Muthukumaran Perumal
Nashville,Tennessee
Summary
Experienced Lead line cook (trainee sous chef)with a strong background in food safety, knife skills, and food presentation. Demonstrated expertise in sauce preparation, grilling techniques, and garnishing techniques. Skilled in kitchen leadership and customer service, with a focus on maintaining hygiene standards and safe food handling. Proven ability to train staff and effectively manage kitchen operations.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Lead Line Cook(traineesouschef)
Hilton Downtown Nashville
Nashville, TN
02.2025 - Current
- Supervised kitchen staff to ensure efficient meal preparation and service quality.
- Developed and executed innovative menus in collaboration with culinary team.
- Maintained high standards of food safety and sanitation compliance.
- Trained new line cooks on techniques and kitchen procedures for seamless operations.
Demi Chef the Party
6G Cuisine LLC
Pittsburgh, Pennsylvania
08.2019 - 02.2023
- Assist the Chef de Partie in daily kitchen operations and ensure smooth food production.
Prepare and cook dishes according to recipes .Managed multiple tasks simultaneously without compromising product quality or service times.Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment. - Adapted well under pressure in high volume environments while maintaining focus on quality execution.
Line Cook
JLC Holding LTD, BROOKLYN RESTAURANT CAMANA BAY & FRESH KITCHEN
US
05.2017 - 06.2019
- Food preparation Chop ingredients, Make sauces, Portion ingredients into serving sizes, Follow recipes and plating guidelines, and Understand flavor profiles.
Commis
Carnival Cruise Line
Miami, Florida
11.2013 - 04.2016
- Expertise on grilling, frying, and sautéing according to recipes and standards.
Demi Chef de Partie
Hotel Raintree
Chennai, US
04.2010 - 02.2014
Sous Chef
615 Chutney
Nashville, Tennessee
11.2023 - 2025
- Assisted in menu planning and ingredient selection to ensure quality and consistency.
- Collaborated with kitchen staff to streamline food preparation processes.
- Maintained cleanliness and organization of kitchen stations for optimal efficiency.
- Trained junior kitchen staff on cooking techniques and safety protocols.
Education
One year craft course - food production
Mass institute of hotel management
Pondicherry2005
Skills
Food safety
Knife skills
Food presentation
Allergen awareness
Mise en place
Sauce preparation
Grilling techniques
Frying expertise
Hygiene standards
Cold food preparation
Kitchen leadership
Customer service
Heavy lifting
Safe food handling
Food preparation
Kitchen organization
Menu development
Certification
ServSafe CERTIFICATION, preventing Human Trafficking Recognizing the signs and 2025 cyber security classroom facilitators guide .
Timeline
Lead Line Cook(traineesouschef)
Hilton Downtown Nashville
02.2025 - Current
Sous Chef
615 Chutney
11.2023 - 2025
Demi Chef the Party
6G Cuisine LLC
08.2019 - 02.2023
Line Cook
JLC Holding LTD, BROOKLYN RESTAURANT CAMANA BAY & FRESH KITCHEN
05.2017 - 06.2019
Commis
Carnival Cruise Line
11.2013 - 04.2016
Demi Chef de Partie
Hotel Raintree
04.2010 - 02.2014
One year craft course - food production
Mass institute of hotel management