Vinod Rajappan

• Led culinary team in menu development and execution, ensuring high-quality dishes.
• Streamlined kitchen operations, enhancing efficiency and reducing food waste.
• Trained and mentored junior chefs, fostering skill development and teamwork.
• Implemented safety protocols and maintained compliance with health regulations.
• Collaborated with suppliers to source fresh ingredients, optimizing cost management.
• Conducted regular inventory assessments to manage stock levels effectively.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Total Years of Experience: 9 years, 3 months
• Developed and executed seasonal menus utilizing local ingredients to enhance culinary offerings.
• Collaborated with suppliers to source high-quality ingredients, ensuring consistent product quality.
• Led team meetings to discuss menu innovations, encouraging input from all kitchen personnel.
• Streamlined food preparation processes, improving service speed without compromising quality.
• Designed and maintained a clean, organized kitchen environment in compliance with health regulations.
• Evaluated staff performance regularly, fostering professional growth through constructive feedback and mentorship.
• Reduced food waste with strategic menu planning and inventory control techniques.

· 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.

· 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

· 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.

Supervised all kitchen staff to maintain high quality standards

· Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.

· Maintained inventory control without compromising on food quality or taste.

· Assisted head chef in delivering quality dishes within tight deadlines.

· Perfected traditional cooking methods including baking, grilling and braising.

Maintained clean and tidy food preparation areas.

• Trained and mentored junior cooks, fostering skill development and teamwork.
• Streamlined kitchen operations, improving efficiency in food preparation processes.
• Ensured compliance with food safety regulations by strictly adhering to proper cooking techniques and sanitation practices.