About
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Industry Hospitality
PROFESSIONAL SUMMARY
Experienced and dedicated culinary professional with over 10 years of expertise in high-quality, international, and fine-dining cuisine. Currently working as a Sous Chef in Canada, with a strong background in kitchen leadership, menu creation, food cost management, and delivering exceptional guest experiences. Skilled in managing fast-paced environments, training staff, and maintaining high standards of quality, safety, and consistency. Passionate, reliable, and committed to culinary excellence.
Education
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2015 - 2019
Periyar University
Bachelor of Hotel Management and Tourism
I hold a Bachelor of Hotel Management and Tourism, where I gained strong skills in hospitality operations, guest service, and tourism management. This background supports my professional experience in culinary arts and helps me deliver high-quality service in fast-paced hospitality environments.
Experience
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2023 - Present
3 Guys and A Stove, Huntsville, ON, Canada
Sous chef
● Execute menu items with consistency and creativity, showcasing refined technique and a deep respect for seasonal, locally sourced ingredients ● Supervise and mentor kitchen staff, fostering a positive and professional environment built on teamwork, respect, and culinary growth. ● Lead daily kitchen operations ensuring smooth, efficient, and high-quality service throughout all meal periods. ● Develop and perform testing testing new dishes, seasonal menus, and special event offerings that reflect 3 Guys and a Stove’s distinctive culinary style. ● Oversee food preparation, presentation, and portion standards to maintain the restaurant’s reputation for bold flavors and thoughtful craftsmanship. ● Manage inventory, ordering, and supplier relationships to ensure the use of high-quality ingredients while maintaining cost control. ● Assist with the planning and coordination of the restaurant’s drop-and-go catering. ● Support scheduling, training and performance review processes to maintain a well-prepared, motivated and high-performing kitchen team. ● Collaborate effectively with front-of-house leadership to ensure seamless kitchen-to-table operations and an outstanding guest experience. ● Uphold rigorous food safety, sanitation, and cleanliness standards across all kitchen areas.
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2022
Shore Lodge Whitetail, LLC, McCall, Idaho, USA
Chef de Partie
● Good preservation standards for adequately handling all food products at the right temperature. followed the guidance of the sous chef. ● Served as a chef de partie for a cutwater restaurant with over 100+ guests per day, conducted food preparation for appetizers, salads, pasta, and entrées, and maintained portion control to minimize food costs ● Preparation and presentation of buffet and À la carte foods of the highest quality at all times. ● Effective communication between staff by maintaining a secure and friendly working environment. ● Ordered and received food and supplies weekly for restaurant operations. Checked all temperatures of perishable items and used the FIFO system to rotate all items. ● Implemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees.
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2020 - 2021
BLR Lounge Services Bangalore Airport, Bangalore, Karnataka, India
Chef De partie
• Making new dishes and menus for the daily buffet, preparing mise-en-place for lunch and dinner as well as à la carte orders, and daily reporting to the executive sous chef. •Maintained well-organized mise en place to keep work efficient and consistent. • Responsible for maintaining cleanliness and sanitation at the assigned work area. • Ensured compliance with food storage protocols and conducted inspections to • prevent the risk of food contamination for gluten and nut allergies. • Maintaining hygiene, controlling food costs in different ways, and maintaining documentation for temperature records. • Prepared all food items in a hygienic and timely manner, exhibiting knowledge of recipes and presentation specifications as set by restaurant management.
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2019 - 2019
AIDA Cruises, Rostock, Mecklenburg-Vorpommern, Germany
Demi chef de partie
● Actively involved in the daily galley production for all restaurants and dining rooms. ● Ensures that the galley equipment is treated with care and is always well-maintained. ● Prepares/sets up a station for service in the galley. ● Effective communication between staff by maintaining a secure and friendly working environment. Maintain clean work areas, utensils, and equipment. ● Carrying out regular temperature checks on fridges, freezers and food storage. ● Ensured all statutory and company hygiene regulations were being strictly adhered to (HACCP)
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2016 - 2018
Taj Hotels Resorts and Palaces, Chennai, Tamil Nadu, India
Commits chef
● Learn new skills quickly and make for an excellent addition to the kitchen team. ● Maintain clean work areas, utensils, and equipment. ● Stocked and prepped food, rotated supplies and ensured safe raw food storage. ● Demonstrates exemplary leadership to kitchen staff and provides exclusive training and development to all current and new staff. Leads by example with an emphasis on teamwork. ● Exhibits flexibility and remains calm under pressure in responding to and creating solutions for restaurant dynamics. Acknowledged constantly for a positive attitude. ● Assist with the cleaning, hygiene, and organization of the kitchen, barge in coolers, and all storage areas.
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2015 - 2016
Sarovar Hotels & Resorts, Pondicherry, Puducherry, India
Commits chef
● Maintain clean work areas, utensils, and equipment. ● Stocked and prepped food, rotated supplies and ensured safe raw food storage. ● The correct production of all foodstuffs, following the recipe cards, and production procedures according to the instructions of the senior kitchen staff. ● Prepare all food items in a hygienic and timely manner. ● Regularly work with fresh fish, shellfish, as well as cutting steaks, reutilizing scraps, bones for stocks, soups,and specials.
Honors & awards
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2023
J 1 internship completion
Recognized for outstanding performance and dedication during the international culinary internship. Demonstratedexcellence in food preparation, kitchen operations, and teamwork in a professional, high-volume environment Achieved distinction for skill, creativity, and commitment to culinary standards.