Durai Murugan
Perambalur
Summary
Detail-oriented Junior Chef de Partie with strong skills in ingredient preparation, food presentation, and quality control. Committed to maintaining organized kitchen operations and delivering exceptional dining experiences.
Dynamic culinary professional with over 10 years of experience in kitchen operations. Expertise in inventory management, menu planning, and food quality assurance. Proven ability to collaborate effectively with team members to enhance service during peak hours.
Overview
5
5
Languages
1
1
year of post-secondary education
24
24
years of professional experience
Work History
Junior Chef de Partie
Kitchen
Najran
04.2016 - Current
- Prepared ingredients for daily menu items, contributing to timely meal service in fast-paced kitchen.
- Managed kitchen inventory and ordered supplies to maintain optimal stock levels.
- Maintained cleanliness and organization of workstations during meal preparation.
- Collaborated with team members to streamline food service during peak hours.
Commis de Cuisine
Kitchen
Bengaluru
09.2009 - 08.2014
- Collaborated with the head chef on menu development and design.
- Ensured compliance with food safety regulations and quality standards daily.
- Prepared ingredients and maintained kitchen stations for efficient service.
- Assisted in cooking and plating dishes according to restaurant standards.
Commis Chef
Kitchen
Deira
09.2005 - 11.2006
- Prepared ingredients for daily menus according to chef specifications.
- Assisted with food plating and presentation for customer service.
- Maintained cleanliness and organization of kitchen workstations.
Commis Chef
Kitchen
Bengaluru
09.2004 - 08.2005
- Assisted with food plating and presentation for customer service.
- Prepared ingredients for daily menus according to chef specifications.
- Prepared and cooked high-quality dishes according to menu specifications.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Assisted chefs in the creation of new menu items and seasonal offerings.
Commi 2
Kitchen
Yercaud
12.2002 - 08.2004
Training Assistant
Kitchen
Hyderabad
04.2002 - 10.2002
- Prepared and plated dishes according to restaurant standards and recipes.
- Collaborated with kitchen staff to maintain a clean and organized workspace.
- Assisted in menu planning by suggesting seasonal ingredients and dish ideas.
- Monitored food quality and presentation before serving to guests.
- Trained junior chefs on cooking techniques and kitchen equipment use.
- Ensured compliance with health and safety regulations in food handling practices.
- Managed inventory by tracking stock levels and ordering supplies as needed.
- Assisted in organizing training materials and resources for staff development sessions.
- Coordinated schedules and logistics for training workshops and events.
Education
Bachelor of Science - Hotel Management
Sri Balaji Hotel Management And Catering Technology
Trichy , India 07.2001 - 03.2002
Little Flower Higher Secondary School
Perambalur , India Skills
- Ingredient preparation
- Kitchen operations
- Inventory management
- Quality control
- Kitchen operations
- Food presentation
- Menu planning
Languages
Tamil
First Language
English
Beginner (A1)
A1
Malayalam
Intermediate (B1)
B1
Hindi
Intermediate (B1)
B1
Arabic
Elementary (A2)
A2
Timeline
Junior Chef de Partie
Kitchen
04.2016 - Current
Commis de Cuisine
Kitchen
09.2009 - 08.2014
Commis Chef
Kitchen
09.2005 - 11.2006
Commis Chef
Kitchen
09.2004 - 08.2005
Commi 2
Kitchen
12.2002 - 08.2004
Training Assistant
Kitchen
04.2002 - 10.2002
Bachelor of Science - Hotel Management
Sri Balaji Hotel Management And Catering Technology
07.2001 - 03.2002
Little Flower Higher Secondary School