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
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
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