Traveling, Driving
Visakh V V
CHEF
Trivandrum
Summary
Adaptable and enterprising sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
20
20
years of professional experience
1
1
Certification
3
3
Languages
Work History
Sous Chef
Ranch at Big Banyan Vineyard and Resorts
11.2024 - 01.2026
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Developed new recipes and flavor combinations to enhance customer dining experience.
JR SOUS CHEF
Big banyan vineyard and resort Bangalore (A UNIT OF THE PAUL RESORTS & HOTELS PVT.LTD)
05.2023 - 11.2024
- Developed and executed seasonal menus, enhancing guest satisfaction through innovative culinary presentations and flavors.
- Streamlined food preparation processes by implementing new inventory management techniques, reducing waste and optimizing resources.
Senior Chef De Partie
Ranch at Big Banyan Vineyard and Resorts
05.2022 - 05.2023
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
CHEF DE PARTIE
The Paul Bangalore
05.2021 - 08.2022
- Designed new ways to present and enhance dishes.
- Butchered meat to minimize wastage and deliver quality cuts
CHEF DE PARTIE
Forte Kochi, A unit of the paul resorts and Hotels pvt ltd
03.2018 - 04.2021
- Upheld standards by assessing ingredient quality and final products.
- Designed new ways to present and enhance dishes
CHEF DE PARTIE
STERLING HOLIDAY RESORTS PVT LTD
04.2017 - 01.2018
- 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
CHEF DE PARTIE
THE POOVAR ISLAND RESORT (FLOTELS INDIA PVT LTD)
02.2015 - 03.2016
- To report an maintenance issues to the Head Chef immediately
- Inspected food preparation for quality and quantity
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
DEMI CHEF DE PARTIE
VELAN FOOD PARK VELAN GROUP OF HOTELS
10.2013 - 01.2015
- To comply with all good wood policies and procedures
- Assisted with development of new menu items, researching and work shopping recipes compatible with existing menu Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature
GUEST SERVICE AGENT
KEYS HOTELS (Berggruen group of hotels)
09.2012 - 08.2013
- Proved successful working within tight deadlines and 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
COMMI CHEF
VELAN FOOD PARK Velan group of hotels
02.2009 - 01.2011
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Oversaw grill, stove and oven and cleaned all equipment after every shift
COMMI CHEF
THE RESIDENCY TOWER
06.2007 - 03.2009
- To preparing buffet food and as restaurant method
- Utilized proper cleaning techniques to sanitize counters and utensils-used in preparation of raw meat, poultry, fish and eggs.
INDUSTRIAL TRAINEE
THE RESIDENCY TOWER
03.2006 - 04.2007
- 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
Education
Associate of Arts - Hotel Management
KITCO IHM
Trivandrum, India06-2004
Skills
Culinary menu design
Food preparation coordination
Food safety standards implementation
Employee training
Certification
CSC - Certified Sous Chef
Interests
Timeline
Sous Chef
Ranch at Big Banyan Vineyard and Resorts
11.2024 - 01.2026
JR SOUS CHEF
Big banyan vineyard and resort Bangalore (A UNIT OF THE PAUL RESORTS & HOTELS PVT.LTD)
05.2023 - 11.2024
Senior Chef De Partie
Ranch at Big Banyan Vineyard and Resorts
05.2022 - 05.2023
CHEF DE PARTIE
The Paul Bangalore
05.2021 - 08.2022
CHEF DE PARTIE
Forte Kochi, A unit of the paul resorts and Hotels pvt ltd
03.2018 - 04.2021
CHEF DE PARTIE
STERLING HOLIDAY RESORTS PVT LTD
04.2017 - 01.2018
CHEF DE PARTIE
THE POOVAR ISLAND RESORT (FLOTELS INDIA PVT LTD)
02.2015 - 03.2016
DEMI CHEF DE PARTIE
VELAN FOOD PARK VELAN GROUP OF HOTELS
10.2013 - 01.2015
GUEST SERVICE AGENT
KEYS HOTELS (Berggruen group of hotels)
09.2012 - 08.2013
COMMI CHEF
VELAN FOOD PARK Velan group of hotels
02.2009 - 01.2011
COMMI CHEF
THE RESIDENCY TOWER
06.2007 - 03.2009
INDUSTRIAL TRAINEE
THE RESIDENCY TOWER
03.2006 - 04.2007
Associate of Arts - Hotel Management
KITCO IHM
DECLARATION
I hereby declare that all the above information is true to the best of my knowledge. If given me a chance to serve under your kind control, I assure you sir, I will discharge my duties to the fullest satisfaction of my superiors
Languages
5,3,4