Nirmal Kumar Rajagopalan
Chennai
Summary
Dynamic Head Chef with extensive experience at Happy Hospitality Hotels and Restaurants, recognized for elevating dining experiences through innovative menu development and exceptional kitchen management. Proven leadership in training teams and optimizing operations, ensuring high food safety standards while significantly reducing food waste. Committed to culinary excellence and fostering a collaborative kitchen environment.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational language skills.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Indian, Chinese, Continental and medettrrian with skills in concept development and high-quality restaurant operation.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Head Chef
Happy Hospitality Hotels and Restaurants
04.2013 - 03.2025
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Arranged for kitchen equipment maintenance and repair when needed.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
Head Chef
Rezayat Group of Chain Restaurants
06.2006 - 12.2012
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Best Western Germaneness
05.2003 - 04.2006
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Commi Chef
Park Plaza
04.2001 - 03.2003
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Bachelor of Science - Hotel Management And Catering Science
Sree Amman Arts And Science College
Erode, India06-2001
Skills
- Food safety
- Sanitation standards
- Culinary expertise
- Menu supervision
- Leadership qualities
- Kitchen operations
- Kitchen management
- Team management
- Menu development
Certification
- CEC - Certified Executive Chef
- medeterrian and pastry chef, alborg alwatheer -2016-2025
Languages
Arabic
Intermediate (B1)
English
Advanced (C1)
Hindi
Advanced (C1)
Tamil
Intermediate (B1)
French
Intermediate (B1)
Timeline
Head Chef
Happy Hospitality Hotels and Restaurants
04.2013 - 03.2025
Head Chef
Rezayat Group of Chain Restaurants
06.2006 - 12.2012
Sous Chef
Best Western Germaneness
05.2003 - 04.2006
Commi Chef
Park Plaza
04.2001 - 03.2003
Bachelor of Science - Hotel Management And Catering Science
Sree Amman Arts And Science College
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