Hi, I’m
ARIVALAGAN RAJASEKAR
coleraine
Summary
Exceptionally innovative culinary with more than 18 years' experience in operations for renowned 5star, 4star, 3star hotels, cures line and restaurants preparing a wide variety of unique continental, Maxican, Indian, South Indian, Tandoori, American, Italian, English, Chinese and Irish cuisine appetizers, soups, entrées, sauces, and desserts. Proficient in numerous cooking techniques and cuisines with talent for working with ingredients from countries around the world. Working in India, American, England and Northern Ireland Proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.
Overview
17
years of professional experience
1
Certification
Work History
BAYVIEW HOTEL
CDP
05.2023
Job overview
- Assisting in the food preparation process, Cooking and preparing elements of high quality dishes, Preparing vegetables, meats and fish, Assisting other Chefs, Helping with deliveries and restocking, Assisting with stock rotation, Cleaning stations, Contributing to maintaining kitchen and food safety standards
SKY BLUE TAVERN
HEAD CHEF
12.2022 - 05.2023
Job overview
- Controlling and directing the food preparation process, Approving and polishing dishes before they reach the customer, Managing and working closely with other Chefs of all levels, Creating menu items, recipes and developing dishes ensuring variety and quality, Determining food inventory needs, stocking and ordering, Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines, Being responsible for health and safety, Being responsible for food hygiene practices
HOLIDAY INN AIRPORT BIRMINGHAM 4star Hotel
JUNIOR SOUS CHEF
03.2022 - 12.2022
Job overview
- Controlling and directing the food preparation process, Approving and polishing dishes before they reach the customer, Managing and working closely with other Chefs of all levels, Creating menu items, recipes and developing dishes ensuring variety and quality, Determining food inventory needs, stocking and ordering, Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines, Being responsible for health and safety, Being responsible for food hygiene practices
TAAZA INDIAN CUISINE
HEAD CHEF
02.2014 - 12.2020
Job overview
- Controlling and directing the food preparation process, Approving and polishing dishes before they reach the customer, Managing and working closely with other Chefs of all levels, Creating menu items, recipes and developing dishes ensuring variety and quality, Determining food inventory needs, stocking and ordering, Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines, Being responsible for health and safety, Being responsible for food hygiene practices
CARNIVAL CRUISE LINE
COMMIE
03.2014 - 01.2014
Job overview
- Assisting in the food preparation process, Cooking and preparing elements of high quality dishes, Preparing vegetables, meats and fish, Assisting other Chefs, Helping with deliveries and restocking, Assisting with stock rotation, Cleaning stations, Contributing to maintaining kitchen and food safety standards
ASIANA 5start Hotel
COMMIE I
11.2008 - 02.2013
Job overview
- Assisting in the food preparation process, Cooking and preparing elements of high quality dishes, Preparing vegetables, meats and fish, Assisting other Chefs, Helping with deliveries and restocking, Assisting with stock rotation, Cleaning stations, Contributing to maintaining kitchen and food safety standards
G.R.T Regency 3star Resort
COMMIE III
01.2007 - 10.2008
Job overview
- Assisting in the food preparation process, Cooking and preparing elements of high quality dishes, Preparing vegetables, meats and fish, Assisting other Chefs, Helping with deliveries and restocking, Assisting with stock rotation, Cleaning stations, Contributing to maintaining kitchen and food safety standards
HOTEL G.R.T GRAND 5star Hotel
Training Chef
06.2006 - 01.2007
Job overview
- Assisting in the food preparation process, Cooking and preparing elements of high quality dishes, Preparing vegetables, meats and fish, Assisting other Chefs, Helping with deliveries and restocking, Assisting with stock rotation, Cleaning stations
Education
ALAGAPPA UNIVERSITY
B.B.A. IN ENGLISH
Woolf Academy
M.B.A
SISI Government Of India Trichy
Advance Diploma from Catering Technology And Hotel Management
08.2006
Skills
- Specialty Cuisine and Presentation
- Purchasing and Inventory Control
- Staff Leadership and Training
- Creative Menu Development
- Special Event Planning
- Cost Containment and Reduction
- Food and Kitchen Safety
Certification
- Food Hygiene and Safety level 1,2,3
- Food Allergy
- Nutrition
- COSHH (Control of Substances Hazardous to Health)
- Fire Safety
Languages
Tamil
Native language
English
Proficient
C2
Timeline
CDP
BAYVIEW HOTEL
05.2023
HEAD CHEF
SKY BLUE TAVERN
12.2022 - 05.2023
JUNIOR SOUS CHEF
HOLIDAY INN AIRPORT BIRMINGHAM 4star Hotel
03.2022 - 12.2022
COMMIE
CARNIVAL CRUISE LINE
03.2014 - 01.2014
HEAD CHEF
TAAZA INDIAN CUISINE
02.2014 - 12.2020
COMMIE I
ASIANA 5start Hotel
11.2008 - 02.2013
COMMIE III
G.R.T Regency 3star Resort
01.2007 - 10.2008
Training Chef
HOTEL G.R.T GRAND 5star Hotel
06.2006 - 01.2007
ALAGAPPA UNIVERSITY
B.B.A. IN ENGLISH
Woolf Academy
M.B.A
SISI Government Of India
Advance Diploma from Catering Technology And Hotel Management
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