Nesamani Adaikkalam

Executive sous chef

Talent

Castries LC04302Member since August 1, 2026

Culinary operationsMenu engineeringTraining and mentorship

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Culinary operationsMenu engineeringTraining and mentorship

About

A motivated goal oriented natural team player ready to accept challenges willingly. Looking forward to work in a high-profile organization and use skills and capabilities to contribute to its profitability and growth.

Experience

Executive Sous Chef - StolenTime by Rendezvous - Saint Lucia, Remote

(2026-06)

Lead culinary operations across the resort's signature dining venues, including The Terrace Restaurant, Malabar Beach Club, and Thyme Restaurant.
Manage and mentor a diverse culinary team, ensuring high standards of food preparation, presentation, hygiene, and service.
Develop innovative menus featuring fresh local ingredients and Caribbean-inspired cuisine while meeting guest expectations and business objectives.
Oversee food cost control, inventory management, purchasing, and waste reduction initiatives to maximize profitability.
Coordinate banquet, special event, and restaurant operations, maintaining the highest standards of luxury hospitality and guest satisfaction

Executive Sous Chef - The Leela Palace - Chennai, India

(2025-06)

5-star sea-facing Modern Palace Hotel with 326 rooms

Led culinary operations across multiple restaurants, maintaining consistent quality and presentation in a luxury setting.
Managed a diverse kitchen brigade of 108, enhancing performance through targeted training and mentorship.
Partnered with Executive Chef on menu engineering, seasonal promotions, and food festivals to boost guest experience.

Executive Sous Chef - Conrad Hotel - Bengaluru, India

(2023-12 - 2025-06)

One of the best luxury hotels in India with 285 rooms and 6 restaurants

Leading 84 Chefs team including 5 chef de cuisine -7 sous chefs & 28 Stewards
Reporting to Director of culinary
Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines.
Focus on constant improvement of training manuals and SOPs.
Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.
Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.
Strategic planning, budgeting and operational policies and procedures including hygiene, safety & health for hotel's catering establishments
Providing dining service to 5 All-day dining-Lobby lounge-IRD-Horizon lounge
Conceptualizing menus, special dishes and promotional items
Interacted with the guest to obtain feedback on goods and services, ensuring compliance with regulation and hygiene and safety standards of the department.
In charge for Meeru Bar and, Responsible for Mediterranean Ala Carte-Pizzeria-Grill-Seafood Market-Romantic dinner
Supervised and worked alongside a team of Twelve, prep cooks and stewards to execute lunch and dinner service
Assisted executive Chef in recipe and menu development with a focus on combining local seasonal ingredients
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary.
Organized high-profile banquets and VVIP events, ensuring flawless execution at weddings and corporate gatherings.
Maintained adherence to HACCP standards and Leela brand safety protocols, achieving full compliance in audits.
Optimized food costs via comprehensive menu planning and negotiation strategies while preserving quality.
Promoted modern plating methods and sustainability practices within kitchen operations for enhanced efficiency.
Led kitchen operations, ensuring timely and high-quality food preparation while maintaining compliance with safety standards.
Trained and mentored junior chefs, enhancing team performance and promoting a collaborative kitchen environment.
Streamlined inventory management processes, reducing waste and optimizing ingredient utilization across multiple outlets.

Sr Chef De Cuisine - Shangri-La Hotel, Bangalore - Bangalore, India

(2023-02 - 2023-12)

Strategic planning, budgeting and operational policies and procedures including hygiene, safety & health for hotel's catering establishments
Providing dining service to 5 All-day dining-Lobby lounge-IRD-Horizon lounge
Conceptualizing menus, special dishes and promotional items
Interacted with the guest to obtain feedback on goods and services, ensuring compliance with regulation and hygiene and safety standards of the department.

Sous Chef - Hideaway Beach Resort and Spa Maldives - Maldives

(2021-11 - 2023-01)

In charge for Meeru Bar and, Responsible for Mediterranean Ala Carte-Pizzeria-Grill-Seafood Market-Romantic dinner
Supervised and worked alongside a team of Twelve, prep cooks and stewards to execute lunch and dinner service
Assisted executive Chef in recipe and menu development with a focus on combining local seasonal ingredients
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary.

Chef De Cuisine - Hilton Hotel, Chennai - Chennai, Remote

(2019-09 - 2021-10)