Hi, I’m
KRISHNA KUMAR ANNAMALAI
ILFORD,UK
Summary
Talented kitchen leader with 20 year experience accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
20
years of professional experience
3
years of post-secondary education
Work History
Indian Restaurant in UKIlford
Sous Chef
01.2022 - Current
Job overview
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Achieved 4.7 star rating by delivering exceptional dishes and prompt service.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Reduced customer complaints by enforcing strict quality control procedures.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Mado Restaurant - QatarQatar
Sous Chef
01.2021 - 09.2021
Job overview
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Achieved 250 kot with 2 commis zero delay in lunch.
Fenny's India Pvt - BangaloreBangalore, India
Sous Chef
03.2018 - 08.2020
Job overview
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Followed recipe specifications strictly to produce high volume of food orders.
- Inspected completed work and stations to verify conformance with standards.
Nesma Group - Saudi Arabia
Sous Chef
01.2016 - 01.2018
Job overview
- Performed at peak levels at all times to give team members goal to achieve.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Followed recipe specifications strictly to produce high volume of food orders.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Acted as head chef when required, maintaining continuity of service and quality.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
Persis Indian Restaurant / Grill - USA
Chef de Partie
02.2011 - 02.2015
Job overview
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Followed recipe specifications strictly to produce high volume of food orders.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Plated completed meals with meticulous attention to presentation and portion control.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Costa Cruise Liners - Italy
Cook II
11.2007 - 12.2010
Job overview
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
GRT Hotels / Resorts - Chennai / Tamilnadu
Kitchen Operation Trainee / Demi Chef de Partie
05.2004 - 05.2007
Job overview
- Washed, peeled and chopped vegetables to be used in dishes.
- Used correct ingredients and ratios in preparation for different dishes.
- Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
- Rotated stock to keep ingredients fresh.
- Assisted in preparation of meals to exact recipes.
- Used kitchen equipment as instructed and to safety protocols.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Prepared simple food items, freeing up cooks to focus on complex work.
- Cleaned food preparation and storage areas in line with schedule.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
Education
AMERICAN HOTEL & LOADGING ASSOCIATION, CHENNAIINDIA
DIPLOMA IN HOTEL & CATERING MANAGEMENT from Hotel Management
05.2001 - 05.2004
University Overview
- Honours Society Member
- Earned BEST TEAM BUILDING Award
- Focus on Molecular Cookery
Skills
- Food preparation
- Attention to Detail
- Meal preparation
- Schedule management
- Conflict Resolution
- Quality Assurance
- Staff training
- Just In Time stock control
- Project budgeting
- Modern British and European cuisine
- Budget Management
- Stock control
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Accomplishments
- Opened seafood and Italian cuisine restaurant “THE WHARF” in Mahabalipuram
- Opened pre-opening in the “PERSIS” Indian Restaurant.
Personal Information
- Specialization: Cold kitchen, Pizzeria, Hot kitchen, Roasting, Grilling, Sauce, Butchery Indian & South Indian cuisine.
- Date of birth: 04/05/1984
- Gender: Male
- Marital status: Married
Custom
costakrishna@gmail.com
Languages
English
Advanced
Spanish
Elementary
Italian
Elementary
Timeline
Sous Chef
Indian Restaurant in UK
01.2022 - Current
Sous Chef
Mado Restaurant - Qatar
01.2021 - 09.2021
Sous Chef
Fenny's India Pvt - Bangalore
03.2018 - 08.2020
Sous Chef
Nesma Group - Saudi Arabia
01.2016 - 01.2018
Chef de Partie
Persis Indian Restaurant / Grill - USA
02.2011 - 02.2015
Cook II
Costa Cruise Liners - Italy
11.2007 - 12.2010
Kitchen Operation Trainee / Demi Chef de Partie
GRT Hotels / Resorts - Chennai / Tamilnadu
05.2004 - 05.2007
AMERICAN HOTEL & LOADGING ASSOCIATION, CHENNAI
DIPLOMA IN HOTEL & CATERING MANAGEMENT from Hotel Management
05.2001 - 05.2004
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