Chandran Ramamoorthy
North york,Ontario
Summary
Accomplished Head Chef with a proven track record at Isqh Veg Restaurant, enhancing kitchen operations through culinary expertise and leadership qualities. Spearheaded staff training and menu planning, significantly boosting productivity. Renowned for allergy awareness and implementing food safety regulations, consistently elevating dining experiences and customer satisfaction.
Overview
17
17
years of professional experience
Work History
Head Chef
Isqh Veg Restaurant
05.2024 - Current
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed orders to restock items before supplies ran out.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Head Chef
Alacrity Hospitality Inc
11.2021 - 03.2023
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Cook
Mc Ewan
10.2019 - 11.2021
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Food Production Lecturer
Chennai's Amirta
06.2018 - 09.2019
- Developed and implemented innovative teaching strategies to engage students in lectures and coursework.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Cultivated critical thinking skills through challenging assignments that required analysis, synthesis, and evaluation of information from various sources.
- Participated in conferences and professional development opportunities to stay up-to-date with latest trends in field.
Head Cook
Curry Kitchen Gr
08.2013 - 12.2016
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Implemented customer feedback system to gather insights, leading to menu adjustments that increased repeat business.
- Enhanced presentation techniques, elevating dining experience and generating positive word-of-mouth.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
Head Cook
Tamarind Savouring Indian Restaurant
12.2016 - 06.2017
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Tandoori Chef
Maanas Indian Restaurant
11.2011 - 08.2013
- Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
- Fostered positive working environment by applying effective communication and organizational skills to support staff and business needs.
- Developed and implemented exciting menu with freshest ingredients for 150-seat Indian restaurant.
- Worked closely with management to develop and execute marketing strategies aimed at promoting our Tandoori offerings.
- Ensured food safety and proper hygiene practices were followed, resulting in consistently high health inspection scores.
- Trained junior chefs in Tandoori cooking methods, fostering professional growth and skill development within the team.
- Established strong relationships with local suppliers, ensuring access to high-quality ingredients for our Tandoori menu items.
- Conducted regular equipment maintenance checks on Tandoor ovens to guarantee optimal performance during service hours.
Commis Chef
Carnival Cruise Lines
10.2010 - 09.2011
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
Commis Chef
Trident Hotel
06.2008 - 09.2010
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Rotated through all prep stations to learn different techniques.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
No Degree - Community Service Worker
Citi College
Toronto, ON06-2025
Diploma - Hotel Management
Shevaroys College Of Hotel Management
Yercaud, Tamil Nadu, India05-2008
Bachelor of Science - Hospitality And Hotel Administration
Tamilnadu Open University
Chennai, India05-2008
Skills
- Food safety
- Sanitation standards
- Culinary expertise
- Menu supervision
- Leadership qualities
- Food safety regulations
- Staff training
- Menu planning
- Allergy awareness
- Waste reduction
- Health regulations
Languages
English
Professional Working
Tamil
Native or Bilingual
Hindi
Full Professional
Malayalam
Elementary
Telugu
Limited Working
Timeline
Head Chef
Isqh Veg Restaurant
05.2024 - Current
Head Chef
Alacrity Hospitality Inc
11.2021 - 03.2023
Cook
Mc Ewan
10.2019 - 11.2021
Food Production Lecturer
Chennai's Amirta
06.2018 - 09.2019
Head Cook
Tamarind Savouring Indian Restaurant
12.2016 - 06.2017
Head Cook
Curry Kitchen Gr
08.2013 - 12.2016
Tandoori Chef
Maanas Indian Restaurant
11.2011 - 08.2013
Commis Chef
Carnival Cruise Lines
10.2010 - 09.2011
Commis Chef
Trident Hotel
06.2008 - 09.2010
No Degree - Community Service Worker
Citi College
Diploma - Hotel Management
Shevaroys College Of Hotel Management
Bachelor of Science - Hospitality And Hotel Administration
Tamilnadu Open University
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