Kaviyarasu Sundaraj
Chef
Perambalur,Tamil Nadu
Summary
Knowledgeable Executive Sous Chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
13
13
years of professional experience
Work History
Executive Sous Chef
Novotel Visakhapatnam Varun Beach
12.2024 - Current
- Overall the In Charge Of the Culinary Operation's In Novotel Visakhapatnam Varun Beach Which has Includes 226 Keys Along with 4 Outlets and premier Lounge. plus meeting room venues and ODC events handling with the budget of food and beverage monthly 4.5Crs. and the maintaining of 24% Food Cost.
- Maintained inventory control systems to minimize waste and optimize stock levels for operational efficiency.
- Enforced health and safety regulations, ensuring compliance during all kitchen activities and food handling processes.
- Streamlined workflows by introducing new cooking methods, reducing prep time while maintaining dish quality.
- Coordinated special events, managing logistics from menu planning to execution, resulting in successful catering experiences.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Oversaw daily kitchen operations to ensure consistent quality and efficiency in food preparation.
- Developed and implemented seasonal menus that enhanced dining experience and aligned with customer preferences.
- Mentored and trained junior kitchen staff on culinary techniques and safety standards to improve team performance.
- Collaborated with suppliers to source high-quality ingredients while negotiating favorable terms for cost savings.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head Chef
IBIS Hotel Chennai City Center (Accor Group of Hotels)
05.2022 - 12.2024
- 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 24% Vs Company standard of 28%.
- Achieved 100% bare audit score in the year of 2023.
- FSSAI 3rd party Audit we achieved excellent rating during 2023 and 2024.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained the F&B sentiments score average of 87%
- Got a Manager of the Quarter Awarded on 22 oct to 22 dec.
- Did a great support to IBIS vagator GOA Team for pre-opening On Taskforce.
- Taken Care of NICO Novotel Ibis Chennai OMR combo property at the busy schedule on chef absence which has a 340+ Rooms along with 3 meeting venues and Out Door Catering.
- Managed in NICO 6000 pax ODC and 800 pax ODC as well Apart from regular ODC.
- 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.
Chef Manager
Zone Connect (Apeejay Group of hotels)
09.2021 - 05.2022
- Joined as a 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.
Sous Chef
Keys by Lemon Tree Hotels
11.2019 - 09.2021
- Overall, in charge for an F&B operation in Keys hotel which has 169 keys along with 3 banqueting with lawn venues with the F&B sale of 75 lakhs per month
- Controlled the food cost at 25% vs Company standard of 30% by implementing batch cooking, live counters & various SOP
- Maintained or 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 them
- Operated average of 100+ rooms occupancy with a reddened and economical stung matrix leading to lesser payroll cost.
- Implemented the new sanitizing procedure “Rest Assured” in coordination with Diversey during pandemic.
Junior Sous Chef
Aloft Hotel by Marriott International
03.2017 - 11.2019
- 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.
Chef De Partie
Turyaa 5* deluxe hotel (Aitken Spence south India Pvt.Ltd)
03.2016 - 03.2017
- Overall, second level in charge for the F&B operations in Hotel Turyaa Chennai 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.
Demi Chef De Partie
Accord Metropolitan
04.2015 - 03.2016
Commis Chef
The Lalit Ashok Hotel
07.2012 - 04.2015
Education
Diploma - hotel management
Ramachandra Institute Of Hotel Management
Thuraiyur, India04.2011
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Waste reduction
- Special event catering
- Cost control
- Food pairing
- Recipe creation
- Nutrition
- Culinary techniques
- Menu pricing
- Forecasting and planning
- Safe food handling
- Inventory management
- Staff scheduling
- Fine-dining expertise
- Food safety
- Coaching and mentoring
- Kitchen staff management
- Purchasing management
- Operations management
- Inventory control
- Kitchen operations oversight
- Team leadership
- Recipes and menu planning
- Recipe development
- Food prep planning
- Hiring, training, and development
- Ingredients selection
- Recipe management
- Banquets and catering
- Performance improvement
- Creative thinking
Accomplishments
- Recognized for Guest Champion Award Aloft by Marriott 2018 & 2019.
- Recognized for Manager Of the Quarter in Dec 2022 as an Best Manager.
- IHC-IIHM International Hospitality Award for Exemplary Contributions at IBIS Chennai City Centre 2024.
- Heartfelt Service Award of the Year 2025 at Novotel Visakhapatnam Varun Beach.
- Food Festivals & International Exposure
I have successfully curated and executed South Indian Food Festivals across multiple cities and international locations, including:
IBIS Chennai City Centre
IBIS Kuala Lumpur, Malaysia
IBIS Pune Hinjewadi
IBIS Pune Viman Nagar
Novotel Vijayawada Varun
- Prepared 10000+ meals, including appetizers and desserts, for high-volume catering event of IPL ODC with buffet and bento Boxes March 2025 Delhi Capitals Vizag Match.
- Made High Standard cycling menu for Delhi Capitals player in house event for 20 days.
- Designed and Execution for whole new Theme Based menu for 500 pax, including meal selections, for ISRO (Indian space Research Organization) Event on July 2025.
- Designed and Execution Done for INS Nistar Indian Navy ODC 1200 Pax July 2025.
- Taken Care of the UP YODDHA Pro Kabadi Team Players 20+ Day Food Menu Planning and Over Look the Food Standard.
- 1000+ Cover In house Event Successfully Managed More Then 10+ Times in the year of 2025.
- Taken Care Of Indian and New Zealand Women's World Cup Team 2025.
- 30th CII Partnership Summit Event ODC for Andhra Pradesh Two Event Designed and Execution Done for 7500+ Covers Successfully Managed with Good Appreciations Note of Honorable Chief Minister and CII Officials.
- India vs South Africa ODI Match ODC Menu Planning and Execution Dec 2025.
- Cognizant Event Higher officer's and Honorable Chief Minister Inaugurations Event for 350 Pax Dec 2025.
Languages
Tamil
English
Hindi
kannada
Malayalam
Timeline
Executive Sous Chef
Novotel Visakhapatnam Varun Beach
12.2024 - Current
Head Chef
IBIS Hotel Chennai City Center (Accor Group of Hotels)
05.2022 - 12.2024
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
Diploma - hotel management
Ramachandra Institute Of Hotel Management