RAJATHI CHANDRAN
Chef
Seremban
Summary
To enhance my professional skills, capabilities and knowledge in an organization which recognizes the value of hard work and trusts me with responsibilities and challenges.
Overview
6
6
years of professional experience
Work History
Commis 1 (part-time)
Hyatt House Mount Kiara
02.2025 - 03.2025
- Followed recipes and chef instructions to prepare food correctly.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Plated and presented food following chef requirements.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Labeled and stored all food items correctly and checked expiration dates routinely.
Commis Chef
Resort World Genting Highland
01.2022 - 09.2024
- + Maintaining well-organized working place to keep work consistent
- + Planned and directed high-volume food preparation in fast-paced environment
- + Manage deliveries, checked items into inventory and stocked goods
- + Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- + Prevented cross-contamination from utensils, surface and pans when cooking and plating meals for food allergy sufferers
- + Trained new kitchen staff to perform various preparation tasks under pressure
- + Measured high demand spices and commonly used ingredients to prevent overages and waste
- + Cleaned kitchen counters, refrigerators and freezers
- + Assisted with routine stock rotation to keep ingredients fresh
- + Gathered and placed all ingredients into workstations to meet shift needs
- + Rotated food regularly, removing outdated items for proper disposal
- + Preformed inventory counts to provide list of low stock kitchen items
- + Prepared daily menu items to quickly deliver upon request
Staff ( Fresh Department)
Tesco Extra Seremban 2
01.2019 - 01.2020
- -Arrange vegetables and labels
- -Follow FIFO
- -Do discount for fruits
Education
SPM - undefined
Smk Dato Shahardin
labu 01.2019 - 1 2020
Level 2 Diploma - Culinary Arts
Crew Skills International Culinary School
Seremban 01.2022 - 1 2024
Skills
Basic cooking methods
Reference
Mr guna
Executive chef
Tel: +60 11 2117 8093
Timeline
Commis 1 (part-time)
Hyatt House Mount Kiara
02.2025 - 03.2025
Commis Chef
Resort World Genting Highland
01.2022 - 09.2024
Level 2 Diploma - Culinary Arts
Crew Skills International Culinary School
01.2022 - 1 2024
Staff ( Fresh Department)
Tesco Extra Seremban 2
01.2019 - 01.2020
SPM - undefined
Smk Dato Shahardin
01.2019 - 1 2020
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