Subramani S
Executive Chef
Bangalore,KA
Summary
Progressive culinary professional with over 18 years of experience across world-class hotel groups and high-end catering operations. Offers a unique blend of creative flair, a deep passion for food, strong business acumen, and engaging interpersonal skills. Demonstrates a proven track record of streamlining kitchen operations and maximizing efficiency while consistently preserving the highest levels of quality. Adept at managing high-performing culinary teams, creating innovative menus, and leveraging natural cooking techniques to exceed guest expectations while maintaining rigorous standards of presentation, taste, and execution. Currently seeking a challenging opportunity within a progressive hospitality organization that fosters mutual organizational growth and career development.
Overview
2
2
Languages
18
18
years of professional experience
4
4
Certificates
Timeline
Executive Chef - Compass @ Google
01.2024 - Current
Sous Chef - The Iris Inn by Bhagini
02.2016 - 01.2019
Operation Chef/ R&D - 9Pax Restaurant Consultant
11.2011 - 07.2015
Head Chef - Red Kettle Restaurant
01.2009 - 01.2011
CDP - Mr. Idli Express
11.2008 - 09.2009
Commis-I TO DCDP - Ashok Food Corp
06.2007 - 10.2008
ICME - High School Diploma,
05.2005 - 06.2026
LANGUAGES KNOWN:
Read: Tamil, English
Write: Tamil, English
Speak: Tamil, English, Kannada, Telugu, Malayalam
Work History
Executive Chef
Compass @ Google
01.2024 - Current
Executive Chef Google India (GOVO Concept)
2019 to 2020 in role of sous chef
2020 to 2024 worked in role of executive sous chef
Multi-Site Leadership: Directly responsible for the culinary management of 3 major sites and 3 internal cafes.
High-Volume Operations: Oversee the daily preparation and service of 7000 to 9000 meals, ensuring high standards of quality and efficiency.
Financial Management & Food Cost: Manage department finances and implement strict food cost controls to maintain profitability without compromising quality.
Strategic Menu Engineering: Design and execute diverse menus tailored to the GOVO Standards, focusing on nutritional balance and culinary innovation.
Operational Planning: Develop comprehensive production plans, manage ordering/procurement, and oversee waste management protocols to ensure sustainable and lean kitchen operations.
Strategic Oversight: Direct kitchen teams and resources to meet the unique, high-standard hospitality requirements of the Google India environment.
Sous Chef
The Iris Inn by Bhagini
02.2016 - 01.2019
- A 48 Rooms property and it has 120 covers restaurant, 116 covers bar, 2 PDR, 2 Banquet’s, 1 Coffee Shop includes Room Service facilities, One Rooftop Bar. Joined as a Sous Chef. Responsible for daily operation of Production, Staffing, Rostering, Planning Daily wise menu and Training of Staff etc. Has successfully done ODC Food Festival etc.
Operation Chef/ R&D
9Pax Restaurant Consultant
11.2011 - 07.2015
- It was basically a chain based Restaurant who established restaurants in major cities across PAN India.
- And works for 30 outlets. Responsibilities to train the staff, plan menus with multiple new implementations with various styles, plan the Roster, Auditing every outlet and plan the Kitchen Setup.
Head Chef
Red Kettle Restaurant
01.2009 - 01.2011
- 70 cover continental and Indian Cuisine based Restaurant, Joined as a Head Chef. Responsible for daily operation of Production, Staffing, Rostering, Planning Daily wise menu and Training of Staff etc. Has successfully done Food Festival like Asian food festival Dosa food festival and Indian food festival etc.
CDP
Mr. Idli Express
11.2008 - 09.2009
- 60 cover Restaurant Chef –DE-Partie for South Indian Department Senior responsibilities follow up menu as per Exe. Chef order maintains the Department, Streamline the juniors, and obey executive chef order.
Commis-I TO DCDP
Ashok Food Corp
06.2007 - 10.2008
- Preparing food for restaurants, ODC in a centralized kitchen. I’m working with a commis level cook, working alongside all members of the kitchen team to ensure a strong and good working relationship is maintained. Done vegetables cutting, preparing sauce, soups, and salads.
Skills
1- Culinary Mastery: Profound knowledge of various cuisines, techniques, and ingredient pairings Exceptional culinary skills in food preparation, cooking, and presentation Demonstrated ability to create innovative and delectable dishes that delight the palate
2-Leadership and Team Management: Proven track record of successfully leading kitchen teams, fostering collaboration, and ensuring a productive work environment Effective in staff development, training, and motivation, resulting in high-performing teams
3- Menu Development: Expertise in designing and curating diverse menus that cater to various tastes, dietary preferences, and seasonal ingredients Skillful in balancing creativity with cost-effective ingredient selection to maintain profitability
4- Food Safety and Sanitation: Strong commitment to maintaining the highest standards of food safety and sanitation, ensuring compliance with all relevant regulations Implementation of HSEQ principles to prevent food borne illnesses and maintain a safe working environment
5- Culinary Innovation: Continuous pursuit of culinary trends and innovations to stay ahead of the competition Adaptation to changing consumer preferences while maintaining a commitment to quality
6- Financial Acumen: Proven ability to manage budgets, control food costs, and maximize profitability without compromising quality Skilled in creating financial forecasts, tracking expenses, and optimizing operations
7- Customer Satisfaction: Dedication to delivering a memorable dining experience through exceptional food quality and presentation Responsive to customer feedback and capable of adjusting menus and services accordingly
8-Adaptability: Thrive in high-pressure, fast-paced environments, remaining calm and focused during busy service periods Ability to adapt to new challenges and learn from experiences
Education
High School Diploma -
05.2005 - 06.2026
Interests
Cooking, Salad Making, Computer operating, Gaming (Ps)
Certification
FARE Check Allergen Food Handlers Certification
PERSONAL ASSTS
- Quick Learner
- Time Management
DECLARATION:
I hereby declare that all the information given above are true to the Best of my knowledge
PERSONAL DATA:
- Father’s Name: K.Sedhuraman
- Date of Barth: 1990-11-18
- Age: 35
- Nationality: INDIAN
- Religion: Hindu
- Professional Qualification: Catering technology craft course, Discontinue
- Operating Systems: Computer Basic, Excel sheet