Yuvarajan Muniandy
Johor Bharu
Summary
Chef De Partie (CDP) with 14+ years of extensive experience that can prepare dishes in Western, Indian and local Cuisines. Able to work in variety of restaurant environments, especially high-volume establishments that require speedy food preparation. Utilizes extensive culinary knowledge to create excellent dining experience for customers
Overview
15
15
years of professional experience
Work History
Chef De Partie (CDP)
Wine Connection Pte Ltd
02.2021 - Current
- Preparing dishes according to recipes
- Ensuring quality and presentation of the dishes
- Monitoring stock levels and ordering supplies
- Maintaining a clean and safe kitchen environment
- Training and supervising junior staff
- Performing basic administrative duties such as keeping records and ordering inventory
- Monitoring food cost and wastage
- Assisting the Executive Chef with menu planning
- Supervised kitchen operations, ensuring adherence to food safety and hygiene standards.
Chef De Partie (CDP)
Raffles Marina Ltd
01.2020 - Current
- Preparing, cooking and presenting dishes within own specialty
- Managing and training demi-chef de parties / commis
- Helping Sous Chef and Head Chef to develop new dishes and menus
- Ensuring team have high standards of food hygiene and follow the rules of health and safety
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Monitoring portion and waste control to maintain profit margin
- Developed and executed seasonal menu items, enhancing guest satisfaction and culinary offerings.
Cook I
Raffles Marina Ltd
05.2013 - 12.2019
- Cooking and preparing a variety of dishes and other refreshments
- Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Washing, cutting and preparing food before it is cooked
- Taking into account the wishes of clients when planning of menus
- Making sure that all food at point of delivery is of the highest quality
- Responsible for high standards of food, hygiene, and health and safety
- In charge of stock control for the freezers, pantries and store rooms
- Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment
- Controlling stock rotation to ensure the kitchen and larder are always well stocked
- Prepared diverse menu items efficiently, adhering to quality and safety standards.
Commis 2
Grand BlueWave Hotel
Shah Alam, Malaysia
07.2012 - 04.2013
- In charge of the overall preparation of all the food which is served in the dining hall and cafeteria
- Made sure all stations in the kitchen were clear and up to OH&S standard
- Maintaining the correct level of fresh, frozen and dried foods in the store room
- Cleaned kitchen, Washed pots and pans
- Stored food & chopped all vegetables for prep
- Checked food expiry dates and discarded any outdated food
- Helped with all garnishes
Practical Trainee
Grand BlueWave Hotel
Shah Alam, Malaysia
09.2011 - 03.2012
- Assisting in the basic preparation of food under the supervision of the Head Chef
- Made sure all stations in the kitchen were clear and up to OH&S standard
- Maintaining the correct level of fresh, frozen and dried foods in the store room
- Cleaned kitchen, Washed pots and pans
- Chopped all vegetables for prep
- Put into practice any skills learned in class
Kitchen Helper
Swensen’s Café & Restaurant
Subang Parade, Malaysia
04.2011 - 07.2011
- Assisting in the basic preparation of food under the supervision of the Chef
- Cleaned kitchen
- Chopped all vegetables for prep
- Helped with all garnishes
- Washed pots and pans
Education
Diploma - Food Preparation & Cooking
Cilantro Culinary Academy
Subang Jaya, Malaysia01.2012
Malaysian Skill Certificate - Food Preparer, Level II
Department of Skills Development, Ministry of Human Resource
01.2011
Sijil Pelajaran Malaysia - undefined
SMK Hutan Melintang
Hutan Melintang, Perak01.2007
Skills
- Follow food and beverages safety and hygiene policies and procedures, 2013
- Kitchen organization
- Team management
- Food presentation
- Cost control
- Inventory management
- Menu planning
References
- Ng, Liat, Executive Chef, +65 9173 9323, Raffles Marina Ltd, Singapore
- Shivakumar, Pillai, Chef, Indian Cuisine, +65 9825 0640, Raffles Marina Ltd, Singapore
- Chef, Al Hafiz, Sous Chef, 017-8773508, Grand BlueWave Hotel, Shah Alam, Malaysia
Timeline
Chef De Partie (CDP)
Wine Connection Pte Ltd
02.2021 - Current
Chef De Partie (CDP)
Raffles Marina Ltd
01.2020 - Current
Cook I
Raffles Marina Ltd
05.2013 - 12.2019
Commis 2
Grand BlueWave Hotel
07.2012 - 04.2013
Practical Trainee
Grand BlueWave Hotel
09.2011 - 03.2012
Kitchen Helper
Swensen’s Café & Restaurant
04.2011 - 07.2011
Malaysian Skill Certificate - Food Preparer, Level II
Department of Skills Development, Ministry of Human Resource
Sijil Pelajaran Malaysia - undefined
SMK Hutan Melintang
Diploma - Food Preparation & Cooking
Cilantro Culinary Academy
AWARDS
Best Employee, 1st quarter 2015, Perfect Medical & Attendance Award, 2017
Section name
- Availability: Need 1-month notice
- Expected salary: $3200-3500 (negotiable)