VIGNESH RATHINAGIRI

• Managed assigned kitchen section, ensured timely preparation and service for high-volume cinema operations, maintained food quality and hygiene standards, controlled inventory and wastage, trained junior staff, and supported menu execution during peak shows.

Managing Chennai central kitchen, supplying donuts to 14 stores, executing food trials for new menu launches, and conducting weekly training across multiple outlets.

• Managed the preparation of multiple cuisines in a hospital kitchen environment.
• Ensured timely and accurate meal service to patients, as per dietary requirements.
• Maintained food safety, hygiene standards, and quality control.

• Started as a commis in a cloud kitchen and progressed to managing a QSR outlet. Skilled in preparing quality food, handling outlet operations, and continuously improving performance by following feedback and best practices.
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  Started and managed weekly and month-end stock closing processes, monitoring COGS, and reducing wastage through proper inventory control.

• Responsible for food preparation, mise-en-place, order execution, hygiene & FIFO compliance, stock support, and wastage control in a high-volume cloud kitchen.

Assisted in basic food preparation, mise-en-place, cleaning and sanitation, followed hygiene & safety standards, supported senior cooks during service, and helped in smooth order dispatch operations.

• Supported hotel operations, hygiene standards, and service activities. • Trained in SOPs, teamwork, and guest service procedures.

• Assisted in food preparation and kitchen operations
  • Followed food safety, hygiene, and FIFO standards
  • Maintained cleanliness and supported service operations
  • Learned standard recipes, portion control, and plating