RENJI RAJAN
Midleton
Summary
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef de Partie
fork and Wheel Restaurant, Midleton
Cork, Ireland
08.2025 - Current
- Preparing and cooking high quality food following recipes and menu guidelines.
- Prep foods to be roasted, sautéed, fried and baked.
- Follow strict health and safety guidelines in kitchen.
Chef de Partie (Relief role)
Silver Stream Ballincurrig Care center
Midleton, Ireland
05.2025 - 03.2026
- Plan, cook, and serve daily meals, ensuring they are balanced, palatable, and well presented.
- Collaborate with healthcare and care staff to accommodate special diets for residents with health conditions, such as diabetes, or those requiring puréed or soft foods.
- Create seasonal and varied menus that consider residents' tastes, preferences, and cultural backgrounds.
- Follow the menus and adjust them as needed.
Chef de Partie
The Courtyard on soberlane
Cork, Ireland
03.2025 - 07.2025
- Company Overview: Bar and Grill
- Bar and Grill
Junior Sous Chef
Adel al Jubeir
Riyadh, Saudiarabia
02.2021 - 11.2024
- Company Overview: Ministry of Foreign Affairs
- Developed chefs to run stations efficiently during peak service periods
- Catered events with 45+ guests with specialised menus
- Managed purchasing of supplies and ingredients for normal operations and special events
- Supported head chef with stock control and rotation, minimising waste with
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations
- Assisted cooks to determine freshness and quality of dishes.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation
Chef De Partie
Tao Group of Restaurants
Riyadh, Saudiarabia
10.2010 - 12.2019
- Executed food orders in large volumes by meticulously adhering to recipe instructions.
- Monitored line production to achieve consistent quality
- Prepared, produced and packed food in tight timescales
- Developed menus for continuous use, events and promotions for different seasons
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
Commis Chef
Hotel Sagar Plaza
08.2008 - 08.2010
- Cooked and presented dishes in line with standardized recipes
- Met high standards of food hygiene and safety
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes
- Carried out tasks assigned by Chef De Partie
- Stored foodstuffs and ingredients in established manner
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation
Education
Bachelor of Science - Hotel Management and catering Science
Madurai Kamaraj University
MaduraiSkills
- HACCP compliance
- Professional attitude
- Multitasking efficiency
- Portion control
Certification
HACCP CERTIFICATION (1 ,2,3)
Languages
English
Upper Intermediate
B2
Arabic
Beginner
A1
Malayalam
Upper Intermediate
B2
Skills
- Positive and professional
Timeline
Chef de Partie
fork and Wheel Restaurant, Midleton
08.2025 - Current
Chef de Partie (Relief role)
Silver Stream Ballincurrig Care center
05.2025 - 03.2026
Chef de Partie
The Courtyard on soberlane
03.2025 - 07.2025
Junior Sous Chef
Adel al Jubeir
02.2021 - 11.2024
Chef De Partie
Tao Group of Restaurants
10.2010 - 12.2019
Commis Chef
Hotel Sagar Plaza
08.2008 - 08.2010
Bachelor of Science - Hotel Management and catering Science
Madurai Kamaraj University