SARAVANAN. B

E-Mail: adt5km@r.postjobfree.com

Phone: +91-960*******

Accomplished Executive Chef

Food & Beverage Operations ~ Kitchen Design / Culinary Operations ~ Fine Dining / Menu Planning ~Guest RelationsVisionary & achievement-driven professional with a proven record in conceiving & implementing effective ideas / strategies through inspiring leadership, entrepreneurial approach & innovation excellence

CORE COMPETENCIES

Food & Beverage Operations

Kitchen Design / Culinary

Operations

Guest Relations

Fine Dining / Menu Planning

Team Management

Multi-Outlet Operations

Cost Optimization & Control

Strategy Planning / Execution

Food Promotions / Events

PROFILE SUMMARY

•Forward-focused Executive Chef offering over 24 years of rich experience in Food & Beverage Operations encompassing strategy planning, food production, project execution, procurement, revenue management, logistics and service operations across prestigious hotels and several upscale restaurants

•Won the “Chef RAS” Certificate in Singapore:

•Successfully completed the “Basic Food Hygiene Test” in Singapore

•Completed the

•o First Aid & Basic Cardio Pulmonary Restriction training course at Apollo Hospitals in 2003

•o Awarded Hotel Holiday Inn Jaipur for South Indian Food Festival- 2002

•Innovative & articulate in refining the art of cooking, developing impressive menus and introducing culinary dishes influenced by culturally diverse regions around the globe; strong exposure in preparing Indian, Arabic and Chinese Cuisines and other specialty dishes

•Proficient in following sanitation guidelines for food preparation; expertise in performing quality inspections to ensure that the quality of food is excellent and liked by the guests

•Skillful in establishing service standards & operational policies with proven capability in reducing operational costs through effective cost control measures

•Proven capability to work in hot and busy environment where food is being cooked; skilled in using ovens, grillers and fryers as well as a variety of other specialist kitchen equipment

•Excellent track record in leading the service operations, understanding clients’ requirements and rendering services accordingly to ensure the accomplishment of service deliverables

•Facilitated operational leadership in creating win-win relations through excellent management skills, thereby crafting robust frameworks & driving cultural change across the organizations

•

ORGANISATIONAL EXPERIENCE

2021 –Present:Stanza living, As Sr Chef De Cuisine (South Indian) Role:

•Spearheading the production lines in the Kitchen and facilitating absolute quality and quantity as per the standards

•Steering the product development and menu engineering activities for the brand; enabled maximum Quality control & authentic food presentation

•Monitoring performance of existing products as per standardized recipes and upgrading the same on regular basis while facilitating standardization of the food items

•Mentoring and evaluating performance of new & existing employees whether

•Ensuring that finished goods are adhering to all organoleptic and other quality standards

•Supporting the dispatch and logistic division and ensure quality standards being maintained at all times

•Confirming the kitchen maintained as per HACCP standard

•Planning and preparing the kitchen drawings; engaged in ordering the major kitchen equipment according to the kitchen layout

•Preparing the list of kitchen utensils as well as purchase orders; engaged in preparing the price comparisons

2019 – 2021: Compass Group India Support Services Private Limited, Chennai As Executive Chef (CPU) Role:

•Spearheading the production lines in the Kitchen and facilitating absolute quality and quantity as per the standards

•Steering the product development and menu engineering activities for the brand; enabled maximum Quality control & authentic food presentation

•Monitoring performance of existing products as per standardized recipes and upgrading the same on regular basis while facilitating standardization of the food items

•Mentoring and evaluating performance of new & existing employees whether

•Ensuring that finished goods are adhering to all organoleptic and other quality standards

•Supporting the dispatch and logistic division and ensure quality standards being maintained at all times

•Confirming the kitchen maintained as per HACCP standard

•Undertaking the outdoor caterings to corporate clients

•Optimizing the Kitchen Food Cost and maintained an average

•Maintaining high standards of sanitation and cleanliness throughout the food production areas

•Implementing standard meal requirements according to set standard recipes and weight portion

•Collaborating Continental delicacies in all modes of cooking & workable Indian food knowledge. Examining foodstuffs & supplies to ensure quality and quantity meet established standards and specifications

•Experimenting & presenting innovative ideas, styling new dishes and ensure cost control measures

•Inspecting supplies, equipment, and work areas to ensure conformance to established standards

•Training culinary staff & reviewing their performance as per procedure & company policies

•Leading teams to ensure the accomplishment of service deliverables; ensuring that sufficient stocks of all materials are being kept and stored under the correct conditions

•Coordinating with purchasing and suppliers for meeting food requirements

•Monitoring the team and ensuring food items are prepared for the daily a la carte and buffets

•Formulating budgets while maintaining payroll, food cost, and other records. Planning pest control functions

•Driving high customer satisfaction by closely interacting with in-house and potential guests to understand their requirements

•Achieving high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems

•Planning and preparing the kitchen drawings; engaged in ordering the major kitchen equipment according to the kitchen layout

•Preparing the list of kitchen utensils as well as purchase orders; engaged in preparing the price comparisons

•Ensured delivery of high quality services to support customer's needs; recommending procedures to minimize the impact to customer, develop business rationale and benefits of any proposed changes

•Managed highly successful F&B operations; clear understanding of budgets, cost analysis, stock, P&L, business requirements and experience of operating multiple units

•Expertise in training, motivating, mentoring and leading talented professionals; developing large teams that exceed corporate expectations

•Assisting in the creation of standard recipes and techniques for food preparation and presentation to ensure high quality and minimize food costs; exercising portion control and establishing menu selling prices

•Developing & monitoring food and labor budget for the department; approving the requisition of products and other necessary food supplies; establishing controls to minimize food & supply waste and theft

•Scheduling & coordinating the work of chefs, cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted labor cost goals

•Interacting positively with co-workers to promote a team effort and maintain a positive & professional approach

•Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas

•Sustaining a high level of service principles in accordance with established standards, in conjunction with F&B Management Team; evaluating products to ensure that quality, price and related goods are consistently met

•Conducting hygiene inspections and conveying feedback to operating staff as well as Managers for gaps in actual vs. standardized norms; guaranteeing compliance with the standard company specification of recipes and hygiene

Apr’17 – 2019: Devyani International Ltd., (RJ Group) as Executive Chef (South Indian Cuisine) Role:

•Delivered on the role of Corporate Chef (South Indian cuisine) - Vaango Division of DIL

2014 – 2017: Benzz Hospitality, Chennai as Executive Chef

Role:

Managed Out-door Caterings and catering to corporate clients including Ajuba solution pvt Ltd., Royal Bank of Scotland Technology service, Star Health and allied Insurance Company Ltd., Larsen & Turbo InfoTech, HCL Technologies, Capgemini Technologies &

Compass Group of companies

2010 – 2014: Hotel Sai Maal, Coimbatore as Executive Chef

•Managed the control overall restaurant Food Cost and maintained an average of 28%

•Managed the control overall Food Cost and maintained an average of 28%

•Designed Specialty Menu Plan and Seasonal Food Festivals

•Maintained the quality check of daily on

•In-charge of Outdoor catering above 300 function

•Successfully organized various food festivals like ‘Around the world’, ‘Mughlai Food Festival’, ‘Seven Wonders’ and ‘Yesterday, Today, and Tomorrow

•Managed In-charge for more outdoor catering service o India-Austrelia tour in Chennai-2004 o India-South Africa tour in Chennai-2005 o India-Srilanka tour in Chennai-2005

o All India Doctor’s conference & Telicom service company’s

2003 – 2004: The Residency Towers, Chennai as Chef- De- Partie in South Indian Food Role:

•Directed the overall setting up of kitchen, menu planning & preparing food for South Indian Restaurant: Southern Aroma Played an instrumental role in providing South Indian Food in Raj TV on Every Friday for 10 Episodes

•Prepared a 75 varieties of Non- Veg and Vegetarian menus

2000 – 2003: The Residency, Chennai as DCDP in South Indian Kitchen Role:

•Designed and implemented Specialty Menu Plan and for Seasonal Food Festivals

•Received an opportunity to present on South Indian Food in Podhigai TV

•Worked at Richmond Hotel, Bangalore for setting up of South Indian Kitchen and training for preparation of South Indian Food during pre-opening of hotel

•Deputed for Hotel Virudhunagar for training of staff for a week

•Conducted South Indian Food Festival at Holiday Inn Jaipur through Residency Hotel

•Managed in controlling over the Kitchen Food Cost and maintaining an average of 28%

•Maintained Hygienic of food and personal hygiene, cleanliness of the working area

1999 – 2000: The Residency, Coimbatore as Commis – I in South Indian Food Role:

•Participated in South Indian Food demonstration in Kovai TV

•Organized a Dosa Festival’ for 10 days with 60 varieties of Dosa

•Gained rich exposure in preparing special dinner for Chief Minister of Tamil Nadu Dr.J. Jayalalitha, Mrs. Sonia Gandhi, Mr. Vajpayee, Mr.Deva Gowda, Dr. M. Karunanidhi, State and Central Ministers and other dignitaries of Malaysia and Maldives during their visit to

Coimbatore

ACADEMIC DETAILS

1997: Craft Course in Food Production & Pastry from IGGI Institute of Hotel & Catering management& applies Nutrition

1997: Diploma in Computer Applications from View-Point Computer Centre

IT S KILLS

MS Office (Word, Excel & PowerPoint)

PERSONAL DETAILS

Date of Birth:

26th April 1970

Languages Known:

Tamil, English, Hindi & Telugu

Permanent Address:

No 33/16, Ramamoorthy Colony main Street, TVK Nagar, Chennai-600082

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