NAGARAJ VARADARAJAN contact – 054*******, 050******* adit1p@r.postjobfree.com

PERSONAL SUMMARY

Versatile, innovative chef with an exceptional of service and international exposure in the most famous hospitality brands/chains about 27 years of experience with various culinary setting as an executive chef for the last seven years. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and maintenance of hygiene quality standards.

AREAS OF EXPERTISE

-Recipe Development - Kitchen Operations - Cost Control

-Quantity Conversions - Quality Assurance - Inventory Check / Material Procurement

-Menu Recommendation - Guest Relation - budgeting and P&L Management

-Staff Training / Leadership / Supervision - Sanitation Maintenance

CAREER HISTORY

Grand Excelsior Hotel Bur Dubai UAE

Executive Chef March 2017 to Till Date

Reports to General Manager, Executing smooth operation of the Food and Service department

1000 Pax capacity banqueting and 200 Pax meeting Rooms for the banqueting events, conference, Hi-Tea, and corporate clients and 4 Restaurants and specializing in unique, modern and creative food & service. 282 Key Property,

Educate the chefs and kitchen associates regarding standard hygiene, quality and the company policies, Record Keeping, Preparation of Reports and ensure these are implemented.

Halliburton Saiyat Hotel - Saudi Arabia

Executive Chef Sep 2014 to Nov 2016

Coordinate with management and staff to ensure proper communication of concerns

Ensure the delivered food is of excellent quality and is prepared under hygienic conditions

Set the menu and update the same regularly based on seasonal preferences and availability

Carryout financial planning and control food costs

Hablis Hotel Chennai - India

Executive Chef Oct 2013 to Sep 2014

Responsible for entire Food production, including a Skillet – 24 hours operational, serving breakfast and all-day dining menu options. It serves authentic tax-mex food, predominantly a cuisine made famous in the South Western region of U.S.

The Moon & Sixpence - serves a wide array of alcoholic and non alcoholic beverages. Accompanying this, a well thought of menu comprising the most delicious of Irish food is served.

Banqueting consisting of 2 meeting rooms capacity of 40 and 30, with largest banquet capacity of

350pax

Executing smooth operation of the department. Ensure all SOP are in place. Planning menu according the new culinary trend in the market in accordance

Taj Gateway Hotel Madurai - India

Executive Chef December 2012 to Oct 2013

Reports to general manager, Executing smooth operation of the department

Responsible for entire Food production, including a 24hr Multi Cuisine coffee shop, Barbeque Grill Restaurant 30pax Capacity, bar and banqueting consisting of 2 meeting rooms with largest banquet capacity of 300pax

Supervise and monitor the sous-chef and his stations

Assist in menu setting and budget management accordingly

Educate the chefs and kitchen associates regarding standard hygiene and quality policies, Record Keeping, Preparation of Reports and ensure these are implemented

Quality inn Sabari, Chennai - India

Executive chef June2010 to Nov 2012

Executing smooth operation of the production department

specialty zero bar, multi cuisine coffee shop/specialty, specialty Chinese restaurant

Seventy-two-rooms/six banquet halls

Ensured timely procurement of all raw ingredients

Developed and adapted various recipes for menu updating

Deciding on the quantities of food to be cooked for banquets

Developing menus and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant

Develops an annual plan for special food promotions, marketing and PR activities

Taj mount road Chennai - India

Sous Chef Jan 2008 to may 2010

Working as pre-opening member designated as Sous chef (Banquets and blend Bar Chef in charge) in a 220room

5 star hotels with 3 restaurants, 350 pax capacity banquet and 4 Meeting Room, a huge contemporary bar from04/02/2008 to till date...

Solely responsible to set the Banquets kitchen along with Executive chef and project team

Responsible for introducing Blend bar (Tapas) a-la-carte menu along with photography of pre-plated menu in Taj Mount Road Chennai

Knowledgeable in :-food preparation, menu creation, inventory, communicated with food supplies, Event planning

Taj Policies and Procedures, personnel Management, staff Training, Record Keeping, Preparation of Reports

Optimizing utilization of materials and manpower, thereby maximizing revenue and guest satisfaction

Nov 2006 to dec 2007 ISS BEACH RESORT Head Chef Muscat Oman

Worked as head chef at coffee shop and banquets.

Restaurants specializes in multi cuisine and other with Arabic and oriental cuisine

Members are top official and VIPs of Oman like ministries, ISS Officers and embassy delegates.

Inventory of stock on daily basis. Coffee shop Set up of daily buffet (lunch) serving to guest, look after ala carte dinner with a sitting capacity of 175 covers.

Taking care in smooth functioning of parties, organizing the staff and take care of food cost.

Metropolitan Hotel - Dubai UAE

Jr Sous Chef Sep 2003 to Oct 2006

Worked as Sous chef at coffee shop and banquets

Job includes preparation of meal for buffet and ala carte taking consideration of hygiene and temperatures

Inventory for stores and ordering, Inventory of stock on daily Basis

Maintaining the correct level of fresh, frozen and dried foods in the store room

Making sure that kitchen staff always wear appropriate clothing and head wear in according with the relevant guidelines

Assisting in the basic preparation of food under the supervision of the executive chef

Enforcing strict health and hygiene standards in the cooking & food preparation area

Madras Pavilion Restaurants - Houston TX USA

Chef May 2000 to May 2003

Worked as chef in charge for their chain of Indian restaurants serving lunch, dinner, outdoor parties and in house banquets

Job includes set up of daily buffet (lunch) serving to guest, look after ala carte dinner with a sitting capacity of 95 covers

Carnival Cruise Lines - Miami, Florida

1st Cook July 1999 to M arch 2000

Worked as 1st cook (management level) in carnival cruise line

LIDO restaurants open for 24 hrs with Italian and American cuisine having breakfast, lunch, and dinner buffet with live cooking

Al Bustan Palace Hotel (By Intercontinental) - Oman

1st Cook March 1997 to Nov 1998

Worked in al Mar Jan restaurant a French fine dining cuisine open for lunch and dinner

Also worked in banquets hot kitchen

Dubai Hilton Hotel - Dubai

2nd Cook Aug 1995 to Feb 1997

Worked in a Mediterranean restaurant and coffee shop

Taj West End Hotel-Bangalore - India

Commis- Chef & National Apprenticeship April 1990 to March 1995

Worked as a trainee in different departments of kitchen with a time period of 6 months in each section

Evaluation was done by a written exam every 6 months and a board exam at the completion of 3yrs

Worked has 3rd Commis in Italian restaurant for ala carte and banquets parties

Professional Qualification

Diploma in Hotel and Restaurant management from Harcourt Learning Direct, PA, USA

3 yrs National Apprenticeship in TAJ WEST END HOTEL in 1990-1993 recognized by Indian government

Additional Qualification

Food Safety Level - 3

Diploma in International Food Hygiene from Health Institute of Scotland, 1998.

Maritime Training – STCW-94 (Hindustan Institute of maritime Training in Chennai )

Personal Safety &Social Responsibility

Fire Prevention &Fire Fighting

Elementary First Aid

Completed ISO-22000 training at Taj Mount Road

Extra Curricular Activities

Received a gold medal for culinary competition in Dubai UAE

Received 3rd place in chef competition at Al Bustan palace hotel Oman

References

Mr. Pradeep Krishnan - General Manager – Tel +91-984*******

Mr. Dhammika – F&B Manager - Tel - +971-*********

Personal Details

Present address : Grand Excelsior Hotel Bur Dubai

P.O.Box: 121545, Dubai - UAE

Permanent address : No 446 / 22 Mahadevan Street

G.K.M Colony

Chennai – 600 082

Tamil Nadu, India

Passport details : K 4339752

Issue 08/03/2013, Expiry 07/03/2023

Date of Birth : 2nd January 1974

Nationality : Indian

Marital Status : Married

Languages : English, Hindi, Tamil & Kanada

Driving License : Holding Indian driving license of car as well as 2 wheeler.

International driving license of Dubai and Oman for light

Vehicle

NAGARAJ VARADARAJAN

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