Ratheesh Murali
Chef
Ponkunnam
Summary
A seasoned culinary professional with over a decade of experience specializing in innovative menu creation, team leadership, and enhancing kitchen operations. Seeking to leverage expertise in dynamic culinary environments to contribute and grow within the industry.
Overview
21
21
years of professional experience
4
4
Languages
Work History
Exicutive Chef
DHE PUTTU RESTAURANT
11.2025 - Current
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Chef
Hotel Medas
04.2022 - 06.2024
- Lead and manage kitchen operations, ensuring seamless service and high-quality food preparation.
- Develop and execute innovative menus to meet guest satisfaction and maintain cost efficiency.
- Supervise and train kitchen staff on culinary techniques, hygiene, and safety standards.
- Monitor inventory levels, order supplies, and manage vendor relationships to ensure fresh and cost-effective procurement.
- Implement and maintain health and safety protocols to comply with industry regulations.
Chef
Al Iftar Restaurant
11.2017 - 12.2018
- Lead and manage kitchen operations, ensuring seamless service and high-quality food preparation.
- Supervise and train kitchen staff on culinary techniques, hygiene, and safety standards.
- Monitor inventory levels, order supplies, and manage vendor relationships to ensure fresh and cost-effective procurement.
Senior Cook
Alpha Flight Catering
01.2015 - 07.2017
- Prepared a wide range of dishes with a focus on quality and taste.
- Collaborated with the culinary team to streamline kitchen operations and enhance menu offerings.
- Conducted routine kitchen maintenance and cleaning tasks to uphold health and safety standards.
- Assisted in managing food inventory and kitchen supplies, minimizing waste and optimizing costs.
Kitchen In Charge
Lemon N Chili Restaurant
01.2012 - 12.2013
- Lead and manage kitchen operations, ensuring seamless service and high-quality food preparation.
- Develop and execute innovative menus to meet guest satisfaction and maintain cost efficiency.
- Supervise and train kitchen staff on culinary techniques, hygiene, and safety standards.
Sous Chef
800 Thali Restaurants
01.2012 - 05.2013
- Lead and manage kitchen operations, ensuring seamless service and high-quality food preparation.
- Supervise and train kitchen staff on culinary techniques, hygiene, and safety standards.
- Monitor inventory levels, order supplies, and manage vendor relationships to ensure fresh and cost-effective procurement.
Kitchen In Charge
Kerala Kitchen Restaurant
10.2010 - 05.2012
- Lead and manage kitchen operations, ensuring seamless service and high-quality food preparation.
- Develop and execute innovative menus to meet guest satisfaction and maintain cost efficiency.
- Supervise and train kitchen staff on culinary techniques, hygiene, and safety standards.
DCDP
Hotel Elegance
05.2009 - 09.2010
- Assisted in the planning and execution of menu items under the guidance of senior chefs.
- Managed a specific section of the kitchen, ensuring efficient operation and food quality.
- Maintained cleanliness and organization within the kitchen, adhering to health and safety standards.
- Participated in the training of junior kitchen staff and interns.
Comi-I
Hotel Comfort Regency
05.2006 - 08.2007
- Supported senior chefs with food preparation and presentation to ensure high-quality dishes.
- Performed basic cooking duties, such as chopping vegetables, preparing sauces, and cooking simple dishes.
- Maintained a clean and organized kitchen environment, following hygiene and safety protocols.
- Assisted in inventory management and restocking kitchen supplies as needed.
Comi-II
Kayal Resort
11.2004 - 03.2006
- Supported senior chefs with food preparation and presentation to ensure high-quality dishes.
- Performed basic cooking duties, such as chopping vegetables, preparing sauces, and cooking simple dishes.
- Maintained a clean and organized kitchen environment, following hygiene and safety protocols.
- Assisted in inventory management and restocking kitchen supplies as needed.
Training and Comi-II
Park Field Gardens
11.2004 - 03.2006
- Supported senior chefs with food preparation and presentation to ensure high-quality dishes.
- Performed basic cooking duties, such as chopping vegetables, preparing sauces, and cooking simple dishes.
- Maintained a clean and organized kitchen environment, following hygiene and safety protocols.
- Assisted in inventory management and restocking kitchen supplies as needed.
Education
SSLC - undefined
Govt. of Kerala
Diploma - Hotel Management
Windsor school of Hotel management
Kottayam12-2004
Higher Secondary - undefined
Govt. of Kerala
12-2003
Timeline
Exicutive Chef
DHE PUTTU RESTAURANT
11.2025 - Current
Chef
Hotel Medas
04.2022 - 06.2024
Chef
Al Iftar Restaurant
11.2017 - 12.2018
Senior Cook
Alpha Flight Catering
01.2015 - 07.2017
Kitchen In Charge
Lemon N Chili Restaurant
01.2012 - 12.2013
Sous Chef
800 Thali Restaurants
01.2012 - 05.2013
Kitchen In Charge
Kerala Kitchen Restaurant
10.2010 - 05.2012
DCDP
Hotel Elegance
05.2009 - 09.2010
Comi-I
Hotel Comfort Regency
05.2006 - 08.2007
Comi-II
Kayal Resort
11.2004 - 03.2006
Training and Comi-II
Park Field Gardens
11.2004 - 03.2006
SSLC - undefined
Govt. of Kerala
Diploma - Hotel Management
Windsor school of Hotel management
Higher Secondary - undefined
Govt. of Kerala