Summary
Overview
Work History
Education
Skills
Timeline
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Vickram Devan

Santa Clara,CA

Summary

Seeking a challenging position as a Head Chef that will utilize my past experiences and skills with preparing menus, keep supplies well-stocked and catering towards customer needs. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.

Overview

18
18
years of professional experience

Work History

Head Chef

Bawarchi Restaurant
Plymouth, MN
11.2018 - 02.2023
  • Direct kitchen operations, including food preparation, cooking, and cleanup
  • Oversee many diverse aspects of a restaurant or eatery
  • Create menu items and determine food inventory needs
  • Recruit, hire, and train chefs, cooks, and kitchen staff
  • Assign tasks; supervise chefs and cooks in the preparation and presentation of food.

Chef De Cuisine

Amber India
San Francisco, CA
08.2015 - 01.2018
  • Assisted in staffing of the kitchen
  • Developed menu offerings
  • Forecasted supply needs and estimating costs
  • Ensured restaurant meets all regulations, including sanitary and safety guidelines.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Line Cook

Dosa Restaurant
San Francisco, CA
11.2011 - 07.2015
  • Inspected deliveries for freshness and monitored proper storage per local food handling codes
  • Interacted frequently with guests to enhance their meal experience.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

Line Cook

Carnival Cruise Lines
04.2010 - 02.2011
  • Forecast supply needs and estimate costs
  • Create recipes and prepare advanced items
  • Support the Head Chef as needed.

Commi 2

Taj Coromandal
, India
08.2009 - 01.2010

Commi 3

The Accord Metropolitan
, India
03.2006 - 07.2008
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Trainee

The Park Hotel
, India
06.2005 - 01.2006

Education

Culinary Arts -

Institute of Hotel Management (IHM) Institute of Catering Technology
Chennai, India
01.2005

Skills

  • Leadership
  • Up-to-date with culinary trends and optimized kitchen processes
  • Delegation abilities, giving instructions clearly and quickly
  • Excellent organizational skills
  • Detail oriented management abilities
  • Knowledge of dishes from all different cultures
  • Dish Preparation
  • Forecasting and Planning
  • Banquets and Catering
  • Plating and Presentation
  • Budgeting and Cost Control
  • Inventory Rotation
  • Food Safety Regulations
  • Staff Training
  • Menu Development
  • Knowledge of Kitchen Tools
  • Kitchen Management
  • Culinary Expertise
  • Menu Planning
  • Food Safety

Timeline

Head Chef

Bawarchi Restaurant
11.2018 - 02.2023

Chef De Cuisine

Amber India
08.2015 - 01.2018

Line Cook

Dosa Restaurant
11.2011 - 07.2015

Line Cook

Carnival Cruise Lines
04.2010 - 02.2011

Commi 2

Taj Coromandal
08.2009 - 01.2010

Commi 3

The Accord Metropolitan
03.2006 - 07.2008

Trainee

The Park Hotel
06.2005 - 01.2006

Culinary Arts -

Institute of Hotel Management (IHM) Institute of Catering Technology
Vickram Devan