Senthil Kumar Kathaiyan
Mount Pearl
Summary
Dynamic kitchen management professional with a proven track record at Big’s Ultimate Sports Grill, enhancing kitchen efficiency and reducing waste by 50%. Expert in inventory control and staff training, I excel in fostering teamwork and leadership. My approach has consistently improved guest satisfaction through innovative menu development and meticulous attention to food safety.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Big’s Ultimate Sports Grill
10.2018 - Current
- Conducted regular inventory audits for optimized stock levels.
- Analyzed usage patterns to improve purchasing decisions.
- Revamped menu offerings based on seasonal ingredients and customer feedback.
- Implemented rigorous food safety protocols to meet health regulations.
- Promoted open communication, resulting in reduced conflict among staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Lead Second Cook
Delta Hotels By Marriott
12.2017 - 10.2018
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
- Streamlined ingredient procurement process by establishing strong relationships with local vendors.
- Worked closely with the front-of-house team to address customer inquiries or concerns swiftly.
Lead Grill Cook
Fish Exchange Wet Bar and Grill
02.2016 - 10.2018
- Oversaw kitchen operations by coordinating staff schedules.
- Supported head chef in managing kitchen staff for smooth operations.
- Interacted with guests to gather feedback on menu offerings.
- Developed new dishes with innovative techniques.
- Conducted regular inventory checks for freshness of ingredients.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured timely meal preparation and delivery for customers by effectively coordinating with servers and kitchen staff.
- Received numerous compliments from customers for exceptional taste and presentation of dishes prepared at the grill station.
Lead Kitchen Supervisor
Don Cherry's Sports Grill
12.2007 - 12.2016
- Established a culture of continuous improvement within the kitchen team by encouraging open feedback, addressing concerns promptly, and implementing best practices for optimal performance.
- Ensured consistent quality of dishes served by conducting regular taste tests and adjusting recipes as needed for optimal flavor profiles.
- Managed food deliveries to ensure timely receipt of ingredients while maintaining appropriate storage conditions for optimal freshness.
- Maintained a clean and sanitary work environment, ensuring compliance with health code regulations and preserving food quality.
Line Cook
Quintana’s and Arribas
02.2010 - 02.2013
- Conducted regular inventory audits for optimized stock levels.
- Analyzed usage patterns to improve purchasing decisions.
- Revamped menu offerings based on seasonal ingredients and customer feedback.
- Implemented rigorous food safety protocols to meet health regulations.
- Promoted open communication, resulting in reduced conflict among staff.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Education
Commercial Cooking - Culinary Arts
College of The North Atlantic
Burin, NL12.2007
Hotel Management - Hotel Management
CRM Institute of Hotel Management
Pudukkottai , India12.2005
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Waste reduction
- Attention to detail
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Ordering supplies
- Staff management
- Vendor relations
- Team collaboration and leadership
- Food production management
- Recipes and menu planning
- Product rotation
- Goal setting
- Employee scheduling
- High volume dining
- Flexible schedule
- Expediting orders
Languages
Hindi
Elementary
Tamil
Native or Bilingual
Malayalam
Limited Working
Telugu
Limited Working
English
Professional Working
Certification
Food safety Level 1
Standard First Aid
Timeline
Kitchen Manager
Big’s Ultimate Sports Grill
10.2018 - Current
Lead Second Cook
Delta Hotels By Marriott
12.2017 - 10.2018
Lead Grill Cook
Fish Exchange Wet Bar and Grill
02.2016 - 10.2018
Line Cook
Quintana’s and Arribas
02.2010 - 02.2013
Lead Kitchen Supervisor
Don Cherry's Sports Grill
12.2007 - 12.2016
Food safety Level 1
Standard First Aid
Commercial Cooking - Culinary Arts
College of The North Atlantic
Hotel Management - Hotel Management
CRM Institute of Hotel Management
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