Details
Polimeras Restaurant is a well-known dining establishment specializing in high-quality Indian and Continental cuisine. It is recognized for its commitment to authentic flavors, fresh ingredients, and exceptional service. The restaurant caters to a diverse clientele, offering both à la carte and buffet services, along with catering for private events and banquets.
Job Role – Sous Chef:
As a Sous Chef at Polimeras Restaurant, I was responsible for overseeing kitchen operations, ensuring high culinary standards, and maintaining smooth workflow in a fast-paced environment. My role involved:
Menu Development & Execution – Assisting in menu planning, recipe creation, and ensuring consistency in flavors.
Kitchen Supervision – Managing the kitchen team, delegating tasks, and ensuring food preparation met quality standards.
Food Safety & Hygiene Compliance – Enforcing HACCP protocols and maintaining cleanliness in all kitchen areas.
Training & Mentorship – Guiding junior chefs and staff to improve skills and efficiency.
Inventory & Cost Control – Managing ingredient sourcing, minimizing waste, and optimizing food costs.
Event Catering – Leading food preparation for large-scale events and private dining experiences.
Skills
Indian & Continental Cuisine – Expertise in traditional and modern cooking techniques with authentic flavors.
Menu Development & Cost Control – Designing creative, cost-effective menus while ensuring profitability.
High-Volume Kitchen Operations – Managing workflows in fine-dining restaurants, luxury hotels, and cruise lines.
Food Plating & Presentation – Creating visually appealing plating techniques to enhance the dining experience.
Team Leadership & Staff Training – Leading, mentoring, and training kitchen staff to maintain high standards.
Food Safety & HACCP Compliance – Ensuring adherence to food safety regulations, hygiene protocols, and audits.
Ingredient Sourcing & Quality Control – Selecting high-quality ingredients while managing inventory and minimizing waste.
Buffet & À La Carte Service – Experience in large-scale buffet operations and precision-based à la carte cooking.
Grilling, Roasting & Tandoor Techniques – Proficiency in various cooking methods, including Western and Indian styles.
Cruise Line & Luxury Hospitality Experience – Understanding of international culinary standards and guest preferences.
Event Catering & Banquet Management – Planning and executing large-scale events, private dining, and banquets.
Time Management & Multitasking – Ability to work efficiently under pressure in fast-paced kitchens.
Computer Skills
Microsoft Excel – Recipe costing, inventory management, and budgeting.
Microsoft PowerPoint – Creating training presentations, menu concepts, and reports.
Microsoft Word – Documentation, standard operating procedures (SOPs), and report writing.
POS & Kitchen Management Software – Experience with restaurant POS systems and kitchen automation tools.
About
A highly skilled and passionate chef with over a decade of experience in Indian and Continental cuisine, specializing in high-volume, fine-dining environments. Proven expertise in menu planning, kitchen management, and maintaining high culinary standards. Successfully led kitchen teams, ensuring efficiency, quality, and adherence to food safety regulations.
Began my culinary journey as a Commis Chef at Park Hyatt Chennai, progressing through roles at Westin Mumbai Garden City, P&O Cruises UK (Demi Chef to Chef de Partie), Trident (Chef de Partie), and Polimearas Restaurant (Sous Chef). My diverse experience spans luxury hotels, cruise lines, and fine-dining establishments, equipping me with strong leadership, organizational, and technical skills.
Key Skills:
✔Continental & Indian Cuisine
✔ Menu Development & Cost Control
✔ High-Volume Kitchen Operations
✔ Team Leadership & Training
✔ Food Safety & HACCP Compliance
✔ Fine-Dining & Cruise Line Catering
Profile Photo
