GEYAVUDEEN THAVAKKAL BATCHA

i work in many indian restaurant in USA. I also opened a new indian restaurant in texas city. that restaurant running smoothly. and one more thing is everything on it is my own recipes and menus

• Trained junior kitchen staff on knife skills, prep routines, and station organization.
• Adapted recipes and seasoning levels to meet guest preferences while preserving menu authenticity.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.

Managed daily operations of a high-volume kitchen with massive food bulk section,serve 2000 passengers lunch and dinner. everyday different international cuisine for multiple nationalities,

• Assisted head chef with daily operations, including scheduling, ordering supplies, and supervising team members.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.

• Sun Princess (Europe) Royal class ship
• Received performance appraisal rating of 4.16 out of 5
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.

• Discovery Princess (United States of America) Royal Class Ship
• Evaluated performance ratings to assess employee effectiveness.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.

• Collaborated with Millennium Hotels and Resorts staff to enhance guest experiences
• Provided services at a 4-star property to maintain high standards
• Maintained clean, sanitized kitchen surfaces, equipment, and utensils to support food safety standards.
• Assisted chefs with ingredient preparation, portioning, and mise en place for smooth service flow.
• Organized dry and refrigerated storage areas, rotating stock to prevent spoilage and waste.

• Continental& Chinese Cuisine
• (Joined as commis III and promoted to commis II on March 2021 )

• Asian Cuisine