Bijoy C Reghunathan
Davidson,USA
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
18
18
years of professional experience
Work History
chef in charge
Davidson college
- Current
- Currently working chef in charge in Davidson college North Carolina.
Chef de partie
MSC cruise lines
06.2017 - 01.2023
- Worked as a Chef de partie in MSC cruise lines from June 2017 to 2023
Cook
Pullmantur shipping lines
09.2015 - 02.2016
- Worked as a Cook in Pullmantur shipping lines since Sep 2015 to February 2016
Chief cook
Anglo Eastern
01.2012 - 01.2014
- Chief cook in container ship (Anglo Eastern) 2012 to 2014.
Commi II
Tunga Reganza Navi Mumbai
05.2008 - 06.2009
- Worked as Commi II for Tunga Reganza Navi Mumbai may 2008 to June 2009.
Commi III
The Leela Palace Kempinski
04.2007 - 05.2008
- Worked as Commi III the Leela Palace Kempinski, Mumbai- an Affiliate of Kempinski Hotels and Resorts: April 2007-May2008.
- (Astar Delux Hotel that has been awarded the “FIVE STAR DIAMOND AWARD IN 2004(AAHS), Best Hotel among new business hotels in the world by Forbes Magazine in 2002 and awarded the CNN Ultimate Service Award from the Indian Subcontinent from 2002&2003)
Education
Diploma - Culinary Arts Program
ICCA
01.2010
Craftmanship Course - Cookery
Kohinoor College of Hotel
Management Technology - undefined
01.2007
Skills
- Confidence, Optimistic, Teamwork, Hardworking
- Handling the situations efficiently and to their satisfaction level
- Dedicated and sincere towards the work allotted
- Food safety and sanitation
- Kitchen management
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Resolved product issue through consumer testing.
PERSONAL DETAILS
English
Timeline
Chef de partie
MSC cruise lines
06.2017 - 01.2023
Cook
Pullmantur shipping lines
09.2015 - 02.2016
Chief cook
Anglo Eastern
01.2012 - 01.2014
Commi II
Tunga Reganza Navi Mumbai
05.2008 - 06.2009
Commi III
The Leela Palace Kempinski
04.2007 - 05.2008
chef in charge
Davidson college
- Current
Craftmanship Course - Cookery
Kohinoor College of Hotel
Management Technology - undefined
Diploma - Culinary Arts Program
ICCA
Hobbies and Interests
Cooking, Listening Music
Disclaimer
I hereby declare that all the information given above are true and correct to the best of my knowledge and belief and I assure you that I will remain committed to do the job to the best of my abilities if I am selected. Place: North Carolina Date: 2025-07-18 Bijoy. Reghunathan
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