Karthik Veeraraj
Virudhunagar
Summary
Experienced Chef and Manager with two decades in the culinary industry. Demonstrated ability to lead teams and cultivate positive interactions across diverse cultures. Thrives in fast-paced settings, delivering results under pressure. Seeking to apply strong supervisory and organizational skills in a dynamic workplace.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Aloft Whitefield
Bangalore
06.2025 - Current
- Spearheaded culinary operations for 166 rooms, two outlets, and four banqueting venues generating 1 crore in revenue.
- Maintained a guest feedback survey score of 95% through quality service and food excellence.
- Developed and implemented diverse menus for restaurants, catering events, and private parties.
- Established strict safety protocols to promote a culture of safety in kitchen operations.
- Analyzed customer feedback data to refine recipes and innovate new offerings.
Executive Chef
Radisson Blu
Gorakhpur
12.2023 - 06.2025
- Oversaw kitchen operations and culinary team for 118-key Radisson Blu Gorakhpur.
Developed and executed innovative menu concepts and dishes.
Ensured food quality and compliance with safety standards.
Managed inventory, purchasing, and food costs, achieving 24% against a 26% standard.
Collaborated with restaurant management and guests to meet business objectives.
Monitored industry trends and implemented best practices.
Conducted staff appraisals and promotions to enhance team performance.
Maintained GRI average at 95%.
Head Chef
Ibis Styles
Calangute
11.2022 - 12.2023
- Oversaw F&B operations for Hotel Ibis Styles Goa, managing 197 keys and two banqueting venues with monthly F&B sales of 90 Lakhs
Executive Chef
Hotel Lemon Tree Premier
Ulsoor Lake
06.2018 - 11.2022
- Elevated to Executive Chef in October 2021, following tenure as Executive Sous Chef from June 2018.
Directed all food and beverage operations at Hotel Lemon Tree Premier, featuring 188 keys.
Achieved one crore in monthly F&B sales while managing three banquet venues.
Implemented operational improvements to optimize kitchen performance and guest satisfaction.
Chef De Cuisine
Viking Ocean Cruises
05.2017 - 01.2018
Senior Sous Chef
P&O Cruises
Southampton
09.2015 - 01.2017
Junior Sous Chef
P&O Cruises
Southampton
01.2014 - 08.2015
Chef De Partie
P&O Cruises
Southampton
10.2011 - 12.2013
Junior Chef De Partie
P&O Cruises
Southampton
10.2010 - 10.2011
1st Commis Trainee
P&O Cruises
Southampton
03.2008 - 09.2010
Guest Service Associate
Hotel Courtyard Marriott Chennai
Chennai
06.2006 - 05.2007
2nd Commis
Hotel RainTree
Chennai
09.2005 - 04.2006
Apprentice
Hotel Taj Fisherman's Cove
12.2003 - 09.2005
Education
Diploma - Food Production
State Institute Of Hotel Management & Catering Technology
Trichy, India04.2003
Diploma - Cruise Galley Operation
Indian Academy Of Catering Technology
Hyderabad, India01.2008
On job Training - Culinary
Taj Madras Flight Kitchen
05-2003
Industrial Exposure Training -
Hotel Taj Coromandel
01.2003
Skills
- Menu planning and creativity
- Cost control and analysis
- Staffing and budgeting
- Culinary expertise
- Hiring and training
- Team building
- Food hygiene compliance
- Quality assurance
- Event planning and promotions
- Recipe development
- Operations management
Food Festivals & Promotions
- Chettinadu Food Festival
- Flavors Of India
- Fish Bazaar
- Temples Of India
- Street Foods Of India
- Rajasthani Food Festival
- 29 States 29 Plates
- Christmas Gala Dinner
- Newyear Eve Gala Dinner
- Mango Mania
- Cheese & Wine
- Italian
- Kashmiri Food Festival
- Croissant Promotion
- Chai Pe Charcha
Certification
- Certified Food Safety Supervisor (Level 2) Conducted By Fostac
- Foundation Certificate In Food Hygiene Level 2&3 From Charted Institute Of Environmental Health, London, England.
Links
- Karthik Veeraraj Insta Page Link: https://instagram.com/veerarajkarthik?igshid=NmQ2ZmYxZjA=
- Evo India Insta Post: https://www.instagram.com/p/CSvOFWOBqGt/?utm_medium=share_sheet
Languages
Tamil
First Language
English
Proficient (C2)
C2
Timeline
Executive Chef
Aloft Whitefield
06.2025 - Current
Executive Chef
Radisson Blu
12.2023 - 06.2025
Head Chef
Ibis Styles
11.2022 - 12.2023
Executive Chef
Hotel Lemon Tree Premier
06.2018 - 11.2022
Chef De Cuisine
Viking Ocean Cruises
05.2017 - 01.2018
Senior Sous Chef
P&O Cruises
09.2015 - 01.2017
Junior Sous Chef
P&O Cruises
01.2014 - 08.2015
Chef De Partie
P&O Cruises
10.2011 - 12.2013
Junior Chef De Partie
P&O Cruises
10.2010 - 10.2011
1st Commis Trainee
P&O Cruises
03.2008 - 09.2010
Guest Service Associate
Hotel Courtyard Marriott Chennai
06.2006 - 05.2007
2nd Commis
Hotel RainTree
09.2005 - 04.2006
Apprentice
Hotel Taj Fisherman's Cove
12.2003 - 09.2005
Diploma - Food Production
State Institute Of Hotel Management & Catering Technology
Diploma - Cruise Galley Operation
Indian Academy Of Catering Technology
On job Training - Culinary
Taj Madras Flight Kitchen
Industrial Exposure Training -
Hotel Taj Coromandel
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