Prakash Rajendran
About Candidate
Dear hiring manager,
Greetings,
I am writing to express my interest in the position of Executive sous chef as advertised recently. My qualifications, skills and experience align closely with your requirements for this role.
Please find my CV and supporting documents attached for your review. I would be delighted to discuss how I can contribute to your team and look forward to hearing from you soon about this’ exciting opportunity.
https://www.linkedin.com/in/prakash-rajendran-85674341
Contact number : +91 9952641742
WhatsApp. : +971 505674907
Email : ajayprakash143@yahoo.com
Kind regards,
Prakash,
Location
Education
Discountinued my cataring collage
Work & Experience
Led the culinary and stewarding departments, overseeing daily operations of multiple outlets. Managed menu planning, costing, and created festive menus to enhance guest experience. Ensured inventory control, budget management, and cost optimization for the kitchen. Handled guest relations and worked closely with the front-of-house team to boost customer satisfaction. Developed food promotions, outside orders, and managed daily kitchen operations.
Managed Teatro, a specialty fine-dining outlet, including menu costing, cost control, and festive menu planning. Oversaw the training and develop ment of kitchen staff and new recruits. Served as the department trainer (DTC) and contributed to the hotel's food committee for 2019-2020.
Led the breakfast and lunch buffets and live stations at Giardino kitchen. Managed the Friday brunch and worked on banquet functions to enhance the guest dining experience
Managed breakfast and lunch buffets, as well as live stations. Ensured the smooth running of operations during the pre-opening phase
Managed all-day dining operations, including buffets, live stations, and breakfast service. Coordinated outlet duty rosters and outside orders. Managed breakfast and dinner buffets as the first in charge.
Handled Fairmont Gold breakfast operations and lunch buffets. Managed sauces, soups, and bulk preparations for various outlets.
Specialized in French fine dining cuisine at Traiteur restaurant. Managed food promotions, menu creation, and cost control. Led cooking classes and training sessions by
Worked across various sections: Asian, Western, and Indian cuisines. Handled breakfast operations and night shifts, ensuring smooth kitchen operations.
Worked as a baker for two years and as a pastry chef for five years.
Portfolio
