Vishnu Vijayan
Al Farwaniyah,Kuwait
Summary
Experienced culinary professional focused on delivering high-quality dishes and maintaining kitchen efficiency. Skilled in various cooking techniques and ingredient preparation, ensuring consistent excellence in meal presentation. Capable of fostering teamwork in fast-paced environments while adhering to strict health and safety standards.
Overview
10
10
years of professional experience
4
4
years of post-secondary education
Work history
DCDP (BAKERY CHEF)
Nejoud Restaurant Management Company
Ardiya, Kuwait
2024.03 - 2026.06
- Prepare sourdough bread, burger buns ,brioche buns bucket bread and artisan bakery products.
- Contributed to cost control measures by reducing food waste levels.
- Improved kitchen efficiency by maintaining clean and organised workspaces.
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Produces breads,pastries,croissants,muffins,cakes and deserts.
- Ensured high quality dish presentation for improved customer satisfaction.
- Streamlined food preparation processes for faster service times.
- Supported head chef during busy periods, enabling effective time management across the kitchen brigade.
- Manage dough preparation, proofing and baking operations.
Commi 2
OVEN FRESH
Ardiya, Kuwait
2019.09 - 2022.07
- Making breakfast items and Set buffet, breads item, cakes, pastry's, mousse, cookies, brownie, macaron, croissant, Danish pastry, muffins and etc.
- Prepare fresh ingredients for cooking according to recipes or menu.
- Cook food and prepare top-quality menu items in a timely manner
- Operate kitchen equipment safely and responsibly
- Ensure the proper sanitation and cleanliness of surfaces and storage containers
- Supported team by demonstrating respect and willingness to help.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
Commi 3
BUN CLUB BAKERY
Kochi, India
2017.04 - 2019.10
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Carried out day-to-day duties accurately and efficiently.
- Keep kitchen and tools as like cleanliness.
- Set ingredients according to menu.
- Successfully delivered on tasks within tight deadlines.
Trainee chef
TAJ FIVE STAR HOTEL RESTAURANT
KOCHI, INDIA
2016.01 - 2017.05
- Demonstrated excellent teamwork abilities whilst working alongside sous-chefs and other staff members.
- Enhanced kitchen efficiency with strict adherence to health and safety regulations.
- Supported head chef during busy periods, increasing overall productivity levels.
- Complied with all hygiene rules at all times making a safe working environment.
- Followed detailed instructions accurately for consistent dish preparation and outcomes
Education
HOTEL MANAGEMENT - Professional cookery
IIMS COLLEGE
India 2016.04 - 2017.05
BOARD OF HIGHER SECONDARY - COMMERCE
LeoXIII School
India 2013.06 - 2015.03
SSLC KERALA BORAD PUBLIC EXAM -
ST. Mary's HSS
India 2009.06 - 2010.03
Skills
Pastry preparation
Food safety regulations awareness
Sauce making
High stress resilience
Restaurant service understanding
Diplomacy in customer interactions
Kitchen equipment familiarity
Baking expertise
Creativity in cooking
Food presentation
Food Hygiene
Customer service-oriented
LANGUAGE SKILLS
English
Advanced
Hindi,
Advanced
Malayalam
Fluent
Tamil
Intermediate
PERSONAL INFO
Nationality : Indian
Gender : Male
Martial Status : Single
Passport No : P4656857
DECLARATION
I hereby declare that all the information furnished above is true and correct to the best of my knowledge and belief.
Vishnu Vijayan
Timeline
DCDP (BAKERY CHEF)
Nejoud Restaurant Management Company
2024.03 - 2026.06
Commi 2
OVEN FRESH
2019.09 - 2022.07
Commi 3
BUN CLUB BAKERY
2017.04 - 2019.10
HOTEL MANAGEMENT - Professional cookery
IIMS COLLEGE
2016.04 - 2017.05
Trainee chef
TAJ FIVE STAR HOTEL RESTAURANT
2016.01 - 2017.05
BOARD OF HIGHER SECONDARY - COMMERCE
LeoXIII School
2013.06 - 2015.03
SSLC KERALA BORAD PUBLIC EXAM -
ST. Mary's HSS
2009.06 - 2010.03