Summary
Overview
Work History
Education
Skills
TRAVEL AND FOOD
Timeline
Waitress

VINODKUMAR CHENNALIL

THRISSUR ,KERALA

Summary

High-performing Chef offering 32 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven people skills.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Hardworking and passionate job seeker with strong organizational skills eager to secure a new position. Ready to help team achieve company goals.

Overview

29
29
years of professional experience

Work History

EXECUTIVE SOUS CHEF

ROYAL CARIBBEAN GROUP
01.1997 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food production to verify quality and consistency.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.

Chef De Partie

SOUTH PARK HOTEL
10.1994 - 12.1996
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Sanitized all counters properly to prevent food-borne illness.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.

Education

CERTIFIED CHEF DE CUISINE.

AMERICAN CULINARY FEDERATION.
ONBOARD THE ROYAL CARIBBEAN SHIP
12.2010

No Degree - Hotel Management

ASAN MEMORIAL INSTITUTE OF HOTEL MANAGEMENT
CHENNALI- INDIA
04.1993

Skills

  • Menu Planning
  • Restaurant Operation
  • Attention to Detail
  • Problem and Complaint Resolution
  • Production Preparation
  • Meal Monitoring
  • Cooking Technique Demonstrations
  • Food Preparation and Safety
  • Corrective Actions
  • Catering and Events
  • Cook Consistent Dishes
  • Upscale Dining
  • Equipment Maintenance
  • Budgeting and Cost Control
  • Cleaning and Sanitation
  • Proper Storage Procedures
  • Safe Work Practices
  • Contamination Prevention
  • Company Quality Standards
  • Regulatory Compliance
  • Chef Assistance
  • Active Listening
  • Disciplinary Action
  • Food Spoilage Prevention
  • Staff Supervision and Coordination
  • Kitchen Staff Management
  • Staff Performance Assessments
  • Waste Reduction
  • Special Events
  • Kitchen Operations Oversight
  • Employee Training
  • Quality Assurance and Control
  • Hygiene Policy Implementation
  • Estimate Food Needs
  • Hospitality Service Expertise
  • Equipment Inspection and Maintenance
  • Food Preparing, Plating and Presentation
  • Garnishing and Plating
  • Tracking Procedures
  • Kitchen Equipment Operation
  • Cost Control
  • Performance Review
  • Verify Food Quality
  • Coaching and Mentoring
  • BOH Operations
  • Fine Dining Expertise
  • Delegating Work
  • Work Area Inspections
  • Verbal and Written Communication
  • Customer Retention
  • Profit Target Achievement
  • Staffing

TRAVEL AND FOOD

WOULD LIKE TO TRAVEL ON LEISURE TIME AND TASTES LOCAL DELICACIES. HAD THE PRIVILEGE TO TRAVEL THE WORLD ON BOARD ROYAL CARIBBEAN SHIPS.

Timeline

EXECUTIVE SOUS CHEF

ROYAL CARIBBEAN GROUP
01.1997 - Current

Chef De Partie

SOUTH PARK HOTEL
10.1994 - 12.1996

CERTIFIED CHEF DE CUISINE.

AMERICAN CULINARY FEDERATION.

No Degree - Hotel Management

ASAN MEMORIAL INSTITUTE OF HOTEL MANAGEMENT

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