Chef
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Passionate and detail-oriented chef with over 20 years of experience in pastry, bakery, and Indian cuisine, seeking to bring creativity, leadership, and culinary expertise to a dynamic kitchen environment. Committed to quality, innovation, and training the next generation of culinary professionals.
Chef Baker at Senior CDP (2021 – Present)
Played a key role in supervising the pastry and bakery menu while training and managing a team of 30 food preparation staff.
ARL Kitchen Supervisor (2018 – 2021)
Oversaw menu setup, ordering, and deliveries while ensuring compliance with nutrition and safety standards. Managed inventory, food and labour costs, supervised kitchen staff, and assisted in planning and standardizing recipes.
Chef at Karavali Regional Indian Cuisine (2015 – 2018)
Prepared South Indian dishes, set up buffet and à la carte service, managed starters and mains, crafted Indian desserts, and maintained refrigerator standards as per USDA.
Silver Sea, Silver Shadow Assistant Pastry (2013 – 2015)
Handled bakery preparation for breakfast, created mini pastries and appetizers for tea service, managed buffet setup, and ensured adherence to health and safety standards.
Chef at Costa Concordia, Costa Serena (2010 – 2013)
Prepared à la carte dessert items (tarts, sponge cakes, puff pastries) for 5,600 guests and 1,300 crew members. Managed night production with focus on diabetic-friendly menus, special dietary requirements, and gala tea service, ensuring compliance with nutrition and sanitation standards.
All Menus (US) (2007 – 2011)
Best Hostel Award (July 17, 2009); expert in menu planning, USDA-compliant, and skilled in regular, sweet & diabetic-friendly dishes.
Chef at Celebrity Cruise Line Crown Dynasty (2000 – 2007)
Prepared plating, garnishing, and sauces for à la carte and buffet menus; made homemade ice creams and sherbets, ensured compliance with USPH standards.
Commis Chef at Taj Residency Calicut Kerala (1998 – 2000)
Prepared bread rolls for all meals, handled bunch buffet setup, crafted room service canapés and chocolates, followed hygiene standards, and executed plating, garnishing, and sauce preparation.
Commis Chef at Tim & Son's English Bakery (1993 – 1996)
Managed large-scale 24-hour production operations, handled ordering, local vendor coordination, inventory control, costing, and oversaw production and delivery processes.
Diploma in Hotel Management – Institute of Hotel Management (formerly Food Craft Institute) (1992 – 1993)
Diploma in Bakery and Confectionery (1992 – 1993)
Hands-on Training in Baking techniques, pastry arts, and confectionery production
Higher Secondary Education in Biology – Government Higher Secondary School, Srirangamapuram, Tamil Nadu
