Veeramal Raja

As Chef De Partie, I plan the daily menu, supervise cooking of food, and monitor the activities of the kitchen staff. I provide guidance and assistance in cooking special dishes, maintain kitchen stock and inventory, and develop relationships with hotel guests. I resolve complaints from guests and ensure quality and taste. Additionally, I oversee the entire management of the kitchen, maintain order and discipline, and prepare kitchen budget and sales forecast. Demonstrated exceptional leadership in daily menu planning and supervision, resulting in elevated guest satisfaction and smooth kitchen operations.

At Feest Truck, I managed all functions and outdoor events. I handled food costing, kitchen inventory, and interacted with suppliers to ensure the best ingredients for high-quality food production. Effectively optimized food costing and kitchen inventory management, contributing to the seamless execution of outdoor events and consistent high-quality food.

Introduced DOSA dishes and various other Indian dishes. Trained local staff and shared culinary knowledge with the entire kitchen team. Responsible for the entire kitchen operations. Managed menu making, food preparation, food costing, and kitchen staff. Developed expertise in making South & north Indian curry food and pizza bread, fried chicken, burgers, and sandwiches. Pioneered the introduction of new Indian dishes, facilitated knowledge transfer among kitchen staff, and demonstrated proficiency in diverse food preparation, resulting in an enriched menu and efficient kitchen operations.

Responsible for the entire kitchen operations. Managed menu making, food preparation, food costing, and kitchen staff. Developed expertise in making pizza bread, fried chicken, burgers, and sandwiches.

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