Vinay Vijayan
Demi Chef de Partie | Sushi Chef
Dubai
Summary
Personable and dedicated professional with passion for culinary arts and commitment to quality especially in Japanese Food. Well-versed in culinary techniques and food safety standards, combined with strong skills in kitchen organization and time management. Focused on delivering exceptional dishes and contributing to success of kitchen team.
Overview
6
6
years of professional experience
Work History
Assistant Chef
Movenpick Bangalore
06.2014 - 07.2014
Intern in Sushi section
FiftyFive East, The Grand Hyatt Mumbai
06.2015 - 12.2015
Intern in Sushi Kitchen
Grand Hyatt
01.2017 - 08.2017
Commis 1 - Sushi Kitchen
Grand Hyatt Dubai
07.2018 - 11.2021
- Maintained adequate stock levels through efficient record management and oversight of inventory flow.
- Supported CDC and CDP in creating new menus, dishes, and systems.
- Oversaw operational procedures for restaurant openings and closings.
- Supported several culinary teams throughout high-demand periods.
- Maintained high cleanliness standards, ensuring a hygienic workplace.
- Ensured adherence to food safety regulations during production.
- Prepared meals and specialty foods including sushi, sashimi, maki, Japanese salads, and hot food.
- Contributed to seamless functioning of Market Café and Banquet kitchens amid Covid-related disruptions.
Demi Chef de Partie - Hanami kitchen
Andaz Dubai the Palm
11.2021 - 05.2023
- Collaborated with Senior Chefs to oversee sushi section during various events and brunch buffet.
- Managed comprehensive operational workflows, including workforce management and ingredient sourcing.
- Oversaw sushi section operations, including specialized New Year and Christmas menus.
- Oversaw daily operations of Robata and Teppanyaki sections.
- Guaranteed routine activities met established HACCP protocols.
Demi Chef de Partie – La Coco Kitchen
Andaz Dubai the Palm
05.2023 - Current
- Assisted in managing multiple culinary sections such as cold food area, sushi station while coordinating with Senior Chefs.
- Ensured efficient team operations during Le Petit Chef events, daily functions, and special occasions.
- Coordinated sections for Le Petit Chef, Mexican Independence Day Buffet, set menus and beach parties.
- Oversaw Grill and Pizza sections throughout standard services.
- Demonstrated expertise in pastry preparation.
- Maintained compliance with HACCP protocols in daily operations.
Education
X - ICSE
Lilavatibai Podar Senior Secondary School
MumbaiXII - ISC
Lilavatibai Podar Senior Secondary School
MumbaiWSET Level I - undefined
Wines & Spirit Education Trust
HACCP Level I - undefined
Highfield
4 Year Hospitality Management - academic certification
Ecole Hoteliere de Lausanne
PuneBachelor of Arts - Tourism
IGNOU
Skills
Recipes & Menu Planning Assistance
Personal Information
- Date of Birth: 08/30/96
- Nationality: Indian
Professional Development
- Participated in following events held at Ecole Hoteliere Lavasa
- Morde chocolate workshop conducted as part of Lavasa tourism initiative
- Supported the team of BBC during the recording of BBC Good Food Show
- Train the Trainer workshops conducted by Rutger University, USA
- Workshop on Challenges of Smart Cities by CEPT University
- Part of kitchen team for all college activities
Timeline
Demi Chef de Partie – La Coco Kitchen
Andaz Dubai the Palm
05.2023 - Current
Demi Chef de Partie - Hanami kitchen
Andaz Dubai the Palm
11.2021 - 05.2023
Commis 1 - Sushi Kitchen
Grand Hyatt Dubai
07.2018 - 11.2021
Intern in Sushi Kitchen
Grand Hyatt
01.2017 - 08.2017
Intern in Sushi section
FiftyFive East, The Grand Hyatt Mumbai
06.2015 - 12.2015
Assistant Chef
Movenpick Bangalore
06.2014 - 07.2014
X - ICSE
Lilavatibai Podar Senior Secondary School
XII - ISC
Lilavatibai Podar Senior Secondary School
WSET Level I - undefined
Wines & Spirit Education Trust
HACCP Level I - undefined
Highfield
4 Year Hospitality Management - academic certification
Ecole Hoteliere de Lausanne
Bachelor of Arts - Tourism
IGNOU
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