Karthigeyan Subramanian
Summary
- Head Chef with deep understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
- High-performing Chef offering 20+ years of culinary experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
- Proven ability to work quickly under pressure and time constraint
- Dedicated, well organised, flexible and industrious
- Complete understanding of all key health and sanitation concerns
- Proven international expertise and standards
- Adhere to the ethos of the organisation
Overview
29
29
years of professional experience
Work History
Head Chef
-
-
04.2010 - Current
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Chef
-
Kids Fun Centre, Chelsea, Melbourne
04.2007 - 02.2010
- Operate under the Management and responsible for the kitchen and its production
- Prepare and cook, pastas, pizzas, soups, kids specials, etc.
- Prepare and bake simple pastries and muffins
- Follow the Australian standard procedures regarding food production and kitchen maintenance
- Responsible for store ordering and receiving the goods upon inspection
- Responsible for all kitchen equipment used
- Maintaining log sheets, recording all the temperatures of the fridges and the goods received from the deliverers
Senior Cook
-
Little Castle Resort, India
01.2004 - 01.2007
- Operate under the Chef and Management
- Prepare and cook meat, fish, poultry, soups, Legumes of Continental and Indian kitchens.
- Follow proper preparation methods and temperatures in accordance with the Management recipes.
- Review production schedule to determine food requirement including variety and quantity of food for preparation and assemble supplies and equipment needed for the daily cooking activities.
- Assist the Head Chef in daily kitchen operations
- Train and supervise the assistant cooks in culinary basics
- maintain clean work area, utensils and equipment
- Assist or substitute other cooks during emergencies or rush periods.
Cook
-
House Of Dosas, New York, USA
01.2002 - 01.2003
- Prepare appetizers, varieties of rice and South Indian lunch Thali (Thali is a set of fixed assort. Rice and poriyals with curries.)
- Worked under Management and directly reported to the Chef
- Responsible to frequently communicate the status of all food production to the Chef
- Responsible to inspect all equipment and machinery used
- Responsible to take care of all orders from my immediate supervisor on duty, pertaining to specific assignments that may arise without notice, sue to special functions, itinerary or unforeseen changes.
- Ensure proper cleanliness and sanitisation of kitchen and food storage areas and equipment according to the standard established by the United States Public Health (USPH)
Assistant Cook
-
Carnival Cruise Lines, Florida, USA
01.1999 - 01.2001
- Served in different Cuisines, in different shifts, as L'Assistance De Cuisiner Saucier (Sauce Cook), L'Assistance De Cuisiner Potager (Soup Cook), etc.
- Daily preparations of soups and sauces
- Daily preparations of Menu items for lunch, dinner and daily specials
- Daily responsibilities of serving the Lines
- Follow the United States Public Health (USPH) procedures regarding food production and galley maintenance
- Communicate and co-operate with all other team members, to ensure a smooth food delivery system
- Ensure garbage separations standards
- Assist the Cooks and Senior cooks in daily kitchen operations
- Perform other tasks assigned by the Senior Management
Cook
-
Welcome Group, Chola Sheraton, South India Commis
01.1995 - 01.1998
- Responsible for the efficient day-to-day functioning of the continental cuisine
- Prepare Buffet, A la Carte orders, Out-door foods as per the scheduled time in consistent with quality
- Prepare special diets according to prescribed standards
- Maintained kitchen sanitation level to meet health department standards
- Handle all kitchen equipment safely and hygienically and report the malfunctions to the Sous Chef or Utility Manager
- Train the apprentice Cooks in culinary basics periodically.
Trainee Cook
-
Chola Sheraton
01.1995 - 12.1995
- Work in the kitchen which functions for breakfast, lunch and dinner
- Prepare all the basic stocks
- Trained to utilize all basic cooking methods (i.e. boiling, poaching, steaming, stewing, braising, roasting, grilling, baking, frying and broiling)
- Maintain hygienic work area and abide by the standard specified
- Extend my assistance in other departments as and when required
- Trained to prepare the "Mis-en-place" and also adequately inculcated knowledge with respect to kitchen utensils, product identification and weight and measures.
Education
Craft Course - Catering
Authority of The Government of Tamiladu
India04.1995
Custom
A highly committed Chef with huge experience in preparing, seasoning and coking a wide variety of meats, vegetables, soups, breakfast dishes and other food items in large quantities; providing leadership, training and guidance to juniors performing the same or related work.
Timeline
Head Chef
-
04.2010 - Current
Chef
-
04.2007 - 02.2010
Senior Cook
-
01.2004 - 01.2007
Cook
-
01.2002 - 01.2003
Assistant Cook
-
01.1999 - 01.2001
Cook
-
01.1995 - 01.1998
Trainee Cook
-
01.1995 - 12.1995
Craft Course - Catering
Authority of The Government of Tamiladu