Benny Chakkan
London,United Kingdom
Summary
Accomplished culinary professional with expertise in menu development and food hygiene management, driving kitchen productivity improvement through effective stock control and staff training. Demonstrates strong team supervision skills, ensuring cost control and quality assurance while maintaining high standards of time management and inventory management. Adept at performance monitoring, with specialised knowledge in fermentation and pickling practices, aiming to leverage these competencies towards enhancing culinary operations.
Overview
3
3
years of professional experience
Work history
Senior sous chef
Bao London
London
05.2024 - Current
- Contributed significantly towards achieving positive restaurant reviews on popular online platforms.
- Maintained high standards of food hygiene for superior customer satisfaction.
- Assisted Head Chef to ensure smooth operations during peak hours.
- Led daily prep routines, improving kitchen productivity levels significantly.
- Worked closely with team members to maintain harmonious work environment.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Developed chefs to run stations efficiently during peak service periods.
Chef
Fairlie Healthcare Group
Purley, Croydon
04.2023 - 05.2024
- Coordinated prep work, streamlined the cooking process.
- Created balanced meal plans abiding by dietary restrictions.
- Developed new recipes for a diverse culinary experience.
- Streamlined kitchen operations for enhanced efficiency.
- Reduced food waste to improve profitability.
Sous chef
Brasserie Blanc
London
04.2022 - 04.2023
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Education
BHTMS - Hotel Management
Anjuman Islam's Institute of Hotel management & Catering
08/2004 - 05/2007
Skills
- Menu development
- Food hygiene management
- Kitchen productivity improvement
- Stock control
- Staff training
- Team supervision
- Cost control
- Quality assurance
- Time management
- Inventory management
- Performance monitoring
- Fermentation and pickling practices
Languages
English
Hindi
Malayalam
Affiliations
Travelling, cooking as hobby, Driving for leisure
Timeline
Senior sous chef
Bao London
05.2024 - Current
Chef
Fairlie Healthcare Group
04.2023 - 05.2024
Sous chef
Brasserie Blanc
04.2022 - 04.2023
BHTMS - Hotel Management
Anjuman Islam's Institute of Hotel management & Catering
08/2004 - 05/2007
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