Balakrishnan Vythilingam
Chef de cuisine
Orchard,Western Province
Overview
10
10
years of professional experience
Work History
Chief Butcher
Hilton Singapore Orchard
02.2022 - Current
- Increased sales by creating appealing meat displays and ensuring product freshness.
- Maintained a safe work environment through regular equipment maintenance and staff training in safety protocols.
- Managed daily operations of the butcher kitchen including scheduling, payroll, and budgeting responsibilities.
- Fostered an inclusive work environment that encouraged collaboration among staff members from diverse backgrounds.
- Overseeing the Daily Breakfast operations , Helping the Banquet functions during busy periods.
- Increased team productivity through effective delegation of tasks based on individual strengths and areas of expertise.
- Implemented ongoing training programs for butchers to stay current on industry trends and best practices in meat processing techniques.
- Enhanced customer satisfaction by providing expert knowledge on meat selection and preparation techniques.
- Reduced waste by implementing proper inventory management and ordering procedures.
- Ensured compliance with local health regulations through regular inspections and strict adherence to sanitation guidelines.
- Mentored new butchers on proper cutting techniques, product handling, and customer service skills.
- Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
- Wrapped meat produce to maintain quality, freshness and condition.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Used [Software] to document quantity of meat received and sold to keep proper records of meat sales.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trained new employees on proper meat-cutting techniques and safety measures.
- Maintained cleanliness and safety standards to prevent contamination and comply with regulations.
Sous Chef Butchery
Waldorf Astoria Maldives Ithaafushi(pre Opening)
03.2019 - 02.2022
- Sucesefulluy managed the pre opening ,coordinating all operational activities and ensuring timely completion within budget.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Chef De Partie Butcher
Fourseasons Hotel Doha
10.2015 - 08.2018
Chef De Partie
BMMI Group Resturants (Pre Opening)
03.2014 - 10.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Timeline
Chief Butcher
Hilton Singapore Orchard
02.2022 - Current
Sous Chef Butchery
Waldorf Astoria Maldives Ithaafushi(pre Opening)
03.2019 - 02.2022
Chef De Partie Butcher
Fourseasons Hotel Doha
10.2015 - 08.2018
Chef De Partie
BMMI Group Resturants (Pre Opening)
03.2014 - 10.2015
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