Nagarajan RAMAMURTHY
Chennai
Overview
29
29
years of professional experience
Work History
exexutive sous chef
the ocean peral
mangalore, india
02.2023 - Current
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Enforced health and safety standards for food storage, preparation and handling.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Supported head chef with training and mentoring new kitchen team members.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
head chef
Anjappar chittinad Restaurent
NORTH CAROLINA , USA
11.2017 - 05.2022
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Enforced health and safety standards for food storage, preparation and handling.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Controlled and directed food preparation and service in high volume kitchen.
- Developed recipes and menus to align culinary trends with consumer demand.
- Enforced proper and hygienic storage methods to prevent food loss.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
Sous Chef
KUWAIT AIR WAYS[KASKO] FLIGHT CATERING
KUWAIT, KUWAIT
06.2015 - 08.2017
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Established clear standards for cooking, garnishing and presenting food.
Sous Chef
sky gourmet flight kitchen
Chennai, Tamil Nadu
04.2013 - 05.2015
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Enforced health and safety standards for food storage, preparation and handling.
Sous Chef
pullmantur cruises
madrid, spain
01.2004 - 09.2012
- Oversaw kitchen operations and ensured high-quality food preparation in a fast-paced setting.
- Led initiatives to maintain a clean and organised kitchen environment, contributing to overall efficiency.
- Managed team performance and workflow to promote effective service delivery.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Established clear standards for cooking, garnishing and presenting food.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
2nd cook
knife marine services dubai uae
UAE, DUBAI
02.2001 - 03.2004
- Collaborated with team members to achieve target results.
- Managed complaints with calm, clear communication and problem-solving.
- Achieved service time and quality targets.
- Maintained clean, safe working environments to eliminate accident risks.
Commis Chef
THE CARLTON HOTEL
LODIKANNAL, TAMIL NADU, INDIA
06.1998 - 12.2000
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Washed, peeled and chopped food before cooking preparation.
- Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
TR COOK
RADHA PARK INN
Chennai
04.1997 - 06.1997
- Maintained clean, safe environment by adhering to sanitation and safety requirements.
- Maintained high standards of hygiene and cleanliness in the kitchen, following food safety regulations.
- Checked food and ingredients for freshness and weighed, mixed and prepped materials before cooking meals.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
Education
FOOD PRODUCTION
MIHM&CT
Chennai, TN01-1998
Skills
- Menu development
- Food safety compliance
- Cooking techniques
- Staff training
- STCW Indos Number 12SL7250
Languages
Tamil
Beginner
A1
English
Intermediate
B1
Hindi
Intermediate
B1
Timeline
exexutive sous chef
the ocean peral
02.2023 - Current
head chef
Anjappar chittinad Restaurent
11.2017 - 05.2022
Sous Chef
KUWAIT AIR WAYS[KASKO] FLIGHT CATERING
06.2015 - 08.2017
Sous Chef
sky gourmet flight kitchen
04.2013 - 05.2015
Sous Chef
pullmantur cruises
01.2004 - 09.2012
2nd cook
knife marine services dubai uae
02.2001 - 03.2004
Commis Chef
THE CARLTON HOTEL
06.1998 - 12.2000
TR COOK
RADHA PARK INN
04.1997 - 06.1997
FOOD PRODUCTION
MIHM&CT