Renji Rajan
Kerala,Kuzhakkattu Vadakkethil house
Summary
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments.
Overview
15
15
years of professional experience
3
3
years of post-secondary education
Work history
Junior Sous Chef
Adel al Jubeir (Ministry of foreign Affairs)
Riyadh, Saudi Arabia
2021.03 - Current
- Developed chefs to run stations efficiently during peak service periods.
- Catered events with [Number]+ guests with specialised menus.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Performed at peak levels at all times to give team members goal to achieve.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Assisted cooks to determine freshness and quality of dishes.
- Acted as head chef when required, maintaining continuity of service and quality.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Chef De Partie
Tao Group of Restaurants, Riyadh
Riyadh, Saudi Arabia
2010.10 - 2020.10
- Followed recipe specifications strictly to produce high volume of food orders.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Monitored line production to achieve consistent quality.
- Prepared, produced and packed food in tight timescales.
- Developed menus for continuous use, events and promotions for different seasons.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
Commis Chef
Hotel Sagar Plaza,
Pune, India
2008.08 - 2010.08
- Cooked and presented dished in line with standardised recipes.
- Met high standards of food hygiene and safety.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Supported food service in busy restaurant environment.
- Carried out tasks assigned by Chef De Partie.
- Stored foodstuffs and ingredients in established manner.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Followed precise recipe cards and food preparation procedures.
Education
Bachelor of Science - Hotel Management and catering Science
Madurai Kamaraj University
Madurai 2005.06 - 2008.02
Skills
- Positive and professional
- Quality Assurance
- High-quality ingredients
- Cook guidance
- Sauce and marinade development
Languages
English
Fluent
Arabic
Intermediate
Hindi
Advanced
Malayalam
Advanced
Tamil
Upper intermediate
Timeline
Junior Sous Chef
Adel al Jubeir (Ministry of foreign Affairs)
2021.03 - Current
Chef De Partie
Tao Group of Restaurants, Riyadh
2010.10 - 2020.10
Commis Chef
Hotel Sagar Plaza,
2008.08 - 2010.08
Bachelor of Science - Hotel Management and catering Science
Madurai Kamaraj University
2005.06 - 2008.02