Vijayakumar k
Sous Chef
Trichirapalli
Summary
Dynamic Sous Chef with over a decade of experience in the culinary industry, demonstrating a deep understanding of food preparation and advanced cooking techniques. Expertise in precise weighing, measuring, and mixing of ingredients, utilizing a variety of kitchen utensils and equipment to create exceptional dishes. Proven ability to lead kitchen teams in high-pressure environments while maintaining quality and consistency. Passionate about culinary innovation and committed to delivering outstanding dining experiences.
Overview
8
8
years of professional experience
3
3
Languages
Work History
Sous Chef
UGIBANDI FOOD STATIONS
05.2025 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Implemented food cost and waste reduction initiatives to save money.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Junior Sous Chef
TEA TREE SUITES
08.2024 - 04.2025
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Oversaw cleanliness of each station in kitchen.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Planned menus and services for restaurant and off-site events.
- Monitored recipe portioning to control food costs.
Chef De Partie
Tea Tree suites
08.2023 - 08.2024
- Proven experience in managing a high-volume kitchen, overseeing up to 10 cooks at a time.
- Skilled in creating new recipes and menu items that simultaneously meet customer needs and maximize profits.
- Provide feedback to Sous Chef with performance management of subordinates.
- Skilled in leading, training, and motivating a diverse kitchen staff.
- Assists in developing daily and seasonal menu items.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Demi Chef de partie
Writter's Cafe
09.2021 - 12.2022
- Supervises, coordinates, trains and participating in seasoning, marinating, cooking, braising, roasting, grilling, blocking pan frying all of meats, poultry, sea food for main courses, appetizer and also preparation of soups, vegetables rice dishes and garnishes.
- Improved junior staff efficiency 20% by streamlining processes and introducing more accurate performance and customer satisfaction standards.
- Be responsible for stocks and control of wastage, in according to company standards.
- Assist in maintaining and improving upon budgeted food cost.
Commis-I&KITCHEN INCHARGE
APFL Cloud Kitchen
03.2020 - 07.2021
- Excellent knife skills and understanding of safety in professional kitchen environments.
- Ability to learn new recipes and preparations quickly.
- Understanding of flavor profiles and pairings.
- Calm under pressure with the ability to take instructions well.
- Active listener with advanced interpersonal communication skills.
- High-energy team player with great collaboration abilities.
commis-II
Orange Wok Restaurant
03.2019 - 12.2019
- Prepared and cooked a variety of high-quality dishes to customer specifications.
- Ensured the quality of ingredients and dishes were consistently maintained.
- Developed new dishes and menu items.
- Maintained a clean and organised kitchen.
Commis-II
AGS Holiday Resorts
05.2018 - 02.2019
Training & commi-III
TGI Grand Fortuna
06.2017 - 04.2018
Education
Bsc Hotel Management -
Amirta Institute OF Hotel Management
11.2017
Skills
Food preparation - Experienced
Timeline
Sous Chef
UGIBANDI FOOD STATIONS
05.2025 - Current
Junior Sous Chef
TEA TREE SUITES
08.2024 - 04.2025
Chef De Partie
Tea Tree suites
08.2023 - 08.2024
Demi Chef de partie
Writter's Cafe
09.2021 - 12.2022
Commis-I&KITCHEN INCHARGE
APFL Cloud Kitchen
03.2020 - 07.2021
commis-II
Orange Wok Restaurant
03.2019 - 12.2019
Commis-II
AGS Holiday Resorts
05.2018 - 02.2019
Training & commi-III
TGI Grand Fortuna
06.2017 - 04.2018
Bsc Hotel Management -
Amirta Institute OF Hotel Management