Saravanan Palaniappan
Chennai
Summary
Chef with 25 years of experience preparing memorable dishes. Specializing in menus known for attracting and retaining customers. Provides culinary management skills to fast-paced kitchens.
Title winner of the reality show on Sun Television, Top Cooku Dupe Cooku Season 1.
Headed a team to execute outdoor catering (lunch and afternoon tea) for 8,000 guests flawlessly at the Ritz-Carlton, Bangalore.
Headed a team to execute niche outdoor catering (dinner) for 3,500 guests flawlessly at the Ritz-Carlton, Bangalore.
Exceeded the sales budget at the Crown restaurant for nine consecutive months at the Residency Towers.
Appreciation letter from the Federal Aviation Marshal for a brave act during the flight from Paris to Chennai.
Overview
26
26
years of professional experience
Work History
Freelancer Chef
Sree Ananda Vilas Foods India Private Limited
Navi Mumbai
10.2024 - Current
- Setup 2 kitchen in Navi Mumbai
- Designed the menu for Multi cuisine vegetarian and Non-vegetarian restaurants
- Run the kitchen for a month and handed over to the owners.
- Given part time lecture on Food production and Aviation management in Mohammed Satak College, Chennai
Executive Chef
Kaldan Samudhra Palace
Chennai
06.2023 - 09.2024
- Joined as Executive chef
- Property of 106 Premium rooms, 3 outlets, Banquet space for 600 guests and a lawn space for 3000 guests
- Procuring equipment, raw material, setup of kitchen, menu planning, menu engineering, quality control, curate special menu for outlets and events.
- Actively Involved in FSSAI/HACCP and Hygiene Audits
- Part of 5-star classification audit
- Recruitment and Training of Associates
Executive Chef
Marriott Executive Apartments
Hyderabad
09.2022 - 06.2023
- Joined as Executive chef
- Property of 75 Premium rooms, 1 All Day Dining Restaurant (Mazzo)
- Project of Banquet space of 11000 square feet
- Procuring equipment, raw material, setup of kitchen, menu planning, menu engineering, quality control , curate special menu for outlets and events.
- Actively Involved in FSSAI/HACCP and Hygiene Audits
- Recruitment and Training of Associates
Executive Chef
Marigold by Green Park
Hyderabad
02.2021 - 08.2022
- Joined as Executive sous chef (Head of the department) and promoted as Executive chef
- Property of 181 rooms, 3 Outlets and 10,000 square feet banquet space and a terrace of total 300 guest’s capacity
- Procuring equipment, raw material, setup of kitchen, menu planning, menu engineering, quality control, curate special menu for outlets and events.
- Actively Involved in FSSAI/HACCP and Hygiene Audits
- Recruitment and Training of Associate
Executive Sous Chef
Rosetta by Ferns Resort and Spa
Sakleshpur
08.2019 - 01.2021
- Joined as Executive sous chef (Head of the department)
- Drafted the SOP’s, Job specification, Job description for the culinary department
- Pre-opening property of 200 rooms, 4 outlets and 10,000 square feet of banquet space and a lawn capacity of 3000 guests
- Co-ordinated with kitchen consultant for BOQ. Prepared the list of operational equipment’s
- Prepared Item Master for culinary department (ProLogic)
- Procuring equipment, raw material, setup of kitchen, menu planning, menu engineering, quality control, curate special menu for outlets and events.
- Actively Involved in FSSAI/HACCP and Hygiene Audits
- Recruitment and Training of Associates
Chef de Cuisine (Banquets)
The Ritz-Carlton
Bangalore
05.2017 - 07.2019
- Joined as Chef de cuisine
- Handle banquet operations of food production for the hotel and assist The Executive Chef to achieve the budgeted food cost without affecting the quality
- Buffet layout and setup, Menu planning, Customized menus
- Achieved 100% in employee satisfaction survey
- Was part of the team which executed 10000 guests Lunch and Afternoon tea
Sous Chef
The Westin
Chennai
12.2014 - 04.2017
- Joined as Sous chef
- Handle banquet operations of food production for the hotel and assist The Executive Chef to achieve the budgeted food cost without affecting the food quality.
- Buffet layout and setup, Menu planning, Customized menus
- Reliever for Sunset grill restaurant
- Completed CDC track in Starwood careers
- Best in Class manager in StarVoice 2016
Sous Chef
The Residency Towers
Chennai
04.2012 - 12.2014
- Joined as Junior sous chef and promoted as Sous chef
- Handled the entire operations of the hotel of 1 coffee shop, 2 specialty restaurants (The Crown, Southern Aroma), Bike and Barrel English pub and Banquets of 1000 guest’s capacity
- Officiated Executive chef for the period of 9 months
Head Chef
Mylai Masala (Vinoosh foods Inc)
Hamilton
05.2010 - 01.2012
- Handled two restaurants (140 seaters and 95 seaters) from concept level planning, execution, pre-opening, post opening activities from scratch
- South Indian, Indian and Tandoor cuisine
Head Chef
Madras Saravana Bhavan (Fortune foods Inc)
Atlanta
06.2008 - 04.2010
- Handled Indents, Stores and Purchase
- Involved in overall kitchen management as a head chef for 220-seater restaurant
- Hands-on in all sections of the kitchen
Chef de Partie
Oberoi Flight Services
Chennai
12.2007 - 05.2008
- Section in charge for continental and garde manger
- Handled layovers time to time
- Food safety
- Standardized recipes with portion control
- Assisted Executive chef in food cost
Cabin Crew
Delta Airlines Inc.
Atlanta
04.2005 - 07.2007
- Emergency procedures
- Securing cabin
- Welcome standards followed
- Food served according to the guest request
- Letter of appreciation for handling misbehaved passenger
Buffet Garde Manger Chef
Carnival Cruise Lines Inc.
Miami
04.2003 - 02.2005
- Handled buffet garde manger with a team of 7
- Food safety standards
- Plan and execute as much as 2500 meals per meal period
- Buffet probes and vegetable and fruit carving
- One contract worked as a breakfast cook, and assisting in the dines session as a line cook
Demi Chef de Partie
Le Royal Meridien
Chennai
12.2002 - 04.2003
- Handled garde manger and assisted banquet chef in day-to-day operation
- Food safety standards
- In charge for Receiving and storage of all perishables
Chef de Partie
Taj Group
10.1999 - 12.2002
- Joined as Commis – I and promoted as Chef de Partie
- Worked in continental and garde manger
Education
Certificate course -
culinary arts from Carnival Cruise Lines
01.2003
Bachelor’ s degree -
Hotel and Catering Management
01.1999
flight license card -
Federal Aviation Administration
Skills
- Menu planning
- Quality control
- Food safety
- Cost control
- Team leadership
- Communication skills
- HACCP compliance
- Event coordination
Personal Information
- Date of Birth: 07/12/78
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Languages
- Tamil
- Hindi
- Teleugu
- English
Job Exposure
- Complete production management
- Banquet concepts and operations
- Quality and Cost control
- Food safety and Auditing
- Recruiting and Training
- Guest experience
- Associate rapport
Personal Qualifications
- Bachelor’s degree in Hotel and Catering Management, 1996-99
- Certificate course in culinary arts from Carnival Cruise Lines, 2003
- Holding flight license card from Federal Aviation Administration, USA
Timeline
Freelancer Chef
Sree Ananda Vilas Foods India Private Limited
10.2024 - Current
Executive Chef
Kaldan Samudhra Palace
06.2023 - 09.2024
Executive Chef
Marriott Executive Apartments
09.2022 - 06.2023
Executive Chef
Marigold by Green Park
02.2021 - 08.2022
Executive Sous Chef
Rosetta by Ferns Resort and Spa
08.2019 - 01.2021
Chef de Cuisine (Banquets)
The Ritz-Carlton
05.2017 - 07.2019
Sous Chef
The Westin
12.2014 - 04.2017
Sous Chef
The Residency Towers
04.2012 - 12.2014
Head Chef
Mylai Masala (Vinoosh foods Inc)
05.2010 - 01.2012
Head Chef
Madras Saravana Bhavan (Fortune foods Inc)
06.2008 - 04.2010
Chef de Partie
Oberoi Flight Services
12.2007 - 05.2008
Cabin Crew
Delta Airlines Inc.
04.2005 - 07.2007
Buffet Garde Manger Chef
Carnival Cruise Lines Inc.
04.2003 - 02.2005
Demi Chef de Partie
Le Royal Meridien
12.2002 - 04.2003
Chef de Partie
Taj Group
10.1999 - 12.2002
Certificate course -
culinary arts from Carnival Cruise Lines
Bachelor’ s degree -
Hotel and Catering Management
flight license card -
Federal Aviation Administration