Vishnu Ramsura
London,UK
Summary
Experienced sous chef with proven expertise in leading high-volume kitchen operations and supervising multi-station culinary teams. Demonstrated proficiency in expediting services, staff training and development, inventory management, and food safety compliance. Recognized for maintaining exceptional plate standards, managing service flow under pressure, and cultivating a disciplined, professional kitchen environment while providing strong support to senior leadership.
Overview
4
4
years of professional experience
1
1
year of post-secondary education
Work history
Sous Chef
Chi Street Food Ltd
Cambridge
2025.12 - 2026.02
- Lead kitchen operations during high-volume services, serving as primary expeditor to control ticket flow, timing, and plate quality
- Supervise, train, and mentor line cooks, prep staff, and dishwashers to ensure consistent performance and professional development
- Support comprehensive onboarding processes and manage day-to-day performance of kitchen personnel
- Conduct daily ordering, manage inventory levels, and perform stock checks to control food costs and minimise waste
- Enforce strict compliance with food safety, hygiene, and HACCP standards, maintaining excellent cleanliness ratings
- Coordinate service execution and perform final quality assurance checks before dishes leave the pass
- Collaborate with senior chefs on daily specials, menu preparation, and strategic service planning
- Manage staff scheduling, maintain supplier relationships, and ensure kitchen equipment remains clean, safe, and operational
- Maintain calm, professional leadership presence during high-pressure service periods
Commis Chef
The Ivy Collection
King's Cross, Greater London
2024.02 - 2025.11
- Worked efficiently across multiple stations in a high-volume, premium dining environment
- Supported senior chefs during peak services, ensuring speed, accuracy, and consistency in food preparation
- Maintained strict food safety and hygiene standards in accordance with company policies
- Assisted with mise en place preparation, stock rotation, and waste reduction initiatives
Chef
Miscusi
London
2022.08 - 2023.10
- Prepared and plated high-quality Italian dishes during busy service periods
- Managed mise en place across multiple stations to support smooth service flow
- Collaborated effectively with front-of-house teams to maintain optimal timing and guest satisfaction
- Maintained rigorous kitchen hygiene and food safety compliance standards
Cook/Chef
Northfood Ltd
London
2021.11 - 2022.07
- Supported daily kitchen operations in a fast-paced culinary environment
- Prepared diverse dishes while maintaining consistent quality and presentation standards
- Reduced food waste through effective portion control and strategic stock management
Education
Master of Science - Construction Engineering Management
University of East London
East London, London, UK 2021.09 - 2022.09
Skills
- Kitchen Operations & Workflow Management
- Team Leadership & Staff Training
- Inventory Control & Waste Reduction
- Food Safety, Hygiene & HACCP Compliance
- High-Volume Service & Expediting
- Catering, Events & Shift Scheduling
Timeline
Sous Chef
Chi Street Food Ltd
2025.12 - 2026.02
Commis Chef
The Ivy Collection
2024.02 - 2025.11
Chef
Miscusi
2022.08 - 2023.10
Cook/Chef
Northfood Ltd
2021.11 - 2022.07
Master of Science - Construction Engineering Management
University of East London
2021.09 - 2022.09