VISHNU RAJAN
ALAPPUZHA
Summary
Enthusiastic continental cook eager to develop high-quality menus for new and established restaurants. Five years of experience cooking in hotel and cruise ship environments. Reliable, hardworking and driven to give guests top-quality foods. Prior work as prep cook, line chef. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
5
5
years of professional experience
Work History
DEMI CHEF DE PARTIE
Carnival Cruise Line
02.2018 - 12.2022
- Food Preparation: Prepare food in accordance with standard recipes and specifications in designated area of work
- Quality Control: Ensure quality of food served in all food outlets is of highest standard possible
- Training: Assist in training within department and attend training sessions when requested
- Hygiene Control: Maintain hygiene standards and ensure that all records for Criterion board are maintained
- Stock Control: Be responsible for stocks and control of wastage, in accordance with company standards
- Ordering: Responsible for ordering of all fresh produce and dry goods for kitchen use
- Menu Development: Conceptualize new dishes using different cooking techniques
- Cost Control: Reduce food cost percentage by using proper portion estimates
- Positive Reviews: Gained 100% on food and presentation from food critics with excellent reviews on taste
- Waste Reduction: Reduced food waste by 10% by introducing processes that minimized mistakes and strategically used methods that kept food fresher for longer.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
COMMI-II
Biverah Hotel & Suites
05.2017 - 01.2018
- Efficiency: Overhauled kitchen operations, streamlining workflow and reducing service time by 20% during peak hours
- Training: Trained and mentored junior kitchen staff, resulting in improved efficiency, teamwork, and skill development
- Positive Reviews: Consistently maintained 95% customer satisfaction rating through exceptional food presentation and taste
- Maintained well-organized mise en place to keep work consistent
- Planned and directed high-volume food preparation in fast-paced environment
- Measured high demand spices and commonly used ingredients for stations
- Collaborated with staff members to create meals for large banquets
- Prepped daily menu items to quickly deliver upon request
- Gathered and placed all ingredients into workstations to meet shift needs
- Rotated food regularly, removing outdated items for proper disposal
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Assisted with routine stock rotation to keep ingredients fresh
- Cleaned kitchen counters, refrigerators and freezers
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
Advanced diploma - CruiseShip galley
INDUS INSTITUTE OF HOSPITALITY, Operations
CHENNAI, TAMILNADU08.2016
Bachelor of Science - tourism and hospitality management
ANNAI FATHIMA COLLEGE OF ARTS & SCIENCE
MADURAI, TAMILNADU05.2013
Skills
- Culinary Skills
- Critical thinking and problem-solving
- Effective Time Management
- Adaptability
- Ability to Work Under Pressure
- Fast Learner
- Kitchen Equipment Knowledge
- Food Safety and Sanitation
- Menu development
- Cost Control
- Teamwork abilities
- Grilling techniques
Accomplishments
- Ship's Cook Certification Course Dec 2018
- Demonstrates the minimum standards of competence in food and catering to undertake the tasks and duties and responsibilities as listed in standard A3.2 of the maritime labor convention 2006, including, but not limited to practical cookery, food and personal hygiene, food storage, stock control, environmental protection and catering health
Timeline
DEMI CHEF DE PARTIE
Carnival Cruise Line
02.2018 - 12.2022
COMMI-II
Biverah Hotel & Suites
05.2017 - 01.2018
Advanced diploma - CruiseShip galley
INDUS INSTITUTE OF HOSPITALITY, Operations
Bachelor of Science - tourism and hospitality management
ANNAI FATHIMA COLLEGE OF ARTS & SCIENCE
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