Throughout my career I have gained a wealth of experience from my entensive travel all over the world. I have worked under some of the most excellent chefs in the industry and I have gained many skills in different types of of cuisine & have created many recipies. I am a meticulous person in nature with over 18 years experience in the idustry from professional cookery to waste/ cost & labour control while always maintaining healthy HACCP & Health & Safety standards.I am a keen team player who thrives on his own initiative be it within or outside a team environment.Strengths & Skills- Excellent knowledge of food safety- Menu planning, costing & presentation skils- Kitchen management & cost control
No.1 Pery Square Hotel & Spa
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Senior Chef De PartieNo.1 Pery Square Hotel & Spa Jul 2010 - PresentGeorgian Quarter, Limerick, IrelandI have been assisiting the Head Chef in all kitchen operations regarding Brasserei One Restaurant & The Park Room Lounge. From food & dish preparation to menu planning and cost control. Responsible for service of plates to guests in house and also private functions.
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Senior Chef De PartieGrand Cayman Marriott Beach Resort Jun 2003 - Jun 2010Grand Cayman, Cayman Islands, British West IndiesSenior Chef De Partie - December 2005/ June 2010I was responsible for the kitchen cooking & creating dishes of a 5* 309 Room beach resort with 6 food operations. I also was involved in menu planning, quality/ waste/ labour & cost control.Sous Chef - June 2005/ December 2005Responsible for all the dishes of fusion style of cooking on an international menu. Planning new seasonal menus, ordering & inventory management/ cost control. Working to tight margins to achieve maximum profitabity. Leading 12 chefs & 7 stewards.Chef De Partie - June 2003 / June 2005Cooking main courses, starters & deserts. Preparation of of plates & platters for over 300 guests for breakfast, 200-300 covers for lunch & 200 for dinner. Operation of a service line for 1200 guests at banquets.
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Junior Chef De PartieCarnival Cruise Lines Mar 1999 - Jun 2003Preparation in the pastry section of the kitchen at the main galley. Carnival Cruise Lines is a world class passenger line serving food 24 hours a day to over 2000 guests. Pastry production & portion control. Maintaining the USDA & USPH standards. HACCP & Health & Safety. -
Catering SupervisorNepc Airlines Feb 1996 - Jan 1998I gained experience in multinational flight catering & domestic airline catering. I was responsible for a team of staff for the delivery of balanced menus, portion control, staff training, HACCP & Health & Safety
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Commis ChefTaj Airline Catering Jun 1995 - Jan 1996Commis 2nd level experience in fine dining, coffee shop, airline food production, VIP launches.
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Food Catering AssociateSheraton - Welcome Group Park Mar 1994 - Jun 1995Preparation of food for banquets & for plates from a continental kitchen as a commis 3rd level. Responsoible for the coffee shop, room service & breakfast operation. -
Commis Chef Grade 2Bon Repas French Restaurant Sep 1993 - Aug 1994Worked as a commis 2 grade & line cook to assist the chef de partie for the smooth operation of the kitchen. Preparation of the dishes on the menu.
Vijandran Somasekaran Skills
Vijandran Somasekaran Education Details
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Dinstinction -
Miami UsaCertificate Of Training For Crowd Management -
Group Usa6
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IndiaMathematics, Geography & History
Frequently Asked Questions about Vijandran Somasekaran
What company does Vijandran Somasekaran work for?
Vijandran Somasekaran works for No.1 Pery Square Hotel & Spa
What is Vijandran Somasekaran's role at the current company?
Vijandran Somasekaran's current role is Senior Chef De Partie at No.1 Pery Square Hotel & Spa.
What schools did Vijandran Somasekaran attend?
Vijandran Somasekaran attended Indian Institute Of Tourism And Travel Management, Miami Usa, Group Usa, India.
What are some of Vijandran Somasekaran's interests?
Vijandran Somasekaran has interest in Children, Economic Empowerment, Civil Rights And Social Action, Education, Science And Technology, Disaster And Humanitarian Relief, Human Rights, Animal Welfare, Health.
What skills is Vijandran Somasekaran known for?
Vijandran Somasekaran has skills like Strategic Planning, Food Safety, Food And Beverage, Kitchen, Chef, Haccp, Fine Dining, Banquets, Food Service, Vegetarian Cooking, Italian Cuisine, French Cuisine.
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