VIGNESH CHELLADURAI
Oslo,Norway
Summary
Innovative Chef with expertise in international cuisine and a focus on creating customised dining experiences. Demonstrated experience in luxury services for buffets, banquets, and pool restaurant-bars, delivering exceptional culinary presentations that enhance guest satisfaction.
Overview
11
11
years of professional experience
Work History
Chef De Partie
Grand Hotel By Scandic
Oslo
08.2025 - Current
- Maintain strict hygiene and food safety standards (HACCP compliance)
- Maintained consistent food quality, presentation, and taste, aligning with hotel standards
- Prepare and execute large-scale food production for banquets, conferences, weddings, and events
- Planned mise en place to meet tight service timelines effectively
- Collaborated with Banquet Head Chef and Sous Chef to streamline kitchen operations
- Ensure proper storage, labeling, and stock rotation of ingredients
- Support the cold section with preparation and plating when required
Restaurant Chef
Tiffinwala AS (Indian Street Food & Co)
Oslo
01.2025 - 08.2025
- Directed food preparation and collaborated with executive chef to ensure high-quality dishes.
- Managed kitchen staff by assigning tasks and ensuring workflow efficiency.
- Oversaw food safety compliance and HACCP standards to maintain health regulations.
- Assisted in menu planning, inventory management, and supply management to support kitchen operations.
- Helps in the design of food and drink menu.
Head Chef
Curry And Ketchup Restaurant
Oslo
10.2021 - 01.2025
- Oversaw daily kitchen and restaurant operations to ensure smooth functioning.
- Direct Kitchen operations, including food preparation, cooking, and clean up.
- Delegated specific tasks to chefs and cooks during busy service periods.
- Overlooking food safety and HACCP.
- Managed food costs to maintain profitability while upholding quality standards.
- Developed recipes and menus to align culinary trends with consumer demand.
- Created staff schedules to optimise coverage and effectively manage payroll expenses.
- Enforced proper and hygienic storage methods to prevent food Contamination.
- Monitored quality, presentation and quantities of plated food across the line..
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Responded to customer issues in a timely manner and resolved to complete satisfaction.
Demi-Chef de Partie-Cook 2
Melco Resorts Entertainment(Hotel Studio City)
10.2018 - 10.2020
- Taking care of Western Cuisine in Very unique Buffet restaurant called “SPOTLIGHT” in Macau, and top revenue generating Outlet in Macau Studio City.
- Ensured minimal kitchen waste by accurately portioning food and ordering sufficient ingredient supplies.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Assisted other chefs to prepare and plate food during busy restaurant periods.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Assisted in the receiving and storage of food supplies, ensuring proper rotation FIFO and quality Control.
Commis Chef-Cook 3
Melco Resorts Entertainment(Hotel Studio City)
11.2015 - 09.2018
Trainee commic 3
Hotel Sterling MAC
Bengaluru
06.2015 - 10.2015
Education
B.SC - Maritime Hospitality Studies: Hotel Management & Catering Science
Subbalakshmi Lakshmipathy College of Science
Madurai, Tamil Nadu, India01-2015
HSC -
21st century Higher Secondary school
Sivagangai01-2012
SSLC -
St. Joseph Higher Secondary school
Sivagangai01-2010
Skills
- Signature Dish Creation
- Menu Planning
- Food Hygiene Enforcement
- Staff Training
- Inventory Control
- Purchasing decision-making
- Restaurant Openings
- Restaurant Supervision
- Payroll and Scheduling
- Workflow optimisation
- Multitasking
- Operating Kassa
Areas Of Interest
Food Production (Western & Indian Cuisine)
Personal Information
- DOB: 10-04-1995
- Father's Name: C.Chelladurai
Activities
Participated in Melco Culinary Internal Cooking Competition 2017 held by MELCO Macau
Hobbies and Interests
- Listening songs
- Net Surfing
References
- Yeap Cheah Jing,
Executive Chef,
Melco Resort Entertainment (Studio City), Macau SAR,
yeapcheahjing@sc-macau.com
- Saman Priyankara,
Senior Sous Chef,
Grand Lisboa Palace, Macau SAR,
samanagodage@gmail.com
- Raju Bhusal,
Restaurant Chef,
Curry And Ketchup, Oslo Norway,
raju.bhusal1988@gmail.com
- Vijay Kumar Sareen
Head Chef
Grand Hotel By Scandic,Oslo, Norway
vijaykumar.sareen@grand.no
+4792808079
Disclaimer
I hereby declare that the information furnished above is true to the best of my knowledge and belief.
Timeline
Chef De Partie
Grand Hotel By Scandic
08.2025 - Current
Restaurant Chef
Tiffinwala AS (Indian Street Food & Co)
01.2025 - 08.2025
Head Chef
Curry And Ketchup Restaurant
10.2021 - 01.2025
Demi-Chef de Partie-Cook 2
Melco Resorts Entertainment(Hotel Studio City)
10.2018 - 10.2020
Commis Chef-Cook 3
Melco Resorts Entertainment(Hotel Studio City)
11.2015 - 09.2018
Trainee commic 3
Hotel Sterling MAC
06.2015 - 10.2015
B.SC - Maritime Hospitality Studies: Hotel Management & Catering Science
Subbalakshmi Lakshmipathy College of Science
HSC -
21st century Higher Secondary school
SSLC -
St. Joseph Higher Secondary school