Ms Word and Ms Excel
Prabu Madhavan
Executive Chef
Chennai
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 effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food prep, and organizational skills to the table with a respected organization that values hard work, commitment, and vision.
Overview
15
15
years of professional experience
4
4
years of post-secondary education
2
2
Certificates
4
4
Languages
Work History
Executive Chef
Omarkhayyam Restaurant
Chennai, Tamil Nadu, India
04.2022 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control and customer service for restaurant.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
Executive Sous Chef
Loyal Hospitality Kitchens Pvt Ltd
Bangalore, Karnataka, India
01.2022 - 03.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Kept Food cost at or below 25% to support business profit targets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Executive Chef
Vairams Kitchens
Chennai, Tamil Nadu, India.
01.2021 - 12.2021
- Perform monthly inventory duties, plate and recipe costing, and menu designs
- Increased sales by 13% to support business profit target.
- Recruit, interview, hire, train, and supervise front- and back-of-house employees
- Initiate and maintain excellent vendor relationships
- Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
Executive Chef/Line Chef/Floor Manager
Heaven Spice
South Plainfield, New Jersey,United States of America.
03.2018 - 08.2019
- Handled interviewing staff and interviewing, hiring, and training tasks for all restaurants.
- Kept Food cost at or below 19% to support business profit targets.
- Ordered all inventory; held weekly staff meetings to ensure smooth-running operation
- Created 5 new menus and wide range of recipes
- Performed with ease and efficiency under significant pressure in fast-paced environment
Executive Chef
Twin Oaks
New York city,New York, United States of America.
11.2013 - 02.2018
- Kept food cost at or below 20% and labour cost at or below 29% to support business target profits
- Created systems to control spoilage and preserve foods
- Developed and maintained food and supply inventory controls
- Supervised daily kitchen operations
Executive Chef
Omarkhayyam Restaurant
Chennai, Tamil Nadu, India
11.2009 - 11.2013
- Substantial experience in preparing curries and working with Chettinad and Tandoor in Indian restaurant
- Deep knowledge of Indian food recipes, portion quantity, plating styles and standards
- Profound knowledge of ingredients and spices used in Indian cooking
Chef
The Chennai Restaurant
Raipur, Chhatisgarh, India
06.2009 - 11.2009
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Commis Chef
Malgudi, Savera Groups of Hotels
Hyderabad, Telangana, India
06.2006 - 06.2009
- Maintained well-organized mise en place to keep work efficient and consistent.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Rotated through all prep stations to learn different techniques.
Education
Bachelor of Science - Tourism And Hotel Management
Madurai Kamarajar University
Madurai 06.2007 - 05.2010
Diploma in Catering Technology - Hotel Management And Catering Technology
National Institute Of Hotel Managemennt
Karaikudi 06.2004 - 05.2005
Skills
Quest Suite Professional proficiency
Certification
ServSafe Food Protection Certification, New Jersey, United States of America
Software
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
When Your Signature Changes as Autograph is termed as SUCCESS
APJ Abdul Kalam
Timeline
Executive Chef
Omarkhayyam Restaurant
04.2022 - Current
Executive Sous Chef
Loyal Hospitality Kitchens Pvt Ltd
01.2022 - 03.2022
Executive Chef
Vairams Kitchens
01.2021 - 12.2021
ServSafe Food Protection Certification, New Jersey, United States of America
11-2018
Executive Chef/Line Chef/Floor Manager
Heaven Spice
03.2018 - 08.2019
Executive Chef
Twin Oaks
11.2013 - 02.2018
MSME Fire Safety Training Programme, Chennai, India.
06-2011
Executive Chef
Omarkhayyam Restaurant
11.2009 - 11.2013
Chef
The Chennai Restaurant
06.2009 - 11.2009
Bachelor of Science - Tourism And Hotel Management
Madurai Kamarajar University
06.2007 - 05.2010
Commis Chef
Malgudi, Savera Groups of Hotels
06.2006 - 06.2009
Diploma in Catering Technology - Hotel Management And Catering Technology
National Institute Of Hotel Managemennt
06.2004 - 05.2005
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