Thulasi Krishnan

- Thrissur, India
- February 27, 2021
9 years of cooking experience preferred in from scratch environments and/or culinary education
extensively worked on Authentic and fusion
Worked under the guidance of Japanese Master Chef
Work may be performed in an area which may be unusually noisy
Set up and break down the work station in one of the assigned property’s kitchens on a daily basis
Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Maintain a professional and friendly attitude with all guests and fellow workers
Perform any additional duty supervisor deems necessary to ensure smooth operation of the restaurant and maximize customer service excellence
Prepares raw and cooked sushi items in accordance to company and health department standards
Follow departmental rules to ensure safety, cleanliness and customer satisfaction
Ensure that orders are filled accurately and food is maintained in a safe and sanitary condition
Specialities : Japanese Cuisine, Oriental, Continental & Pantry.Indian
Thank you for your time in reviewing my resume. I know I can bring value to your organization and would love the chance to discuss how my experience and skills can contribute to growth or success
Education
Completed Diploma in Culinary Arts
Passed with First class in Food Production Course
secondary education starts on the completion of basic education, which also is defined as completion of lower secondary education. ... entry after some 9 years of basic education. typical age at entry is between 14 and 16 years. all teachers have level 5 qualifications in the subject they are teaching
completed two month computer course, graphic designing with A grade in G-Tec Computer Education
Experience
Worked a’ la carte Specialty Sushi Restaurant
Worked under the guidance of executive chef onboard
Experienced in Sushi Live Bar, Innovative presentation
worked as a demi chef de partie ,Assisting SeniorChef in Making authentic Japanese Dishes
Worked under the guidance of Japanese Master Chef
Experienced inTeppanyaki Section,Nabe Dishes,Sushi Bar,Hot Kitchen
Worked as a commi in pan-asian restaurant
Assisted Senior Chefs
Experienced in Sushi and Teppanyaki grill
Worked as apprentice in Chinese, Thai, Japanese Outlets and gathered experience in all three sections.
Worked as a commi III, Gained Experience in Continental & Pantry.
started my journey of my passion, Industrial Training
Trained in Continental & Pantry.