Mobile : +916*********
KITCHEN MANAGER SOUS CHEF
Bringing 15 + Years of Professional Experience in Culinary Arts & Training as Follows:
Menu Design and costing Kitchen Management Business/Revenue
Meal Preparation Staff Management Growth
Special Events Project Management Team Building
Catering & Planning Customer Service Training Analysis
Inventory Control Purchasing Cost Reduction
Recognized throughout career for being visionary Chef and Trainer leveraging in-depth knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication and team building skills. Adept at conveying complex menu concepts in simple and compelling manner. Expertise in Culinary Art trends, such as food preparation, menu development, event planning/catering and inventory purchasing/control.
Results-driven with extensive Training experience and solid expertise in the areas of restaurant management, hospitality, cooking, and conflict management.
Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness and resolving various issues in timely manner.
Proven ability to effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation and development.
Demonstrates knowledge and experience in diverse range of cuisines. PROFESSIONAL PROFILE
Hotel JS, BTM I Stage Bangalore Apr. 2003 – June 2006 Kitchen Assistant
Assisted Owner with setup and preparation of South Indian food as well as ensuring food safety, sanitation and cleanup.
GANGOTHRI BAR AND RESTAURANT, Bangalore July 2006 – Dec 2008 Cook
Prepared lunch and dinner daily while performing pantry cooking, grill cooking, special events catering, menu costing and purchasing of inventory. MAALIFUSHI RESORT, Maldives Jan. 2009 – Dec. 2010
Held accountable for installation of Kitchen equipments, food and beverage management, maintenance of building equipment like DG, RO plant, Plumbing etc. HOTEL SAI PONNUSAMI, Coimbatore March 2011 – Oct. 2012 Owner/Manager/Executive Chef
Started and Maintained South Indian Multi Cuisine restaurant at Coimbatore. KOZHI IDLI, Chennai March 2013 – May 2017
Manager / Executive Chef
Created and developed a brand, Kozhi Idli started with a single branch and expanded to 6 branches across Chennai. Gained extensive experience in production/ preparation of food for all stations of service, banquets and offsite special events. Managed inventory control, purchasing, menu development, recipe testing, food costing, business development, installation and commissioning of Kitchen equipments and budget management. KARISORUM KALDOSAIUM, Chennai June 2017 –Oct. 2017 Consultant / Executive Chef
Created and developed a brand, Karisorum kaldosaium at Chennai. Consultant for inventory control, purchasing, menu development, recipe testing, food costing, business development, installation of Kitchen equipments and budget management. Handed over the brand management to Owner.
Ongoing, Various Clienteles Dec. 2017– Present
Provides catering at dinner parties and special functions for diverse clientele designed to suit client requirements. Developed menus in coherence with client dietary needs. TRAINING
Leading Effective Meetings & Handling Conflicts Performance Consulting Workshop Communication Skills Workshop Affirming Cultural Diversity How to Supervise MS Office Training (PowerPoint, Word, Excel)
Degree Institution University/Board Year of Completion % of marks Diploma(Mechanical
Dote, Tamilnadu March 2003 72
Govt. Hr. Sec
State Board March 1999 69
SSLC Nirmala. Hr
Sec School State Board March 1997 65
Name : S.SARAVANAKUMAR
Father name : R.SELVARAJ
Date of Birth : 10th JULY 1983
Gender : Male
Passport No : R4432903
Languages Known : English, Tamil, Hindi, Kannada.
Hobbies : listening music, playing out door games. Contact Contact : S/o R.SELVARAJ,
Kolathur, Salem- 636303,
Place : Kolathur (SARAVANAKUMAR)