VAISAKH VIJAYAN
Demi Chef De Partie
BIRMINGHAM,West Midlands
Summary
Culinary professional with focus on delivering high standards and achieving results. Known for crafting flavorful dishes and maintaining kitchen efficiency. Proven team collaborator with flexible approach to changing needs, skilled in food preparation and safety, and valued for reliability and adaptability.
Overview
7
7
years of professional experience
4
4
years of post-secondary education
2
2
Certifications
4
4
Languages
Work History
Demi Chef De Partie
Browns Bar and Brasserie
Birmingham, United Kingdom
09.2024 - Current
- Manage and oversee a specific section of the kitchen, ensuring high-quality preparation and presentation of dishes.
- Assist the Chef de Partie and Sous Chef in daily kitchen operations, ensuring smooth workflow and timely service.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Maintained a clean and sanitary work environment in compliance with health department standards.
Junior Sous Chef
Hosa
, India
07.2022 - 12.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Kitchen Supervisor
Marriott Gaylord Opryland Resorts,
, USA
12.2021 - 06.2022
- Secured 2nd place in the Tennessee Young Chef Competition.
- Monitored food preparation, production, and plating for quality control.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef De Partie
Oberoi Hotels and Resorts
, India
01.2021 - 12.2021
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Commis
Oberoi Hotels and Resorts
, India
06.2020 - 01.2021
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Intern
Sheraton Brigade Gateway
, India
12.2018 - 06.2019
- Contributed to a positive working environment by maintaining open communication with team members and resolving conflicts effectively.
- Participated in weekly staff meetings to discuss menu changes, upcoming events, and areas for improvement within the kitchen team.
- Enhanced kitchen efficiency by assisting in the preparation of ingredients and maintaining a clean work area.
- Assisted with inventory management, ensuring all necessary ingredients were available for meal service.
Chef Trainee
Taj Coromandal
, India
04.2018 - 07.2018
- Contributed to successful catering events by preparing large quantities of food while maintaining quality standards.
- Took initiative to research industry trends outside of work hours, incorporating new ideas into personal cooking style when applicable.
- Received positive feedback from supervisors on strong work ethic and commitment to continuous improvement as a chef trainee.
- Shadowed head chef on inventory management tasks, gaining valuable knowledge about ordering supplies and minimizing costs.
Education
Master of Arts - Culinary Arts Management
University College Birmingham
Birmingham, United Kingdom 09.2024 - 01.2026
Bachelor of Arts - Culinary Arts
Welcomgroup Graduate School of Hotel Administration
Manipal, India 08.2017 - 06.2020
Skills
Menu Planning
Budgeting
Food Cost Control
HACCP & Food Safety Compliance
Recipe adaptation
Stock management
Menu development
Meat butchery
Knife skills
Certification
City and Guilds Level 1 & Level 2
Timeline
Demi Chef De Partie
Browns Bar and Brasserie
09.2024 - Current
Master of Arts - Culinary Arts Management
University College Birmingham
09.2024 - 01.2026
Junior Sous Chef
Hosa
07.2022 - 12.2023
Kitchen Supervisor
Marriott Gaylord Opryland Resorts,
12.2021 - 06.2022
Chef De Partie
Oberoi Hotels and Resorts
01.2021 - 12.2021
Commis
Oberoi Hotels and Resorts
06.2020 - 01.2021
Intern
Sheraton Brigade Gateway
12.2018 - 06.2019
Chef Trainee
Taj Coromandal
04.2018 - 07.2018
Bachelor of Arts - Culinary Arts
Welcomgroup Graduate School of Hotel Administration
08.2017 - 06.2020
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