expertise in maintaining high standards of quality, consistency, and cleanliness. Adept at collaborating with executive chefs and fellow kitchen staff to ensure seamless service and exceed guest expectations.
Overview
13
13
years of professional experience
Work History
Junior Sous Chef
Pharos Hotel (Pre Opening)
9 2022 - Current
- Contributed to a pre-opening hotel team, instrumental in establishing the entire kitchen and operational framework
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Coordinated with vendors to order supplies and maintain high quality standards
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
Chef De Partie
Synck (Pre Opening)
01.2021 - 05.2022
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes
- Employed in a progressive South Indian fine dining establishment, integrating modern techniques with traditional recipes.
Commis 1
Highpower Service Private Limited
10.2015 - 05.2020
- Collaborated with staff members to create meals for large banquets
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Developed and remained accountable for safety, quality, consistency, and adherence to standards
- Advanced to the role of Demi Chef de Partle through promotion.
Commis 3
Hotel Germanus
08.2013 - 02.2015
- Managed both the tandoor and Indian department, gaining expertise in each
- Handled high-pressure situations during peak service hours, ensuring timely meal preparation without sacrificing quality
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Was promoted to the positions of Commis 2 and later Commis 1.
Trainee
Fortune Pandiyan Hotel
12.2013 - 12.2012
Trainee
Dolphin Hotels Limited
11.2011 - 02.2012
Education
Diploma in Hotel Management and Catering Technology - undefined
Ashwi Nursing & Paramedical College
SSLC - undefined
Government Higher Secondary School
Skills
Food Safety and Sanitation Practices
Ability to Work Under Pressure
Time management
Team leadership
Timeline
Chef De Partie
Synck (Pre Opening)
01.2021 - 05.2022
Commis 1
Highpower Service Private Limited
10.2015 - 05.2020
Trainee
Fortune Pandiyan Hotel
12.2013 - 12.2012
Commis 3
Hotel Germanus
08.2013 - 02.2015
Trainee
Dolphin Hotels Limited
11.2011 - 02.2012
Junior Sous Chef
Pharos Hotel (Pre Opening)
9 2022 - Current
Diploma in Hotel Management and Catering Technology - undefined
Ashwi Nursing & Paramedical College
SSLC - undefined
Government Higher Secondary School
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