Rajavardhan Y
Ballyshannon,DL
Summary
Passionate and committed culinary professional with a master's degree in Big Data analysis and four years of diverse experience in Ireland's culinary scene. Starting in takeaways, I progressed to become a skilled Pizza Bar Manager and Chef, later assuming the role of Deli Manager at Centra. Successfully transitioning to a hotel chef, I currently serve as the accomplished Sous Chef at the Brewery Bar and Restaurant. My culinary journey reflects a dedicated pursuit of excellence, and I am now eager to contribute my refined skills to a new professional opportunity. With a disciplined approach and wholehearted commitment to the culinary craft, I am excited about the prospect of furthering my career at your esteemed establishment.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Commis Chef
The Brewery Bar & Restaurent
2023.09 - Current
- Diverse Culinary Experience: Proficient in multiple sections of the kitchen including mains, starters, desserts, and roasts, managing larger food volumes while ensuring portion control and menu diversification
- Menu Innovation and Development: Successfully contributed to menu enhancements by introducing new items for party menus, showcasing creativity and adaptability in culinary offerings
- Assisted Head Chef with Varied Responsibilities: Supported head chef in everyday operations, handling vegetable, soup, and sauce preparation efficiently
- Managed the pass independently during peak hours, demonstrating reliability and competence
- Discipline, Passion, and Continuous Learning: Exhibit a strong work ethic, discipline, and a relentless drive to learn, explore, and improve within the culinary arts and hospitality industry, ensuring consistent growth and development
- Adaptability and Flexibility: Proven ability to adapt to varying demands of a busy kitchen, maintaining quality and standards during high-pressure situations, showcasing adaptability and reliability.
Commis Chef
Allingharm Arms Hotel
2023.02 - 2023.09
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests
- Sourced seasonal, local produce to create exceptional dishes
- Performed opening mise-en-place duties, maintaining professionalism of restaurant
- Monitored supply inventory, rotating stock to promote freshness and reduce waste
- Adhered to all regulatory standards regarding safe and sanitary food prep.
Deli Manager
Centra
2022.03 - 2022.12
- Determined effective product mix, stock levels and service standards to maximise customer satisfaction
- Labelled goods clearly and accurately in line with Trading Standards laws
- Enforced team compliance with health and safety requirements to maintain standards
- Merchandised displays to showcase new and popular items
- Built and maintained positive working relationships with stock suppliers by ordering them in advance and maitaining of up to date stock also handled waste managment.
Pizza Chef
Zam Zam Pizza bar
2019.09 - 2022.02
- Baked wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed, from scratch to consistent, high standards
- Trained and supervised junior pizza chef, supporting with positive reinforcement, guidance and constructive feedback
- Prepared sauces, cheeses and other pizza toppings following set recipes and adapting to customer requests
- Demonstrated strong time management skills, assisting other kitchen staff to support overall kitchen performance
- Prepared daily ingredients in advance for quick pizza production following guidelines.
Takeaway Assistant
K2 Kebaba
2018.08 - 2019.06
- Completed daily opening and closing checklists to maintain standards and ready dining rooms for service
- Maintained safe hygiene and food handling standards for full compliance
- Delivered friendly and fast service to process high-volume food and drink orders at peak times
- Answered phones politely and promptly while accurately recording and confirming reservations.
Education
PG Diploma in Big Data Analytics Computer Science -
LYIT Letterkenny
Letterkenny, DL01.2021
Skills
- Food hygiene procedures
- Self-disciplined
- Health and safety compliance
- Meat butchering expertise
- Restaurant Operations
- Fine Dining
- Decision-Making
- Food Plating and Presentation
- Food Stock and Supply Management
- Recipe Creation
- ChefTec
- Catering and Events
- Food Prep Planning
Certification
- HACCP Level 3 Certified (2023)
- Advanced HACCP Implementation and Management
- Expertise in Environmental Association of Ireland's HACCP Standards
ROLE: Commis Chef
Allingham Arms Hotel, Bundoran, Ireland
- Musgraves Learning Academy (2022)
Musgrave Learning Academy, 2022: Completed Food Safety Level 2 online course, demonstrating a commitment to maintaining high standards of hygiene and safety in culinary practices.
ROLE: Deli Manager
McCosker's Centra, Ballyshannon, Ireland
Additional Information
Available and ready to relocate.
Timeline
Commis Chef
The Brewery Bar & Restaurent
2023.09 - Current
Commis Chef
Allingharm Arms Hotel
2023.02 - 2023.09
Deli Manager
Centra
2022.03 - 2022.12
Pizza Chef
Zam Zam Pizza bar
2019.09 - 2022.02
Takeaway Assistant
K2 Kebaba
2018.08 - 2019.06
PG Diploma in Big Data Analytics Computer Science -
LYIT Letterkenny
- HACCP Level 3 Certified (2023)
- Advanced HACCP Implementation and Management
- Expertise in Environmental Association of Ireland's HACCP Standards
ROLE: Commis Chef
Allingham Arms Hotel, Bundoran, Ireland
- Musgraves Learning Academy (2022)
Musgrave Learning Academy, 2022: Completed Food Safety Level 2 online course, demonstrating a commitment to maintaining high standards of hygiene and safety in culinary practices.
ROLE: Deli Manager
McCosker's Centra, Ballyshannon, Ireland
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