Summary
Overview
Work history
Education
Skills
Affiliations
Accomplishments
Timeline
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VIJAY PITCHAIYAN

london,United Kingdom

Summary


Passionate and motivated hospitality professional with a lifelong connection to the culinary world, inspired early by a family of chefs. Completed a one-year culinary internship at the Four Seasons Hotel St. Louis – Cinder House Restaurant, rotating through multiple stations and gaining live-fire cooking experience under top chefs. Known for adaptability, discipline, and eagerness to learn, with hands-on training in both kitchen and service departments through exposure at Sangam Hotels. Brings strong teamwork, guest-focused service, and a deep-rooted enthusiasm for delivering high culinary standards.


Overview

3
3
years of professional experience

Work history

COOK 2

Four Seasons Hotel
SAINT LOUIS, MISSOURI, USA
12.2022 - 11.2023


  • Completed a 12-month rotational culinary internship at a fine-dining South American–inspired restaurant led by award-winning chefs.
  • Started in garde manger, preparing cold dishes, salads, and charcuterie.
  • Moved to the frying station, handling hot appetizers and learning precision timing and plating.
  • Transitioned to banquets, supporting large-scale events with buffet and plated service.
  • Finished as a line cook, working on hot line stations and wood-fire grilled items.
  • Worked closely with the Chef de Cuisine, improving skills in fire cooking, plating, and kitchen organization.
  • Gained hands-on experience with Cinder House signature dishes such as feijoada, grilled steak, Dia's bread.
  • Developed strong teamwork, adaptability, and time management in a high-pressure, luxury kitchen environment.


industrial exposure training

sangam group of hotels
thanjavur, Tamilnadu , INDIA
01.2021 - 04.2021


  • Completed cross-departmental training in Front Office and Food & Beverage Service in a full-service hotel environment.
  • Assisted in guest check-ins, check-outs, and reservations, gaining hands-on experience with property management systems and guest relations.
  • Supported the F&B team in restaurant and banquet service, including table setup, order taking, and service etiquette.
  • Developed strong communication and customer service skills through direct guest interaction and team collaboration.
  • Gained insight into day-to-day hotel operations, standard operating procedures, and hospitality service standards.


Education

Master of Science - International hospitality and tourism management

Coventry University
London
01.2025 -

Bachelor of Science - hotel management and hospitality adminstration

Pondicherry Institute of Hotel Management
Pondicherry
07.2019 - 04.2022

Skills

  • Culinary techniques and preparation
  • Grill and live-fire cooking
  • Station management
  • Plating and presentation
  • Food safety and hygiene
  • Team collaboration and kitchen communication

Affiliations

  • playing cricket and kabbadi , exploring forgotton tamil cuisine dishes and recreate them

Accomplishments


  • 2nd Place – Cooking Competition, World Tourism Day, PIHMCT
    [september, 2019]
    Recognised for creativity, presentation, and technique in a culinary competition held as part of World Tourism Day celebrations at the Pondicherry Institute of Hotel Management & Catering Technology (PIHMCT).



Timeline

Master of Science - International hospitality and tourism management

Coventry University
01.2025 -

COOK 2

Four Seasons Hotel
12.2022 - 11.2023

industrial exposure training

sangam group of hotels
01.2021 - 04.2021

Bachelor of Science - hotel management and hospitality adminstration

Pondicherry Institute of Hotel Management
07.2019 - 04.2022

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VIJAY PITCHAIYAN