GOKUL GANESHAN MEPPARAMBATH
Grapevine,TX
Summary
Dedicated assistant chef with a proven track record of supporting kitchen teams in high-demand environments. Proficient in managing supplies, preparing ingredients, and assisting chefs while following directions effectively. Demonstrates exceptional team management skills and easily transitions between various work stations to ensure smooth operations.
Overview
4
4
years of professional experience
Work History
Trainee Chef
Gaylord Texan Resort & Convention Center
Grapevine, TX
10.2024 - Current
- Maintained cleanliness of kitchen surfaces and appliances.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Assisted head chef in creating innovative dishes for daily menus, resulting in increased customer satisfaction.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
- Received positive feedback from supervisors for exceptional teamwork and adaptability during busy shifts.
- Read through recipes and set up ingredients for Type chef.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Improved plate presentation by learning advanced garnishing techniques and applying them consistently across all dishes.
- Gained valuable insight into ingredient sourcing by accompanying senior chefs on supplier visits.
- Demonstrated versatility by cross-training in multiple kitchen stations, increasing overall team productivity.
- Maintained proper food handling procedures to ensure safe and sanitary food service operations.
- Collaborated with team members to prepare large catering orders for special events, ensuring timely delivery and high-quality results.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Handled specialty equipment such as immersion circulators for sous vide cooking with precision and care.
- Contributed to inventory management by organizing stock items and reporting low supplies to the head chef promptly.
- Consistently met high standards of food quality and presentation, receiving praise from both supervisors and customers.
- Adhered to strict hygiene standards while working with raw ingredients such as poultry and seafood, reducing contamination risks.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean work environment.
Commis Chef
Flamingo
Pune, Kothrud
02.2021 - 03.2024
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
Chef Assistant
Inn venue hospitality management by ravish arora, Pune golf course restaurant
Pune, Maharashtra
08.2021 - 10.2021
- Washed, peeled, chopped, cut and cooked food within tight deadlines and without supervision.
- Conducted stock counts of ingredients and supplies, preventing service disruptions.
- Flexibly shifted tasks in response to changing service demands, assisting other staff members to increase overall team efficiency.
- Kept work areas, storage and preparation tables clean by conducting deep cleaning.
- Assisted kitchen staff with food preparation to complete tasks ahead of schedule by a minimum of 10 minutes.
- Maintained neat and organised food storage areas to increase team efficiency.
Education
Bachelors in Hotel Management - Hospitality Management
AISSMS College of Hotel Management And Catering Technology
Pune Maharashtra04-2022
Skills
- Food preparations
- Recipe development
- Fast-paced and deadline-driven
- Kitchen health and safety standards
- Preparing ingredients
- Multidisciplinary teamwork
- Detail-orientated
- Team player
- Preparation techniques
- Team contribution
- High efficiency
- Japanese, Indian, French and Mediterranean cuisine familiarity
- Manual dexterity
- Safe food handling
- Japanese and French cuisine expertise
- Consistent presentations
- Proficient hearing
- Proficient vision
Personal Information
Timeline
Trainee Chef
Gaylord Texan Resort & Convention Center
10.2024 - Current
Chef Assistant
Inn venue hospitality management by ravish arora, Pune golf course restaurant
08.2021 - 10.2021
Commis Chef
Flamingo
02.2021 - 03.2024
Bachelors in Hotel Management - Hospitality Management
AISSMS College of Hotel Management And Catering Technology