Summary
Overview
Work History
Skills
Timeline
References
Generic
VIGNYATH VINAYAKA

VIGNYATH VINAYAKA

HYDERABAD

Summary

Senior Sous Chef with extensive experience at Rebel Foods, specializing in menu engineering and team leadership. Proven ability to enhance guest satisfaction through innovative culinary techniques and effective cost control measures. Strong focus on food safety and operational efficiency, resulting in elevated dining experiences. Expertise in baking, including breads, pastries, cookies, and cakes, ensuring high standards of quality and presentation.

Overview

11
11
years of professional experience

Work History

Senior Sous Chef

Rebel foods
Hyderabad
10.2022 - Current
  • Enhanced guest satisfaction and team productivity through customer-centric approach.
  • Developed and tested new recipes based on market trends and customer feedback.
  • Collaborated with manufacturing teams to scale recipes for production.
  • Conducted sensory evaluations and adjusted formulations based on feedback.
  • Maintained up-to-date knowledge of culinary trends, health standards, and safety regulations.
  • Modified products to improve flavor, texture, shelf life, or nutritional profile.
  • Revised existing recipes to uphold quality while reducing food costs.
  • Trained and mentored team members in adherence to established policies.

Sous Chef

Moksh
Belgaum
05.2018 - 08.2022
  • Procedures implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Assisted in menu development and recipe testing.
  • Developed and implemented food cost controls, inventory procedures, and menu engineering to maximize profits.
  • Developed and implemented food cost controls, inventory procedures and menu engineering to maximize profits.
  • Participated in staff training sessions related to new menu items or operational procedures.
  • Supervise dough quality for various baked goods such as breads, pies, cakes, and cookies.

Chef De Partie

O'Learys
Jönköping
01.2016 - 02.2018
  • Managed buffet operations, ensuring timely replenishment of food items.
  • Plated dishes according to restaurant standards for optimal presentation.
  • Maintained comprehensive knowledge of the restaurant menu and daily specials.
  • Prepared various sauces from scratch based on recipes and customer preferences.
  • Contributed creative ideas for dishes during menu planning, utilizing seasonal ingredients.
  • Trained new employees on food preparation techniques and safety procedures.

Commi

Bada Bing Burger
Jönköping
09.2014 - 12.2015
  • Chopping and cutting meat.
  • Stocked and maintained the cleanliness of stations.
  • Weighed and labeled products.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Performed basic knife skills such as dicing, slicing, and mincing vegetables.
  • Ensured all food was stored properly in accordance with safety regulations.

Skills

  • Culinary expertise in French, Mexican, Italian, and Indian cuisines
  • Baking
  • Customer-focused service
  • Menu engineering and development
  • Leadership and teamwork
  • Time management
  • Inventory control
  • Vendor relationship management
  • Food safety practices
  • Attention to detail

Timeline

Senior Sous Chef

Rebel foods
10.2022 - Current

Sous Chef

Moksh
05.2018 - 08.2022

Chef De Partie

O'Learys
01.2016 - 02.2018

Commi

Bada Bing Burger
09.2014 - 12.2015

References

  • Joakim August, Executive Chef, +467 085 149 82
  • David Zeren, Badabing CEO, +467 394 645 66
  • Niranjan, Moksh, manager, +919620726593
  • Vijay, Rebel Foods Head chef, +919769555927

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VIGNYATH VINAYAKA