Senthilnathan Shanmugam

Accurately forecast the kitchen's supply needs to reduce wastage by estimating the required quantities.
Vigilantly monitor the linework processes to ensure consistency in quality, quantity, and presentation.
Produce a high volume of fresh and quality plates to meet peak restaurant demands without compromising on quality.
Keep an eagle eye on kitchen operations to rapidly identify and correct issues that may impact team performance or quality.
Systematically maintain a well-organized mise en place to ensure efficient and consistent kitchen workspaces.
Hire, manage, and train kitchen staff to maintain competent service teams to achieve the desired outcomes.
Develop menus for continuous use, events, and promotions for different seasons with an innovative approach.
Train junior chefs in required culinary techniques to improve overall kitchen productivity and performance.
Oversee chefs, cooks, and kitchen support staff to ensure smooth operations and deliver the desired outcomes.
Consistently cleaned and serviced kitchen appliances to maintain good working order of grills, stoves, and ovens.
Plan menus with diverse and seasonal dishes using sustainable, locally sourced produce to deliver the best culinary experience.

• Implemented various methods to enhance team performance and service quality, which resulted in sustainable business growth through continuous improvement.
• Improved restaurant profits by launching effective marketing campaigns and investing in the development of staff members.
• Provided new staff with comprehensive training and equipped them with restaurant values and standards to ensure customer satisfaction.
• Initiated team-building activities to encourage upselling and achieve revenue targets.
• Monitored stock levels to increase efficiency and minimize waste, and sourced fresh supplies to maintain the quality of ingredients.
• Collaborated with kitchen teams to design innovative, seasonal menus that catered to customers' preferences.
• Analysed industry trends and patterns to make informed decisions regarding investments and menu choices.
• Created a welcoming atmosphere with top-quality service, building a loyal customer base over time.

• Collaborated with head chef to create innovative, seasonal menus for special events.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Assisted cooks to determine freshness and quality of dishes.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.

• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Inspected completed work and stations to verify conformance with standards.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Oversaw logistics and operations to deliver process optimisations and efficiencies.
• Handled chemicals and waste in line with COSHH regulations.

• Executed efficient mise en place to facilitate smooth service.
• Sanitised counters and utensils used to prepare raw meat, eggs, and fish.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Followed recipe specifications strictly to produce a high volume of food orders.
• Created estimates of food and labour costs to set accurate operating budgets.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.

• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Carried out tasks assigned by Chef De Partie.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Controlled and minimised food waste.
• Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
• Considered seasonal product pricing and availability when developing new dishes.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Prepared and presented innovative dishes of exceptional quality and uniformity.
• Supported food service in busy restaurant environment.
• Used Microsoft Word and other software tools to create documents and clear communications.