Summary
Overview
Work History
Education
Skills
Timeline
Barista

Ashok Arasu

Executive Chef
Chennai,Tamil Nadu

Summary

Professional Chef adept at expertly managing and guiding team of 200 kitchen personnel in production of Multicuisine cuisine. Well-versed in overseeing construction, quality and deliverance of each plate.

  • Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with International multi cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.
  • Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven passionate skills.
  • Enthusiastic managing skills eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of [Task] and [Task] and training in [Skill]. Motivated to learn, grow and excel in [Industry].

Overview

3
3
years of post-secondary education
16
16
years of professional experience

Work History

Executive Chef

Royal caribbean cruise line
miami , florida
2004.11 - Current
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Mentored more than 200 kitchen staff at all levels to prepare each for demanding roles.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modernized [Type] and [Type] processes for kitchen staff, which reduced guest wait times and boosted daily output from [Number] meals to [Number].
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Properly handled and stored food to eliminate illness and prevent cross-contamination.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained and managed kitchen personnel and supervised all related culinary activity.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.

Education

Bachelor of Science - Hotel Management And Catering Science

Subbulakshmi Lakshmipathy College Of Science
TVR Nagar , Madurai
1997.07 - 2000.05

Skills

Food plating and presentation

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Timeline

Executive Chef

Royal caribbean cruise line
2004.11 - Current

Bachelor of Science - Hotel Management And Catering Science

Subbulakshmi Lakshmipathy College Of Science
1997.07 - 2000.05
Ashok ArasuExecutive Chef