Summary
Overview
Work History
Skills
References
Timeline
Bartender
VIGNYATH VINAYAKA

VIGNYATH VINAYAKA

HYDERABAD

Summary

Senior Sous Chef with extensive experience at Rebel Foods, specializing in menu engineering and team leadership. Proven expertise in French, Mexican, and Italian cuisines, enhancing guest satisfaction through innovative culinary practices. Skilled in implementing cost controls and promoting a collaborative kitchen environment while upholding high food safety standards.

Overview

11
11
years of professional experience

Work History

Senior Sous Chef

Rebel foods
Hyderabad
10.2022 - Current
  • Drove guest satisfaction and team productivity via a customer-centric philosophy.
  • Fostered a positive workplace culture to support employee engagement.
  • Trained and mentored team members according to established policies.
  • Innovated menu offerings based on market trends and consumer preferences.
  • Maintained current knowledge of culinary trends, health standards, and safety regulations.
  • Executed audits to pinpoint discrepancies among regional vendors.
  • Ensured adherence to budgetary constraints during recipe formulation.
  • Re-developing existing recipes while maintaining the same quality and standards by lowering food costs.

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.

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.

Commis Chef

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
  • Customer-focused service
  • Menu engineering and development
  • Team leadership
  • Inventory control
  • Vendor relationship management
  • Food safety practices
  • Attention to detail

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

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

Commis Chef

Bada Bing Burger
09.2014 - 12.2015

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VIGNYATH VINAYAKA