Felix Raja Susai Email & Phone Number

Grand Cayman Cayman Islands

• Working in the Seven Restaurant for Dinner and the Bar Jack the beachfront grill for lunch • Work in Grill, Sauté and pantry sections and do basic preparations for dinner as well as lunch operations • Following the Ritz Carlton recipe standards with the brand’s food safety and sanitation standards• For the Bar jack to set up and prepare cooking supplies and workstations during opening and closing to maximize productivity for 750-1000 Covers/day

Cayman Islands

• Organized and Demonstrated Live Paella cooking class for guests every year.• Held in charge of Banquets kitchen when Banquet chef on vacation, prepared and organized Brunch up to 375 persons also taken care of banquet events up to 450 persons• Created200 to 300 identical dishes numerous times daily with consistent care, attention to detail and quality.• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity for 200 Covers/day.• Handled portion control activities according to specified instructions provided by the chef.• Instructed new staff in proper food preparation, storage, and use of kitchen equipment, sanitation and safety.• Grilled meats and seafood to customer specifications in the very busiest ASADO (Argentinian Steak Night) up to 350 covers.• Collaborated with servers to collect information about specific customer desires and dietary needs.• Maintained well-stocked stations with supplies and spices for maximum productivity.

Cayman Islands

• Organize Indian themed Curry night on every Tuesday of the week for about 250 covers.• Contributed and assisted the leadership team and chefs to update the menu according to local seasonal produce and seafood.• Maintained well-stocked stations with supplies and spices for maximum productivity100 covers per service.• Prepared food items such as meats, poultry and fish for frying purposes for DISCO Night up to 350 covers.• Prepared multiple orders simultaneously during peak periods with accuracy rate, maximizing customer satisfaction and repeat business.• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.

Bangalore Urban, Karnataka, India

• Produced revolutionary menu offerings to put establishments on the local, regional and national map.• Obtained fresh, local ingredients to lower grocery costs.• Mentored kitchen staff at all levels to prepare each for demanding roles.• Acted as head chef when required to maintain continuity of service and quality.• Collaborated with staff members to create meals for large banquets.• Cultivated positive relationships with vendors to source the best ingredients at the best prices.• Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.• Reduced food costs by 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.• Introduced new market items and spearheaded the production of highly popular Sunday brunch.• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.• Planned and directed high-volume food preparation in a fast-paced environment.

Miami,Florida

• Responsible for the preparation of special meals for allergen guests as well as other special dietary requests.• Organized and prepared food for special events such as wedding and banquet functions.• Conduct stand up and Taste panel on the everyday dinner menu before the start of dinner service.• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.• Maintained well-organized mise en place to keep work consistent.• Sanitized all counters properly to prevent food-borne illness.• Supervised and enhanced work of 50-person team producing more than 2000 plates per day.• Prepared items for roasting, sautéing, frying and baking.• Instructed new staffs to the operation of all kitchen equipment safely to prevent injuries.

Miami,Florida

• Worked in Soup, Sauce, Roast and Grill, vegetable, Fish and Functions (Banquets) in cruise lines.• Assisting supervisors and sous chef in everyday galley Operations.• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.• Coordinated effectively with service staff on the timing of meal plating and delivery to guarantee freshness and adequate food temperature.• Adhered to food safety regulations and culinary best practices in the preparation of ingredients and meals.• Established and updated staff schedules and assignments to optimize coverage of peak times.• 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 a fast-paced environment for 2000-3000 onboard Guests.

Bangalore Urban, Karnataka, India

• As a kitchen Operations trainee trained &worked in all the standard kitchen sections like Pantry, Garde manger, Butchery, Indian &Indian sweets, Pastry Confectionery, Banquets and Breakfast.• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.• Recommended menu items for new dish development, holidays, special events and promotions.• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.• Instructed new staff in proper food preparation, storage, and use of kitchen equipment, sanitation and safety.• Managed kitchen staff, supervised the preparation of foods and explained steps for readying speciality items.• Planned promotional menu additions based on seasonal pricing and product availability

Bachelor Of Hotel Management, Culinary Arts/Chef Training

• Higher Secondary Course Certificate, Mathematics