BOOPATHI VENKATESAN
Cornwall
Summary
Accomplished Executive Chef with 20 years of critically acclaimed experience in creating exceptional, healthy dishes in high-end environments, including Sodexo Canada Ltd, luxury cruise ships, five-star hotels, and renowned restaurants. Specializes in designing innovative menus that attract and retain customers while ensuring smooth and efficient kitchen operations. Expert in inventory control, labor management, sanitation, team development, and safety protocols. A creative and artistic professional recognized for upholding the highest culinary standards and crafting seasonal menus that captivate guests. Passionate about culinary leadership, staff development, and mentoring future culinary professionals. Awarded World Chefs Certified MasterChef, World Chefs Certified Executive Chef, and Certified Chef de Cuisine (CCC) by the Canadian Culinary Institute (CCI). Seeking a challenging opportunity in culinary management to apply expertise and passion for the industry.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo Canada Campus
Windsor
11.2024 - Current
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards
- Coordinated menu planning, recipe development, and daily restaurant operations
- Led the creation and development of diverse, nutritious menus tailored to the needs of university students, faculty, and staff
- Managed food cost control measures and developed pricing strategies aligned with financial goals
- Utilized Net Menu software for menu programming, maintaining nutritional standards while optimizing cost efficiency
- Enforced strategies for minimizing food waste and implemented Leanpath for sustainability initiatives
- Conducted regular health and safety audits to ensure compliance with food safety regulations and university standards
Corporate Executive Chef
Wow India Restaurant Groups
Cornwall
06.2022 - Current
- Planned delivery routing, team workflows, and promotional initiatives
- Organized and oversaw work schedules of departmental managers
- Reviewed site and department performance to improve service quality and ensure regulatory compliance
- Developed and maintained client relationships, resulting in increased account retention and new business growth
- Established operational guidelines and identified areas for improvement to enhance efficiency and service quality
Executive Chef
Sodexo Canada Ltd (NAV CENTRE)
Cornwall
11.2019 - 05.2022
- Created new menu items, managed food expenses, and ensured food quality to meet established standards
- Coordinated menu planning and daily restaurant operations, focusing on customer satisfaction
- Supervised kitchen renovations, adhering to health department standards, and improved customer service with healthier food options
- Performed financial analysis to recommend cost-cutting methods on food and labor
Executive Chef
Sodexo Canada Ltd (Holiday Inn Conference Centre)
Edmonton
06.2016 - 10.2019
- Managed financial aspects of food operations, minimizing over-production and waste
- Ensured compliance with internal and external public health requirements
- Led day-to-day operations of kitchen staff while preserving excellent levels of customer service
Sous Chef
Plate International Buffet
Edmonton
03.2016 - 06.2016
- Supervised high-volume kitchen operations, ensuring quality and timely delivery of food
- Trained kitchen workers in culinary techniques and maintained efficient kitchen operations
Kitchen Manager
Fionn MacCools
Edmonton
12.2013 - 02.2016
- Managed kitchen staff, inventory, and food preparation processes
- Developed strategies to improve team performance and enhance kitchen operations
Chef De Partie
The Park Plaza
Salem
11.2012 - 10.2013
- Managed food usage, stock rotation, and inventory levels to ensure efficiency and quality
- Created diverse cuisines for full-service restaurant, special events, and catering menus
Lead First Cook
Costa Cruise Ship
Genoa
01.2010 - 10.2012
- Led stations for sauce, pasta, soup, grill, roast, and fish, ensuring top-quality food preparation
- Maintained sanitation and hygiene standards in accordance with USPH regulations
First Cook
Hotel Intercontinental Marine Drive
Mumbai
05.2008 - 01.2010
- Managed food preparation, inventory levels, and kitchen cleanliness to maintain high culinary standards
First Line Cook
Hotel Vits
Mumbai
07.2007 - 05.2008
- Operated fryers and grills, ensuring safe food preparation and excellent presentation
Second Cook
Hotel President
Chennai
01.2006 - 05.2007
- Prepared and plated food to maintain consistency and high quality
Education
Bachelor of Arts - Tourism & Travel Studies
Tamil Nadu Open University
Chennai, India06.2008
Diploma in Hotel Management - Culinary Arts
VJP College of Hotel Management
Chennai, India05.2005
Certified Chef de Cuisine - Culinary Entrepreneurship
Northern Alberta Institute of Technology
Edmonton, ABSkills
- Menu development
- Cost control
- Nutritional analysis
- Food safety
- Operational management
- Client relationship
Certification
- WorldChefs Certified MasterChef
- WorldChefs Certified Executive Chef
- Certified Chef de Cuisine (CCC)
- Red Seal Chef Certification
- Level 3 Feed the Planet Champion by Worldchefs
- Safe Check Advanced Food Safety Certification Program
- WasteWatch Management by Leanpath
- WHMIS, CSTS-09, and First Aid
Accomplishments
- Participant in Hot Kitchen & Culinary Arts Competition Seminar
- Participant in Canadian Copper Skillet Cook-Off Competition 2019
- Certificate of Attendance in Sustainable Nutrition Training
- National Member of Culinary Federation Ottawa Branch
Timeline
Executive Chef
Sodexo Canada Campus
11.2024 - Current
Corporate Executive Chef
Wow India Restaurant Groups
06.2022 - Current
Executive Chef
Sodexo Canada Ltd (NAV CENTRE)
11.2019 - 05.2022
Executive Chef
Sodexo Canada Ltd (Holiday Inn Conference Centre)
06.2016 - 10.2019
Sous Chef
Plate International Buffet
03.2016 - 06.2016
Kitchen Manager
Fionn MacCools
12.2013 - 02.2016
Chef De Partie
The Park Plaza
11.2012 - 10.2013
Lead First Cook
Costa Cruise Ship
01.2010 - 10.2012
First Cook
Hotel Intercontinental Marine Drive
05.2008 - 01.2010
First Line Cook
Hotel Vits
07.2007 - 05.2008
Second Cook
Hotel President
01.2006 - 05.2007
Bachelor of Arts - Tourism & Travel Studies
Tamil Nadu Open University
Diploma in Hotel Management - Culinary Arts
VJP College of Hotel Management
Certified Chef de Cuisine - Culinary Entrepreneurship
Northern Alberta Institute of Technology
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