SELVENDIRAN J
Demi Chef De Partie
128, Chetti street, Raj Bhavan,Pondicherry
Summary
Dynamic culinary professional with extensive experience, excelling in menu curation and food safety. Proven ability to enhance kitchen efficiency under pressure while fostering teamwork. Skilled in knife work and inventory control, consistently delivering high-quality dishes that elevate dining experiences. Adaptable and committed to culinary excellence.
Overview
8
8
years of professional experience
2019
2019
years of post-secondary education
7
7
Certifications
3
3
Languages
Work History
DCDP
Le Royal Park
06.2024 - Current
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commie Chef
Regent Seven Seas Cruises
11.2023 - 05.2024
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
COMMIS II
SUN ISLAND RESORT & SPA
04.2022 - 04.2023
- To assist CDP in preparing the food according to the recipes and standards as laid down.
- To prepare a consistent, high quality food product and ensure courteous, professional, efficient flexible service that supports the restaurant operating concept and standards.
- To prepare the mise en place as required by the daily menu.
- Ensured that daily requisition is completed and submitted for approval.
- Ensured that there is a total and complete set up of the breakfast line is done in a timely and accurate manner.
- Responsible for anticipating the usage and replenishment of the service line on a timely basis.
- Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
- Develop new dishes in the buffet based on the theme of the meal.
- Carryout inventory stock take during the month end along with the F&B controller.
- Attend trainings conducted by hygiene manager as well as the training department.
COMMIS II
LE ROYAL PARK
10.2020 - 01.2022
COMMIE III
UNIMA GRAND
08.2019 - 09.2020
HOTEL INTERN
TAJ FISHERMAN'S COVE RESORT & SPA
06.2017 - 10.2017
Education
B.Sc - H&HA
PONDICHERRY INSTITUTE OF HOTEL MANAGEMENT
HSS - undefined
WISEMAN HIGHER SECONDARY SCHOOL
Diploma in Computer Applications - undefined
Skills
- MENU CURATION AND DEVELOPMENT
- FOOD SAFETY & SANITATION
- TIME MANAGEMENT
- COST CONTROL
- ABILITY TO HANDLE PRESSURE
- ADAPTABLE
- KNIFE WORK AND BUTCHERY
- TEAMPLAYER
- BUFFET ENHANCEMENT SKILLS
- INVENTORY CONTROL & STOCK ROTATION
- PRESENTATION SKILLS
- TEMPERATURE READING
- POSITIVE & PROFECTIONAL
Certification
LEVEL 1 AWARD IN FOOD SAFETY
Personal Information
Date of Birth: 06/28/97
Timeline
DCDP
Le Royal Park
06.2024 - Current
Commie Chef
Regent Seven Seas Cruises
11.2023 - 05.2024
COMMIS II
SUN ISLAND RESORT & SPA
04.2022 - 04.2023
COMMIS II
LE ROYAL PARK
10.2020 - 01.2022
COMMIE III
UNIMA GRAND
08.2019 - 09.2020
HOTEL INTERN
TAJ FISHERMAN'S COVE RESORT & SPA
06.2017 - 10.2017
HSS - undefined
WISEMAN HIGHER SECONDARY SCHOOL
Diploma in Computer Applications - undefined
B.Sc - H&HA
PONDICHERRY INSTITUTE OF HOTEL MANAGEMENT
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