Sudhakar Raja
Perambalur,India
Summary
Seasoned Commis Chef with a proven track record at Royal Caribbean International, adept in food preparation and hygiene practices. Excelled in enhancing team performance and mastering recipe development, contributing to high-quality meal production. Skilled in both culinary techniques and fostering positive team dynamics, ensuring top-notch service and kitchen efficiency.
Overview
17
17
years of professional experience
Work History
Commis Chef
Royal Carribean International
Mumbai, India
07.2018 - 03.2023
- Checked food portioning for optimal presentation and cost control.
- Improved performance of team members resulting in high-quality meals produced daily.
- Checked quality of food products to meet high standards.
- Trained kitchen workers on culinary techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Ensured proper storage of food items at correct temperature according to health code standards.
Commis Chef
Royal Caribbean Cruises LTD
Miami, Florida
11.2016 - 06.2018
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Tracked inventory levels of foods and supplies used in daily production.
PL 2nd Cook
Pullmantur Ship Management
Nassau, Bahamas
02.2014 - 08.2016
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Followed safety procedures when handling hot surfaces or sharp objects.
- Operated various kitchen equipment including ovens, grills, fryers and blenders.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
2nd Commis Chef
Dimora The Global food experts
Trichy, India
11.2012 - 01.2014
- Provided customer service when necessary, addressing inquiries and ensuring satisfaction.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Trained new kitchen hands in basic tasks, safety protocols, and kitchen standards.
- Assisted with special event catering and preparation, including setup and food service.
- Coordinated with other kitchen staff to ensure smooth operation and timely preparation of food.
3rd Commis Chef
The Velan Greenfields
Tiruppur, India
09.2009 - 10.2012
- Stocked pantries with supplies such as spices, herbs, oils and vinegars.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Took direction from Lead Cooks on tasks assigned during shift such as prepping ingredients or plating dishes for service.
3rd Commis Chef
The Residency
Coimbatore, India
03.2007 - 08.2009
- Prepared sauces, dressings and other condiments as requested by the Head Chef.
- Ensured that all kitchen equipment was properly sanitized before use.
- Organized all ingredients necessary for daily meals and ensured proper storage of food products.
- Diced vegetables for salads or garnishes with knives or electric slicers and dicers as needed.
Job Trainee
Hotel M.K.M Classic
Tiruppur, India
08.2006 - 02.2007
- Developed essential skills and techniques through diligent practice.
- Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
- Worked alongside senior team members to learn related job tasks and roles.
- Facilitated training sessions for new employees on company policies and procedures.
Trainee
Sterling Resorts
Kodaikanal, India
01.2006 - 04.2006
- Analyzed key performance indicators to identify effective strategies.
- Maintained positive working relationship with fellow staff and management.
- Implemented strategies to take advantage of new opportunities.
- Attended training sessions and meetings to learn new information and develop personal skills.
Education
High School Diploma -
Sri Ranga Hotel Management And Catering Technology
India06-2006
Skills
- Food preparation
- Meat cooking
- Hygiene practices
- Bulk food preparation
- Stock control
- Butchery skills
- Dessert making
- Recipe development
- Cleanliness and sanitation
Languages
English
Full Professional
Tamil
Native/ Bilingual
Hindi
Full Professional
Timeline
Commis Chef
Royal Carribean International
07.2018 - 03.2023
Commis Chef
Royal Caribbean Cruises LTD
11.2016 - 06.2018
PL 2nd Cook
Pullmantur Ship Management
02.2014 - 08.2016
2nd Commis Chef
Dimora The Global food experts
11.2012 - 01.2014
3rd Commis Chef
The Velan Greenfields
09.2009 - 10.2012
3rd Commis Chef
The Residency
03.2007 - 08.2009
Job Trainee
Hotel M.K.M Classic
08.2006 - 02.2007
Trainee
Sterling Resorts
01.2006 - 04.2006
High School Diploma -
Sri Ranga Hotel Management And Catering Technology
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