Dhanesh Krishnan

In my role as a Sous Chef at Unified Hospitality in Riyadh, Saudi Arabia, I worked closely with the head chef to ensure the smooth operation of the restaurant. I was responsible for assisting in food preparation, maintaining food safety standards, and managing inventory. Additionally, I played a key role in creating new recipes and developing duty rosters to optimize kitchen efficiency.

In my role as Chef De Partie at Hyatt Regency in Thrissur, Kerala, India, I led a team in cooking and presenting food, managed inventory, and collaborated with the sous chef on menu planning. I ensured smooth banquet operations and trained commis, showcasing my leadership and culinary skills.

In my role as Chef De Partie at Rajgiri Hospital in Kochi, Kerala, India, I was responsible for overseeing the daily food preparation, production of bulk food, and ensuring food safety standards were met. I also played a key role in training junior staff members in kitchen operations, assisting the sous chef in various tasks, and handling different sections of the kitchen

In my role as a Chef at a remote location in Kochi, Kerala, India, I took charge of all aspects of running a restaurant. From managing inventory and ensuring food safety to analyzing food quality and training staff, I played a pivotal role in maintaining high standards. Additionally, I focused on creating new recipes and plating dishes creatively to enhance the overall dining experience.

In my role as a Commis Chef 1 at Citymax Hotels by Landmark Group, I was responsible for cooking and preparing high-quality food while maintaining food health and safety hygiene practices. I assisted other chefs in the kitchen and took charge of the shift to ensure smooth operations and exceptional culinary experiences for our guests.

In my role as a Catering Chef at Country Flavours Catering LLC in the United Arab Emirates, I led kitchen staff in cooking and presenting food to exceed client expectations. I ensured efficient operations by delegating tasks and maintaining a well-equipped kitchen for optimal performance.

In my role as a Catering Chef at Country Flavours Catering LLC in the United Arab Emirates, I led kitchen staff in cooking and presenting food to exceed client expectations. I ensured efficient operations by delegating tasks and maintaining a well-equipped kitchen for optimal performance.

In my role as a Catering Chef at Country Flavours Catering LLC in the United Arab Emirates, I led kitchen staff in cooking and presenting food to exceed client expectations. I ensured efficient operations by delegating tasks and maintaining a well-equipped kitchen for optimal performance.

In my role as a Chef De Partie at Royal Residency in Kochi, India, I excelled in preparing and presenting high-quality dishes, collaborating with the culinary team to create innovative menu items, and managing food hygiene practices. I also played a key role in training and supervising junior chefs, ensuring a cohesive and efficient kitchen operation.

In my role as a Chef De Partie at Green Park Hotel in Kochi, Kerala, I was responsible for preparing and presenting high-quality dishes within the speciality section. I assisted the Head Chef and Sous Chef in creating menu items, developing recipes, and managing health and safety practices. Additionally, I played a key role in training and managing Commis Chefs, ensuring smooth kitchen operations and maintaining food hygiene standards.

In my role as a Chef at Theni international hotel, I was responsible for preparing and presenting high-quality dishes, collaborating with the culinary team to create innovative menu items, and ensuring strict adherence to health and safety standards. I also managed and trained junior chefs, monitored portion control, and implemented waste reduction strategies to enhance operational efficiency.

In my role as a Chef De Partie at Hotel Anjaly International, I took pride in preparing and presenting high-quality dishes, collaborating with the culinary team to create innovative menu items, and ensuring strict adherence to health and safety standards.

In my role as a Commis Chef at Hotel Rajaprastham in Palakkad, Kerala, India, I assisted in food preparation, cooking, and dish preparation, ensuring high-quality standards were met. I collaborated with other Chefs, handled deliveries, restocking, and stock rotation, and maintained cleanliness in the kitchen.

In my role as a Commis Chef at Rukmini international hotel in Kochi, Kerala, India, I worked closely with kitchen teams to enhance efficiency and maintain high standards of cleanliness and hygiene. By observing health and safety protocols, I minimized the risk of food contamination and ensured a safe dining environment for guests. Additionally, I carried out regular cleaning tasks and restocked kitchen supplies to support seamless service operations.