Word, Excel & food cost
Alvind Kappala Ramsamy
Sous Chef
Quartier Militaire ,MUR
Summary
Successful Professional with 10+ Years Experience in large scale food environment.
Dynamic Sous Chef creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Inspects kitchen areas and issues corrective actions to maintain company and health department standards.
Overview
15
15
years of professional experience
2
2
Languages
Work History
Chef De Cuisine
Strike City
Bagatelle, Flacq & Cassis, Mauritius
09.2021 - Current
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw preparation of creatively-designed recipes for Strike city.
- Created menus and designed corresponding recipes for Strike city.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with other personnel to produce and modify menus and selections.
- Verified compliance in preparation of menu items and customer special requests.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Collaborated with staff members to create meals for large banquets.
- Hired, managed and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Forecasted supply needs and estimated costs.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Supervised and enhanced work of 84-person team producing more than 250 plates per day.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Jr. Sous Chef
Salt Of Palmar Hotel
Palmar, MUR
11.2018 - 09.2021
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and other departments, including front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Assisted head chef with scheduling, training and professional development for team.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
Sous Chef
L'UNIE Restaurant
Nantes , FR
09.2016 - 10.2018
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Liaised closely with kitchen and other departments, including front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Sanitized workstation at end of shift to prevent foodborne illnesses.
Jr. Sous Chef
Four Season, Dubai
Palm Island, Dubaï, DU
11.2014 - 07.2016
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Liaised closely with kitchen and other departments, including front-of-house personnel.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Chef de Partie
Regard Seven Seas
Cruise Ship, US
05.2014 - 10.2014
- Managed food usage with proper stock rotation to prevent spoilage.
- Trained kitchen workers on culinary techniques.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
Demi Chef de Partie
Regend Seven Seas
Cruise Ship, US
10.2013 - 02.2014
- Adhered to state and local health and safety regulations for food handling and disinfection of all kitchen surfaces.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Created nutritious, visually appealing, innovative and properly prepared and flavored food.
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
- Completed side work and prep according to back of house checklist.
- Followed complex recipes to create delicious pastries, cakes and baked goods for pastry chefs.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
- Trained kitchen workers on culinary techniques.
- Supervised all kitchen food preparation in demanding, high-volume environment.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and other departments, including front-of-house personnel.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Built strong vendor relationships to bring in top ingredients at optimal prices.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Devised creative food and wine pairings to drive successful cross-marketing strategy.
- Improved performance of team members resulting in high-quality meals produced daily.
Cool /Demi Chef De Partie
La Palmeraie
Palmar, MUR
02.2010 - 10.2013
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
- Grilled and deep fried various foods from meats to potatoes.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Precooked certain items during slow periods to reduce wait times during lunch and dinner rush.
- Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Precooked garnishes for later use to top off fresh dishes.
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
Assistant Cook
Hennessy Park Hotel
Eben, MUR
12.2008 - 01.2010
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Grilled and deep fried various foods from meats to potatoes.
- Replenished food items from inventory and rotated ingredients.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Trainee Cook
Résidence Hotel
Belle Mare, MUR
01.2007 - 10.2008
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Made all meals in accordance with company standards and requirements.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Executed proper techniques when preparing menu item ingredients.
- Offered support to other stations in high-volume shifts or as needed.
Education
Some College (No Degree) - From IV (Pass)
SIG SSS
Quartier Militaire , MURSome College (No Degree) - Pass
Hocatel Hôtel School
Flacq, MURSkills
undefined
Software
Timeline
Chef De Cuisine
Strike City
09.2021 - Current
Jr. Sous Chef
Salt Of Palmar Hotel
11.2018 - 09.2021
Sous Chef
L'UNIE Restaurant
09.2016 - 10.2018
Jr. Sous Chef
Four Season, Dubai
11.2014 - 07.2016
Chef de Partie
Regard Seven Seas
05.2014 - 10.2014
Demi Chef de Partie
Regend Seven Seas
10.2013 - 02.2014
Cool /Demi Chef De Partie
La Palmeraie
02.2010 - 10.2013
Assistant Cook
Hennessy Park Hotel
12.2008 - 01.2010
Trainee Cook
Résidence Hotel
01.2007 - 10.2008
Some College (No Degree) - From IV (Pass)
SIG SSS
Some College (No Degree) - Pass
Hocatel Hôtel School
Similar Profiles
Angelina LezcanoAngelina Lezcano
Brand Ambassador at Strike MagazineBrand Ambassador at Strike Magazine
Jason WhisenhuntJason Whisenhunt
Strategic Planning Manager at Air Force Global Strike CommandStrategic Planning Manager at Air Force Global Strike Command
Kevin PratsKevin Prats
Amusement Attendant at Lucky StrikeAmusement Attendant at Lucky Strike