Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
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Rajeev Kumar Sankara Pillai

Executive Chef
London

Summary

Dedicated Chef professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Experience in Control of health and Safety aspects in Food an Beverage Operations ,as well creating business development procedures, service standards, operational policies and guidelines for Maintaining quality and consistent product delivery .

Recognized Throughout the Career for being a Visionary chef and Leveraging knowledge of the marketplace and competitor landscape to increase revenue and Operational efficency

Overview

7
7
years of professional experience
3
3
years of post-secondary education

Work History

Executive Chef

Saga Ocean Cruises
Southampton ,England
08.2020 - Current
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw business operations, inventory control and customer service for restaurant.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Executive Chef

Norwegian Cruiselines
Miami
08.2019 - 08.2020

In charge Of culinary Operation for 4950 guests and 1400 Crew members

handled a brigade of 230 `chefs

Food cost and inventory control

  • Interacted with guests to obtain feedback on product quality and service levels.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • MXP Authorization and reports

Executive Head Chef

Hinckley Island Hotel and Conference Centre
Hinckley
06.2015 - 07.2018
  • Overall In charge of Culinary operations, Monitored line processes to maintain consistency in quality, quantity and presentation.
  • implementation of new restaurant concepts and YOY Growth of 30 %
  • Annual food Turnover Of around 5 Million Pounds
  • Awarded The best Hotel for food Hygiene and sanitation standards in Midlands
  • Best in food cost controls and KPI

Education

Hospitality Management And Catering Technology

IHMCT
Mumbai
05.1995 - 06.1998

Skills

Payroll and scheduling

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Accomplishments

Previous `Employments

Radisson Blue Hotel ,Guildford ,United kingdom ,Executive head chef 2014-2015

Selsdon Park Hotel , London ,United Kingdom , Executive chef 2012-2014

Palace Hotel Torquay, United Kingdom , Executive Chef ,2010-2012

Holiday Inn Hotel ,Coventry , United Kingdom , Head Chef ,2008-2010

Le Bistro Pierre Restaurants ,Leamington Spa ,United Kingdom,Senior Head Chef , 2007-2008

Millenium Copthrone Gloucester Hotel , London ,United Kingdom,Executive Sous Chef ,2005-2007

Royal Carribean Cruises USA ,Sr Chef De Partie Saucier, 2001-2005

Ras al Hamra ,Muscat ,Sultanate Of Oman ,Asst Head Chef ,2000-2001

Casino Group of hotels ,Kerala ,India ,Sr Chef De Partie, 1999-2000

Taj Lake Palace Hotel, Udaipur ,India ,management Trainee ,1998-1999

Timeline

Executive Chef

Saga Ocean Cruises
08.2020 - Current

Executive Chef

Norwegian Cruiselines
08.2019 - 08.2020

Executive Head Chef

Hinckley Island Hotel and Conference Centre
06.2015 - 07.2018

Hospitality Management And Catering Technology

IHMCT
05.1995 - 06.1998

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Rajeev Kumar Sankara Pillai Executive Chef