BASKARAN Jeyachandren

• Oversee day today banquets operation managing a team of thirteen hourly employees, one chef de partie and one sous chef with a total banquet food and beverage revenue of $14.7 million.
• Oversee Club level culinary operations serving 200- 250 guests per day, Employee dining room serving 400-500 meals per day with an annual budget of $300k.
• Created unique custom menus for all major repeat Galas of 650-850 attendees.
• Curated Indian wedding Menu for banquets to capture Indian wedding market. increased the annual revenue between $850k to $1 million.
• Achieved by increasing the (EES) Employee engagement Survey score from 85% to 96 %. Banquets (ESS) Event satisfaction survey at 100% for consecutive 9-month period. scored 100% on Events food quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked directly on all tastings for all the weddings and Gala to understand guest expectation and deliver the same.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Modified recipes to accommodate dietary restrictions and allergies.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Created custom wedding menu for banquets
• Executed Tasting menus for all high-profile events
• Oversaw all kitchen and food operations for weddings and large groups
• Evaluated food products to verify freshness and quality.
• Achieved by increasing the EES from 72% to 85%. Banquets
• Monitored food production to verify quality and consistency.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Successfully executed an outdoor event within the resort catering 1800-2000 attendees during CMT country music festival.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.

• Bradenton
• Managed as Chef/Owner by keeping food cost at 22% and labor cost at 24.5%
• Gross revenue of $580000 -$700000.
• Worked in regards to Food Safety Regulations
• Hired, trained, and managed kitchen personnel as well as front of the house staff.
• Sourced elite food products, creating innovative and unique dining experience
• Catered events from 25 - 250 guests.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Effectively managed 20+ kitchen employees
• Assisted banquet chef with Tasting for future events
• Placing the orders on weekly basis for all events Successfully successfully executed an event for 850 guest (Wine Women and shoes Sarasota 2013) in the absence of banquet chef and Executive chef
• Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
• Monitored food preparation, production, and plating for quality control.
• Followed company, safety, security policies and procedures.
• Supported team to reach common goals.
• Served consistent portions following recipes and control standards.

• Seven prime specialty Steak house
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
• Managing and training Commies Chefs
• Cooked memorable dishes that brought new customers into establishment.
• Preparing meat, fish, accompaniment sauces, soups and specials of the night
• Assisting with the management of health, safety and food hygiene practices
• Monitoring portion, waste control, inventory and product rotation.
• Modernized work processes to reduce guest wait times and boost daily output.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Plated and presented all dishes to match established restaurant standards.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Grilled meats and seafood to customer specifications.

• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Suggested actionable improvements to streamline training procedures.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Measured and mixed ingredients according to precise recipes for best results.
• Kept kitchen clean and organized by performing daily maintenance tasks.

• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Collaborated with staff members to create meals for large banquets.
• Modernized work processes to reduce guest wait times and boost daily output.
• Set up and broke down kitchen for service.

• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Measured and mixed ingredients according to precise recipes for best results.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.