VAISAKH RADHAKRISHNAN
Walthamstow,United Kingdom
Summary
Experienced culinary professional focused on developing high-quality dishes and maintaining kitchen standards. Capable of contributing to cohesive kitchen team and ensuring efficient service through strong cooking skills and keen attention to detail. Skilled in preparing range of cuisines and adhering to health and safety regulations.
Overview
9
9
years of professional experience
8
8
years of post-secondary education
Work history
South Indian Chef
Ustadkitchen
Nottingham
2025.03 - Current
- Prepared traditional South Indian meals for an authentic dining experience.
- Enhanced customer satisfaction with meticulous attention to dietary needs and preferences.
- Handled high-pressure service periods efficiently without compromising on food quality.
- Worked closely with management on menu planning-resulting in increased diner satisfaction.
- Maintained cleanliness and hygiene in the kitchen to ensure food safety standards.
- Catered special events successfully by customising menus based on client requirements.
- Audited stock to assess item use, minimising wasted produce and reducing expenses.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
- Took responsibility of menu planning, providing varied options for patrons.
Commi Chef
Thistle Holborn
London, United Kingdom
2023.06 - 2025.03
- Complied with food safety regulations
- Quality-checked items for quantity and presentation
- Followed precise recipe cards and food preparation procedures
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes
- Prepared and presented innovative dishes of exceptional quality and uniformity
- Enhanced customer satisfaction with timely meal preparation.
- Provided support to senior chefs, improving speed of service delivery.
- Developed new garnishing methods to improve plate aesthetics.
- Collaborated with team members for smooth kitchen operations.
- Trained under experienced chefs increasing professional culinary skills.
Commi 3
Hotel Padippurayil
2020.01 - 2022.11
- Directed kitchen workflow to meet high-volume needs in busy restaurant environment
- Improved efficiency and productivity by acquiring new skills.
- Increased customer satisfaction by resolving issues.
- Completed customer orders with speed and accuracy.
Commi 3
Kaveri International
2016.03 - 2019.11
- I cook and serve food delegated as my own responsibility
- Ensuring highest possible quality is maintained and that agreed standards for preparation and presentation are met at all times under guidance from senior Chef
- To monitor stock movement and be responsible for ordering on my section
Training period
Vivanta by Taj
Trivandrum
2016.08 - 2017.02
- Company Overview: INDIA
- Used problem-solving skills to resolve challenges and prioritise workload
- Prepared ingredients for cooking, leading to efficient meal production.
- Handled equipment cleaning duties, promoting longevity of kitchen appliances.
- Followed guidelines on allergen control practices-secure safety of customers with dietary restrictions.
- Incorporated feedback from head chef into daily work routines-improved performance standard.
- Assisted in menu planning and recipe development efforts-contributed towards dynamic culinary offerings.
Education
Diploma in - Food Production
IHMCT Kovalam
Kerala, Indian 2015.07 - 2017.04
Bachelor of Arts - Economics
University of Kerala
2012.04 - 2015.05
Higher Secondary Examination - Commerce
Government of Kerala Board of Higher Secondary Examinations
2010.06 - 2012.03
Secondary School Leaving Certificate -
Government of Kerala Board
2009.03 - 2010.03
Skills
- Food safety & hygiene expert
- Biriyani making expertise
- High-Volume cooking capacity
- British cuisine familiarity
- Effective time management
- Recipe creation
- Catering experience
- Customer Service
- Creativity in presentation and flavor balance
- Recipe development
- Signature dish creation
- Innovative plating techniques
- Asian cuisine
Languages
English
Fluent
Hindi
Advanced
Malayalam
Native
Timeline
South Indian Chef
Ustadkitchen
2025.03 - Current
Commi Chef
Thistle Holborn
2023.06 - 2025.03
Commi 3
Hotel Padippurayil
2020.01 - 2022.11
Training period
Vivanta by Taj
2016.08 - 2017.02
Commi 3
Kaveri International
2016.03 - 2019.11
Diploma in - Food Production
IHMCT Kovalam
2015.07 - 2017.04
Bachelor of Arts - Economics
University of Kerala
2012.04 - 2015.05
Higher Secondary Examination - Commerce
Government of Kerala Board of Higher Secondary Examinations
2010.06 - 2012.03
Secondary School Leaving Certificate -
Government of Kerala Board
2009.03 - 2010.03