Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Websites
Additional Information
Timeline
Generic
KARTHIKEYAN MURUGESAN

KARTHIKEYAN MURUGESAN

High Level,AB

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

11
11
years of professional experience

Work History

SOUS CHEF (MEAT DEPT)

LOBLOW COMPANIES LIMITED
High Level, AB
01.2022 - Current
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Monitored food products, driving quality, freshness and integrity.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Supervised kitchen food preparation in demanding, high-volume environments.

SOUS CHEF

HOLIDAY INN EXPRESS AND SUITES
BANGALORE, KARNATAKA
11.2020 - 01.2022
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.

CHEF DE PARTIE

PARK HYATT CHENNAI
CHENNAI, TAMILNADU
06.2019 - 01.2020
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.

CHEF DE PARTIE

HOLIDAY INN CHENNAI
CHENNAI, TAMILNADU
12.2017 - 06.2019
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Purchased ingredients from local farms to benefit environment and reduce costs.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Supervised kitchen food preparation in demanding, high-volume environments.

DEMI CHEF DE PARTI AND COMMIS CHEF

CARNIVAL CRUISE LINE
Miami, MB
11.2014 - 12.2016
  • Completed side work and prep according to back of house checklist.
  • Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods.
  • Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
  • Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.

COMMIS CHEF

PARK HYATT CHENNAI
CHENNAI, TAMILNADU
06.2012 - 11.2014
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.

Education

Associate of Arts - Hotel And Resort Management

SISI GOVT OF INDIA
CHENNAI
03.2007

Skills

  • Line Inspections
  • Ordering and Requisitions
  • Staff Training
  • High-Quality Ingredients
  • Safe Food Handling
  • Vendor Relations
  • Food Preparation
  • Portion Control

Accomplishments

  • Built customer loyalty and increased satisfaction by resolving every concern fully.
  • Created brand new menu with executive chef for Asian restaurant.
  • Oversaw staff of 200 for 350-seat capacity international cuisine restaurant.
  • Earned promotion in just 5 months.
  • Developed 3 tasting menus for new business venture.
  • Improved team effectiveness through analysis and restructuring of current workflow.

Affiliations

  • Member, Small Business Association (2008 - present)
  • Member, Alumni Association

Websites

Additional Information

  • CONTINENTAL CUISINE
  • SOUTH INDIAN CUISINE
  • PAN ASIAN CUISINE
  • COLD SECTION
  • BUTCHERY

Timeline

SOUS CHEF (MEAT DEPT)

LOBLOW COMPANIES LIMITED
01.2022 - Current

SOUS CHEF

HOLIDAY INN EXPRESS AND SUITES
11.2020 - 01.2022

CHEF DE PARTIE

PARK HYATT CHENNAI
06.2019 - 01.2020

CHEF DE PARTIE

HOLIDAY INN CHENNAI
12.2017 - 06.2019

DEMI CHEF DE PARTI AND COMMIS CHEF

CARNIVAL CRUISE LINE
11.2014 - 12.2016

COMMIS CHEF

PARK HYATT CHENNAI
06.2012 - 11.2014

Associate of Arts - Hotel And Resort Management

SISI GOVT OF INDIA

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