Summary

Overview

Work History

Education

Skills

Interests

DECLARATION

PERSONALPROFILE

PERSONAL ATTRIBUTES

Timeline

C.V. DANIEL

SPECIALITY CHEF

Chennai

Summary

To be in a challenging position in your reputed organization which involves Innovation and scope for growth. To accomplish the given task without most dedication and sincerity.

Successful Executive with over [Number] years of demonstrated ability in delivering mission-critical results. Offering outstanding communication and cross-cultural team management skills. Entrepreneurial attitude for optimal profitability. Ambitious team leader adept at creating strategic alliances with organizational leaders and effectively aligning with and supporting key business initiatives.

Results-oriented professional with extensive leadership experience in high-stakes environments. Skilled in strategic planning, operational optimization, and organizational growth. Known for fostering team collaboration and delivering results under changing conditions. Key strengths include strategic vision and stakeholder management.

Qualified [Desired Position] with proven track record of leading high-performing teams and driving strategic initiatives. Successfully managed large-scale projects and implemented innovative solutions to improve operational efficiency. Demonstrated expertise in financial oversight and stakeholder engagement.

Overview

years of professional experience

Languages

Work History

Kitchen Executive

THE RAINTREE HOTEL

07.2023

Worked in THE RAINTREE HOTEL as kitchen executive at July 24, 2023, to Feb 31 2025

COMMIS III

THE PRIDE HOTEL

08.2008

Worked in 'THE PRIDE HOTEL' kilpauk from August 2 008 Promoted as COMMIS III (eight months)

Speciality Chef

PULLMAN CHENNAI ANNASALAI

03.2025 - Current

Currently working in PULLMAN CHENNAI ANNASALAI Accor group of hotels as SPECIALITY CHEF from March 01 2025 to till date
Accor group of hotels

Junior Sous Chef

Pullman Hotel

02.2024 - Current

Assisted in menu preparation and execution, ensuring high-quality dishes and consistent presentation standards.
Collaborated with kitchen staff to maintain cleanliness and organization, enhancing operational efficiency during service.
Monitored inventory levels and restocked supplies, preventing shortages and ensuring kitchen operations ran smoothly.
Supported head chef in training new staff, contributing to skill development and improved team performance.
Followed food safety regulations and proper storage procedures, ensuring compliance and maintaining a safe kitchen environment.
Contributed to recipe development through creative input, enhancing menu variety and overall guest satisfaction.
Participated in daily kitchen operations, adapting quickly to changing demands and maintaining high standards.
Prepared and plated dishes efficiently, ensuring timely service during peak hours and contributing to customer delight.
Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
Prepped daily menu items to quickly deliver upon request.
Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Oversaw cleanliness of each station in kitchen.
Developed unique menu items and plating presentations.
Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
Ordered food items for upcoming events per sous chef request.
Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
Ordered new ingredients and supplies to meet expected needs.
Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Planned menus and services for restaurant and off-site events.
Monitored recipe portioning to control food costs.
Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
Led team by example in preparing items accurately and according to high-quality standards.
Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
Planned and directed high-volume food preparation in fast-paced environment.
Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
Successfully completed kitchen product inventory as assigned.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

ODC

HOLIDAY INN

01.2021 - 01.2023

In covid I worked ODC in HOLIDAY INN omr from 2021 to 2023

Senior Chef de Partie

SAVERA HOTEL

06.2019 - 03.2020

Worked in 'SAVERA HOTEL' in Chennai as senior chef de partie multicuisine restobar in BAY 146 IN charge from JUNE 04 2019 TO MARCH 31, 2020, due to COVID19 resigned my job

DEMI CHEF DE PARTIE

TURYAA HOTEL

10.2016 - 06.2019

Worked in 'TURYAA HOTEL' in Chennai as DEMI CHEF DE PARTIE in continental department from OCT 09, 2016, to JUNE 01 2019 promoted as CHEF DE PARTE

Senior Commi I

THE RAINTREE HOTEL, ANNASALAI

06.2014 - 10.2016

Worked in 'THE RAINTREE HOTEL, ANNASALAI' as senior Commi I from June 26, 2014, to Oct 2016

COMMIS II to COMMIS I

THE ACCORD METROPOLITAN CHENNAI

06.2009 - 06.2014

Worked in 'THE ACCORD METROPOLITAN CHENNAI' promoted as COMMIS II to COMMIS I from (June 2009 to June 2014) (5yrs)

Apprenticeship Program in Food Production

VESTIN PARK HOTEL

04.2005 - 03.2008

Worked as Apprenticeship Program in Food Production