Kishorkumar Vazhapully
Mount Prospect,IL
Summary
To work in an organization that provides me with a challenging environment that encourages me to give my best and values hard work, sincerity and loyalty. Enthusiastic chef eager to manage food and related costs, procedures, quality and back of house labor and budgets. Reliable, hardworking and driven to provide guests with top-quality food. Works with chef to develop cost-effective specials and menu changes to achieve maximum sales. Creative Head Chef with solid understanding of different cuisines and cultures. Fortes include oriental and asian cuisine. Skillfully established innovative and creative ways to present foods to guests. Experienced in delegating tasks and supervising activities of kitchen staff members.
Overview
14
14
years of professional experience
Work History
Speciality chef
Royal Foods
Mount Prospect, Illinois
03.2025 - Current
- Prepared diverse dishes using fresh ingredients in a fast-paced kitchen.
- Managed kitchen operations and maintained high standards of food safety.
- Collaborated with staff to create seasonal menus reflecting culinary trends.
Head Chef
Bombay Kitchen
Philadelphia, Pennsylvania
08.2022 - 12.2024
- Developed seasonal menus reflecting regional flavors and culinary trends.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Established portion control guidelines to reduce waste and maximize profits.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Head Chef
Spice valley
Carrollton, Texas
10.2018 - 02.2021
- Developed seasonal menus reflecting regional flavors and culinary trends.
- Managed kitchen operations ensuring food quality and safety standards.
- Oversaw inventory management optimizing stock levels and reducing waste.
- Coordinated with suppliers maintaining quality ingredients for menu preparation.
- Established kitchen protocols ensuring compliance with health regulations and safety standards.
CDP ,COMMIS CHEF
Royal Caribbean cruises Ltd
Miami, Florida
01.2013 - 07.2018
- Worked on a live cooking counter
- Worked in Italian restaurant
- Prepared mis-en-place for breakfast operation
- Worked on a room service operation
- Follow standardized recipe to ensure smooth customer service
- Maintain neat and clean condition in work area
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Created exciting dishes at competitive prices to attract clientele and increase revenue.
- Performed mise en place daily to efficiently prepare signature dishes.
- Observed cooking techniques and preparation of menus items such as gravies, tortes and roasts to gain insight into cooking methods.
- Rotated food stock, using up older items first and rejecting expired goods.
- Developed innovative menu to provide customers with over many high-quality food options.
- Checked food portioning for optimal presentation and cost control.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
CHEF'S ASSISTANT
Oberoi
Shimla, India
05.2011 - 11.2012
- Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
- Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
- Controlled portion sizes and garnishing for optimal cost controls.
- Cross-trained in other kitchen positions to support team and meet customer needs.
- Cleaned utensils, dishes and glasses for customer use.
- Stored perishable food items in freezer or refrigerator to protect food from spoilage.
- Re-stocked, organized and arranged service and food stations.
Education
Bachelor of Science - Catering science and hotel management
AJK College Of Arts and Science
Coimbatore, Tamilnadu, IndiaHigh School Diploma -
M.N.K.M.H.S.S Chitilamcherry
Palakkad, Kerala, IndiaSkills
- Recipe development
- Food Service
- Portion Control
- Food Inspection
- Kitchen Cleanliness
- Safe Food Handling
- Customer service
- Budgeting and cost control
- Culinary expertise
- Food safety
- Inventory management
- Staff training
Height Cm
182
Weight Kg
86
Flexible In Work
True
Quick Learner
True
Problem Solver
True
Great Beside Manner
True
Languages
- English
- Hindi
- Malayalam
- Tamil
References
- Mrs. Lori Scott, Human Resources Manager, Rhapsody Of The Seas, Royal Caribbean Cruises Limited, rh_hrmanager@rccl.com
- Mr. Shijil David, Sous Chef, NCL, +919495566753
Activities
- Achieved employee of the month nominee Royal Caribbean
- Certified culinarian from American Culinary Federation
- Secured third rank on university exams for BSc Catering Science and Hotel Management
- Food handler certificate food safety certification
- Servsuccess controlling cost certificate
- Servsuccess restaurant supervisor certificate
Personal Information
- Passport Number: K2510916
- Blood Group: O +ve
- Date of Birth: 06/26/89
Timeline
Speciality chef
Royal Foods
03.2025 - Current
Head Chef
Bombay Kitchen
08.2022 - 12.2024
Head Chef
Spice valley
10.2018 - 02.2021
CDP ,COMMIS CHEF
Royal Caribbean cruises Ltd
01.2013 - 07.2018
CHEF'S ASSISTANT
Oberoi
05.2011 - 11.2012
Bachelor of Science - Catering science and hotel management
AJK College Of Arts and Science
High School Diploma -
M.N.K.M.H.S.S Chitilamcherry