Summary
Overview
Work history
Education
Skills
Languages
Timeline
Generic

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
03.2025 - 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
06.2023 - 03.2025
  • 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
01.2020 - 11.2022
  • 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
03.2016 - 11.2019
  • 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
08.2016 - 02.2017
  • 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
07.2015 - 04.2017

Bachelor of Arts - Economics

University of Kerala
04.2012 - 05.2015

Higher Secondary Examination - Commerce

Government of Kerala Board of Higher Secondary Examinations
06.2010 - 03.2012

Secondary School Leaving Certificate -

Government of Kerala Board
03.2009 - 03.2010

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
03.2025 - Current

Commi Chef

Thistle Holborn
06.2023 - 03.2025

Commi 3

Hotel Padippurayil
01.2020 - 11.2022

Training period

Vivanta by Taj
08.2016 - 02.2017

Commi 3

Kaveri International
03.2016 - 11.2019

Diploma in - Food Production

IHMCT Kovalam
07.2015 - 04.2017

Bachelor of Arts - Economics

University of Kerala
04.2012 - 05.2015

Higher Secondary Examination - Commerce

Government of Kerala Board of Higher Secondary Examinations
06.2010 - 03.2012

Secondary School Leaving Certificate -

Government of Kerala Board
03.2009 - 03.2010
VAISAKH RADHAKRISHNAN