To be a part of an esteemed firm. Being a chef, would like to carry every assignments
with an excellent team work and execute it in a better way, thereby ensuring an
active team management and achieving the organizational goal of the firm.
B.SC [70%] Hospitality & Hotel Administration
Overall IHM, Chennai
Higher Secondary [69%]
2003 - 2004 Bethel Matriculation Higher Secondary School, Chennai
(Mathematic, Physics, Chemistry, computer science)
2001 Peniel Matriculation Higher Secondary School, Chennai
Departmental Focus : Continental, Italian, South Indian, Indian, Arabic, pastry, butchery.
Working as Head chef, Kcal, healthy restaurant, qibla, Kuwait( since September 2017)
Worked as Head Chef, The Crumbs restaurant, Murouj, Kuwait( jan 2016 – july 2017)
Worked as Exec.Sous Chef, The Grove restaurant, Al Mubaraqia, Kuwait
Worked as Sous Chef, The Gathering Bistro Sea View, Abu halifa, Kuwait.(2014 – 2015)
Worked as Sous chef, The Gathering Bistro, Kuwait, Salhiya, Noor complex(2013-2014)
Worked as senior chef de partie, The Gathering Bistro, Salhiya complex, Kuwait.(2012 – 2013)
Worked as Charge Hand Assistant, The Diet Care, Tagaziya group, Kuwait.(2010- 2012)
Worked as commis Ist at The Diet Care ’Tagaziya group', Kuwait. (2009 - 2010)
Worked as Commis IInd at hotel,’The Checkers’, Chennai, India.(2008 - 2009)
Worked as Commis IIIrd at hotel 'The Checkers', Chennai, India. (2007 – 2008)
20 weeks Industrial Resource training at hotel ‘The Accord Metropolitan' (Shangri la) (2005 )
Participated in various Outdoor Catering.
Duties and Responsibilities:
Section: Hot kitchen, Pastry, Butchery and Cold Kitchen
To implement new concepts
To improvise kitchen layouts and plans
To maintain records of periodical sales analysis.
To recruit, train and deploy staffs.
To update the current trends of improvised culinary skills.
To prepare kitchen schedules, and delegate assignments .
To suggest, and approve the required kitchen requirements.
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To maintain budget and ensure cost control.
To maintain H.A.C.C.P guidelines throughout the shift hours.
To track the wastage percentage of production unit.
To be a perfect food expeditor and maintain good deal with wait staffs.
To organize the production department( hot kitchen and pastry) with smooth operation
To develop and organize a spiritual enthusiastic team work.
To analyze staff issues and customer issues
To authorize and approve performance appraisals, promotion and increment.To maintain the par level of stocks and inventories
To maintain good deal with the suppliers to obtain better products in budget.
As a head chef, responsible for the overall production operations that includes hot kitchen, pastry, butchery and cold kitchen.
Creating recipes, s.o.ps, supplier handling, negotiations, equipment analysis, overall menu costing and menu pricing are some of the assignments.
Staff recruitment, training, performance tracking, appraisals, disciplinary actions, team orientation, team building, periodical meeting, daily briefing, area maintenance, hygiene practice etc comes under my responsibilities .
Played a key role during events, celebrations and group arrivals.
Improvised the kitchen layout, that enabled in installation of more equipment for more beneficial output.
Improvised the overall menu that matters with taste, flavor, texture, presentation and portioning.
Indulged in creating some unique dishes with unusual ingredients, that gained a massive support from our guests.(that includes infusing flavors in cakes and desserts).
Successfully created new dishes, that gained positive feedbacks from the guests.
Played a vital role in cross training the staffs .
Worked on brunch menus and stabilized the breakfast menu with more creative recipes and presentations.
Focused on creating vegan and healthy recipes.
As a Exec.Sous chef, started creating new dishes and presentation for the future menu.
Aimed on implementing Vegan concepts.
Discussions with regards to improvising the existing plating and presentations were done.
Plans of extending operations and opening comissarie.
Costing the dishes and improvising the standards of every single item in the menu.
Board meeting with the owners, operation manager and executive chef.
Focused on controlling the labour cost of production unit
Maintaining records of equipment maintenance, sanitation, uniform code and schedules.
Assisting exec.chef in recruiting production personnel.
Clubed hands with sous chef in developing the team work
Assisted Exec.Chef in organizing kitchen for better operation.
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Played a vital role as a senior sous chef in launching the food truck concept
As a senior Sous chef, opened Gathering Sea view and held complete responsiblity in its soft opening.
As a Sous Chef played a key role in Pastry section.
As a Sous chef, done a major role in launching the Break Fast menu.
As a Sous chef, given plating for the complete overall gathering bistros menu.
As a Sous chef started implementing new dishes in the menu that includes hot kitchen, as well as
Been a Production personnel in the opening team of gathering bistro salhiya.
Certified as the best employee of the year 2011, the Diet Care, Kuwait.
Won first prize in vegetable carving competition
Won third prize in interschool vegetable carving competition
Participated in Tiger Britannia interschool Sculpture making competition.
Was a member of the Organizing committee-Kitchen team during the National level culinary challenge held at IHM, Chennai.
Participated in national level conference on ‘Changing trends in HR practices’ organized by H.E.R.A held at VLB Janakiammal College, Coimbatore. India.
Won First Prize in Poster making competition.
Won First Prize in debate.
Won Second Prize in chess competition held at IHM, Chennai.
Won third prize in the event of Discuss throw .
Participated in Volley ball Zonals held at Gurunanak College.
Participated in Javelin throw Zonals held at Gurunanak College.
Participated in 1200 mts running race Zonals held at Gurunanak College.
Basic Martial art skills.
Distinction in Type writing [higher & lower ].
Computer Proficiency- Excel (advance excel operations), MS office, Coral draw, internet applications.
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Personal Details :
Name : Vinoth Narayanan
Father’s name : Anbu Mani
Gender : Male
Date of Birth : 21 June, 1986
Age : 31
Nationality : Indian.
Languages : English, Tamil, Hindi
Occupation : chef
Employers : The Crumbs restaurant.
Visa : 18
Driving licence : 286*********
Date of expiry : 28/03/2018
Passport Number : J4435943 (new), G2402695 (old)
Current location : Kuwait
Permanent Address : #6, Ramalinga Adigal Street,
Perriyar Nagar, Pallikkaranai,
Chennai – 600 100, Tamil nadu, India.
Height : 177 cm
Weight : 80 Kg