VISHNU KURUP
Kingston,Canada
Summary
Passionate and accomplished Executive Chef with over 17 years of experience in leading culinary teams and managing high-performing kitchens. Proven track record of culinary excellence, cost management, and customer satisfaction. Skilled in menu development, team leadership, and implementing innovative strategies. Highly organized and detail-oriented, with a strong focus on food safety and quality. Exemplary leadership skills coupled with a creative flair make me the ideal candidate for the organization.
Overview
15
15
years of professional experience
Work History
Customer Service
Maple Bear Company
- Streamlined order processing for faster customer service and increased sales.
- Answered inquiries and provided superior customer service to clients.
- Demonstrated dynamic customer service by responding to customer inquiries.
- Developed a deep understanding of customer service principles and customer service best practices.
Chef
Travelodge Hotel (Airline Group Of Hotels)
10.2020 - 01.2021
- Maintained well-organized mise en place to keep work consistent.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef
Sodexo Canada Ltd
06.2019 - 11.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Executive Chef
Kamyagam Resorts and Spa (Nihara)
10.2016 - 04.2019
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef
HOUSTON COUNTRY CLUB USA (TEXAS)
01.2015 - 01.2016
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Kamyagam group of hotels and resorts.Pvt.Ltd.
06.2011 - 01.2015
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
C.D.P
Sea World International
10.2005 - 07.2011
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
Education
B.Sc Hotel Management -
Bharathiyar University
Plus Two -
Board of Higher Secondary Examination
Secondary School Leaving Certificate Examinations -
Skills
- Quick Learner
- Optimistic Approach
- Teamwork
- Good Communication Skills
- HACCP Certification course done Level 1
- Orientation Course & STCW-95 from Euro Tech Marine Academy, cochin
- Fire Prevention and Firefighting from EUROTEC
- Elementary First Aid course from EUROTEC
- Personal Safety and Social Responsibilities course from EUROTEC
- Personal Survival Technique from EUROTEC
- MS Office (Word, Excel, Power point)
- Done various Television Cookery shows
- Got G Driving License
- Customer service orientation
- Team Management
- Sanitation Standards
- Kitchen Operations
Citizenship
Canadian Citizen
References
References and Certificates available on request.
Languages
English
Full Professional
Timeline
Chef
Travelodge Hotel (Airline Group Of Hotels)
10.2020 - 01.2021
Chef
Sodexo Canada Ltd
06.2019 - 11.2020
Executive Chef
Kamyagam Resorts and Spa (Nihara)
10.2016 - 04.2019
Chef
HOUSTON COUNTRY CLUB USA (TEXAS)
01.2015 - 01.2016
Sous Chef
Kamyagam group of hotels and resorts.Pvt.Ltd.
06.2011 - 01.2015
C.D.P
Sea World International
10.2005 - 07.2011
Customer Service
Maple Bear Company
B.Sc Hotel Management -
Bharathiyar University
Plus Two -
Board of Higher Secondary Examination