Suresh Krishnan
Professional Chef | F&B Specialist | 15+ Years Experience
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About
B.Sc. Hotel & Tourism Management graduate with over 15 years of progressive experience across South Indian, Continental, Indo-Chinese, Pastry, and Live Kitchen cuisines — spanning India, Kuwait, and the United Kingdom. Aspiring for a challenging career where I can express my culinary skills, acquire new techniques, and contribute constructively to a forward-thinking hospitality organisation.
Experience
South Indian & Indo-Chinese Chef at Nagercoil Arya Bhavan (2024-08 – Present)
South Indian Chef at Hotel Saravana Bhavan (2024-04 – 2024-08)
Chef at Maappillai Virunthu (2022-09 – 2024)
Chef at Barrel Smokes (2021-02 – 2022-07)
South Indian Cuisine
Sous Chef at Ajeen By Fathoush (2019-07 – 2020-07)
Pizza & Burgers
Chef at Dainty Pastry (2013-12 – 2019-05)
Pizza & Burgers
C.D.P at Health Company (2013-06 – 2013-12)
Pastry Section
D.C.D.P at Perfect Haven (2012-01 – 2013-01)
Food Production
Commie-II at Tangerine Restaurant (2009-04 – 2011-12)
Continental Cuisine
Commie-III at Hotel Ambica Empire (2007-06 – 2008-10)
South Indian Cuisine
Commie-III at The Oceanique Resort (2004-01 – 2005-02)
Education
B.Sc. in Hotel & Tourism Management – Annamalai University (2012 – 2015)
Advanced Diploma in Hotel Management – SISI, T. Nagar (2005-06 – 2007-03)
Diploma in Catering Technology | F&B Production – Indian Institute of Catering Technology, Thanjavur (2002-07 – 2003-06)
Industrial Training in Food Production – Hotel Ambica Empire, Chennai (2006-12 – 2007-05)
