Senthilnathan Shanmugam
Muscat,MA
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
17
17
years of professional experience
Work History
Chef De Partie
New Shanghai Restaurant
04.2019 - Current
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Chef Corner Catering
12.2016 - 12.2018
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Planned and directed high-volume food preparation in fast-paced environment.
Line Chef
P.F. Chang's Bistro
05.2014 - 10.2016
- Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
- Complied with sanitation and nutrition regulations and safety standards.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Line Cook
Memories Of Asia
01.2012 - 01.2014
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Chef De Partie
Swiss Culture
01.2009 - 12.2010
- Cooked memorable dishes that brought new customers into establishment.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef
Hotel Woodlands
07.2007 - 07.2008
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Seasoned and marinated cuts of meat, poultry and fish.
Education
Commercial Cookery - Certificate 3 in Commercial Cookery
Australia Skills Management Institute
Brisbane, Australia 07.2023
Certificate 4 in Kitchen Management - Hospitality
Australia Skills Management Institute
Brisbane, Australia 08.2023
Bachelor of Science - Hospitality
Bharath College of Science And Management
Tamilnadu, India04.2007
Skills
- Food preparation techniques
- Waste control
- Portion and cost control
- Grilling and deep frying skills
- Dish preparation
- Verbal and written communication
- Meal Preparation
- Customer service oriented
- Kitchen equipment and tools
- Cleaning and sanitizing methods
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Food spoilage prevention
- Problem-Solving
- New Hire Training
- Proper food handling
- Kitchen Organization
- Allergen awareness
- Knife Skills
- Special Diets Knowledge
- Ordering and Requisitions
- Problem and Complaint Resolution
- Mentoring and Coaching
Timeline
Chef De Partie
New Shanghai Restaurant
04.2019 - Current
Sous Chef
Chef Corner Catering
12.2016 - 12.2018
Line Chef
P.F. Chang's Bistro
05.2014 - 10.2016
Line Cook
Memories Of Asia
01.2012 - 01.2014
Chef De Partie
Swiss Culture
01.2009 - 12.2010
Commis Chef
Hotel Woodlands
07.2007 - 07.2008
Commercial Cookery - Certificate 3 in Commercial Cookery
Australia Skills Management Institute
Certificate 4 in Kitchen Management - Hospitality
Australia Skills Management Institute
Bachelor of Science - Hospitality
Bharath College of Science And Management
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