Forward-thinking professional offering more than 10 years of

experience working in fast-paced kitchens. Skilled at staying focused

and productive in high-stress situations and maintaining calmness in
busy times. Excellent and proven skills. High-performing Chef offering
5 years of restaurant experience. Excellent communication,
leadership and problem-solving skills. Talent for building streamlined,
cohesive teams. Talented kitchen leader and team motivator
successful at maintaining staff focus and productivity in high-volume,
fast-paced operations. Experienced with Modern Indian/South
Indian, Asian and continental cuisine, sourcing ingredients,
controlling budgets and boosting restaurant profiles. Top-notch
Sivaram R
CHEF
professional with expertise in menu development, kitchen
management and staff training. Creates unique and delicious dishes
while controlling food and labor costs. Collaborative and committed Contact
to seeking feedback from customers and staff to improve kitchen
Address
workflows.
Hosur, Tamil Nadu 635109

Phone
Work History +91-7777992533

E-mail
2023-10 - DUTY CHEF
Current revasiva1911@gmail.com
SATS FOOD SOLUTIONS INDIA LTD, BENGALURU
WWW
Checked freezer and refrigerator prior to each
https://bold.pro
shift to verify correct temperatures.
/my/sivaram-
Placed orders to restock items before supplies ran
r-240211185652/391
out.
Monitored line processes to maintain consistency
in quality, quantity, and presentation. Skills
Oversaw grill, stove, and oven, and cleaned
equipment after every shift. Indian Cuisine
Responded to dietary concerns and food
Garde Manger
allergies, creating dishes to meet customer needs
and palates. Continental
Prevented cross-contamination from utensils,
Butchery
surfaces, and pans when cooking and plating
meals for food allergy sufferers. Event Organising
Handled and stored food to eliminate illness and
Mentoring
prevent cross-contamination.
Inventoried food, ingredient, and supply stock to Consultancy
prepare and plan vendor orders.
Maintained well-organized mise en place to keep Menu Engineering

work consistent.
Recipes and Menu Planning
Utilized proper cleaning techniques to sanitize
counters and utensils used in preparation of raw Signature Dish Creation
meat, poultry, fish, and eggs.
Collaborated with staff members to create meals Quality Assurance
for large banquets.
Sanitation Guidelines
Prepared meals from scratch using authentic,
popular recipes to generate repeat business. Food Plating and
Coordinated employee schedules and Presentation
developed staff teams to boost productivity.
Obtained fresh, local ingredients to improve dish
flavors and limit grocery costs. Languages
Cooked memorable dishes that brought new
customers into establishment. English, Tamil, Kannada,
Modernized work processes to reduce guest wait Hindi
times and boost daily output.
Trained kitchen staff to perform various
preparation tasks under pressure.
Disciplined and dedicated to meeting
high-quality standards.
Trained and managed kitchen personnel and
supervised related culinary activity.
Assisted with menu development and planning.
Participated in food tastings and taste tests.
Coordinated with team members to prepare
orders on time.
Monitored food production to verify quality and
consistency.
Developed close relationships with suppliers to
source best ingredients.
Trained and mentored new staff members in
kitchen safety, sanitation and cooking
techniques.
Set up and broke down kitchen for service.
Utilized culinary techniques to create visually
appealing dishes.
Developed new recipes and flavor combinations
to enhance customer dining experience.
Maintained high food quality standards by
checking delivery contents to verify product
quality and quantity.
Implemented food cost and waste reduction
initiatives to save money.
Developed and remained accountable for
safety, quality, consistency and adherence to
standards.
Modified recipes to accommodate dietary
restrictions and allergies.
Worked closely with front-of-house staff to
 facilitate excellent customer service.

2022-06 - Executive Chef

2023-03
GWALIA SWEETS PVT LTD
Maintained high food quality standards by
checking delivery contents to verify product
quality and quantity.
Developed kitchen staff through training,
disciplinary action, and performance reviews.
Scheduled and received food and beverage
deliveries, adhering to food cost and budget.
Inventoried food, ingredient, and supply stock to
prepare and plan vendor orders.
Delivered excellent food quality and maximized
customer satisfaction by preparing meals
according to customer requests.
Handled and stored food to eliminate illness and
prevent cross-contamination.
Planned promotional menu additions based on
seasonal pricing and product availability.
Initiated training for new team members on
culinary techniques to improve productivity and
increase kitchen workflows.

2022-05 Assistant Professor - BHEM

PES UNIVERSITY
Proctored exams and provided remediation for
learning improvement goals.
Stood in for professors and teachers in absences,
lecturing or providing course material based on
lesson plans.
Supported weeklY lab sessions, contributing to
student engagement, comprehension and
learning objectives.
Created materials and exercises to illustrate
application of course concepts.
Performed research to serve as basis for
academic writing for publication.
Handled classroom administration for professors.
Evaluated and supervised student activities and
performance levels to provide reports on
academic progress
Communicated with students about classroom,
lab and study session expectations to help
professors maintain order in large classes
 Contributed to campus activities to promote
positive university image

2022-02 - Chef Instructor

2022-05
ROYAL ORCHID HOTEL
Planned and delivered courses for industry
professionals and general public
Motivated students to achieve new levels of skill
in diverse kitchen tasks
Monitored food production for quality, safety,
and adherence to establishment standards
Coached junior chefs on cooking techniques and
performance strategies
Maintained clean, neat and well-sanitized
kitchen

2015-02 - Galley - Commi Chef

2018-05 CARNIVAL UK P&O CRUISE LINES, UNITED KINGDOM
Roast & Fish Section, Sindhu Restaurant (Chef
Atul Kochar Specialty Restaurant)
Responded to dietary concerns and food
allergies, creating dishes to meet customer needs
and palates.
Monitored line processes to maintain consistency
in quality, quantity, and presentation.
Prevented cross-contamination from utensils,
surfaces, and pans when cooking and plating
meals for food allergy sufferers.
Placed orders to restock items before supplies ran
out.
Handled and stored food to eliminate illness and
prevent cross-contamination.

2015-03 F&B Executive Trainee (Kitchen

Management)
LEMON TREE PREMIER
Enacted progressive disciplinary measures for
staff, managed work zones, and oversaw
opening and closing duties
Managed bar and wait staff and directed hiring
program
Responded to customer complaints, addressing
concerns, and distress with amicable interactions
Coordinated daily and nightly shift safety and
sanitation procedures for bar areas and entire
 restaurant
Built stronger wine list aligned with trends,
improved credibility of restaurant's program and
raised profitability per glass

2012-05 - Intern
2012-10
SAROVAR PORTICO

Education

M.B.A
B.H.M
Certificate Course in Tourism and Hotel
Management from MKU University, Madurai
Bachelor of Hotel Management from Christ
University, Bengaluru
Foundation Food Safety, HACCP by Serve Safe,
USA

Current Status

CULINARY TRAINER, Asian Christian Culinary and

Agriculture Science Institute (ACCASI), 04/23/YY,
Present, Curriculum development, Academics,
Theory and practical sections, Administration and
admission process

Live Show

Cooking Show With Amul Home Made Cooking,

https://m.facebook.com
/story.php?story_fbid=3122755754453888&
id=100001584827171

Youtube Show

Cooking Show with Hertiage,

https://www.youtube.com/watch?v=NhY-5hEYRjU

Part Time

Amazon Flex Logistics

 Cloud Kitchen
Consultancy

Papers Presented

Comparative Analysis Of Customer Liking Towards

The Taste Of Stevia And Sugar-Made Cookies
presented in Jaffna University, Srilanka
Local Residents Perception of developing a
Sustainable and an Eco-Tourism Destination in the
Little England of India, Thally. A Study in Hosur,
Tamil Nadu presented in GNA University

Previous Experience

CARNIVAL UK P&O CRUISE LINES, Galley - Commi

Chef, 02/15/YY, 05/18/YY, Sindhu Restaurant
(Chef. Atul Kochar Specialty Restaurant)
LEMON TREE PREMIER, F&B Executive Trainee
(Kitchen Management), 06/14/YY, 03/15/YY
SAROVAR PORTICO, Intern, 05/12/YY, 10/12/YY

References

Dr. V. Jaykumar, Chairperson, Department of

Hospitality and Event Management, PES University,
9845999737, jaykumarv@pes.edu