Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Personal Details:
Declaration
Timeline
Generic
BALAMURUGAN SRIRAMULU

BALAMURUGAN SRIRAMULU

TRICHY

Summary

Dynamic culinary professional with a strong background in inventory management and food safety. Expertise in creating seasonal menu items and leading kitchen teams to ensure high-quality dish preparation while maintaining operational efficiency. Creative and detail-oriented sous chef with a focus on menu innovation and team support. Demonstrated ability to uphold culinary standards and enhance guest experiences through exceptional dish presentation and collaboration.

Overview

19
19
years of professional experience

Work History

Sous Chef

St.Regis Hotels & Resorts
Doha
06.2023 - 12.2023
  • Assisted in preparing high-quality dishes following St. Regis culinary standards.
  • Collaborated with head chef to create seasonal menu items and specials.
  • Maintained kitchen cleanliness and adhered to food safety guidelines consistently.
  • Monitored inventory levels and restocked supplies as needed for daily operations.
  • Supported team members during peak service hours to enhance workflow efficiency.

Kitchen Artist

St.Regis Hotels & Resorts
Doha
01.2021 - 05.2023
  • Created original artwork for hotel spaces, enhancing guest experiences and ambiance.
  • Collaborated with event planners to design custom decorations for special occasions.
  • Assisted in developing promotional materials showcasing hotel art programs and events.

Chef de Partie

St.Regis Hotels & Resorts
Doha
09.2016 - 12.2020
  • Prepared and plated high-quality dishes according to menu specifications.
  • Managed inventory and ensured proper storage of food supplies.
  • Assisted in training junior kitchen staff on cooking techniques.
  • Maintained cleanliness and organization of the kitchen workspace.
  • Supervised and trained kitchen staff to ensure quality standards of food production.

Demi Chef de Partie

St.Regis Hotels & Resorts
Doha
12.2014 - 08.2016
  • Prepared high-quality dishes in accordance with St. Regis culinary standards.
  • Assisted in menu planning by providing input on seasonal ingredients and trends.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Observed food safety and sanitation protocols to reduce germ spread.

General Cook

Abu Dhabi National Hotels
Abu Dhabi
03.2010 - 12.2014
  • Prepared and cooked a variety of menu items daily.
  • Maintained cleanliness and organization of kitchen area.
  • Collaborated with team to ensure timely meal service.
  • Followed food safety standards during food preparation.
  • Operated kitchen equipment safely and efficiently.

Commi-I

Le CLUB Bistro & Garden Restaurants
Pondichery
09.2006 - 08.2009
  • Completed day-to-day duties accurately and efficiently.
  • Collaborated closely with team members to achieve project objectives and meet deadlines.

Industrial Trainee

Hotel Shan Royal
Chennai
07.2004 - 12.2004
  • Trained new staff on operational procedures and customer service standards effectively.
  • Observed workers performing tasks related to the operation of machinery.

Education

American Culinary Art -

Balaji Institue of Hotel Management
Trichy
06-2008

Diploma in Hotel Management & Catering Technology -

Adhi Shankarar Institute of Hotel Managment
Trichy
08-2006

Skills

  • Advanced carving
  • Food safety compliance
  • Inventory management
  • Recipe development
  • Culinary presentation
  • Kitchen operations
  • Menu planning
  • Time management
  • Problem solving

Accomplishments

  • Bronze Medal Winner in vegetables and fruits carving live in the year of 2016
  • Silver Medal Winner in Vegetables and Fruits Carving Live in the year of 2018
  • Bronze Medal Winner in vegetables and fruits carving live in the year of 2019

Languages

Tamil
First Language
English
Proficient (C2)
C2
Hindi
Advanced (C1)
C1
Arabic
Elementary (A2)
A2

Personal Details:

Nationality:India

DOB : 17 May 1987

Passport No: N9239672

Marital Status: Married

Declaration

  • I hereby declare given information Correct and complete to the best of my Knowledge and Belief.

                                                                                                                                                                                                           Yours Sincerely,

                                                                                                                                                                                                    Balamurugan 

Timeline

Sous Chef

St.Regis Hotels & Resorts
06.2023 - 12.2023

Kitchen Artist

St.Regis Hotels & Resorts
01.2021 - 05.2023

Chef de Partie

St.Regis Hotels & Resorts
09.2016 - 12.2020

Demi Chef de Partie

St.Regis Hotels & Resorts
12.2014 - 08.2016

General Cook

Abu Dhabi National Hotels
03.2010 - 12.2014

Commi-I

Le CLUB Bistro & Garden Restaurants
09.2006 - 08.2009

Industrial Trainee

Hotel Shan Royal
07.2004 - 12.2004

American Culinary Art -

Balaji Institue of Hotel Management

Diploma in Hotel Management & Catering Technology -

Adhi Shankarar Institute of Hotel Managment

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