Summary
Overview
Work History
Education
Skills
Languages
Timeline
Hi, I’m

VIKAS CHOOLAYIL

EXECUITIVE SOUS CHEF
THALASSERY,KERALA
VIKAS CHOOLAYIL

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Meticulous [Job Title] eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

1
year of professional experience
2
years of post-secondary education

Work History

SAUDI AIRLINES CATERING
JEDDAH

Executive Chef
07.2022 - Current

Job overview

  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Coordinated with team members to prepare orders on time.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.

Education

UNIVERSITY OF CALICUT
CALICUT

PRIOR TO AN ACADEMIC DEGREE from PREDEGREE
07.1989 - 07.1991

University Overview

  • Member of [Fraternity or Sorority Name]
  • Elected to [Elected Position] for [Student Organization, Fraternity or Sorority] in [Year]

Skills

  • Order Delivery Practices
  • Equipment Maintenance
  • Vendor Relations
  • Process Improvement
  • Employee Training
  • Food Preparation and Safety
  • Kitchen Equipment Operation
  • Dish Preparation
  • Work Area Inspections
  • Recipe Development
  • Customer Retention
  • Problem and Complaint Resolution
  • Hygiene Policy Implementation
  • Hospitality Service Expertise
  • Food Service Safety Training
  • Kitchen Operations Oversight
  • Restaurant Operation
  • Inventory Control
  • Performance Review
  • Presentation Management
  • Performance Improvement
  • Creative Thinking
  • Cost Control
  • Forecasting and Planning
  • Menu Planning
  • Verify Food Quality
  • Create Recipes

Languages

Malayalam
Proficient
C2
Tamil
Intermediate
B1
Hindi
Intermediate
B1
KANADA
Elementary
A2
ENGLISH
Upper intermediate
B2

Timeline

Executive Chef

SAUDI AIRLINES CATERING
07.2022 - Current

UNIVERSITY OF CALICUT

PRIOR TO AN ACADEMIC DEGREE from PREDEGREE
07.1989 - 07.1991
VIKAS CHOOLAYILEXECUITIVE SOUS CHEF