Nithesh Sevugan
Chennai,India
Summary
Accomplished culinary professional with expertise in menu development, recipe creation, and cost control. Demonstrates exceptional kitchen management and knife skills, ensuring food safety and hygiene standards are met. Known for innovation and quality control, with a strong focus on allergen awareness and mise-en-place. Committed to enhancing culinary experiences through creative solutions and meticulous attention to detail.
Overview
4
4
years of professional experience
4
4
years of post-secondary education
Work history
Chef
Chennai Dosa
Birmingham, united kingdom
09.2025 - Current
- Prepared diverse dishes in accordance with established recipes and restaurant standards.
- Managed inventory of ingredients and supplies to ensure kitchen efficiency.
- Collaborated with team members to maintain high standards of food quality and presentation.
- Trained new kitchen staff on food preparation techniques and safety protocols.
- Adapted quickly to changing menu demands and customer preferences for optimal service.
- Maintained cleanliness and organisation of kitchen workspace to comply with health regulations.
- Monitored cooking times and temperatures to ensure proper food handling and safety.
- Created balanced meal plans abiding by dietary restrictions.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Coordinated prep work, streamlined the cooking process.
Commis Chef
GRT hotel
06.2024 - 08.2024
- Prepared ingredients by chopping vegetables and measuring spices to ensure efficient workflow in kitchen.
- Assisted senior chefs in preparing and plating dishes, maintaining high standards of presentation and taste.
- Monitored food safety and hygiene practices to comply with health regulations and maintain cleanliness in work area.
- Collaborated with kitchen staff to coordinate timing of meal preparation, ensuring timely delivery of orders.
Commis Chef Intern
Radisson Blu Resort Temple Bay
Chennai
07.2023 - 11.2023
- Supported the Head Chef in menu development.
- Rotated through all preparation stations to learn diverse techniques.
- Assisted with plating and serving desserts.
- Managed food inventory efficiently to minimize waste.
- Worked in fine dining kitchen supporting Indian and tandoor station.
- Support chefs in mise-en-place for signature menu's and special events.
- Maintained high hygiene and safety standards in line with luxury hotel sop's.
- Supported daily operation in high volume restaurant.
- Participate in molecular gastronomy workshop.
- Participate in Nova world record 2025.
- International chef day event at Srm university.
Commis Chef
ITC grand
01.2023 - 05.2023
- Prepared ingredients by chopping, slicing, and marinating to assist in meal production.
- Assisted senior chefs in daily kitchen operations by ensuring cleanliness and organisation of workstations.
- Contributed to menu development by suggesting new dishes based on seasonal availability of ingredients.
- Maintained high standards of hygiene and food safety in compliance with regulations and best practices.
Commis Chef
The Leela palace
03.2022 - 07.2022
- Prepared a variety of dishes in accordance with established recipes and presentation standards.
- Assisted senior chefs with daily kitchen operations ensuring smooth workflow and high-quality food production.
- Maintained cleanliness and organisation of workstations and kitchen equipment to meet health and safety standards.
- Collaborated with team members to efficiently manage food preparation during peak service hours.
Education
Bachelor of Science - Hotel and Catering Management
SRM University
Chennai, India 01.2022 - 01.2025
Master of Arts - Culinary Arts Management
University College Birmingham
United Kingdom 01.2025 - 11.2025
Skills
- Menu Development
- Recipe Creation
- Cost Control
- Kitchen Management
- Knife Skills
- Food Safety & Hygiene
- Innovation
- Mise-en- place
- Allergen awareness
- Quality control
- Food safety and hygiene
LANGUAGES
Tamil (Proficient)
English (Advanced)
French (Elementary)
HOBBIES
Cricket, Reading Books
Affiliations
- Reading books and playing cricket
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
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Timeline
Chef
Chennai Dosa
09.2025 - Current
Master of Arts - Culinary Arts Management
University College Birmingham
01.2025 - 11.2025
Commis Chef
GRT hotel
06.2024 - 08.2024
Commis Chef Intern
Radisson Blu Resort Temple Bay
07.2023 - 11.2023
Commis Chef
ITC grand
01.2023 - 05.2023
Commis Chef
The Leela palace
03.2022 - 07.2022
Bachelor of Science - Hotel and Catering Management
SRM University
01.2022 - 01.2025