NEW COOKING METHOD AND SKILLS
Subramaniam Ramasamy
Multi Cuisine Chef
Kuala Lumpur,14
Summary
Accomplished Multi Cuisine Chef with a proven track record at Pugal's Food & Beverage, enhancing kitchen efficiency and mastering menu development. Excelled in culinary expertise and staff coordination, significantly reducing food waste at Grand Seasons Hotel. Renowned for signature dish creation and fostering a collaborative environment, elevating food quality and presentation standards. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with MALAYSIAN cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational ENGLISH skills. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Multi Cuisine Chef
Pugal's Food & Beverage
BATU CAVES , 10
2020.12 - Current
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Head Chef
Ibis Hotel
Kuala Lumpur , Kuala Lumpur
2019.11 - 2020.11
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Sous Chef
Grand Seasons Hotel, Kuala Lumpur
2013.02 - 2015.02
- Acted as head chef when required to maintain continuity of service and quality.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Monitored food and labor costs to verify budget targets were met.
Education
No Degree -
Sekolah Menengah Taman Selayang
Batu Caves, Selangor, Malaysia 2001.04 -
Skills
Meal Preparation
Accomplishments
- Reduced food costs by 5% by sourcing and securing new SEA FOOD supplier.
Interests
BAKERY
Timeline
Multi Cuisine Chef
Pugal's Food & Beverage
2020.12 - Current
Head Chef
Ibis Hotel
2019.11 - 2020.11
Sous Chef
Grand Seasons Hotel, Kuala Lumpur
2013.02 - 2015.02
No Degree -
Sekolah Menengah Taman Selayang
2001.04 -
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