KEMEN REDDY
Avarua,Cook Islands
Summary
A reliable, trustworthy and flexible individual who has the relevant Culinary experience and qualifications that you are looking for. Kemen has extensive cooking knowledge, food hygiene regulation and food Safety. As a "can do" attitude he will be able to hit the ground running and is confident that he will be able to exceed any employers and Customer's expectation.
To continue exploring the Culinary world and expending my cookery knowledge
Overview
15
15
years of professional experience
1
1
Certification
Work History
Head Chef
Little Polyesian Resort,PRHG
Titikavika, Cook Islands
09.2022 - Current
- Established portion control guidelines to reduce waste and maximize profits.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Developed recipes and menus to meet consumer demand and align with culinary trends, catering for all special dietary requirements
- Trained and supervised line cooks to develop new skills and improve team performance.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Supervised food preparation staff to deliver high-quality results.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Resolved conflicts between kitchen staff members in a professional manner.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Trained kitchen workers on culinary techniques.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- received high accolades to bring the standard up from a 4.5star property to 5star and maintaining the standards all throughout the year 2023.
- https://www.tripadvisor.com/Restaurant_Review-g1052515-d1500003-Reviews-Little_Polynesian_Restaurant-Titikaveka_Rarotonga_Southern_Cook_Islands.html
Senior Chef de Partie
Pacific Resort Rarotonga
Muri, Cook Islands
07.2015 - 04.2024
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Checked quality of food products to meet high standards.
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Improved performance of team members resulting in high-quality meals produced daily.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided input on menu changes when requested by management.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Assisted in training new employees on proper culinary techniques and methods for preparing dishes.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Monitored temperatures of prepared food and cold-storage areas.
- Organized weekly menus with the Head Chef in accordance with customer demand and budgetary constraints.
- Observed food safety and sanitation protocols to reduce germ spread.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Adjusted recipes based on customer requests or dietary restrictions.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Planned daily specials according to seasonal produce availability.
- Monitored food products, driving quality, freshness and integrity.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Sous Chef
Little Polyesian Resort,PRHG
Titikavika, Cook Islands
05.2018 - 09.2022
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Established standard procedures for plating presentations.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Maintained accurate records for cost analysis purposes.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained kitchen workers on culinary techniques.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Distributed food to service staff for prompt delivery to customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Prioritized and organized tasks to efficiently accomplish service goals.
Chef De Partie
Paradise Cove Resort
Western Division, Fiji Islands
09.2014 - 07.2015
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Managed food usage with proper stock rotation to prevent spoilage.
- Responsible for private dinners and functions, attend to the headchef with daily reports maintain proper hygiene practice
- menu planning with local and international cuisine Traditional local buffets, variety local dishes and desserts.
- Helping in the stock take and Yield test.
- Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
- paying special attention to the overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Organized the daily mise en place in order to prepare meals efficiently.
Demi Chef De Partie
Warwick of Fiji
Korolevu, Fiji Islands
06.2013 - 07.2014
- produce proper and efficient food on time,which of high quality
- maintaining basic kitchen equipment eg: Brat pans, grillers, fryers,
salamander, etc.
•
• private catering for the French ambassador to Fiji .
responsible for the daily operation, ordering & menu planning
producing high standard and quality dishes ,which are of 5 star
quality mostly using local produce to come up with new ideas and
menu
•
providing American and continental breakfast ordering stocks and its
rotation Abiding by the OHS regulations.
•
assist executive chefs with an array of different tasks in the
kitchen. - Assisted Head Chef with daily food preparation and service in the kitchen.
Demi Pastry Chef
Tadrai Island Resort
Mamanuca Island Groups, Fiji Islands
06.2012 - 07.2014
- Monitored color of baking items to raise or lower temperature or remove from oven.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Organized store by returning merchandise to proper areas and restocked displays.
- Finished baked goods with glazes, icings and other toppings.
- Prepared a variety of classic French style pastries such as éclairs, tarts, mille-feuille, mousses, sorbets and ice creams.
- Measured and weighed ingredients to prepare dough for recipes.
- Ensured all ingredients used are fresh and adhere to health department regulations regarding storage temperatures.
- being patient and calm under the pressure during hot and cramped cooking quarters.
Commis Chef
DoubleTree Resort by Hilton Hotels
Sonaisali Island, Fiji
03.2010 - 04.2012
- Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
- Prepare and service all food items for a la carte and buffet menus according to hotel recipes and standard
- Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize wastage/spoilage
- Ensure storeroom requisitions are accurate
- Have full knowledge of all menu items, daily features and
promotions
- Ensure the cleanliness and maintenance of all work areas, utensils,and equipment
- Follow kitchen policies, procedures and service standards
- Follow all safety and sanitation policies when handling food and beverage
- Handled food deliveries and made sure all items are processed and then placed into inventory.
- Rotated food stocks, using up older items first and threw out
anything with expired dates.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored temperatures of prepared food and cold-storage areas.
Apprentice Chef
Bulaccino Café
Nadi Town, Fiji Isalnds
05.2009 - 01.2010
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
- Monitored stock levels of ingredients to ensure availability for service periods.
- Took direction from head chef on menu items and preparation techniques.
- Maintained cleanliness and hygiene standards in the kitchen area.
- Received and stored food and supplies.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
- Learning a variety of international breads ( Sour dough, French stick,bagel buns, English muffins, etc.)
- Checked quality of raw materials before use to ensure freshness of product.
- Prepared, cooked and served meals according to recipes and menus.
Education
Diploma in Cookery - Level II - Commercial Cookery
Cook Island Training Institute- City & Guilds
Cook Islands01-2019
Comprehensive First Aid Course
Cook Island Red Cross Society
Avarua District, 2019
senior chef up skill program- pass
Cook Island Training Institute
cook island2018
mana tiaki- environmental training program
Cook Island training institute
cook islands2018
Certificate III in Hospitality (commercial Cookery)
TPAF Fiji Managed By TAFF NSW
Nadi, Fiji Islands2009
High School Diploma -
sangam SKM college
Nadi, Fiji Island2007
Fiji Junior Examination -distinction
sangam SKM college
Nadi, Fiji Island 2004
Skills
- Verbal and written communication
- Time management
- Workflow optimization
- Positive and professional
- Farm to table
- Compliance
- Vendor relations
- Quality assurance
- Problem-solving
- Motivational team management
- Equipment usage
- Courteous and professional demeanor
- Budgeting and cost control
- Meat preparation
- Trained in food safety guidelines
- Team contribution
- Menu knowledge
- Employee mentoring
- Following regulations
- Safety standards training
- Sanitization procedures
- Works well under pressure
- Strong communication skills
- Dietary options
- Effective multi-tasker
- Meat slicing expertise
- Fine dining experience
- Food safety understanding
- Team building
- Flexibility
- Outgoing personality
- Organizing and prioritizing
Certification
2008 Certificate lll in Hospitality (Commercial Cookery) TAPF Fiji managed by TAFF NSW Trade certificate level 3 Implement food hygiene procedures Food safety programs Workplace conflict resolution program Catering control principles Basic Chemical training Micro soft Computing (MC Programs) PDF spreadsheets 2007 Fiji School Leaving Certificate Sangam SKM College Nadi Fiji Islands 2004 Fiji Junior Examination Sangam SKM College Nadi Fiji Islands
Accomplishments
- awarded employee of the Year 2023, for the Pacfic Resort Hotel group under Little polyesian resort.
- Promoted to HEAD CHEF after 24 months of employment.
- Developed a number of tasting menus for new business venture.
- Improved quality of dishes and menu, resulting in no. 3 resturtant in cook islands from no. 21 before i started .
- Earned “employee of the year 2018” Award for the hard work and perseverance .
Cook Islands Salon Culinaire
2015- Magic Box (2 entree dish & 2 main dish)
bronze medal
2016- live compose salad
Sliver Medal
-live Island kaikai( consist local ingredients &method of cookery)
Gold Medal
-live Chaine Des Rotisseurs (magic box)
Gold Medal
- Culinary Champion of the Year(cook islands )
- employee of the month (July) P acific Resort Rarotonga
- nominated for employee of the year back of house
2018-got promoted to sous chef
- employee of the year back of house
2009 Live – Main & Dessert
Bronze medal
2011- Live Vegetarian entree
Silver Medal
- Main & Dessert
Bronze Medal
2013- Live Beef Dish
Bronze Medal
- Modern Cocktail canapé
Silver Medal
- Live seafood main dish
Silver Medal
- Fiji Chemical limited - Certificate
Brian Topham - Executive chef / Warwick Fiji
Tel:+679 7774021
Email : briantopham@bigpond.com
chef@rpyc.com.pg
Talei Ann Barbara - Resort Manger/Tadrai Island Resort
Email : taleiann@gmail.com
Rainal sahai - Group executive chef
Rainal sahai
Group executive chef/paradise island resort
Yasawa, Fiji Islands.
Email :groupchef@paradiseresort.com
Luther Zainey - Executive Chef
Luther Zainey
Executive sous chef, Pacific Resort Rarotonga
Cook Islands
Email : kitchen01.rarotonga@pacificresort.com
Tim Tierney - Group Executive Chef, Pacific Resort Rarotonga
Tim Tierney
Group Executive Chef, Pacific Resort Rarotonga
Cook Island
Email : Tim@delifoods.co.ck
Yanini Wakina Senior sous chef, PRHG Rarotonga
Yanini Wakina
Senior sous chef, PRHG Rarotonga
Cook Islands
Email: ywakina@gmail.com
Timeline
Head Chef
Little Polyesian Resort,PRHG
09.2022 - Current
Sous Chef
Little Polyesian Resort,PRHG
05.2018 - 09.2022
Senior Chef de Partie
Pacific Resort Rarotonga
07.2015 - 04.2024
Chef De Partie
Paradise Cove Resort
09.2014 - 07.2015
Demi Chef De Partie
Warwick of Fiji
06.2013 - 07.2014
Demi Pastry Chef
Tadrai Island Resort
06.2012 - 07.2014
Commis Chef
DoubleTree Resort by Hilton Hotels
03.2010 - 04.2012
Apprentice Chef
Bulaccino Café
05.2009 - 01.2010
Diploma in Cookery - Level II - Commercial Cookery
Cook Island Training Institute- City & Guilds
Comprehensive First Aid Course
Cook Island Red Cross Society
senior chef up skill program- pass
Cook Island Training Institute
mana tiaki- environmental training program
Cook Island training institute
Certificate III in Hospitality (commercial Cookery)
TPAF Fiji Managed By TAFF NSW
High School Diploma -
sangam SKM college
Fiji Junior Examination -distinction
sangam SKM college
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