EXECUTIVE CHEF

Kiran Selvarajan

Contact: +44-079******** E-Mail: ********@*****.***

Address: Nidd Hall Hotel, Harrogate, HG3 3BN

~ Seasoned Executive Head Chef ~

Operations Management Outside Caterings Menu Engineering Quality /

Safety Team Management Budgeting & Cost Control Human Resource

Management Grievance Handling Guest Relationship Management Training

& Development Pre- opening Food & Beverage

An energetic and talented Executive Head Chef with nearly 18 years of

indigenous & international experience in 5 Star Deluxe Hotels (Taj

Coromandel Chennai - Leading Hotels of the World) and High-end 4 Star

Hotels (Nidd Hall Hotel, Harrogate; Holiday Inn Aylesbury and Cambridge

Belfry Hotel). Intricate understanding of the industry, manifested by broad-

based expertise and multi-faceted responsibilities handled all through the

career. Results focused with real passion for delivering a first rate

service to guests and maintaining excellent relationships with them to

encourage repeat business

- Experienced in overseeing the operations of Fine Dining Restaurant,

Banquet Kitchen, Brassiere Kitchen, Room Service Kitchen, Coffee Shop, Bar

& Lounge and Chinese Kitchen

- Designed menu for high profile functions, special events and themes,

state banquets for Ambassadors, Ministers, Consul Generals and Conference

packages

Professional Overview

< Significantly improved organisational effectiveness, business & image via

seamless customer service, providing input for menus viz. creating,

developing, and recommending recipes and resolving complaints and issues

efficiently

< Logical thinker noted for managing the wide spectrum of tasks including,

procurement of material & services, formulation of purchases &

procurement policy, vendor development, price negotiations and budget &

budgetary effective cost controls systems

< People manager with tact and the ability to influence and lead teams;

expert in recruiting, developing and training high caliber enthusiastic

teams and leveraging team potential to drive guest service excellence

< Hard working with unsurpassed communication, organized presentation &

interpersonal skills; excellence in cooking methods, their application

and adaptability as well as developing & implementing training programs,

standard operating procedures and service standards, HACCP

Core Competencies:

< Management: Project Management Consultation Product Development

Team Management Crisis Management Operations & Organization

Appraisals Motivation and Focus Strategic Partnerships/Alliances

Work Delegation

< Functional: Menu Planning & Changes Equipment & Ingredients Planning

Administration Shift Operations Resource Management Training &

Development and Guest Relations Health and Safety Food Presentation

Professional Advancement

( HACCP, Auditor Certificate (India) BVQ and Level 4 Food Hygiene

Certificate (UK)

( Various trainings on Management Excellence, Quality Recruitment and

Service Excellence from Disney Institute

Employment Chronicle

Executive Head Chef ( Nidd Hall Hotel, Harrogate (Warner Leisure Hotels)

Since March 2012

KEY RESULT AREAS

Kitchen Operations

x Overseeing 3 kitchens with a brigade of 26 chefs in AA 4 star hotel (191

bedrooms) and 2AA rosette award winning restaurant; maintaining 2

rosettes since 2012

x Planning expansive repertoire of menus; preparing food & beverage items

as per pre - set quality & hygiene standards as well as aesthetic

presentation of food, bakery and confectionary items

x Setting up the kitchen standard operating procedure; updating new trends

in cuisines and as well as in the food and beverage service

x Administering the banquet and party menus for conferences and for the

banquet menu; maintaining the high standards of sanitation and

cleanliness throughout production area

Inventory, Equipment & Quality Management

x Managing the inventory for kitchen items and other food supplies; co-

ordinating with operating staff for upkeep of kitchen equipment in

perfect working order

x Ensuring cleanliness in kitchen work area & seeing that it is in order

prior to initiation of food preparation; interfacing with Purchase for

sourcing materials & equipment as per requirements

Customer Relationship Management

x Ensuring customer satisfaction by achieving delivery of service quality

norms and executing policies & procedures in line with the operating

systems to achieve greater customer delight

x Interacting with clients, handling guests' requests & resolving

complaints; minimizing the food complaints in banquets with direct

feedbacks from guests

Resource Management

x Coordinating the work of the kitchen staff and managing the preparation

of meals; guaranteeing compliance with the standard specification of

recipes and hygiene

x Monitoring daily requisition and stock items to meet ideal food cost;

imparting training to culinary staff and reviewing their performance as

per procedure and company policies; providing input for performance,

appraisals, and disciplinary action, according to the values and

guidelines

Significant Highlights

x Achieved as well as maintained best food quality scores since 2012, in

the Main Restaurant, Fine Dining Restaurant & Coffee Shop scores; 5 Stars

rating in a Food Safety Rating Scheme

Previous Assignments Undertaken

Executive Chef ( Holiday Inn Aylesbury (InterContinental Hotel Group) (2008

- 2012)

Significant Highlights

x Headed a team of 12 chefs, 139 rooms, restaurant seating of 120, Bar &

Lounge seating of 80, Room Service and 7 Banqueting Hall

x Established and maintained a regular cleaning and maintenance schedule

for all kitchen areas & equipment and supervising and participating in

the production and plating of all food service areas, to maintain the

best quality food style possible

Accolades Earned:

x Significant contributor in augmenting hotel's positions and leading it to

nomination for Best Hotel of the Year

x Won "The Best F&B Financial Performance for 2010" within the whole

company

x Attained Can do Award 2010 and Best F&B Payroll award

Executive Head Chef ( Cambridge Belfry Hotel (2004 - 2008)

Two Rosette, AA Group of the Year - 2004 (4 Star RAC - 120 Rooms)

Significant Highlights

x Entrusted with the accountability of overseeing the operations of fine

dining restaurant 120 covers, banquet kitchen catering for 600 pax,

brassiere kitchen of 86 covers and room service kitchen

x Instrumental in recruiting, training and developing a team while engaging

in handling back house operations and conferencing along with vendor

development for sourcing and purchasing

x Developed a la carte, banqueting and bar menus with changing seasons

Accolades Earned:

x Achieved two Rosettes for the hotel within two months as an Executive

Chef

x Awarded as the best conference hotel of the year, after 6 months of

appointment

x Adjudged as the Best Employee of Cambridge Belfry Hotel for 2006

Senior Sous Chef ( Taj Coromandel, Chennai, India (1997 - 2004)

(Taj Palace Delhi - Leading hotel of the world with 5 Star Luxury Divisions

& 280 Rooms)

Career Progression: Illustrious experience for nearly 8 years, displaying

quick vertical and horizontal movements in the career ladder from a

Management Trainee to Jr. Sous Chef, Sous Chef and then Chef In-charge of

various kitchens

Significant Highlights - "The Patio - A Gourmet Fine Dining Continental

Restaurant, Finest in South India"

x Contributed in ensuring smooth operations viz. menu planning for al

carte, theme events and fine dining banqueting menus and looking after

kitchen infra structural developments while maintaining kitchen hygiene

x Played a key role in hiring, training and development of staff while

ensuring discharge of duties as per the defined kitchen & HACCP standards

and managing expenditure cost and allotted budget

Significant Highlights - 24 Hrs. Busy Upscale Coffee shop "The Matchpoint"

as Senior Sous Chef

x Managed banquet operations aimed at catering large volume functions and

outdoors to maximum capacity of 15000 people which include high profile

guests and VIP'S and international dignitaries

x Imperative in planning and execution of dinner hosted by Indian

Government for her Majesty the Queen in 1998

x Administered day-to-day operations of indoor as well as outdoor events

Accolades Earned:

x Awarded the Best Cross Functional Team in Project Implementation across

Taj Group

x One of the top 10 Chefs for Culinary Strokes by the master Chefs of the

Taj Group

Extensive Trainings: Banquet Kitchen, Chinese Kitchen, South Indian

Kitchen, 24 hrs. Coffee Shop and Fine Dining Kitchen

Educational Brief

Three Year Diploma ( Institute of Hotel Management and Applied Nutrition

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