Saravanan D

Dependable Sous Chef committed to assisting with all food preparation duties, including managing staff schedules and overseeing inventory as assigned for 18+ years' experience in industry. Additional expertise includes staff supervision, product handling and proficiency in managing orders.

Sous Chef - Conrad Hilton - Bengaluru

(2021-11)

• Planned and directed high-volume food preparation in fast-paced environment
• Monitored recipe portioning to control food costs
• Oversaw cleanliness of each station in kitchen
• Prepared daily menu items to quickly deliver upon request
• Successfully completed kitchen product inventory as assigned
• Developed unique menu items and plating presentations
• Acted as head chef when required to maintain continuity of service and quality
• Planned menus and services for restaurant and off-site events
• Produced innovative menu offerings to promote company awareness and customer satisfaction
• Maintained strong guest relationships and ensured satisfaction
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
• Worked in regards to food safety regulations
• Designed unique menus using food festival
• Contributed to marketing promotions and food festivals
• Managed the kitchen, controlled costs, trained staff, and helped plan the menu
• Inventory management, kitchen safety (HACCP), and high-quality preparation
• Cuisine Specialization: South Indian (Tamil Nadu, Andhra, Kerala, Karnataka), breakfast, lunch and dinner Vegetarian & Non-Vegetarian

CDP South Indian Cuisine - Rain Tree Hotels - Chennai

(2016-01 - 2020-09)

• Planned and directed high-volume food preparation in fast-paced environment
• Monitored recipe portioning to control food costs
• Successfully completed kitchen product inventory as assigned
• Assisted sous chef with weekly schedule drafts for kitchen staff
• Developed unique menu items and plating presentations
• Reduced food waste and kept the kitchen clean and organized
• Produced innovative menu offerings to promote company awareness and customer satisfaction

DCDP South Indian Cuisine - Clarion Hotel - Chennai

(2014-01 - 2015-03)

Worked as DCDP South Indian Cuisine from 2014-2015 Mar. Promoted as CDP from March 2015.

• Preparing and cooking food
• Assisting in all activities in the kitchen
• Cleaning, tidying and maintaining the kitchen and tools
• Upholding health and safety standards in the kitchen
• Providing customer service to staff and customers

CDP South Indian Cuisine - Clarion Hotel - Chennai

(2015-03 - 2016-02)

• Preparing and cooking food
• Assisting in all activities in the kitchen
• Cleaning, tidying and maintaining the kitchen and tools
• Upholding health and safety standards in the kitchen
• Providing customer service to staff and customers

COMMI - I South Indian Cuisine - Breeze Hotel - Chennai

(2012-01 - 2014-02)

• Cooking and preparing allocated foods
• Making mise en place and mise en scene ready for the head chef
• Helping and assisting other chef in daily operations
• Planned and directed high - volume food preparation in fast-paced environment
• Preparing Sri Lankan breakfast daily basis

South Indian Kitchen and Pantry - The Residency - Chennai

(2007-01 - 2012-02)

• Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items
• Prepares dishes such as sandwiches, salads & vegetables
• Serves food according to correct taste, temperature and visual appeal
• Maintains the area in a clean, safe and sanitary manner
• Maintains food safety temperature logs with direction from Lead cook and sous chef

Diploma - Catering Technology - National Council for Vocational Training (2007-01 - 2010-01) Chennai