Hi, I’m
Kaviyarasu Sundaraj
Head Chef
Preambular ,Tamil Nadu
Summary
Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact electively with people of various cultures and back groundsand succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong supervisory food preparation and organizational skills to the table with a respected organization that values hard work, commitment and vision..
Overview
11
years of professional experience
1
year of post-secondary education
Work History
IBIS Hotel Chennai City Center (Accor Group Of Hotels) Chennai
Head Chef
05.2022 - Current
Job overview
- Overall in charge for the F&B operations in Hotel Ibis Chennai City Center which has 155 keys along with 2 meeting venues with the F&B sale of 40 Lakhs per month.
- Preparing menu cycles and taking briefing for Chef-De-Parties & F&B Leads
- Controlled the food cost at 22% Vs Company standard of 28%.
- achieved 100% bare audit score in the year of 2023.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained the F&B sentiments score average of 87%
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Created recipes and prepared advanced dishes.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Zone Connect ( Apeejay Group of hotels)Coimbatore
Chef Manager
09.2021 - 05.2022
Job overview
- Joined as an Chef Manager to take care of Culinary & Food and Beverage.
- Overall in charge for the F&B operations in Hotel Zone connect which has 55 keys along with 2 banqueting venues with the F&B sale of 35 Lakhs per month.
- Pre-opening hotel started to hire the team for all the position including F&B service team.
- I have set a proper kitchen with a help of lay out.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Controlled the food cost at 25% vs Company standard of 30% by Implementing batch cooking, live counters & various SOP.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
Keys by Lemon Tree Hotels Bangalore
Sous Chef
11.2019 - 09.2021
Job overview
- Overall in charge for the F&B operations in Hotel Lemon Tree Premier which has 169 keys along with 3 banqueting venues with the F&B sale of 75 lacks per month
- Controlled the food cost at 25% vs Company standard of 30% by implementing batch cooking , live counters & various SOP
- Maintained the GSTS average of 93%
- Despite the pandemic, we did 50% occupancy from April 20 to till reopen from Covid -19. During second wave the only hotel within comp set have achieved positive GOP where many hotels in the city and comp set were doing single digit occupancy & unfortunately few had to shut down their operations.
- Operated average of 100+ rooms occupancy with a reddened and economical stang matrix leading to lesser payroll cost.
- Implemented the new sanitizing procedure “ Rest Assured” in coordination with Diversey during pandemic .
Aloft Hotel by Marriott International Coimbatore
Junior Sous Chef
03.2017 - 11.2019
Job overview
- Overall in second level charge for the F&B operations in Hotel Aloft which has 167 keys along with 4 banqueting venues with the F&B sale of 75 Lakhs per month.
- Was instrumental in the successful completion of FSSAI, Marriott BSA audits.
- Delivered verbal culinary instruction and assignments to 28 kitchen staff members daily to promote successful dining experiences for clients.
- Planned menus and services for restaurant and off-site events.
- Developed unique menu items and plating presentations.
- Monitored recipe portioning to control food costs.
Turyaa 5* deluxe hotel (Aitken Spence south India Pvt.Ltd)Chennai
Chef De Partie
03.2016 - 03.2017
Job overview
- Overall second level in charge for the F&B operations in Hotel Ibis Styles Goa which has 140 keys along with 6 banqueting venues with 3 restaurant the F&B sale of 1crore per month.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Accord Metropolitan Chennai
Demi Chef De Partie
04.2015 - 03.2016
The Lalit Ashok HotelBangalore
Commis Chef
07.2012 - 04.2015
Education
Ramachandra Institute Of Hotel Management Thuraiyur India
High School Diploma
06.2010 - 04.2011
Skills
Menu Planning Cost Control & Analysis Stang, Budgeting & Marketing Well-Tuned Pallette Hiring & Training Team Building Food Hygiene Enforcement Quality Assurance Planning Food Festival & Promotions Inventory Management
FOOD FESTIVALS & PROMOTIONS
Chettinadu Food Festival Flavors Of India Fish Bazaar Tex Mex Street Foods Of India Rajasthani Food Festival Songkran Food Festival Christmas Gala Dinner Newyear Eve Gala Dinner Mango Mania Cheese & Wine
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Chef
IBIS Hotel Chennai City Center (Accor Group Of Hotels)
05.2022 - Current
Chef Manager
Zone Connect ( Apeejay Group of hotels)
09.2021 - 05.2022
Sous Chef
Keys by Lemon Tree Hotels
11.2019 - 09.2021
Junior Sous Chef
Aloft Hotel by Marriott International
03.2017 - 11.2019
Chef De Partie
Turyaa 5* deluxe hotel (Aitken Spence south India Pvt.Ltd)
03.2016 - 03.2017
Demi Chef De Partie
Accord Metropolitan
04.2015 - 03.2016
Commis Chef
The Lalit Ashok Hotel
07.2012 - 04.2015
Ramachandra Institute Of Hotel Management
High School Diploma
06.2010 - 04.2011