Ajith Ramakrishnan

HEAD CHEF at Holiday Inn Melbourne Airport
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Contact Information
us****@****om
(386) 825-5501
Location
Greater Melbourne Area, AU
Languages
  • English -
  • Malayalam -
  • Hindi -
Skills

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Credentials

  • First Aid Course
    St.Johns Ambulance
  • Level 4 Food Hygiene Management
    -

Experience

  • Holiday Inn Melbourne Airport
    • Australia
    • Hospitality
    • 1 - 100 Employee
    • HEAD CHEF
      • Jan 2021 - Present

  • Holiday Inn Express
    • United States
    • Hospitality
    • 700 & Above Employee
    • Head Chef
      • Oct 2019 - Jan 2021

  • Stamford Plaza Hotel & Conference Center
    • Hospitality
    • 1 - 100 Employee
    • Chef
      • Mar 2019 - Oct 2019

  • Buckley’s midcity hotel
    • Geelong, Victoria, Australia
    • Qualified chef
      • Mar 2017 - Mar 2019

  • KTDC- Hotel Samudra Kovalam
    • kerala
    • Executive Chef
      • Dec 2013 - Feb 2017

  • Holiday Inn Hotel & Suites
    • Hospitality
    • 700 & Above Employee
    • Sous Chef
      • Jun 2012 - Dec 2013

      Assisted Head chef in planning and implementing of systems and standard operating procedures Responsible for staff pay roll. Organizing and training chefs/kitchen porters to ensure a safe,healthy and efficient service. Maximizing the profits of the kitchen operations through effective cost control and to maintain consistent standards of service,ensuring customer satisfaction while creating a work culture that supports the organisational values. Assisted in decisions related to developing new menus based on food trends,seasonal produce,regional tastes and client request. Ensure awareness and compliance with all Health and safety work practices make sure and lead,multi-task,and make decisions in fast-paced work environment to get the maximum output from me and well as the team members within the department. Manage and supervise and participate in the preparation of food for all food and beverage outlets to ensure that all food is produced in a timely manner and meets the highiest standards of taste,quality and presentation. Maintaining the food purchases to an optimum levels needed for smooth running of the operation with optimum stock holding. Show less

  • Jurys Inn Hotel Group
    • Ireland
    • Hospitality
    • 500 - 600 Employee
    • sous chef
      • Oct 2010 - May 2012

  • Jurys Doyle Hotel Group
    • Hospitality
    • 1 - 100 Employee
    • Chef de Partie
      • Mar 2009 - Apr 2012

  • 1 Lombard Street Restaurant, Bar & Brasserie
    • United Kingdom
    • Restaurants
    • 1 - 100 Employee
    • Demi chef de partie
      • Sep 2008 - Feb 2009

Education

  • University of Wales, Cardiff
    MBA, Hospitality management
    2010 - 2011
  • Hammersmith And west London college
    Post graduate diploma in culinary arts, Culinary Arts/Chef Training
    2008 - 2010
  • Srinivas college of hotel management
    Bachelor's degree in hotel management, Hotel, Motel, and Restaurant Management
    2003 - 2007

Community

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