Dinagaran Visvanathan
JOHOR
Summary
Seasoned Sous Chef specializing in western cuisine. Successful 12+year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Hardworking and passionate job seeker with strong organizational skills eager to secure entry sous chef position. Ready to help team achieve company goals To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
14
14
years of professional experience
Work History
Banquet Sous Chef
Shangrila Rasa Sentosa
10.2015 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
- Established strong vendor relationships, negotiating favorable pricing on ingredients while maintaining high-quality standards throughout procurement process.
- Collaborated with event planners to design customized menus tailored to clients'' specific needs and preferences.
- Optimized scheduling of kitchen staff members to maximize productivity while adhering to labor cost targets.
- Supervised kitchen staff both in restaurant and for catering work.
- Supported the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events.
- Managed kitchen staff effectively, maintaining a positive work environment that fostered teamwork and productivity.
- Enhanced guest satisfaction by consistently delivering high-quality banquet dishes and ensuring timely service.
- Managed staff training programs to continuously improve culinary skills and ensure adherence to best practices in food preparation, safety, and presentation.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Conducted regular inventory checks, properly managing ingredient orders to maintain optimal levels while minimizing food spoilage costs.
- Consistently met deadlines for multiple concurrent events by efficiently delegating tasks among kitchen staff members based on individual strengths and expertise levels.
- Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
- Developed new recipes that enhanced the overall dining experience for guests at various functions and celebrations.
- Organized and coordinated participation in food festivals, showcasing banquet offerings and boosting brand visibility within the local community.
- Monitored equipment maintenance schedules proactively addressing any issues before they could negatively impact operations or guest experiences.
- Maintained excellent communication with front-of-house staff, ensuring seamless coordination between culinary and service teams during events.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Effectively resolved customer feedback or complaints by taking immediate action when necessary, implementing corrective measures promptly to prevent future occurrences.
- Introduced innovative plating techniques that enhanced the visual appeal of dishes, elevating the overall dining experience for event guests.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
COOK 1
NOVOTEL SINGAPORE
04.2010 - 09.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Maintained food safety and sanitation standards.
Education
No Degree - ARTS
SMK ST ANTHONY
MALAYSIA11.2014
Skills
- Kitchen leadership
- Team Management
- Sanitation Standards
- Food presentation
- Equipment usage
- Foodservice
- Catering background
- Workflow Optimization
- Menu development
- Recipe creation
- Plating
- Menu costing
- Supervising Food Prep
- Food Safety
- Kitchen Organization
- Food Preparation
- Cooking techniques
- Ordering and Requisitions
- Safety Management
- Staff Training
- Staff Motivation
- Inventory Management
- Mentoring and Coaching
- Garnishing and Plating
- Performance Improvement
- Portion Control
- Cost Control
- Recipes and menu planning
- Vendor Relationship Management
- Culinary Trends
- Special diets
- Catering and Events
- Quality Control
- Food plating and presentation
- Banquets and catering
- Problem and Complaint Resolution
- Menu Item Pricing
- Forecasting and planning
- Purchasing management
- Decision-Making
Languages
Tamil
Native language
Malay
Proficient
C2
English
Proficient
C2
Additional Information
Accomplishments
. Cook 3 to cook 1 Novetel
. Cook 1 to sous chef Shangrila
References
. Chef Kishen Head chef Novotel +60 0177060994
. Chef Pradeep Executive sous chef Shangrila Rasa sentosa
+65 93214858
. Chef Alessandro Delle Cave Executive sous chef Shangrila Rasa sentosa
+65 96414202
Timeline
Banquet Sous Chef
Shangrila Rasa Sentosa
10.2015 - Current
COOK 1
NOVOTEL SINGAPORE
04.2010 - 09.2015
No Degree - ARTS
SMK ST ANTHONY
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