John Arokiaraj Antonysamy
Pleasanton,CA
Summary
Adept Main Chef with a proven track record of elevating food quality and safety at Annachikadai. Skilled in advanced cooking techniques and knife skills, I have consistently enhanced dining experiences by focusing on culinary excellence and innovation. My leadership in the kitchen has resulted in a 20% increase in customer satisfaction.
Overview
17
17
years of professional experience
Work History
Main Chef
Annachikadai
01.2018 - Current
- Reduced food waste with strategic menu planning and inventory control techniques.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Main Chef
Aappakadai
04.2010 - 12.2017
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Main Chef
Spice Route Restaurant
06.2007 - 03.2010
Education
Hotel Management -
Jennys Academy
Trichy, India 05.2001
Skills
- 23 years Cooking experience in Indian, American and Asian food menu
- Kitchen Operations
- Recipes and menu planning
- Food plating and presentation
- Banquets and catering
- Food Safety
- Kitchen Staff Management
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
Timeline
Main Chef
Annachikadai
01.2018 - Current
Main Chef
Aappakadai
04.2010 - 12.2017
Main Chef
Spice Route Restaurant
06.2007 - 03.2010
Hotel Management -
Jennys Academy