Jithesh Kovattu Ramakrishnan
Toronto,ON
Summary
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
24
24
years of professional experience
Work History
Line Cook
Oliver and Bonaccini ( The Rabbit Hole)
08.2023 - Current
- Prepared ingredients and maintained cleanliness in kitchen to ensure efficient service.
- Assisted chefs in executing menu items while adhering to food safety standards.
- Operated kitchen equipment safely and effectively for meal preparation.
- Collaborated with team members to streamline food preparation processes.
- Monitored inventory levels and communicated needs for restocking supplies.
- Executed daily prep tasks independently, ensuring quality and consistency in dishes.
- Trained new staff on kitchen procedures and best practices for food handling.
Chef de partie
COCO BANGO Restaurant
01.2019 - 06.2023
- Collaborated with Vendors to source desired Recipe ingredients while maintain tough cost controls.
- Develop recipes and menus by applying understanding of market demand and culinary trends.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of food.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with head chef to create seasonal menu items, enhancing customer dining experience.
Chef de partie
INCHINS BAMBOO GARDEN
12.2015 - 09.2018
- Maintain well organized ‘mise en place’ to keep work efficient and consistent.
- Cleaned Kitchen areas, including counters, work spaces, shelves, Refrigerators and freezers, sign deliveries, checked item into inventory and stock goods into proper locations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of food.
- Managed internal operational standards and productivity targets for F & B operation.
- Directed training and retraining of employees to boost performance and enhance business results.
Commi Chef
ROYAL CARIBBEAN INTERNATIONAL CRUISES
01.2012 - 09.2014
- Assisting other chefs in the kitchen.
- Assist different stations chefs in the Kitchen. Helping with deliveries.
- Measuring ingredients, preparing vegetable and meats.
- Assisting with stock rotation, training and learning. Cleaning stations.
Commi
EMIRATES FLIGHT CATERING
10.2006 - 01.2012
- Up keeping of all the hygiene standards.
- Handling operations of kitchen section heads under section heads guidance.
- Making recipe as per standard followed.
- Learning all the basic of all the cuisines.
Commi
LUCIYAS FOOD COURT
02.2005 - 09.2006
Commi
MANNAPURAM HOTEL
11.2003 - 11.2004
Trainee
CASINO HOTEL (CGH GROUP)
01.2003
- 5 Months
Industrial trainee
HOLIDAY INN
01.2002
- 5 Months
Skills
- Customer service
- Food preparation and handling
- Kitchen organization and sanitation
- Cooking techniques and frying
- Multitasking and attention to detail
Languages
English
Professional Working
Hindi
Native or Bilingual
Tamil
Native or Bilingual
Malayalam
Full Professional
Timeline
Line Cook
Oliver and Bonaccini ( The Rabbit Hole)
08.2023 - Current
Chef de partie
COCO BANGO Restaurant
01.2019 - 06.2023
Chef de partie
INCHINS BAMBOO GARDEN
12.2015 - 09.2018
Commi Chef
ROYAL CARIBBEAN INTERNATIONAL CRUISES
01.2012 - 09.2014
Commi
EMIRATES FLIGHT CATERING
10.2006 - 01.2012
Commi
LUCIYAS FOOD COURT
02.2005 - 09.2006
Commi
MANNAPURAM HOTEL
11.2003 - 11.2004
Trainee
CASINO HOTEL (CGH GROUP)
01.2003
Industrial trainee
HOLIDAY INN
01.2002