Ramasamy Vellaisamy

Nationality: Indian Date of birth: 15 Sep 1978 Gender: Male  Phone number: (+965) 96751013

 Email address: vellaisamyramasamy1978@gmail.com  WhatsApp Messenger: 96751013

 Facebook: https://www.facebook.com/rama.suwamy.5?mibextid=ZbWKwL
 Other: Street No 127, Block 2, Building No 219A, 54000 Mahboula (Kuwait)

ABOUT ME

Passionate and dedicated culinary professional with extensive experience in the art of cooking and leading
kitchen operations. With a strong foundation in diverse cuisines and culinary techniques, I bring creativity,
precision, and innovation to every dish I create. Known for my ability to inspire and motivate kitchen teams to
deliver exceptional culinary experiences, I thrive in fast-paced environments where attention to detail and
efficiency are paramount. Committed to excellence, I continuously seek opportunities for growth and refinement
in my craft, ensuring that every meal exceeds expectations.

WORK EXPERIENCE

Apprenticeship Program
Hotel President [ 16 Apr 2001 – 15 Oct 2001 ]
City: Chennai | Country: India

During this intensive training program, I honed my culinary skills under the guidance of experienced chefs,
learning advanced cooking techniques, menu planning, and kitchen management. Developed proficiency in
creating gourmet dishes while maintaining high standards of quality and presentation. Collaborated with kitchen
staff to execute successful service operations, gaining valuable hands-on experience in a professional kitchen
environment.

Commis II
Royal Southern [ 19 Nov 2011 – 1 Nov 2013 ]
City: Chennai | Country: India

Food Preparation: Assist in the preparation of ingredients and mise en place for cooking according to recipes or
as instructed by senior chefs. This may include chopping, slicing, dicing, and marinating ingredients.

Cooking: Execute cooking tasks under the supervision of senior chefs, including grilling, sautéing, frying, baking,
and braising. Follow established recipes and techniques to ensure consistency and quality in the final dishes.

Station Support: Work alongside chefs at specific kitchen stations (e.g., grill, sauté, pastry) to support their
operations by preparing ingredients, monitoring cooking times, and assisting with plating.

Cleaning and Sanitation: Maintain cleanliness and sanitation standards in the kitchen by adhering to food safety
regulations and cleaning protocols. This includes cleaning workstations, equipment, utensils, and kitchen
surfaces.

Quality Control: Ensure that all food items meet quality standards in terms of taste, appearance, and portion
size. Report any issues or discrepancies to senior chefs for resolution.

Team Collaboration: Collaborate with other kitchen staff members to ensure smooth and efficient operations
during service. Communicate effectively with colleagues to coordinate tasks and maintain a cohesive work
environment.

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Training and Development: Continuously seek opportunities to improve culinary skills and knowledge through
on-the-job training, workshops, and professional development activities. Take initiative to learn new techniques
and recipes to enhance performance.

Adherence to Policies: Follow kitchen policies and procedures related to safety, hygiene, and food handling at all
times. Adhere to regulations governing food safety and sanitation practices to ensure compliance with health
standards.

Under chief of the kitchen

Royal Southern [ 3 Feb 2003 – 3 Feb 2005 ]
City: Chennai | Country: India | Business or sector: Accommodation and food service activities

Food Preparation:
1. Prepare and cook a variety of dishes, including appetizers, main courses, desserts, and side dishes.
2. Follow recipes and menu specifications to ensure consistency in flavor, portion sizes, and presentation.
3. Handle and store food items safely and hygienically to prevent contamination and spoilage.
4. Wash, peel, chop, and portion ingredients as required for cooking.
5. Monitor food inventory levels and communicate any shortages or discrepancies to the kitchen supervisor or
manager.)
Cooking:
1. Utilize various cooking methods such as grilling, baking, frying, roasting, steaming, and sautéing to prepare
food items.
2. Monitor cooking times and temperatures to ensure food is cooked to perfection and meets safety
standards.
3. Adjust seasoning, flavorings, and cooking techniques as needed to enhance the taste and texture of dishes.
4. Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders during service.
Quality Control:
1. Inspect and taste food items to ensure they meet quality standards before serving.
2. Maintain cleanliness and organization in the kitchen area, including work surfaces, equipment, and utensils.
3. Adhere to food safety protocols and sanitation procedures to prevent cross-contamination and ensure food
safety.
4. Dispose of kitchen waste properly and adhere to waste management guidelines.
Menu Execution:
1. Execute menu items according to established recipes and presentation guidelines.
2. Monitor food presentation and garnishing to ensure dishes are visually appealing.
3. Communicate any special requests or dietary restrictions to kitchen staff to accommodate customer needs.
Team Collaboration:
1. Collaborate with other kitchen staff members to coordinate tasks and ensure smooth kitchen operations.
2. Communicate effectively with team members and supervisors to convey information and address any
issues or concerns.
3. Assist with training and mentoring new kitchen staff members as needed.
4. Foster a positive and supportive work environment by promoting teamwork and cooperation among staff.
Customer Service:
1. Work closely with servers and other front-of-house staff to ensure accurate and timely delivery of food
orders.
2. Address customer inquiries, special requests, and complaints professionally and promptly.
3. Ensure customer satisfaction by consistently delivering high-quality food and service.

Under chief of the kitchen

Emirates Flight Catering [ 1 Oct 2006 – 18 Nov 2009 ]
City: Abu Dubai | Country: United Arab Emirates

Menu Planning and Preparation:

1. Collaborate with airline catering managers or chefs to plan menus for in-flight meals, taking into account
factors such as flight duration, passenger preferences, and dietary restrictions.

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 2. Prepare and cook meals according to standardized recipes and portion sizes specified by the airline or
catering company.
3. Adhere to strict quality control measures to ensure that all meals meet the airline's standards for taste,
appearance, and nutritional content.
4. Coordinate with other kitchen staff to ensure timely preparation and assembly of meals for multiple flights.
Food Safety and Hygiene:
1. Follow strict food safety protocols and hygiene standards to prevent contamination and ensure the safety
of in-flight meals.
2. Monitor and record food temperatures during preparation, cooking, and storage to comply with regulatory
requirements and airline policies.
3. Handle, store, and dispose of food items in accordance with health and safety regulations.
Special Dietary Requirements:
1. Accommodate special dietary requirements and restrictions for passengers, including vegetarian, vegan,
gluten-free, halal, kosher, and allergen-free options.
2. Prepare special meals separately to prevent cross-contamination and ensure accuracy in ingredient
selection and preparation.
Portion Control and Packaging:
1. Manage portion sizes to minimize food waste and ensure consistency in serving sizes for in-flight meals.
2. Package meals securely and efficiently for transportation, taking into account space constraints and
packaging requirements for airline catering carts and containers.
Equipment Maintenance and Operation:
1. Operate kitchen equipment safely and efficiently, including ovens, stoves, grills, steamers, and food
processors.
2. Perform routine maintenance and cleaning of kitchen equipment to ensure proper functioning and
compliance with safety standards.
Quality Assurance:
1. Conduct quality checks on ingredients, prepared dishes, and finished meals to ensure compliance with
airline standards and regulatory requirements.
2. Address any issues or concerns regarding food quality, presentation, or safety promptly and effectively.
Team Collaboration:
1. Work collaboratively with other kitchen staff, including chefs, cooks, and food handlers, to ensure smooth
operations and timely delivery of in-flight meals.
2. Communicate effectively with catering managers, flight attendants, and other airline personnel to
coordinate meal service logistics and address any special requests or concerns.
Adaptability and Problem-Solving:
1. Remain flexible and adaptable to changes in flight schedules, passenger counts, and meal requirements.
2. Problem-solve any challenges or issues that arise during meal preparation or service, such as equipment
malfunctions or ingredient shortages, with efficiency and resourcefulness.

Cook
Elite Restaurant & Management Service [ 23 Sep 2010 – 29 Jun 2014 ]
City: Abu Dubai | Country: United Arab Emirates

Food Preparation:
1. Prepare and cook a variety of dishes, including appetizers, main courses, desserts, and side dishes.
2. Follow recipes and menu specifications to ensure consistency in flavor, portion sizes, and presentation.
3. Handle and store food items safely and hygienically to prevent contamination and spoilage.
4. Wash, peel, chop, and portion ingredients as required for cooking.
5. Monitor food inventory levels and communicate any shortages or discrepancies to the kitchen supervisor or
manager.)
Cooking:
1. Utilize various cooking methods such as grilling, baking, frying, roasting, steaming, and sautéing to prepare
food items.
2. Monitor cooking times and temperatures to ensure food is cooked to perfection and meets safety
standards.

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 3. Adjust seasoning, flavorings, and cooking techniques as needed to enhance the taste and texture of dishes.
4. Coordinate with other kitchen staff to ensure timely preparation and delivery of food orders during service.
Quality Control:
1. Inspect and taste food items to ensure they meet quality standards before serving.
2. Maintain cleanliness and organization in the kitchen area, including work surfaces, equipment, and utensils.
3. Adhere to food safety protocols and sanitation procedures to prevent cross-contamination and ensure food
safety.
4. Dispose of kitchen waste properly and adhere to waste management guidelines.
Menu Execution:
1. Execute menu items according to established recipes and presentation guidelines.
2. Monitor food presentation and garnishing to ensure dishes are visually appealing.
3. Communicate any special requests or dietary restrictions to kitchen staff to accommodate customer needs.
Team Collaboration:
1. Collaborate with other kitchen staff members to coordinate tasks and ensure smooth kitchen operations.
2. Communicate effectively with team members and supervisors to convey information and address any
issues or concerns.
3. Assist with training and mentoring new kitchen staff members as needed.
4. Foster a positive and supportive work environment by promoting teamwork and cooperation among staff.
Customer Service:
1. Work closely with servers and other front-of-house staff to ensure accurate and timely delivery of food
orders.
2. Address customer inquiries, special requests, and complaints professionally and promptly.
3. Ensure customer satisfaction by consistently delivering high-quality food and service.

CDP
Royal Park [ 22 Aug 2014 – 10 Sep 2015 ]
City: Rirunelveli | Country: India

1. Food Preparation:
• Prepare and cook food items according to standardized recipes and specifications.
• Ensure that all ingredients are prepared and portioned accurately for efficient service.
• Supervise junior kitchen staff in the preparation of mise en place (preparation) tasks.
2. Station Management:
• Manage a specific section or station within the kitchen, such as the grill, sauté, pastry, or sauce station.
• Coordinate with other chefs and kitchen staff to ensure timely preparation and delivery of food orders.
• Maintain cleanliness and organization in your designated station, including work surfaces, equipment, and
utensils.
3. Cooking and Presentation:
• Execute cooking techniques and methods with precision to achieve desired flavors and textures in dishes.
• Monitor cooking times and temperatures to ensure food is cooked to perfection and meets quality
standards.
• Plate and garnish dishes according to established presentation guidelines for consistency and aesthetics.
4. Quality Control:
• Conduct quality checks on ingredients, prepared dishes, and finished plates to ensure they meet culinary
standards.
• Address any issues or discrepancies regarding food quality, taste, or presentation promptly and effectively.
5. Menu Development and Innovation:
• Collaborate with the head chef or sous chef to develop new menu items or specials for rotation.
• Contribute creative ideas and suggestions for improving existing dishes or introducing innovative concepts.
6. Training and Development:
• Provide guidance and mentorship to junior kitchen staff, including commis chefs and kitchen assistants.
• Demonstrate cooking techniques and best practices to ensure consistent quality in food preparation.
• Assist in the training of new hires and interns in kitchen procedures and protocols.
7. Inventory Management:
• Monitor inventory levels of ingredients and supplies for your designated station.

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 • Communicate any shortages or discrepancies to the sous chef or kitchen manager for replenishment.
• Minimize food waste by utilizing ingredients efficiently and rotating stock as needed.
8. Health and Safety Compliance:
• Adhere to strict food safety and sanitation protocols to maintain a clean and hygienic kitchen environment.
• Follow proper handling and storage procedures for perishable and non-perishable food items.
• Ensure compliance with health and safety regulations and guidelines at all times.
9. Collaboration and Communication:
• Work collaboratively with other members of the kitchen team to ensure smooth operations and efficient
service.
• Communicate effectively with chefs, cooks, and kitchen staff to convey information and coordinate tasks.
• Foster a positive and supportive work environment by promoting teamwork and mutual respect.

Senior Cook
Emirates Catering Service [ 12 Apr 2016 – 12 Dec 2016 ]
City: Abu Dubai | Country: United Arab Emirates

1. Menu Planning and Development:

• Collaborate with executive chefs and culinary management to plan menus for airline catering services,
considering factors such as flight duration, passenger demographics, and dietary restrictions.
• Develop innovative and creative menu items that meet Emirates' standards for taste, presentation, and
quality.
• Stay informed about culinary trends and industry developments to ensure menu offerings remain current
and appealing to passengers.
2. Food Preparation and Production:
• Oversee the preparation and cooking of meals, ensuring that all food items are prepared according to
standardized recipes and specifications.
• Coordinate with kitchen staff to manage production schedules and ensure timely delivery of meals for
Emirates flights.
• Monitor food quality and presentation throughout the production process, making adjustments as needed
to maintain consistency and adherence to standards.
3. Team Leadership and Supervision:
• Provide leadership and guidance to junior kitchen staff, including chefs de partie, commis chefs, and kitchen
assistants.
• Assign tasks and responsibilities to kitchen team members, ensuring that workloads are distributed
efficiently and fairly.
• Foster a positive and supportive work environment by promoting teamwork, collaboration, and professional
development among staff.
4. Quality Control and Assurance:
• Conduct regular inspections of food items, ingredients, and production processes to ensure compliance with
Emirates' quality standards and regulatory requirements.
• Implement quality control measures to minimize waste, maintain food safety, and maximize efficiency in
kitchen operations.
• Address any issues or concerns related to food quality, consistency, or safety in a timely and effective
manner.
5. Inventory Management and Procurement:
• Manage inventory levels of food ingredients, supplies, and equipment, ensuring adequate stock levels for
production needs.
• Coordinate with procurement and purchasing departments to source high-quality ingredients and supplies
from approved suppliers.
• Monitor food costs and expenses, identifying opportunities for cost savings and efficiency improvements
where possible.
6. Health and Safety Compliance:
• Ensure compliance with health and safety regulations and guidelines governing food production and kitchen
operations.
• Implement and enforce sanitation protocols, hygiene practices, and food safety standards to prevent
contamination and ensure the safety of food products.
• Conduct regular inspections of kitchen facilities and equipment to identify

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CDP
Rahmath Restaurant [ 2 May 2017 – 15 Apr 2018 ]
City: Abu Dubai | Country: United Arab Emirates

1. Food Preparation:
• Prepare and cook food items according to standardized recipes and specifications.
• Ensure that all ingredients are prepared and portioned accurately for efficient service.
• Supervise junior kitchen staff in the preparation of mise en place (preparation) tasks.
2. Station Management:
• Manage a specific section or station within the kitchen, such as the grill, sauté, pastry, or sauce station.
• Coordinate with other chefs and kitchen staff to ensure timely preparation and delivery of food orders.
• Maintain cleanliness and organization in your designated station, including work surfaces, equipment, and
utensils.
3. Cooking and Presentation:
• Execute cooking techniques and methods with precision to achieve desired flavors and textures in dishes.
• Monitor cooking times and temperatures to ensure food is cooked to perfection and meets quality
standards.
• Plate and garnish dishes according to established presentation guidelines for consistency and aesthetics.
4. Quality Control:
• Conduct quality checks on ingredients, prepared dishes, and finished plates to ensure they meet culinary
standards.
• Address any issues or discrepancies regarding food quality, taste, or presentation promptly and effectively.
5. Menu Development and Innovation:
• Collaborate with the head chef or sous chef to develop new menu items or specials for rotation.
• Contribute creative ideas and suggestions for improving existing dishes or introducing innovative concepts.
6. Training and Development:
• Provide guidance and mentorship to junior kitchen staff, including commis chefs and kitchen assistants.
• Demonstrate cooking techniques and best practices to ensure consistent quality in food preparation.
• Assist in the training of new hires and interns in kitchen procedures and protocols.
7. Inventory Management:
• Monitor inventory levels of ingredients and supplies for your designated station.
• Communicate any shortages or discrepancies to the sous chef or kitchen manager for replenishment.
• Minimize food waste by utilizing ingredients efficiently and rotating stock as needed.
8. Health and Safety Compliance:
• Adhere to strict food safety and sanitation protocols to maintain a clean and hygienic kitchen environment.
• Follow proper handling and storage procedures for perishable and non-perishable food items.
• Ensure compliance with health and safety regulations and guidelines at all times.
9. Collaboration and Communication:
• Work collaboratively with other members of the kitchen team to ensure smooth operations and efficient
service.
• Communicate effectively with chefs, cooks, and kitchen staff to convey information and coordinate tasks.
• Foster a positive and supportive work environment by promoting teamwork and mutual respect.

Head Cook
The Bridge Co. [ 8 May 2018 – Current ]
City: Kuwait City | Country: Kuwait

1. Food Preparation and Production:

• Oversee the preparation and cooking of meals, ensuring that all food items are prepared according to
standardized recipes and portion sizes.
• Monitor food quality and presentation to maintain consistency and meet established standards.
• Coordinate with kitchen staff to manage production schedules and ensure timely delivery of meals.
2. Supervision and Training:
• Provide leadership and direction to kitchen staff, including cooks, prep cooks, and kitchen assistants.

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 • Assign tasks and responsibilities, and ensure that staff members are trained in proper food handling and
safety procedures.
• Conduct regular performance evaluations and provide feedback to kitchen staff to promote professional
development and excellence.
3. Inventory Management and Procurement:
• Manage inventory levels of food ingredients, supplies, and equipment, ensuring adequate stock levels for
daily operations.
• Coordinate with vendors and suppliers to procure high-quality ingredients and supplies at competitive
prices.
• Implement inventory control measures to minimize waste and control costs.
4. Health and Safety Compliance:
• Ensure compliance with health and safety regulations and guidelines governing food service operations.
• Implement and enforce sanitation protocols, hygiene practices, and food safety standards to prevent
contamination and ensure the safety of food products.
• Conduct regular inspections of kitchen facilities and equipment to identify and address potential hazards or
safety risks.
5. Customer Service:
• Interact with patrons in a professional and courteous manner, addressing any concerns or special requests.
• Ensure that meals are served promptly and that patrons are satisfied with the quality and presentation of
their food.
• Monitor customer feedback and take proactive measures to address any issues or improve service quality.
6. Budget Management:
• Assist in the development and management of the departmental budget, including labor costs, food costs,
and overhead expenses.
• Monitor expenses and implement cost-saving measures where possible without compromising quality or
service.
7. Continuous Improvement:
• Identify opportunities for process improvement and innovation in kitchen operations and menu offerings.
• Stay abreast of industry trends and best practices in food service management and culinary arts.
• Implement new techniques, technologies, and menu items to enhance the dining experience for patrons.

EDUCATION AND TRAINING

Elementary Food Hygiene

Emirates Flight Catering Co. LLC [ 11 Jul 2007 ]
City: Abu Dubai | Country: United Arab Emirates | Website: www.emiratesflightcatering.com

Fire Warden
Emirates Flight Catering Co. LLC [ 11 Mar 2008 ]
City: Abu Dubai | Country: United Arab Emirates | Website: www.emiratesflightcatering.com

Food Handler Course

The Bridge Co. [ 13 Jun 2019 ]
City: Kuwait City | Country: Kuwait | Website: www.thebridgeco.com

COMMUNICATION AND INTERPERSONAL SKILLS

Team Player, Good Communicator, Punctual Effective communication skills to coordinate with kitchen staff,
following instructions accurately, and delivering exceptional service to customers. Strong interpersonal skills
enable cooks to work collaboratively with team members, resolve conflicts professionally, and interact positively
with customers, creating a welcoming dining experience.

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