RAJASEKAR PARAMASIVAM
Trinidad And Tobago
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills and fifteen year various country experienced in culinary (trinidad,dominica,
united arab emirates and india)
Overview
15
15
years of professional experience
1
1
Certification
Work History
Restaurant Chef
hilton trinidad and conference centre
Port Of Spain
12.2023 - Current
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ordered food supplies from approved vendors.
Junior Sous Chef
Fort Young Hotel & Dive Resort
Roseau
05.2022 - 12.2023
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Trained and supervised junior cooks in proper culinary techniques.
Chef De Partie-main Kitchen
Aloft palm jumeirah
Dubai
06.2021 - 05.2022
- Ordering food stores, purchasing and receiving follow up
- Inspect and oversee the cleanliness and maintenance of all.
- Responsible for stock rotation on direct purchase and control of expiry food products on the shelving.
Chef De Partie–barasti Kitchen
Le Meridien Mina Seyahi
Dubai
10.2017 - 06.2021
- responsible at barasti high volume food preparation and
most buys kitchen. - Trained kitchen workers on culinary techniques.
- Support for new menu preparation & plating with sous chef.
Demi Chef De Partie-barasti Kitchen
Le Meridien Mina Seyahi
Dubai
01.2016 - 09.2017
- Ensure that all stations are set appropriately.
- Give attention to productivity of the kitchen such as
speed and food quality. - Work according to the brand standard and according to
HACCP.
Commi 1
Le Meridien Mina Seyahi
Dubai
09.2014 - 12.2015
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Rotated food stock, using up older items first and rejecting expired goods.
Commi 2
Courtyard By Marriott Green Community
Dubai
12.2011 - 08.2014
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Ensured all food was stored properly in accordance with safety regulations.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commi 3
sangam hotel
Tamilnadu
05.2009 - 04.2011
- To check the cleanliness of the section.
- Prepare the daily mise-en-place food preparation.
- Set the section on daily bases.
Education
Bachelor of Science - Hotel And Catering Management
SRM University
Chennai-india 04-2008
Skills
- Online ordering procedures
- Kitchen Operations
- Menu Development
- Inventory control
- Food Plating
- Recipe Creation
- Staff Coordination
- Waste Control
- Banquets and Catering
- Food Safety
- Employee Scheduling
- Food Allergy Understanding
Nationality
- india
Accomplishments
- Middle east chef excellence awards 2022-
chef de partie of the year
Silver awards winner. - Chef competition four course vegetarian
menu.
The emirates salon culinary 2013.
The emirates salon culinary 2014. - Most On Brand Associate Of The Month Nominee (April 2015, March 2016 And May 2017)
Certification
- Completed BasicFood Hygiene level 2
Training. - Completed Fire Training.
Languages
Tamil
First Language
English
Proficient (C2)
C2
Hindi
Intermediate (B1)
B1
I N D U S T R I A L T R A I N I N G
- Radisson GRT Hotel Chennai 4 Months
- Sagar Holiday Resorts Ooty. 3 Months
- The Monarch Ooty 3 Months
- BuenaVista Beach Resort Chennai 3 Months
References
References available upon request.
Timeline
Restaurant Chef
hilton trinidad and conference centre
12.2023 - Current
Junior Sous Chef
Fort Young Hotel & Dive Resort
05.2022 - 12.2023
Chef De Partie-main Kitchen
Aloft palm jumeirah
06.2021 - 05.2022
Chef De Partie–barasti Kitchen
Le Meridien Mina Seyahi
10.2017 - 06.2021
Demi Chef De Partie-barasti Kitchen
Le Meridien Mina Seyahi
01.2016 - 09.2017
Commi 1
Le Meridien Mina Seyahi
09.2014 - 12.2015
Commi 2
Courtyard By Marriott Green Community
12.2011 - 08.2014
Commi 3
sangam hotel
05.2009 - 04.2011
Bachelor of Science - Hotel And Catering Management
SRM University
- Completed BasicFood Hygiene level 2
Training. - Completed Fire Training.
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