S. SARAVANAKUMAR
NO 21/11,Arunachalam Street,Triplicane,Chennai
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceeds expectations.
Overview
20
20
years of professional experience
Work History
HEAD CHEF
THE ALAMPARA RESORT
MARAKKANAM,ECR
10.2021 - Current
- Very good idea about the kitchen layout
- Responsible for overseeing kitchen staff and ensuring the quality of food items
- Purchase food and supplies from vendors approved by the company and monitor inventory
- Hire, train and supervise kitchen personnel
- Stay current on hotel industry trends
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Organized special events such as banquets or catering services when required.
Executive Sous Chef
ASCOT & ROYAL ASCOT HOTEL ,RAJINIKANTH SOUTH INDIAN RESTAURANT
DUBAI
04.2019 - 03.2021
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Sr.SOUS CHEF
First Fine Dine Traditional South Indian, Condi, Indian Restaurant
MUSCAT
08.2016 - 01.2019
- Restaurant runs by Russian owners with Russian consulates support
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Sr.CHEF DE PARTIE
Safari Island Resort, North male
Male
08.2013 - 06.2016
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Trained employees in customer service and food preparation.
- Analyzed customer feedback to improve existing recipes or create new ones based on their preferences.
- Planned daily specials according to seasonal produce availability.
- Kept up-to-date with current trends in cooking styles and techniques.
- Created attractive plate presentations that met both aesthetic and nutritional guidelines.
- Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
SOUS CHEF
The Center Point Hotel
Chennai
01.2011 - 01.2013
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Performed as head chef to maintain team productivity and restaurant quality.
DEMI CHEF DE PARTIE
Holiday Inn Resort ,male
Male
01.2007 - 01.2010
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Prepared sauces, soups and hot entrees according to set recipes.
- Checked freshness of ingredients used in dishes prior to cooking them.
- Collaborated with other chefs to develop new menu items and improve existing ones.
- Completed side work and prep according to back of house checklist.
- Performed periodic deep cleaning operations of all kitchen appliances.
COMMIE
Hotel Anand Regency
Chennai
01.2005 - 01.2006
- Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items
- Delivered products to customer locations on time.
- Recognized by management for providing exceptional customer service.
Education
B.Sc Tourism & Hotel Management -
Periyar University
SalemDiploma in Hotel Management & Catering Technology -
Oxford International Institute of Hotel Management & Catering Technology
Certification of Food Safety -
Asia in Holiday Inn Resort
Level I & II Certification of Fire Safety Training -
Holiday Inn Resort
Skills
- South Indian,Indian Specialist
- Continental, Italian Cuisine
- Menu planning
- Food preparation
- Stock maintaining
- Carving
- Food Safety Regulations
- Menu Planning
- Cost Control
- Menu development
Disclaimer
I hereby declare that the details furnished above are true and correct to the best of my knowledge and belief. References available upon request.
Timeline
HEAD CHEF
THE ALAMPARA RESORT
10.2021 - Current
Executive Sous Chef
ASCOT & ROYAL ASCOT HOTEL ,RAJINIKANTH SOUTH INDIAN RESTAURANT
04.2019 - 03.2021
Sr.SOUS CHEF
First Fine Dine Traditional South Indian, Condi, Indian Restaurant
08.2016 - 01.2019
Sr.CHEF DE PARTIE
Safari Island Resort, North male
08.2013 - 06.2016
SOUS CHEF
The Center Point Hotel
01.2011 - 01.2013
DEMI CHEF DE PARTIE
Holiday Inn Resort ,male
01.2007 - 01.2010
COMMIE
Hotel Anand Regency
01.2005 - 01.2006
B.Sc Tourism & Hotel Management -
Periyar University
Diploma in Hotel Management & Catering Technology -
Oxford International Institute of Hotel Management & Catering Technology
Certification of Food Safety -
Asia in Holiday Inn Resort
Level I & II Certification of Fire Safety Training -
Holiday Inn Resort