SELVAKUMAR GANESAN

• Established clear and competitive goals, growth roadmaps, and strategic business plans.
• Team leader for G 20 CONFERENCE delegates meal setup for all summit 2023, IPL OUT DOOR ,WORLD CUP STADIUM CATERING ,All corporate CEO meetings ,private parties
• Pre opening KITCHEN SETUP team for WELCOM HOTEL CHOLA ,chennai
• Team lead for out door catering for all setups and execution as per high standards and maintaining the food quality and service
• Help in Compiling menu in concepts and theme base for guest for various Banquet events
• Handling MICE OPERATIONs
• Identified trends and assessed opportunities to improve processes and execution of operation

Directly responsible for fine dining operation ,checking the meat quality food tasting at the time of operation ,incharge of all sanitation and food safety processes and execution of USPH internal inspections,escorting the inspector with the USPH INSPECTIONS,

• In charge of entire western department includes menu planning, staffing, costing, food cost, ordering requisition day to day process
• Following Starwood food safety policy and procedures
• Implementing new menu to control the food cost and exceed guest feed back
• Following HACCP and food safety methods, tagging, maintaining temperature
• Highlights: Proud to lead for chef IPL TEAM HOSPITALITY services in hotel and VVIP lounges in stadium as well
• Proud to be a part of No 1 rank in Food quality in Chennai
• Proud to be a part of IFFCA chef's association of India.

• Handling many individual responsible outlets / sections with high efficiency, different nationalities
• With my wide experience, skills and knowledge in hospitality industry to work in award winning steak house fine dining restaurant
• Hosting wine and food paring sessions
• Creating new menu for the restaurant and cooking demonstration for the guest
• Making product deficiency report for food product
• Maintaining UNITED STATES OF PUBLIC HEALTH PROCEDURE
• Following standard recipe as per company policy
• Maintaining HACCP AND FOOD SAFETY AUDIT PROCEDURE.

• Responsible for the section handling and smooth operation of the main kitchen
• Bulk production follows the orders from Souschef in charge of the kitchen
• Maintaining food quality as follow the company standard procedure
• Responsible for cleaningness, logging, maintaining food temperature
• Chief in charge for Sauce, Roast, Veg section &break fast of lido operation.

• Doing the daily mis en place for Conti and Chinese section
• Menu planning for buffet and live counter
• Following Taj standard recipes and Taj core value
• Changes in Different buffet setup and alacarte menus
• Ordering English vegetables and grocery
• Specialization In: Fine dining, Multi cuisine, Continental and Chinese cuisine
• Guest relations, handling guest problems
• Following HACCP PROCEDURE and having knowledge about UNITED STATES OF PUBLIC HEALTH, Cost control, food safety procedure, and team management.