Visakh V V
Banglore
Summary
adaptable hospitality professional with a proven history of junior sous chef. Addresses challenges with resourceful problem solving and high emotional command of industry best practices and de-escalation techniques. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
18
18
years of professional experience
1
1
Certification
Work History
JR SOUS CHEF
Big banyan vineyard and resort, A unit of paul john Resorts &Hotels pvt Ltd
Bangalore
2023.05 - Current
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Organized and maintained the daily mise en place for all stations.
- Evaluated performance levels of team members providing feedback where needed.
- Developed menus that were creative while still being cost effective.
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
- Modified existing recipes based on availability of ingredients or customer requests.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Senior Chef De Partie
Ranch at Big Banyan vineyard & Resorts,A unit of paul john Resorts &Hotels
Bangalore
2022.05 - 2023.05
- Assisted in plating meals using creative and artistic styles while following the head chef's plating instructions
- Ensured teams followed health and safety guidelines by closely monitoring prep, food handling, and other kitchen operations
- Assisted in stocktaking, ordering supplies for planned events and service
- Developed menus and created new dishes based on trends and seasons
- Sliced fruit and vegetables for various menu items and stored for later use at proper temperatures.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
- Reviewed orders placed by waitstaff before sending them out to customers.
- Identified areas for improvement within the kitchen environment.
Chef De Partie
The Paul Bangalore A unit of paul john Resorts &Hotels pvt Ltd
Bangalore
2021.05 - 2022.08
- Designed new ways to present and enhance dishes
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
Chef De Partie
FORTE KOCHI, A UNIT OF THE PAUL RESORTS AND HOTELS PVT. LTD
Kochi
2018.03 - 2021.04
- Upheld standards by assessing ingredient quality and final products
- Designed new ways to present and enhance dishes.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Abided by company standards in terms of portion and serving sizes.
Chef De Partie
STERLING HOLIDAY RESORTS PVT LTD
2017.04 - 2018.01
- To ensure apt Portions, chopping and storage of ingredients as need for preparation of food items
- Prepared ingredients with right weight, measure, and mix
- Daily indenting, menu planning for daily buffet.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Chef De Partie
THE POOVAR ISLAND Resorts Flotels INDIA PVT LTD)
Trivandrum
2015.02 - 2016.03
- To report any maintenance issues to the Head Chef immediately
- Inspected food preparation for quality and quantity.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored food products, driving quality, freshness and integrity.
Demi Chef De Partie
VELAN FOOD PARK (VELAN GROUP OF HOTELS)
Coimbatore
2013.10 - 2015.01
- To comply with all good wood policies and procedures
- Assisted with the development of new menu items, researching and workshopping recipes compatible with the existing menu
- Coordinated effectively with service staff on the timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
- Followed established portion control procedures when plating dishes for customers.
- Managed waste disposal processes in accordance with company policies.
Guest Service Agent Food Production
KEYS HOTELS (Berggruen group of hotels)
Trivandrum
2012.09 - 2013.08
- Proved successful working within tight deadlines and a fast-paced atmosphere
- Used coordination and planning skills to achieve results according to schedule
- Trained junior team members in customer service strategies and property policies.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Checked completed orders for correct quantity and quality.
Commis Chef
VELAN FOOD PARK (Velan group of hotels)
Coimbatore
2009.02 - 2011.01
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Commis Chef
THE RESIDENCY TOWER
Trivandrum
2007.06 - 2009.03
- To prepare buffet food and as a restaurant method
- Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.
- Checked quality of raw materials before use to ensure freshness.
Industrial Trainee
THE RESIDENCY TOWER
Trivandrum
2006.03 - 2007.04
- Kept work areas clean and organized by conducting deep cleans
- Completed industrial tasks, such as equipment maintenance and quality checks without supervision or assistance by managers.
- store pickup and setting according to the fico
Education
Associate of Arts | Hotel Management -
KITCOIHM, Trivandrum
08.2006
Skills
- Positive attitude and team spirit.
- Good communication skill.
- Recipes and menu planning
- Portion of standard.
- Ingredient pairing
- Garnish prep
- Grilling skills
- Food presentation
- Cooking techniques
- Sauce preparation
- Portion Control
References
- MR. CHEF DEEPAKSUNDARAM Former EXECUTIVE CHEF, THE PAUL GROUP OF HOTELS, +91 9072112358
- EXECUTIVE CHEF P NAVAMANI, Big banyan vineyard and resort, +919080498980
- Executive chef mushes ,The paul Bangalore 7349412803
- syamaledu rahi Resorts manager 9902010385
Hobbies and Interests
- Traveling
- Music
- Food
- Football
- Tennis
- Photography
Disclaimer
I hereby declare that the above furnished information is absolute according to the records and to the best of my knowledge
Affiliations
Hygiene Regulations
Assists head chef with menu creation
Leadership
Accomplishments
.Participating in food competition different places in india
Certification
FOOD SAFETY SUPERVISOR CERTIFICATE OF COMPETENCE
Languages
English
First Language
Timeline
JR SOUS CHEF
Big banyan vineyard and resort, A unit of paul john Resorts &Hotels pvt Ltd
2023.05 - Current
Senior Chef De Partie
Ranch at Big Banyan vineyard & Resorts,A unit of paul john Resorts &Hotels
2022.05 - 2023.05
Chef De Partie
The Paul Bangalore A unit of paul john Resorts &Hotels pvt Ltd
2021.05 - 2022.08
Chef De Partie
FORTE KOCHI, A UNIT OF THE PAUL RESORTS AND HOTELS PVT. LTD
2018.03 - 2021.04
Chef De Partie
STERLING HOLIDAY RESORTS PVT LTD
2017.04 - 2018.01
Chef De Partie
THE POOVAR ISLAND Resorts Flotels INDIA PVT LTD)
2015.02 - 2016.03
Demi Chef De Partie
VELAN FOOD PARK (VELAN GROUP OF HOTELS)
2013.10 - 2015.01
Guest Service Agent Food Production
KEYS HOTELS (Berggruen group of hotels)
2012.09 - 2013.08
Commis Chef
VELAN FOOD PARK (Velan group of hotels)
2009.02 - 2011.01
Commis Chef
THE RESIDENCY TOWER
2007.06 - 2009.03
Industrial Trainee
THE RESIDENCY TOWER
2006.03 - 2007.04
Associate of Arts | Hotel Management -
KITCOIHM, Trivandrum
FOOD SAFETY SUPERVISOR CERTIFICATE OF COMPETENCE
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