Dynamic Culinary Director with a proven track record at The Leela Palace Hotel, recognized for driving a 20% revenue increase through innovative menu design and strategic planning. Expertise in food service management, HACCP compliance, and fostering team collaboration enhances guest experiences. Known for high productivity and effective communication skills, ensuring seamless kitchen operations and exceptional dining services. Specialized in inventory management, staff training, and delivering customer service excellence.
Hi, I’m
Rajarajan Paul
Hospitality , Chef
Chennai,TN
Summary
Overview
29
years of professional experience
50
Certification
Work History
Vantara NiwasJamnagar
Director of Culinary
10.2023 - Current
Job overview
- Company Overview: Ultra-luxury private property owned by Reliance, with 95 team members directly reporting (Kitchen/KST/Hygiene).
- Pre-opening Team 120: all-suite hotel, fine dining, all-day dining, room service, sports bar, banquets, pool, gym, spa.
- Mr. Ananth Ambani pre-wedding event March 2024 featuring international stars and notable personalities.
- UHNWI, High profile, Protocol oriented High end FnB offerings, Set up standards SOP’s, Kitchen team as well as the KST team with Hygiene department
- Ultra-luxury private property owned by Reliance, with 95 team members directly reporting (kitchen/KST/hygiene).
Holland American Cruise Lines
2nd Executive Chef
10.2018 - 10.2023
Job overview
- Company Overview: Vessel Name Ms.Noordam (Australian New Zealand Cruises Tasmanian waters)
- 2000 passengers 900 Crew 100 Production staffs
- Main Galley Operations and productions as per SOP, LIDO and Crew Galley operations
- USPH check offs, Temperature logs, Staff scheduling, Safety trainings, food cost, Inventory
- Outlets Tamarind (Asian), Cannelito (Italian), Pinnacle (French), Dive In (Burgers), 2 Bistros
- Vessel Name Ms.Noordam (Australian New Zealand Cruises Tasmanian waters)
M Weddings n Conventions
Director Culinary (Consultant)
10.2020 - 10.2022
Job overview
- Company Overview: Chennai city’s top ranked Convention primarily for wedding Banquets
- Started M Stay’s as a room revenue stream with room and food revenue new in the financial PnL
- Set up a Cloud kitchen during Covid for online food orders and revamp covid operations in the premises with a 20% incremental revenue (Food, Banquet, Rooms)
- Started My Protein Kitchen Online subscription diet meal for members
- 2 lakh covers with 200 events Rev up to 12 Cr per year, did incremental revenue for 20 Cr Per year
- Have a team of 110 crew including Food & Beverage, House Keeping, Kitchen Stewarding, Engineering, Security, Horticulture, Admin, Accounts, Sales, IT
- Direct report to owners and driving overall operations of the venue
- Chennai city’s top ranked Convention primarily for wedding Banquets
The Accord Metropolitan HotelChennai
Executive Chef
10.2016 - 10.2018
Job overview
- Company Overview: A prominent hotel in Chennai, India
- Redesigned kitchen layout, revamped SOPs, customized menu for special events weddings, conferences, banquets which encompassed, determining nutritional value, palatability and cost of each serving
- Managed daily operations of business through improved management techniques, attention to detail, inventory control, and developing vendor relationships
- Reduced food cost from 48% to 19% within a span of 1 year
- Clocked INR 25 million, in annual food sales revenue, exceeding forecasted revenue
- Part of the Pre-Opening team of OPM 2.O – Roof top lounge at the hotel
- Coached a team of young chefs to partake in a culinary contest organized by South Indian Culinary Association – The team won 15 medals in various competing categories
- Ensured safety, sanitation and compliance to department of health standards, concerning raw and cooked food products in kitchen
- Lead a dedicated R&D Team for Chef Venkatesh Bhatt cookery television shows, telecast in Tamil regional channels
- A prominent hotel in Chennai, India
The 3 Kings Hospitality Pvt LtdBengaluru
Director
08.2014 - 08.2016
Job overview
- Company Overview: Consultancy services for the hospitality industry
- Joined as a working partner – to provide hotel consultancy services
- Sourced by full service restaurants, food service and hospitality companies to create, launch, streamline operations, including, establishing new processes and procedures impacting overall operating efficiency
- Coached managers and support teams in service standards and performance improvements
- Worked with owners, managers and culinary teams to create exciting, sales generating and profitable menus
- Ventured into providing exclusive catering services to corporate offices, college canteens, army canteens and school food festivals
- Consultancy services for the hospitality industry
The Leela Palace Kempinski HotelBengaluru
Executive Sous Chef / Executive Chef
10.2009 - 08.2014
Job overview
- Company Overview: A luxury hotel chain in India
- Pre-opening Task force Leela Palace Delhi Chanakyapuri, Leela Palace Chennai
- Key member of the re-launch team of CITRUS – A 250 seater All day fine dining restaurant at the hotel, serving the best of Indian & international cuisines; Actively involved in Menu Redesigning, Renovation & restructuring kitchen design layout to fulfill its maximum potential
- Supervised service operations of 170 member team at CITRUS kitchen, catering to the guest requirements at fine dining royal club, pool bar, all day dining brassiere, leather bar, cigar lounge, In-room dining & office catering; Accomplished an average monthly food sales revenue of INR 35 million
- CITRUS, Bengaluru – as a brand, was voted the 'best restaurant in the city' for 5 consecutive years by food connoisseurs and continues to be remain a benchmark for other restaurants in city
- Actively involved in recruitment & training of Kitchen Management Trainee team of the hotel chain
- Finalized training curriculum & lesson plans
- Was responsible for training delivery with a strong emphasis on culinary fundamentals
- Was an active member in planning, scheduling and organizing food promotions calendar, F & B festivities from regions across the globe – Calypso Wine diners Food Fest, New Orleans, Champagne and Caviar Food Fest
- This facilitated in brand building and increased revenue by 20%; Achieved a cumulative annual food sales revenue of INR 2 billion, across all food outlets of the hotel
- Instrumental and a key player in achieving ISO 22000 standard certification
- Ensured adherence to kitchen hygiene, food safety and sanitation procedures
- As part of Chaine des Rotisseurs Indian Chapter, had an opportunity to design and showcase exclusive and exotic custom made cuisine, for the gourmet and food connoisseurs, from across the globe
- Prominently featured in print and social media – to spread awareness with regards to the various cuisines available across the world and to encourage the youth to pursue 'cookery', as a career option
- A luxury hotel chain in India
Jumeirah Beach HotelDubai
Chef de Cuisine
08.2007 - 08.2009
Job overview
- Company Overview: A luxury hotel in Dubai, UAE
- In-charge of LATITUDE – a 750 seater fine dining restaurant, serving an international cuisine spread from across the globe
- A key player in revamping the 6000 seater staff and crew dining facility - DYNAMITE
- Involved in redesigning kitchen layout plan, recipe development & inventory check
- Reduced operational cost from 1.5 million Dirham to 650 thousand Dirham
- Acknowledged for culinary excellence and selected to work along with Michelin certified chefs Cyrus Todiwala & Brian Turner for their signature food promotion events
- Task force team member of pre-opening hotel Jumeirah China
- Set up kitchen operations from ground zero – kitchen design layout, product specifications, manpower planning, menu designing, staffing and budgeting
- After conducting an extensive research and detailing work, re-launched WATER FRONT restaurant, serving exclusive organic and health foods
- Opportunity to be a part of yacht boat catering – for exclusive high profile restaurant patrons, celebrities, politicians and Fortune 500 Executives
- A luxury hotel in Dubai, UAE
Carnival Cruise LinesMiami
Jr. Sous Chef
12.1999 - 05.2005
Job overview
- Was conferred with the title 'The best manager on the fleet' – amongst a management team of 300 members, manning 28 fleet ships
ITC Welcome group Park Sheraton Hotel
HOT / Tr.CDP
06.1996 - 10.1999
Job overview
Education
Asan Memorial Catering CollegeChennai , Tamil Nadu
Diploma in Hotel Management & Catering Technology from Hotel Management , Catering Technology
06-1996
University Overview
Annamalai University
Bachelor of Arts from English
University Overview
Skills
- Food Service Management
- Culinary Catering Services
- Hospitality Management
- Inventory Control
- Strategic Revenue Planning
- HACCP Compliance Review
- Guest Relations
- Effective Team Contributor
- Kitchen Remodeling Expertise
- Employee Scheduling
- Cost Efficiency Strategies
- Team Leadership
- Coaching
- Customer Service Expertise
- P & L Management
- Recruitment
- Procurement
- Consultant
- Cost Analysis for Food
- Creative Master mind
- Vendor relationships
Career Milestones
Career Milestones
- Vantara Niwas, Pre-opening Team 120 All-suite hotel, Fine dining, All day dining, Room service, Sports bar, Banquets, Pool, GYM, SPA.
- M Weddings n Conventions, Started M Stay’s as a room revenue stream with room and food revenue new in the financial PnL.
- Holland American Cruise Lines, Main Galley Operations and productions as per SOP, LIDO and Crew Galley operations.
- The Accord Metropolitan Hotel, Redesigned kitchen layout, revamped SOPs, customized menu for special events.
- 3 Kings Hospitality Pvt Ltd, Joined as a working partner – to provide hotel consultancy services.
- The Leela Palace Kempinski Hotel, Key member of the re-launch team of CITRUS – A 250 seater All day fine dining restaurant.
- Jumeirah Beach Hotel, In-charge of LATITUDE – a 750 seater fine dining restaurant.
- Carnival Cruise Lines, Conferred with the title “The best manager on the fleet”.
Academia Certifications
Academia Certifications
- Bachelor of Arts (English), Annamalai University
- Diploma in Hotel Management & Catering Technology
- The Seven Habits of Highly Effective People, Franklin Covey
- Leadership Skills, Carnival College of Management
- Primary Certificate in Food Hygiene with Honors, Royal Institute of public health and hygiene (London)
- Certified fire fighter and first aider, St. John Ambulance
- HACCP, India / USA / UAE / UK
- Culinary Training Program, Carnival Cruise Lines
- ISO 22000:2005 Internal Auditor Training Course, Bureau Veritas
Spouse
Spouse
Anitha
Landline
Landline
+91 44 4851 2617
Skype
Skype
Rajarajan Paul, live:3a1830bdfec94aa
Profile Snapshot
Profile Snapshot
- Director of Culinary, Vantara Niwas, Jamnagar, Gujarat, 10/23 - Present
- Director Culinary, M Weddings n Conventions (Consultant), 10/20 - 10/22
- 2nd Executive Chef, Holland American Cruise Lines USA, 10/18 - 10/23
- Executive Chef, The Accord Metropolitan Hotel, Chennai, 10/16 - 10/18
- Director, The 3 Kings Hospitality Pvt Ltd, Bengaluru, 08/14 - 08/16
- Executive Sous Chef / Executive Chef, The Leela Palace Kempinski Hotel, Bengaluru, 10/09 - 08/14
- Chef de Cuisine, Jumeirah Beach Hotel, Dubai, UAE, 08/07 - 08/09
- Sous Chef, The Leela Palace Kempinski Hotel, Bengaluru, 11/05 - 08/07
- Jr. Sous Chef, Carnival Cruise Lines, Miami, Florida, 12/99 - 05/05
- HOT / Tr.CDP, ITC Welcome group Park Sheraton Hotel, 06/96 - 10/99
Personal Information
Personal Information
- Passport Number: N4915358
- Child Name: Michelle
- Child Name: Nicole
- Date of Birth: 09/03/75
- Gender: Male
- Marital Status: Married
Affiliations
Affiliations
- United Kingdom Food Safety HONORS
- St. Johns First Aid EXCELLENCE
- HIMT Fire Safety CERTIFIED
Languages
Tamil
First Language
English
Proficient (C2)
C2
Accomplishments
Accomplishments
- Johnson and Whales, Fort Lauderdale, USA, Leadership Management
- STEVN COVEY , 7 Habits of effective leadership
Certification
- FSSAI HACCP Beaune veritas India
- Food Safety Middle east
- PUBLIC HEALTH Austarlia / New Zealand
- USPH USA / Canada
References
References
References available upon request.Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Director of Culinary
Vantara Niwas
10.2023 - Current
Director Culinary (Consultant)
M Weddings n Conventions
10.2020 - 10.2022
2nd Executive Chef
Holland American Cruise Lines
10.2018 - 10.2023
Executive Chef
The Accord Metropolitan Hotel
10.2016 - 10.2018
Director
The 3 Kings Hospitality Pvt Ltd
08.2014 - 08.2016
Executive Sous Chef / Executive Chef
The Leela Palace Kempinski Hotel
10.2009 - 08.2014
Chef de Cuisine
Jumeirah Beach Hotel
08.2007 - 08.2009
Jr. Sous Chef
Carnival Cruise Lines
12.1999 - 05.2005
HOT / Tr.CDP
ITC Welcome group Park Sheraton Hotel
06.1996 - 10.1999
Asan Memorial Catering College
Diploma in Hotel Management & Catering Technology from Hotel Management , Catering Technology
Annamalai University
Bachelor of Arts from English
Similar Profiles
Gourav SainiGourav Saini
Articled Assistant at Ram Niwas & AssociatesArticled Assistant at Ram Niwas & Associates
Jasmeen KaurJasmeen Kaur
Business Analyst at Hitachi VantaraBusiness Analyst at Hitachi Vantara
KENNETH A. DELANEYKENNETH A. DELANEY
Support Account Manager (SAM) | Onsite Engineer (OSE) at Hitachi Vantara FederalSupport Account Manager (SAM) | Onsite Engineer (OSE) at Hitachi Vantara Federal