Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Languages
Timeline
Generic
Iyasamy Krishnen

Iyasamy Krishnen

Rose-Hill

Summary

Experienced sous chef seeking to advance to the chef de cuisine position. Demonstrated expertise in kitchen operations, staff management, and administration. Proven track record of delivering exceptional cuisine, ensuring customer satisfaction, and driving revenue growth. Effective communicator and skilled negotiator, fostering positive interactions and team cohesion.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Sous Chef

Bon Viveur Restaurant Jersey Channel Island
01.2012 - 01.2016
  • Company Overview: Authentic Italian cuisine
  • Authentic Italian cuisine
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Assisted in menu development and recipe testing.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Analyzed customer feedback to identify areas of improvement in service or product quality.

Chef De Partie

Bon Viveur Restaurant Jersey Channel Island
01.2006 - 01.2012
  • Company Overview: Authentic Italian cuisine
  • Authentic Italian cuisine
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Planned work schedules for staff members based on customer demand and budget constraints.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • 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.

Head Cook

La Palma Italian Kitchen (Le Paradis)
01.2004 - 01.2006
  • Company Overview: 5 Stars Hotel in Mauritius
  • 5 Stars Hotel in Mauritius

Cook

La Ravanne Kitchen Fusion Indian & Creole (Le Paradis)
01.2003 - 01.2004
  • Company Overview: 5 Stars Hotel in Mauritius
  • 5 Stars Hotel in Mauritius

Assistant Cook

Le Brabant Kitchen around the World (Le Paradis)
01.2002 - 01.2003
  • Company Overview: 5 Stars Hotel in Mauritius
  • 5 Stars Hotel in Mauritius

Assistant Cook

Dinarobin Hotel Main Kitchen Buffet
01.2001 - 01.2002
  • Company Overview: 5 Stars Hotel in Mauritius
  • 5 Stars Hotel in Mauritius

Apprentice NTC Level 3 Apprentice Scheme

Le Paradis Hotel & Dinarobin Hotel
01.1999 - 01.2001

Sous Chef/ Outlet Chef

La Pirogue Hotel
  • Contribute to the development of business stratagems for the kitchen that are aligned with the inclusive objectives of the hotel.
  • Takes appropriate action to maintain the competitive prestige and profitability of the operation.
  • Regulate menu periodically to create a 'point of difference' in the marketplace.
  • Ensures the highest eminence of merchandise within cost constraints by managing and overseeing food preparation.
  • Scrutinizes and ensures the proper set up and readiness of each item on menus.
  • Maintains product consistency by conducting inspections of seasonings, portion, and appearance of food.
  • Lead, manage, and motivate a team of 65 Kitchen team members and utilities.

Education

Advanced Level 7 Diploma - Performance Management

Brentwood college
UK
01.2023

HACCP Diploma Level 5 -

Brentwood College
UK
01.2023

Level 7 Diploma - Business Management

Training Qualification UK (TQUK)
UK
01.2022

Workplace Productivity Accredited -

01.2021

Talent Management and Acquisition -

International Accreditation Organization
01.2021

Cost Control Process and Management Level 3 -

International Accreditation Organization
01.2021

Advanced Level 7 Diploma - Leadership and Management

Training Qualification UK (TQUK)
UK
01.2020

Level 3 Food Safety and Hygiene -

Virtual College UK
UK
01.2016

Food Allergy Awareness -

Virtual College UK
UK
01.2016

COSHH in A Food Environment -

Virtual College UK
UK
01.2016

Level 2 Award -

RSPH (ROYAL SOCIETY FOR PUBLIC HEALTH)

Skills

  • Cost Control
  • Food Safety
  • Portion Control
  • Inventory Management
  • Dish preparation
  • Employee Scheduling
  • Workflow Optimization
  • Culinary Trends Monitoring
  • Staff Motivation
  • Safe Food Handling
  • Motivational team management

Affiliations

  • MCA: Mauritius Chef Association
  • WACS: World Association of Chef Societies
  • IAPO: International Association of Professional Chef

Certification

  • Diploma in Health Studies, 12/31/17
  • Diploma in Food Safety, 12/31/17
  • Hospitality Management - Health and Safety in Food Service, 12/31/17
  • Supervising Others
  • The Art of Menu Engineering
  • General Data Protection Regulation
  • Better Food Cost Management
  • Kitchen Leadership for Executive Chefs

Languages

  • Creole
  • English
  • French
  • Hindi
  • Portuguese
  • Italian

Timeline

Sous Chef

Bon Viveur Restaurant Jersey Channel Island
01.2012 - 01.2016

Chef De Partie

Bon Viveur Restaurant Jersey Channel Island
01.2006 - 01.2012

Head Cook

La Palma Italian Kitchen (Le Paradis)
01.2004 - 01.2006

Cook

La Ravanne Kitchen Fusion Indian & Creole (Le Paradis)
01.2003 - 01.2004

Assistant Cook

Le Brabant Kitchen around the World (Le Paradis)
01.2002 - 01.2003

Assistant Cook

Dinarobin Hotel Main Kitchen Buffet
01.2001 - 01.2002

Apprentice NTC Level 3 Apprentice Scheme

Le Paradis Hotel & Dinarobin Hotel
01.1999 - 01.2001

Sous Chef/ Outlet Chef

La Pirogue Hotel
  • Diploma in Health Studies, 12/31/17
  • Diploma in Food Safety, 12/31/17
  • Hospitality Management - Health and Safety in Food Service, 12/31/17
  • Supervising Others
  • The Art of Menu Engineering
  • General Data Protection Regulation
  • Better Food Cost Management
  • Kitchen Leadership for Executive Chefs

Advanced Level 7 Diploma - Performance Management

Brentwood college

HACCP Diploma Level 5 -

Brentwood College

Level 7 Diploma - Business Management

Training Qualification UK (TQUK)

Workplace Productivity Accredited -

Talent Management and Acquisition -

International Accreditation Organization

Cost Control Process and Management Level 3 -

International Accreditation Organization

Advanced Level 7 Diploma - Leadership and Management

Training Qualification UK (TQUK)

Level 3 Food Safety and Hygiene -

Virtual College UK

Food Allergy Awareness -

Virtual College UK

COSHH in A Food Environment -

Virtual College UK

Level 2 Award -

RSPH (ROYAL SOCIETY FOR PUBLIC HEALTH)
Iyasamy Krishnen