AJITH KUMAR DAMODARAN
Summary
Top-notch 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 to seeking feedback from customers and staff to improve kitchen workflows. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Forward-thinking professional offering more 20 plus 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 culinary and management skills.
Overview
20
20
years of professional experience
Work History
Chef Owner
Kochi Cafe
12.2021 - Current
- Cooked memorable dishes that brought new customers into establishment.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Continually improved kitchen safety by enforcing strict hygiene
- protocols and staff training on equipment usage.
- Oversaw the daily functioning of the restaurant operations including the quality execution and finance.
- Supervised a team of 4 staff both in the kitchen and the dining area managing, recruiting, training, scheduling,
- Purchasing, inventory.
- Coordinated with the Head chef in the banquet menus for Indian weddings and special occasions.
- Menu research, development and pricing.
- Help create seasonal product menus and its promotions. Cost control and labor costs.
- Solely credited for the staff management and creation of a respectful environment between the waitstaff and the kitchen chefs, successful thereby in increasing the productivity of the staff and greater customer satisfaction.
- Increased the sales by better pricing of the menus and variety.
Implementation of quality assurance through quality management. Cross training among staff.
Product Development
KABOEATS
01.2021 - 01.2023
- Developed and implemented strategies to optimize product performance across all phases of product lifecycle, from launch to distribution.
- Conducted market research to identify new opportunities and target markets.
- Boosted customer satisfaction rates by addressing concerns promptly and implementing improvements based on feedback.
- Managed product development lifecycle from conception to release.
Chef Manager
Nawab Of India
01.2005 - 02.2009
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- 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.
- Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
- Assisted with menu development and planning.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Pastry Man
RCI
11.2003 - 02.2005
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries for on board guests of the cruise ships.
- Served high value desserts to more than 1500 customers lunch and dinner on board the Royal carribean cruise ships.
- Reduced leftovers by monitoring production and properly storing items.
- Created pastry buffets, afternoon high teas events on a daily basis for guest experiences.
- Preparation of large and small trays of birthday cakes, petit-fours and many finger pastries.
Education
Diploma - Diploma in Hotel Management
Institute of Hotel Management, Catering Technology
Chennai, India03.2000
Skills
- Food safety and sanitation
- Time management abilities
- Ingredient Knowledge
- Process Improvements
- Interpersonal Communication
- Cooking techniques
- Prioritization and Organization
- Menu development
- Verbal and written communication
- Organizational Skills
- Cooking Technique Demonstrations
- Food Service Operations
- Adaptability and Flexibility
Additional Information
Sauces
Timeline
Chef Owner
Kochi Cafe
12.2021 - Current
Product Development
KABOEATS
01.2021 - 01.2023
Chef Manager
Nawab Of India
01.2005 - 02.2009
Pastry Man
RCI
11.2003 - 02.2005
Diploma - Diploma in Hotel Management
Institute of Hotel Management, Catering Technology
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