Overview
Work History
Education
Skills
Languages
Timeline
Generic
Nagarajan RAMAMURTHY

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, TN
01-1998

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
Nagarajan RAMAMURTHY