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Vijandran Somasekaran is listed as Senior Chef De Partie at No.1 Pery Square Hotel & Spa at No.1 Pery Square Hotel & Spa, based in Ireland. AeroLeads shows a matched LinkedIn profile for Vijandran Somasekaran.
Vijandran Somasekaran previously worked as Senior Chef De Partie at No.1 Pery Square Hotel & Spa and Senior Chef De Partie at Grand Cayman Marriott Beach Resort. Vijandran Somasekaran holds Food Hygiene & Training In Service Operations, Food & Beverage Service & Production, Dinstinction from Indian Institute Of Tourism And Travel Management.
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
Listed skills include Strategic Planning, Food Safety, Food And Beverage, Kitchen, and 9 others.
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Georgian Quarter, Limerick, Ireland
I 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.
Grand Cayman, Cayman Islands, British West Indies
Senior 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.
Preparation 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.
I 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
Commis 2nd level experience in fine dining, coffee shop, airline food production, VIP launches.
Preparation of food for banquets & for plates from a continental kitchen as a commis 3rd level. Responsoible for the coffee shop, room service & breakfast operation.
Worked 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.
Activities and Societies: Basic Food Hygiene Certificate by Government of Cayman Islands, British West Indies Great Safe Food Training.
Activities and Societies: Cooking Team
Activities and Societies: Kitchen Operation Pastry Techniques Refridgeration Procedures Food Hygiene Bakery Butchery
Activities and Societies: Cookery
Quick answers generated from the profile data available on this page.
Vijandran Somasekaran works for No.1 Pery Square Hotel & Spa.
Vijandran Somasekaran is listed as Senior Chef De Partie at No.1 Pery Square Hotel & Spa at No.1 Pery Square Hotel & Spa.
Vijandran Somasekaran is based in Ireland while working with No.1 Pery Square Hotel & Spa.
Vijandran Somasekaran has worked for No.1 Pery Square Hotel & Spa, Grand Cayman Marriott Beach Resort, Carnival Cruise Lines, Nepc Airlines, and Taj Airline Catering.
You can use AeroLeads to view verified contact signals for Vijandran Somasekaran at No.1 Pery Square Hotel & Spa, including work email, phone, and LinkedIn data when available.
Vijandran Somasekaran holds Food Hygiene & Training In Service Operations, Food & Beverage Service & Production, Dinstinction from Indian Institute Of Tourism And Travel Management.
Vijandran Somasekaran is listed with skills including Strategic Planning, Food Safety, Food And Beverage, Kitchen, Chef, Haccp, Fine Dining, and Banquets.
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