BALAKRISHNAN VYTHILINGAM

• Assisted executive chef with menu development for innovative dining experiences.
• Crafted distinctive flavour profiles for signature dishes, enhancing guest satisfaction.
• Contributed creative menu ideas for special events to delight guests.
• Supervised daily food prep operations to keep dishes consistent.
• Implemented new cooking techniques to elevate food quality and presentation.
• Trained butchery team on handling, knife skills, and portion control to cut waste.
• Maintained standard butchery procedures with clear safety protocols and hygiene checks.
• Reinforced safety protocols among staff for a safer working environment.
• Managed inventory using stock rotation to minimise waste and optimise resources.
• Monitored freezers and refrigerators to ensure proper storage temperatures. to verify correct storage and temperatures.
• Delegated tasks to junior chefs to keep kitchen operations efficient.
• Collaborated with front-of-house team to support smooth service delivery.
• Adapted menu items for guest dietary requirements and preferences for inclusion.
• Worked calmly during peak hours to maintain speed and accuracy.
• Delivered staff training sessions to strengthen culinary skills and knowledge.
• Supported cooks in preparing and presenting dishes to meet quality standards. to determine freshness and quality of dishes.
• Updated kitchen equipment regularly to improve day-to-day operational efficiency.
• Coordinated with other departments on menu planning, inventory, and events catering.
• Supported Executive chef with stock control and rotation, minimising waste with FIFO systems.
• Provided dish feedback on taste and visual appeal before service.
• Supported cooks in preparing and presenting dishes to meet quality standards. to determine freshness and quality of dishes.
• Worked with Executive chef to design innovative, seasonal menus for special events, elevating dining experiences.
• Fostered a positive working environment through clear communication and team motivation.

• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Supervised daily food prep operations, ensuring consistency across all dishes served.
• Crafted unique flavour profiles for signature dishes, significantly elevating customer satisfaction.
• Fostered a positive working environment through clear communication and team motivation.
• Directed food preparation processes in fast-paced restaurant environments, ensuring timely and high-quality service.
• Maintained total control to maximise guest satisfaction and team productivity.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
• Conducted staff training sessions to enhance culinary skills and knowledge.
• Developed chefs to run stations efficiently during peak service periods.
• Catered events with 150+ guests with specialised menus.
• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Regularly updated kitchen equipment to enhance operational efficiency. on a regular basis, improving operational efficiency.
• Checked freezers to verify proper storage temperatures and food safety compliance. and refrigerators to verify correct storage and temperatures.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.
• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Followed recipe specifications strictly to produce a high volume of food orders.
• Created recipes to maximise profit by delivering on target food costs per dish.

• Successfully managed the pre-opening, coordinating all operational activities and ensuring timely completion within budget.
• Implemented effective systems and processes to optimise operational efficiency and enhance guest experiences.
• Utilised supply chain management systems to effectively order meat and seafood products.
• Oversaw the recruitment and training of a high-performing team, fostering a positive work environment and ensuring exceptional guest service.
• Engaged with purchasing departments and suppliers to facilitate procurement processes.
• Implemented cost control measures to minimise waste and optimise product utilisation for enhanced profitability.
• Assisted in menu planning, offering insights on seasonal meat availability and customer preferences to refine offerings.
• Maintained high standards of food hygiene for a safe shopping environment.
• Managed work station cleanliness, adhering strictly to health regulations.

• Monitored hygiene procedures to ensure compliance with health standards and maintain quality across service.
• Adjusted menu items for guest dietary needs to support inclusive dining.
• Adjusted menu items for dietary needs, enhancing guest experience and promoting inclusive dining.
• Maintained kitchen equipment to support smooth operations and minimise downtime.
• Replaced outdated kitchen equipment to enhance functionality and reliability. on regular basis, improving operational efficiency.

• Coordinated with Head Chef and Butchery Team to optimise operations in butchery department.
• Managed inventory processes, including ordering, receiving, and inspecting meat products to uphold quality and freshness standards.
• Collaborated with suppliers to source high-quality meats, negotiating pricing and maintaining strong vendor relationships.
• Assisted in managing inventory, including ordering, receiving, and inspecting meat products to maintain quality and freshness.
• Sourced high-quality meats from suppliers, negotiating pricing and fostering strong vendor relationships.

• Utilised Birch street systems for efficient ordering of meat and seafood.
• Inspected and selected top-quality cuts from suppliers to ensure freshness and quality of meat products.
• Maintained a well-organized butchery station, including proper storage of meats, tools, and equipment.
• Assisted in the planning and execution of menu changes, providing valuable input on the availability and quality of meat products.
• Collaborated on menu changes, offering insights on meat product availability and quality.

• Managed butchery department operations for BMMI group of restaurants, ensuring quality and efficiency.
• Maintained high-quality meat supplies across establishments through consistent stock management.
• Coordinated supplier schedules, tracked product availability, and placed orders promptly.
• Monitored inventory levels to ensure product availability and maintain workflow continuity.
• Performed butchery tasks accurately to reduce meat waste and costs.
• Reworked portions to optimise meat usage for better cost control.
• Applied classic butchery practices to support reliable, repeatable cooking quality.
• Supported quality checks so dishes stayed consistent under time pressure.
• Coordinated with kitchen and restaurant teams to keep service seamless.
• Supported cross-department workflows to maintain smooth operations during peak periods.
• Assisted head chef with dish preparation to meet tight deadlines.
• Participated in menu tastings to evaluate meat selections and product development sessions for meat selections.
• Executed butchery tasks with precision to minimise meat waste and enhance cost control.
• Learned traditional cooking methods such as baking, grilling, and braising using baking, grilling, and braising techniques.

• Collaborated with senior chefs to create innovative seasonal menus.
• Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
• Assisted in the preparation of meals by following precise culinary techniques.
• Handled special dietary requests, catering to diverse customer needs.
• Contributed to cost control measures by reducing food waste levels.
• Improved kitchen efficiency by maintaining clean and organised workspaces.
• Managed special dietary requests by ensuring accurate communication with kitchen staff., catering to diverse customer needs.
• Participated actively in team briefings contributing towards open communication among staff members.

• Exhibited strong work ethic and punctuality while actively seeking opportunities for growth within the butchery department.
• Maintained a safe and efficient work environment by promptly reporting equipment issues and safety concerns to senior staff.
• Followed food safety and sanitation guidelines, ensuring proper handling and storage of meat products.

• Used traditional hand-cutting methods, maintaining authentic product quality.
• Participated in training sessions and workshops to improve butchery techniques and product knowledge, contributing to overall team skill enhancement.
• Collaborated with team members to meet customer demands and uphold high service standards, ensuring a positive customer experience.
• Implemented rotational stock systems, minimising waste from expired products.
• Attended professional development courses to stay updated with industry trends and standards.

Secondary education

• Graduated with distinction

• Safety awareness training
• HACCP certificate training course
• Level 1 qualification

• Graduated with Honours