Vinay Bethi
Bandon,OR
Summary
Passionate Culinary Artist | Innovative Menu Creator | Culinary Entrepreneur
As a dedicated and creative chef, I'm committed to pushing the boundaries of taste and presentation. My journey in the culinary world has been nothing short of exhilarating, and I'm excited to share my culinary passions with you.
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Cook
Bandon Dunes Golf Resort
2023.07 - Current
- Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
- Answer, report and follow executive or sous chef’s instructions
- Managed over 50 orders per day.' or, "Increased sales by 10% .Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain positive and professional approach with coworkers and customers
Cook
Tarz Creators Studio and Cafe
2022.02 - 2023.01
- Sets up and stocks food items and other necessary supplies.
- Prepares food items by cutting, chopping, mixing, and preparing sauces.
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
- Performs inventory checks and completes food storage logs.
Line Cook
Hotel Sindhura
2021.01 - 2022.01
- Prepare and serve breakfast, brunch, lunch and dinnertime meals as instructed by shift’s lead chef in timely enough manner so as to meet customer satisfaction standards.
- Rotate on daily basis (and during scheduled shifts) from various stations to perform different tasks, such as entrée, side dish, dessert and appetizer prep, plate garnishing, and food portioning.
- Work in conjunction with other line cooks and kitchen staff to ensure that food is rotated on schedule from freezers and walk-ins to prep areas.
- Assist with shift changeover to ensure that customer’s orders are filled before leaving.
- Maintain clean and sanitary working environment at all times by observing kitchen rules and our chef’s personal requirements.
- Ensure that all cooking, prep, and food handling areas and surfaces are thoroughly cleaned and sanitized at end of every work day.
- Attend required training classes to augment your cooking skills as required by our team of chefs.
- Familiarize yourself with proper food handling regulations as well as contamination controls.
Education
Diploma of Education, Craftsmanship Course in Food Production and Patisserie - Culinary Arts
Institute of Hotel Management And Culinary Arts
Hyderabad, India12.2020
Skills
- Culinary Arts
- Creativity Skills
- Time Management
- Leadership
- Inventory Management
- Supply Ordering
- Customer Service
- Budgeting
- Cost Control
- Communication
- Menu Innovation
- Knowledge of various steak accompaniments and sauces.
- Marinades and seasoning expertise for flavor enhancement
- Temperature control and meat resting for optimal juiciness.
- Immense knowledge on Indian Cuisine , Japanese cuisine , Mediterranean cuisine
Certification
OREGON FOOD HANDLER - State of Oregon, 08/01/23, 08/01/26, 19gdi8-jf81524
Culinary Journey
Over the years, I've honed my skills in a diverse range of culinary environments, from high-end restaurants to food trucks, and even private catering for exclusive events. My experience has given me the ability to adapt to various cooking styles, always striving to create memorable dining experiences.
Timeline
Cook
Bandon Dunes Golf Resort
2023.07 - Current
Cook
Tarz Creators Studio and Cafe
2022.02 - 2023.01
Line Cook
Hotel Sindhura
2021.01 - 2022.01
Diploma of Education, Craftsmanship Course in Food Production and Patisserie - Culinary Arts
Institute of Hotel Management And Culinary Arts
OREGON FOOD HANDLER - State of Oregon, 08/01/23, 08/01/26, 19gdi8-jf81524
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