Summary
Overview
Work History
Education
Skills
Languages
Custom
Personal Information
Timeline
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Vinod Rajappan

Salmiya,Kuwait

Summary

Experienced Chef with a strong background in team leadership and food quality management. Demonstrates expertise in hygiene, food cost calculation, and stock rotation. Skilled in recipe development and passionate about food presentation, ensuring cleanliness and high standards are consistently maintained. A dedicated team player committed to delivering exceptional culinary experiences while optimising operational efficiency.

Overview

17
17
years of professional experience

Work History

Brand Chef At Milk Bun(Premium QSR)

Gastronomica
Kuwait City, Al Asimah
05.2024 - Current
  • Implemented cost-effective strategies in purchasing and inventory management.
  • Maintained high safety standards during food preparation and serving procedures.
  • Orchestrated seamless kitchen service during peak hours.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Supervised all kitchen staff to maintain high quality standards.
  • Reduced food waste to improve profitability.

Jr.Sous Chef (OFK Alhamra,Milk Bun, B+F )

Gastronomica
Kuwait City, Kuwait
01.2023 - 04.2024
  • Training, monitoring and assigning duties for all subordinate staff.
  • Maintain vendor relation
  • Maintain food quality and hygiene and handling day today kitchen Operations.
  • Handling the store and responsible for restaurant stock rotation and inventory.
  • Train and develope f & b production staff.
  • Work under the directions of executive chef.
  • Responsible for the quality of food made the station.
  • Responsible for quality and quantity controls and maintenance of set standards.
  • Work in one or more stations, have the ability to work under pressure.
  • Assisted in stock management to prevent food wastage.

Sr.Chef De Partie ( B+F Gatemall,Cocoaroom,Ofk)

Gastronomica
Kuwait City, Kuwait
02.2021 - 12.2022
  • To help in the control of all food items in storage and rotation and follow the Standards and Procedures for the kitchen.
  • Put into practice any skills learned in class.

Chef de Partie(Slider Station,Burger Boutique)

Gastronomica
Kuwait City, Kuwait
07.2015 - 02.2021
  • Production of all items from their particular area, with the correct recipe card a procedure, correct quantity and of good quality.
  • Responsible for whole Grill, Chinese & Italian department and keep the department move smoothly.
  • And to control wastage and cost.
  • To maintain the hygiene in their area, and for machine cleanliness.
  • Responsible for planning and enhancing menus and creative cuisine.
  • Will also assist the Sous chef and chef with the development of new menus and dishes.

Expert Cook

Apple bees Restaurant
Riyadh
12.2007 - 07.2010

Education

Diploma - Hotel, Motel, and Restaurant Management

Academy For Management Studies

Skills

  • Hygiene
  • Food cost calculation
  • Team leadership in kitchen
  • Food Quality
  • Stock Rotation
  • Supervisor
  • Cleanliness
  • Team Player
  • Recipe development expertise
  • Passion for food presentation

Languages

English
Hindi
Malayalam

Custom

Personal Information

Timeline

Brand Chef At Milk Bun(Premium QSR)

Gastronomica
05.2024 - Current

Jr.Sous Chef (OFK Alhamra,Milk Bun, B+F )

Gastronomica
01.2023 - 04.2024

Sr.Chef De Partie ( B+F Gatemall,Cocoaroom,Ofk)

Gastronomica
02.2021 - 12.2022

Chef de Partie(Slider Station,Burger Boutique)

Gastronomica
07.2015 - 02.2021

Expert Cook

Apple bees Restaurant
12.2007 - 07.2010

Diploma - Hotel, Motel, and Restaurant Management

Academy For Management Studies

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Vinod Rajappan