Navaneethan Krishnan

Nature of Business: Food manufacturing company

(Features automated packing and high-tech equipment in one of largest kitchens in Singapore with capacity for 20,000 meals per batch)

Designation: Executive Sous Chef

Position Level: Seiner Executive

Roll & Responsibilities:

Managed Indian and Bangladeshi food services.

• Prepare 7,000 meals per batch, three times a day, catering specifically to the needs of Indian and Bangladeshi dormitory workers.
• Constructed innovative menu reflecting current food trends and customer demands. Formulated exact recipes to streamline ingredient usage and reduce waste. Crafted SOPs to standardize processes across kitchen staff for optimal performance.
• Oversaw daily cooking and packing activities, ensuring prompt delivery to diverse customer segments.
• Spearheaded R&D initiatives for Indian meals, dormitory meals, frozen meals, and event catering, developing innovative dishes for diverse projects.
• Developed high-quality frozen meals for upscale hotel dining.
• Managed staff canteen meal services, offering a range from budget-friendly to premium. Oversaw event logistics to guarantee successful execution. Coordinated catering services, addressing various dietary requirements and preferences.
• Coordinated efforts with sales teams to elevate product promotions and increase sales.
• Digitalized recipes and integrated them into company systems.

Nature of Business : Frozen meals, Event catering

Designation: Sous Chef

Position Level: Seiner Executive

• Led R&D efforts for frozen meals, and event catering, creating new dishes for various projects.
• Smooth running operations of a frozen kitchen and catering kitchen.
• Managed planning and rollout of new menu, featuring research and development, costing, in addition to photo shoots.
• Ensure that food handling and hygiene regulations are followed in accordance with National Environment Agency standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.

Nature of Business: Staff cafeteria

Position: Sous Chef

Position Level: Executive

• Creation and preparation of Western, Chinese, Thai, Indian cuisines.
• Smooth running operations of a catering kitchen.
• Managed planning and rollout of new menu, featuring research and development, costing, in addition to photo shoots.
• Ensure that food handling and hygiene regulations are followed in accordance with National Environment Agency standards.
• Ensure that quality, quantity, and correctness of food items served and displayed are per company’s standard recipes.
• Check quantity and quality of items ordered are received and stored in proper condition.
• Work closely and cooperate with all levels of staff (e.g. directors, chief executives, superiors, peers and subordinates) to achieve highest possible satisfaction of food items. Direct report to the Senior executive chef.

Nature of Business : Staff Cafeteria & Event catering

Designation: Sous Chef

Position Level: Executive

• Prepare and cook full course meals, individual dishes and foods.
• Plan menus, ensure quality of food and determine size of food proportions.
• Work with minimal supervision.
• Prepare dishes for customers with food allergies or intolerances. Estimate food requirements and costs.
• Inspect kitchens and food service areas.
• Maintain inventory and records of food, supplies and equipment.
• Work with specialized cooking equipment.
• Real time cooking at parties and events (on-the-spot)

Nature of Business : Food Stall

Designation: Sous Chef

Position Level: Executive

• I am responsible for all kitchen preparation activities and will be trained in the cosines and recipe preparation. Vegetable Preparation and meat marination.
• Cooking, Stirring and ensuring the food is cooked at the right temperature and timing
• Packing the final food into deliverable boxes.
• Essential qualities such as
• Execute and maintain standard recipes, cooking techniques and presentation to assure consistency.
• Ensure stocks and deliveries are all checked and recorded in line with the food standards.
• Ensure that food storage areas are well maintained in accordance with the kitchen’s hygiene, health and safety policies and procedures.
• Comply with food safety and hygiene regulations.
• Direct sales to customers and managing the sales and target

Nature of Business : Fine Dining Restaurant

Designation: Sous Chef

Position Level: Executive

• Manage the various sections in the kitchen while Assist Assistant Restaurant Chef. Assist Chinese and Western Chef with ordering, stock rotation, teaching and training staff and keeping an eye on production. When they are busy, I must help them cook and prepare.
• Supply input with menus and recipes if needed by Chef de Cuisine
• Always maintain a high standard of service
• Ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
• Ensure all dishes are served at the correct portion size, quality and temperature
• Share responsibility with the Assistant Restaurant Chef or Sous Chef for preparing kitchen-cleaning rosters, supervising cleaning schedules and signing off on a weekly basis
• Keep watching over various sections for the preparation, presentation and quality of food
• Ensure proper care and preparation is being upheld among the staff
• Assist in the rotation of products using stickers and labels to avoid product damage and minimize losses

Nature of Business : Family Restaurant

Designation: Sous Chef

Position Level: Seiner Executive

• Run the various sections in the kitchen, helping the main chef with all dishes. Supply input with menus and recipes if needed by Chef de Cuisine
• Always maintain a high standard of service
• Produce all dishes and recipes to a high standard of presentation
• Ensure all dishes are served at the correct portion size, quality and temperature
• Share responsibility with the Assistant Restaurant Chef or Sous Chef for preparing kitchen-cleaning rosters, supervising cleaning schedules and signing off on a weekly basis

Nature of Business : Star Hotel

Designation: Commis 1

Position Level: Junior Executive

• Managing and running operations of the banquet kitchen. Take charge of the south and north Indian department. Ensure proper care and preparation is being upheld among the staff.
• Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation. Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain. Establish the day’s priorities and assign production and preparation tasks for the kitchen banquet staff/chefs to execute.
• Responsible for managing all day-to-day operations of banquet kitchen. Responsible for conducting frequent walkthrough of each kitchen area and directing respective personnel to correct any deficiencies. Responsible for maintaining all equipment in a proper operational condition

Nature of Business : Star Hotel

Designation: Commis 2

Position Level: Junior Executive

• Take charge of the Curry department as a relief in case of any acute shortage of the Ensure the good quality and presentation of the prepared dishes
• Ensure the prompt and speedy delivery of orders
• Check the quality of raw and cooked food products to ensure that the standards are met
• Take stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items
• Receive goods and supplies after checking the quality and quantity.
• Store raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.

Nature of Business : Star Hotel

Designation: Commis 1

Position Level: Junior Executive

• Set up and manage buffet stations with all necessary supplies.
• Inform the restaurant managers and captains about the unavailability of certain run our dishes. Ensure personal hygiene and safety requirements.
• Ensure the cleanliness of the kitchen, cooking utensils and equipment.
• Monitor the performance of assistant chefs, kitchen helper and trainees.
• Ensure that all products used for dishes are of a high standard.
• Ensure that all health, safety legislation and guidelines are implemented, adhered to and reviewed regularly.
• Maintain cleanliness of all areas after service. Responsible for preparing kitchen cleaning rosters.
• Supervise cleaning schedules and sign off on a regular basis

Nature of Business : Staff Canteen

Designation: Commis 1

Position Level: Non Executive

• Assist Chef with creation and preparation.
• Ensure that food handling and hygiene regulations are followed in accordance with Gov Health Agencies.
• Prepare and cook dishes on the menu according to restaurant’s standards of quality, recipe, consistency and timelines.
• Ensure all equipment is cleaned and kept properly. Track the inventory of the kitchen and food supplies.
• Work closely and cooperate with other staff to achieve highest possible satisfaction of food items.

Nature of Business : Star Hotel

Designation: Trainee

Position Level: Non Executive

• Prep, mix, and cook vegetables, using recipes as a guide and taste buds for validation
• Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal.
• Go above and beyond the call of duty, pitching in wherever and whenever necessary
• Follow DIG and health department standards
• Stand and walk for extended periods of time
• Use hands repetitively for grasping, pushing, pulling, and fine manipulation
• Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system

Nature of Business : Star Hotel

Designation: Trainee

Position Level: Non Executive

• Set up and stocking stations with all necessary supplies, prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers
• Industry: Food & Beverage / Hotel / Restaurant
• Specialization: Food/Beverage/Restaurant Service
• Role: Food Preparation/Kitchen help
• Position Level: Trainee
• Attended training courses to build understanding of processes, techniques, and industry.