Ajay kumar Raman
Aylesbury,Buckinghamshire
Summary
Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity.
Overview
14
14
years of professional experience
Work history
Sous Chef
Pipers Corner School
High Wycombe, Buckinghamshire
2023.02 - Current
- Consistent performance in establishing quality Cooking for 630 students + 130 Administration staff .
- Assurance in allergy specific food provided with good care .
- Reinforced safety protocols amongst staff members for a safe working environment.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Assisted cooks to determine freshness and quality of dishes.
Chef -Sous Chef
Culinera Ltd
2021.09 - 2023.01
- Cooking fresh food for (three units) onsite Chesham grammar school and food delivered for two different schools in the tow
- Reduced food waste to improve profitability.
- Created balanced meal plans abiding by dietary restrictions.
- Trained junior chefs to enhance their professional skills.
- Supervised all kitchen staff to maintain high quality standards.
- Adhered to strict hygiene standards, ensured a clean working environment.
Chef de partie
Accent Catering
Chesham
2021.01 - 2021.08
- TUPE Transfer (January 2021)
- Demonstrated versatility by preparing both hot and cold meals as required.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Worked closely with senior chefs for menu planning.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
Chef
HolroydHowe
Chesham
2020.10 - 2021.01
- Created balanced meal plans abiding by dietary restrictions.
- Maintained high safety standards during food preparation and serving procedures.
- Coordinated prep work, streamlined the cooking process.
- Reduced food waste to improve profitability.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Sous Chef
Baxter Storey
Watford
2020.01 - 2020.10
- Contract catering for 600 people onsite serving one hot buffet station, coffee shop counter serving fresh made to order sandwiches, Fresh Breakfast, Lunch Buffet which is two soups, three main meal and a hot dessert.
CDP - Sous Chef
Holroyd Howe
2017.09 - 2020.01
- Responsible for food preparation ensuring best quality of food delivered under the budget and ensuring company’s food safety procedures were followed.
- Collaborated with head chef in planning menu, sharing ideas for various marketing theme for the client.
- Maintaining good reputation with suppliers to procure best local and seasonal produce at good price thus saving on cost.
- Ensured allergen category is given 100 % importance, FS 13 checklist is up to date.
- Trained and mentored other colleagues.
- Conducting daily pre service briefing discussing portion size, quantity of dishes produced and available to serve etc.
- (City of London School for Boys)
Asst Chef, Place To Eat
John Lewis partnership
2011.12 - 2017.08
- Fresh sandwiches made daily on site up to 600 numbers
- Preparing variety of salad served as individual portions.
- Daily cooking of nearly 200 fresh cod and chips for Lunch service.
- Brentcross
- Assisted in creating daily specials, adding variety to regular menu offerings.
- Worked swiftly to meet customer demands during peak hours, improving turnover rates.
- Ensured compliance with food hygiene regulations for a safer kitchen environment.
- Coordinated with other staff members for seamless service delivery.
Education
Some College (No Degree) - Business Administration
University of Madras
Chennai,India05.2000
Skills
- Special dietary requirements understanding
- Adapting to kitchen challenges
- Food trend awareness
- Quality control assurance
- Implementing seasonal menus
- High-Pressure resilience
- Culinary creativity
- Dietary requirements understanding
- Kitchen hygiene advocacy
- Health and Safety Compliance
- Food preparation
- COSHH regulations knowledge
- Stock control and ordering
- Documentation
Timeline
Sous Chef
Pipers Corner School
2023.02 - Current
Chef -Sous Chef
Culinera Ltd
2021.09 - 2023.01
Chef de partie
Accent Catering
2021.01 - 2021.08
Chef
HolroydHowe
2020.10 - 2021.01
Sous Chef
Baxter Storey
2020.01 - 2020.10
CDP - Sous Chef
Holroyd Howe
2017.09 - 2020.01
Asst Chef, Place To Eat
John Lewis partnership
2011.12 - 2017.08
Some College (No Degree) - Business Administration
University of Madras