Curriculum Vitae

S. Arputharaj
5/924, Thiruvallur Nagar,

3rd Cross Street, Perungudi.

Chennai – 600096

Mobile No: - 9677269173

Email: - arputharaj993@gmail.com

OBJECTIVE
With 10 years of Culinary Expertise, best in guest public relation, FSSAI Level II Certified,
innovative and creative in building menu according to the trend and season ability, can
create a friendly atmosphere for the subordinates to lead a smooth operation. Will be a
best contributor for the development of the company which in turn result best in
productivity, quality and quantity control, HACCP standard and customer service.

Culinary Expertise: -
 Western Cuisine (Cold Kitchen / Hot Kitchen)
 Confectionery and Bakery
 Mediterranean Foods
 Fruit and Vegetable Carving
 Home Style Cooking – South Indian Delicacies
 Fusion Foods
 Allergic Guest Meal Planning
 Outdoor BBQ Menu Planning and Setup

PROFESSIONAL SKILL
Food Cost and Food Quality Controls

Prosecution of High Volume ODC’s

Special Event Management

Inventory and Stock Management

Food Safety Management and HACCP Audits

Guest Public Relation

Staff Training – on job and theoretical

Vendor Audit and Market Survey

WORK EXPERIENCE
Sous Chef

Hotel Halez – OMR Chennai

 Currently working for Hotel Halez from April 2022 to present.

 Taking care of the operations of the kitchen during the absence of Executive Chef
 Plan accordingly for daily operation and prepare indent accordingly
 Prepared food trails for new menu which including sampling, tasting session and
plate presentation
 Catered for the World Chees Olympic 2022 for Arbiter’s Team for 10 days and
successfully completed
 Assisted for planning & execution of food festivals – Sizzler, Cake Mixing, etc.
 Help to maintain the food cost under control.

Junior Sous Chef

Aloft Hotel OMR Chennai - Marriott Brand

 From November 2019 to Present

 Assist in the overall operation of the Culinary Department
 Indenting, Manning, Allocation of staffs, briefing is key daily role of my work
 Doing plate presentation for new menus and teaching to the colleagues
 Tried and planned different menus during Covid 19 which suits for the business.
 Assisted for planning, execution of food festivals – Sizzler, Kerala, Chinese, Andhra,
Briyani and Kebab Festival.
 Catered for bulk events to It Sectors – HCL, Cognizant, FSS, First Source, Hapag Lloyd.
 Help to maintain the food cost under control
 Complete record maintenance of Food Safety Audits.

Fika European Fine Dining Restaurant

Chef De Partie

 From July 2019 to October 2019.

 Assist Head in planning the indent, receiving and manning.
 Responsible for Plating the main course (entre and entremets)

Viking Ocean Cruiselines

Line Cook

 From Jan 2018 to April 2019

 Working in breakfast session – preparing breakfast dishes for more 1000 paxs daily
  Changed to Salad Section and prepare salad for gala dinner and buffet dinner on
daily basis for 1500 pax.

Aloft Chennai OMR

Culinary Chef

From November 2011 to Jan 2018

 Making buffet lunch, dinner menus and outdoor catering event’s menu
 Making the indent through Hotel Management System.
 Take care of the kitchen in the absence of Sous Chef.
 Prepare food as per the requirement and that saves the cost.
 Was helping in making bulk functions to UST Global, Cognizant.
 Check for daily cleanliness and maintain all records pertaining to the standards.

Awards and Acheivements

Bronze Medal Winner for Bocuse D’ Or National Level Selection for India Team

Have Won 2 Medals in SICA Competition in the year 2014 and 2016

Attended Molecular and Sous Vide Cooking Workshop conducted by SICA in the year 2015

Attended Pastry and Hot Plate Presentation in the year 2016 by Chef Dimuthu

Completed Food Safety Level 3 Course Supervisory Level through FSSAI.

PERSONNAL DEATILS
Father’s Name : Somadevan. R

Date of Birth : 17-05-1993

Marital Status : Married

Language Known : English, Tamil, Hindi (to speak)

Computer Knowledge : MS Office, WinHms.

DECLARATION
I hereby declare that the above mentioned information are true as per my
knowledge.
S. Arputharaj.