Alagar Raja

Innovative Chef De Partie known for high productivity and efficient task completion. Skilled in precision knife work, inventory management, and creative menu development. Excel at teamwork, communication, and adaptability, ensuring success in fast-paced kitchen environments.

Chef De Partie at Radisson Blu Coimbatore (2026-05 – Present)

• Lead and supervise daily kitchen operations in the assigned section ensuring smooth service execution.
• Maintain food quality, consistency, presentation standards, and portion control as per Radisson Blu brand standards.
• Plan and prepare mise en place for the section as per forecast and business volume.
• Ensure adherence to food safety, hygiene, and sanitation standards.
• Monitor inventory, place requisitions and control food cost with minimal wastage.
• Train, mentor and evaluate junior chefs and commis to build a high performing team.
• Execute menu items, specials and banquet requirements with precision and consistency.
• Coordinate with Chef and other departments to ensure seamless operations and guest satisfaction.

Demi Chef De Partie at Radisson Blu Coimbatore (2025-06 – 2026-04)

• Assisted Chef De Partie in managing daily operations of the assigned kitchen action.
• Ensured adherence to Radisson Blu food preparation standards, hygiene protocols, and requirements.
• Supervised Commis chefs and provided operational guidance during service periods.
• Maintained inventory records and supported stock rotation following FIFO procedures.
• Assisted in menu preparation, mise en place planning and quality control.
• Coordinated with stewarding and stores departments for smooth kitchen operations.
• Trained newly joined associates on kitchen SOPs, safety measures, and food handling practices.
• Maintained cleanliness, equipment upkeep and operational readiness of the assigned area.

Commi 1 at Radisson Blu Coimbatore (2024-06 – 2025-06)

• Followed kitchen cleaning schedules.
• Ensured cleanliness in handling of raw and cooked food.
• Took guidance from senior chefs to improve skills.
• Reported low stock or spoiled items to the senior chef.

Assistant Chef at Erbil Governorate (2022-02 – 2024-02)

• Supervised a team of junior chefs during busy shifts, delegating tasks accordingly.
• Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
• Assisted Head Chef in preparation of menus for special occasions and events.

Commi 2 at SRM HOTELS PRIVATE LIMITED (2021-04 – 2022-02)

• Prepared and cooked complete meals or individual dishes and foods.
• Helped supervise kitchen helpers and apprentices.
• Followed the resorts policies and procedures and adhere to the grooming procedures.

Commis Chef at OKURA ISLAND RESORT & SPA (2019-04 – 2020-09)

• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Have full knowledge of all menu items, daily features and promotions.
• Follow kitchen policies, procedures and service standards.

Bsc in Tourism And Hospitality Management (Pursuing) – Anna Theresa Institute Of Hotel Management

Diploma in Hotel Management And Catering Technology – Anna Theresa Institute Of Hotel Management, Madurai