Monish Kumaran
Airlie Beach,Australia
Summary
Experienced with over 14 years of experience in high volume culinary establishments. Skilled in food preparation, Punctual professional experienced in making own menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation, manage supplies. Excellent multitasker recognized for successful kitchen operations, preparing mouth watering menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
13
13
years of professional experience
Work History
Chef
Naked Tree Restaurant and Bar
Yarrawonga, Australia
10.2023 - Current
- Successfully managed and trained a team of 8 chefs in a fast-paced, high-volume kitchen
- Developed and implemented new recipes and menus to drive customer interest and increase profits
- Established and maintained quality standards for all dishes
- Thriving in a fast-paced team environment
- Managed daily operations of the kitchen staff, provided direction for staff keeping them motivated and implemented training to new apprentices, kitchen hands, and cooks
- Maintain clean and sanitary kitchen and update menus and equipment as needed
- Customer-focused and built relationships
- Providing excellent catering to guests during events such as weddings, conferences, and other special occasions.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
Chef
Intercontinental Hayman Island Resort
Hayman Island, Whitsundays, Australia
10.2019 - 10.2022
- Regularly evaluated food production and service
- Ensured compliance with health and safety standards
- Assisted in-room dining
- Preparing Breakfast
- Ensuring that food presented to guests aligns with property standards and is served within designated timeframes, whilst maintaining high quality and presentation
- Stay diligent in adhering to local regulations related to health, safety, and compliance, with a solid grasp of HACCP management
- Ensure accuracy, consistency, and efficiency in preparing food items
- Receive ongoing training and guidance from senior chefs
- Handle a range of kitchen tasks, from dishwashing to crafting delectable dishes
- Banquets responsibility providing exemplary service to guests during events such as weddings, conferences, and other special occasions.
- Adjusted seasonings of dishes according to customers' tastes.
Chef
Intercontinental Continental Fiji Golf Resort and Spa
Natadola Bay, Fiji, Fiji
09.2011 - 09.2019
- Regularly evaluated food production and service
- Ensured compliance with health and safety standards
- Assisted in-room dining
- Preparing Breakfast buffet
- Ensuring that food presented to guests aligns with property standards and is served within designated timeframes, whilst maintaining high quality and presentation
- Stay diligent in adhering to local regulations related to health, safety, and compliance, with a solid grasp of HACCP management
- Ensure accuracy, consistency, and efficiency in preparing food items
- Receive ongoing training and guidance from senior chefs
- Handle a range of kitchen tasks, from dishwashing to crafting delectable dishes
- Assisted in controlling food costs by monitoring and ordering supplies
- Banquets responsibility providing exemplary service to guests during events such as weddings, conferences, and other special occasions.
Education
School Leaving Certificate, Sangam Sadhu Kuppuswamy Memorial College
01.2005
Baking & Cake Decoration - Cakes
TECHNICAL, VOCATIONAL EDUACATION & TRAINING
FIJI ISLANDS04-2001
Techni -
Training Productivity Authority Of Fiji
FijiCommercial Cookery 2 & 3 - Cookery
TAFE NSW
FIJIFood Safety
Intercontinental Fiji
Fiji05-2019
Technician Level 3
TPAF (TRAINING & PRODUCTIVITY AUTHORITY OF FIJI)
Fiji Lautoka02-2007
Good practice in Refrigeration
TPAF
FIJI LAUYOKA04-2006
Skills
- Culinary
- Kitchen Management
- Food Preparation
- Menu Planning
- Recipe Developments
- Food Safety
- Leadership
- Delegation
- Banquet's
- Meal Preparation
- Resource Management
- Effective Communications
- Knife use
- Grilling Techniques
Personal Information
- Passport Number: 767527
- Date of Birth: 04/14/1987
- Nationality: Fijian
References
- Tony Kramer, Executive Sous Chef, Intercontinental Hayman Island Resort, 0404578425
- Nixx Roama, Sous Chef, Intercontinental Hayman Island Resort, 0459990407
- Kara Ocansey, Mulwala water ski club, 0413940098
Timeline
Chef
Naked Tree Restaurant and Bar
10.2023 - Current
Chef
Intercontinental Hayman Island Resort
10.2019 - 10.2022
Chef
Intercontinental Continental Fiji Golf Resort and Spa
09.2011 - 09.2019
School Leaving Certificate, Sangam Sadhu Kuppuswamy Memorial College
Baking & Cake Decoration - Cakes
TECHNICAL, VOCATIONAL EDUACATION & TRAINING
Techni -
Training Productivity Authority Of Fiji
Commercial Cookery 2 & 3 - Cookery
TAFE NSW
Food Safety
Intercontinental Fiji
Technician Level 3
TPAF (TRAINING & PRODUCTIVITY AUTHORITY OF FIJI)
Good practice in Refrigeration
TPAF
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