Suresh Ragaval Balakrishnan Email & Phone Number

Toronto, Ontario, Canada

• Cooked and prepared food following production guidelines and standardized recipes.• Set up workstations with all necessary ingredients and equipment.• Prepared ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.• Safely utilized all food utensils, including knives.• Operated equipment such as ovens, stoves, slicers, and mixers.• Employed a variety of cooking methods including baking, roasting, broiling, and steaming.• Properly stored food by adhering to food safety policies and procedures.• Maintained excellent customer service with a positive attitude towards guests and co-workers.• Scheduled and assigned daily work activities to staff and supervised task completion• Followed Aramark safety policies and procedures, including food safety and sanitation.

Chennai, Tamil Nadu, India

• Reported directly to Sous Chefs and Executive Chef.• Delegated responsibilities to line staff for daily production and standards.• Trained line staff and ensured adherence to preparation standards.• Coordinated food production for various outlets, suites, and catering events.• Maintained high standards of personal appearance and grooming.• Monitored inventory and ensured timely requisition of food supplies.• Enforced HACCP procedures and maintained a sanitary kitchen environment.• Developed new menu items in collaboration with the Executive Chef.• Managed kitchen operations during peak hours to ensure timely service.• Assisted in planning and executing special events and VIP functions

Chennai, Tamil Nadu, India

• Prepared production schedules and implemented them as per kitchen orders.• Managed raw and semi-processed food stock inventory.• Ensured compliance with raw material specifications and maintained food cost.• Assisted in airline menu sampling and monitored special meal orders.• Implemented quality control measures to maintain consistency.• Coordinated with suppliers to ensure timely delivery of fresh ingredients.• Trained new kitchen staff on standard operating procedures.

Chennai, Tamil Nadu, India

• Planned menus and ensured the timely production of food.• Controlled wastage and maintained food quality and quantity.• Coordinated food festivals and monitored food stock levels.• Experimented with recipes and introduced new ingredients.• Delegated tasks to kitchen staff and ensured compliance with health and safety regulations.• Developed and maintained relationships with local suppliers.• Implemented cost-saving measures without compromising quality.• Organized staff schedules and managed payroll for the kitchen team.

Chennai, Tamil Nadu, India

• Coordinated and managed culinary services for client accommodations.• Developed and implemented menu plans for various events and client needs.• Trained and mentored culinary staff, ensuring high standards of food preparation.• Managed inventory and procurement of kitchen supplies and ingredients.• Ensured compliance with health and safety regulations in all culinary operations.• Collaborated with marketing teams to promote culinary services.• Resolved customer complaints and ensured high levels of satisfaction.• Conducted regular performance reviews and provided feedback to staff.

Chennai, Tamil Nadu, India

• Supervised daily shift activities in food and beverage outlets.• Ensured compliance with health regulations and minimized waste.• Implemented innovative ideas for sales and coordinated food festivals.• Developed training programs for new employees.• Oversaw the financial performance of the restaurant and implemented cost-control measures.• Liaised with event planners to coordinate special functions.• Conducted regular kitchen inspections to ensure cleanliness and safety.

Chennai, Tamil Nadu, India

• Trained and certified staff for efficient job performance.• Assisted in menu development and local food marketing programs.• Controlled expenses and labor costs to maximize profitability.• Conducted staff meetings to communicate company policies and procedures.• Ensured high levels of customer satisfaction through excellent service.• Managed inventory levels and conducted regular audits.• Implemented new technology solutions to improve kitchen operations.

Chennai, Tamil Nadu, India

• Ensured staff training and certification for effective job performance.• Introduced innovative ideas for restaurant promotion and improvement.• Coordinated banquets and parties to ensure high-quality food service.• Developed new menu items to attract customers.• Managed vendor relationships to ensure the best pricing and quality.• Conducted regular training sessions for kitchen staff on new techniques and recipes.• Monitored and maintained kitchen equipment to ensure optimal performance.

Master Of Business Administration - Mba, Human Resources Management/Personnel Administration, General

Bachelor Of Business Administration - Bba, Business Administration And Management, General

Diploma In Hotel Management, Hotel/Motel Administration/Management