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)
Reporting to Executive Chef
- Incharge for All Day Dining-Roof Top Bar-IRD-Lobby Lounge
Sous Chef - The Leela Palace, Chennai - Chennai, India
(2017-06 - 2019-08)
- Western Kitchen In charge-BQT_ADD
Sous Chef - Hilton Hotel, Bengaluru - Bangalore, India
(2016-04 - 2017-05)
- Chef In charge for western hot and cold Kitchen
Junior Sous Chef - The Ritz carlton, Bengaluru - Bangalore, India
(2013-07 - 2016-04)
- Chef de Partie -July2013 to August 2014 Promoted As Jr Sous Chef August 2014 to April 2016
COMMIS 1 - Madinat Jumeirah - Dubai, UAE
(2012-01 - 2012-10)
Demi Chef De Partie - Hilton, Chennai - Chennai, India
(2010-06 - 2011-12)
Demi Chef De Partie - GRT GRAND, Chennai - Chennai, India
(2007-05 - 2009-08)
- Joint as Kitchen Operational Supervisory Trainee and promoted as Demi Chef De partie
