PARAMASIVAM VEERAPPAN
CHEF
Holden Hill
Summary
Over 10 years of experience in leading Restaurant with proven and successful background in kitchen operation and management, earned superior leadership and interpersonal skills; ability to build rapport with customer and colleagues; innate ability to interact effectively with people of various culture and background and succeed in high-pressure challenging, fast paced, deadline driven and dynamic work environment often serving 100 to 150 tables per night without compromising in quality, taste and hygiene of food. Self-motivated and innovative professional as a visionary chef with knowledge of food handling and hygiene regulations and ability to think out of box while it comes to all aspects of menu planning. Collaborative team player with ability to multitask and work independently, continually focused on accepting new challenges with demonstrating flexibility, adaptability, and accountability.
To obtain a position as a Chef, where I can use strong supervisory, food prep and organizational skills to the table with respected organization that values hard work, commitment, and vision.
Overview
20
20
years of professional experience
Work History
Chef
BAI LONG STORE
03.2022 - 07.2024
- Asian Cuisine Expertise: Specialized in preparing Korean, Chinese, and Japanese dishes.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
RESTAURANT CHEF
HUT AND SOUL EATERY
6 2015 - 02.2022
- Ensure compliance with all health and safety regulations and ensure safety and sanitation practices and standard of cleanliness within the kitchen area
- Creating menus, analyze recipes and make menu changes when necessary
- Stock management, coordinate and determine all food purchasing, discard out-of-date items and minimizing wastage
- Modify recipes to meet customers' needs, diet requirement and requests (e.g
- Low carb, low fat, allergies, vegan, vegetarian, gluten free, reduce or add ingredients etc.)
- Train, manage, supervise, and assist kitchen staff and delegate tasks
- Impeccable presentation and garnishing focusing on portioning and uniform serving sizes
- Using and regulate temperature kitchen equipment like ovens, grills, deep fry etc
- Cooking by a range of methods (i.e
- Baking, Braising, Frying, Roasting, steaming etc.)
- Performing other general kitchen and food preparation activities like gathering ingredients for cooking, filleting, washing, peeling, chopping, cutting etc
- On a daily basis
- Handling marination and preparing sauces
- Inspect, cleaning, mopping cooking equipment, supplies, work areas and ingredients
- Check the freshness of food and ingredients ensuring the quality and taste of meals is of high standard and ensuring correct food storage
- Appropriate caution in dangerous environment with knives & high-temperature surfaces
- Takes direction and works with the restaurant's administrative team.
CHEF
SHANKAR'S INDIAN RESTAURANT
02.2013 - 04.2015
- Day to day production of all kitchen requirements
- Ensuring only the very highest standard of food presentation and creativity
- Ordering and replenish stock
- Plan and create menus and cost out dishes
- Implement the standards into the kitchen.
CHEF
FASTA PASTA
11.2009 - 08.2013
- Cooking Italian food as per the standard recipes and maintaining paramount standard of OHS
- Maintaining the kitchen operation and organizing its functional aspects
- Ordering, inventory controls, training new members and managing operational guidelines of kitchen in accordance with statutory regulation.
JUNIOR CHEF
RENAISSANCE HOTEL
04.2007 - 09.2009
- Cook and maintain traditional menu specializing in India and Malaysian Cuisine
- Organizing private catering functions including big events which had more than 300 guests
- Responsible for ordering and maintaining stocks
- Responsible for handling customers on floor and on calls and to ensure that they are satisfied
- Responsible for handling customer complaints.
ASSISTANT COOK
PAN PACIFIC
09.2004 - 08.2007
- Provided assistance to the chef cook to prepare main menus and entrees (Indian and Malaysian)
- Supported in preparing menus for big private catering functions
- Organizing stock for day to day menu preparation
- Managed the stock, monitoring and maintained the kitchen.
Education
Diploma in Catering Technology -
Skills
Culinary Expertise
High Volume Catering Skills/ Batch cooking
Menu planning and costing
Staff training
Knife and butchery Skills
Food production discipline
Bakery and Food Service skills
Housekeeping
Relevanttraining
- Trainee, Food Production Department, HOTEL ABU PALACE, Chennai India for 6 month (February 2004 to August 2004)
- Food Handling and Hygiene principles.
Personal Information
- Date of Birth: 08/16/67
- Nationality: Australian
- Driving License: True
Languages
English, Malay and Indian
Timeline
Chef
BAI LONG STORE
03.2022 - 07.2024
CHEF
SHANKAR'S INDIAN RESTAURANT
02.2013 - 04.2015
CHEF
FASTA PASTA
11.2009 - 08.2013
JUNIOR CHEF
RENAISSANCE HOTEL
04.2007 - 09.2009
ASSISTANT COOK
PAN PACIFIC
09.2004 - 08.2007
RESTAURANT CHEF
HUT AND SOUL EATERY
6 2015 - 02.2022
Diploma in Catering Technology -
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