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Thiyagarajan Thandavarayan, Cluster Executive Chef

Thiyagarajan Thandavarayan

Cluster Executive Chef·Parker’s Restaurant

United Arab Emirates

Bachelor's degree, Hotel & Catering Technology

Work experience

Total years of experience: 20 years, 0 months

Cluster Executive Chef

October 2015 - Present

Parker’s Restaurant

Dubai, United Arab Emirates

October 2015 - Present

Taking care of Research & Development.

Focusing menu development and costing.

Assigning and forming kitchen team and building up strong team.

Handling recruitment

Designing operational process and activities.

Involved in Breakfast, brunch, lunch, dinner and dessert menus.

I am fully involved with modern fusion cuisine.

Specialized in dessert and continental food preparation. Many times involved with Mexican and Italian dishes too and my favorite too.
Company industry:
Hospitality & Accomodation
Job role:
Management

Executive Chef

October 2014 - September 2015

KAFCO

Al Kuwait, Kuwait

October 2014 - September 2015

Grillz Restaurant and entering into many restaurant Outlets.
•Planned to Open 5 New Restaurant Outlets in Kuwait only. All based on Chocolate Concept.
•I personally involved in new dish preparation.
•Daily basis, involved with the new dishes and new dessert ideas.
•Also co-ordinating with the cost control division.
•Bringing new concepts with Entrée and Desserts.
•Directly reporting to the CEO and Operation Manager.
•Handling Kitchen Staff’s recruitment.
•Daily basis sending Prep Sheet and PAR sheets
•Monitoring the wastage
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Head Chef

September 2011 - September 2013

Chocolateness Restaurant

Kuwait

September 2011 - September 2013

Handled 4 Kitchens, which is located in Ardiya, The Avenues, Burj Jassim & Sharq.
•Co-operated with 30 professional Kitchen Staff’s
•Launching new ideas and new Chocolate dishes.
•Prepared variety of chocolate dishes based on the market trend
•Reaching monthly goals
•Participated Valrhona
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Sous Chef

October 2009 - August 2011

NAPKET

Al Kuwait, Kuwait

October 2009 - August 2011

Taking Care of Whole Kitchen Operations
•Handling 3 Kitchen outlets.
•Launching new ideas and new menu
•Guiding all levels of Kitchen Staff's.
•Organizing special events
•Taking care of all dine in dishes including Pastry and Bakery products
•Deep knowledge about the food supplier.
•Handling 17 Commis Chef, with fine dining operation
•Responsible for full restaurant operations
•Preparing daily PAR management, Inventory management and Purchasing divisions.
•Once in a 6 month preparing new recipes and launching new menu.
•Concentrating on fine dining garnish and to fixing SOP
•Scheduling and staffing
•Taking weekly culinary training, expanding staff’s skills
•Following APC.
•Directly reporting to General Manager
•Specialised in Garde manger
Company industry:
Hospitality & Accomodation
Job role:
Management

CDP

September 2008 - August 2009

NAPKET Restaurant

Al Kuwait, Kuwait

September 2008 - August 2009

Performed well in NAPKET. Due to my performance I got the training in London, Kingston Napket Restaurant.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Trainer

February 2008 - October 2008

Avira

Chennai, India

February 2008 - October 2008

Worked underneath the company of FORD, AVIRA, AVIVA & TCS catering Operations.
•Well knowledge in Industrial catering and whole operations
•Portion controlling, costing and organizing huge catering events
•Worked in Centralised kitchen so good in bulk quantity foods.
•Organizing and controlling staffs for the F & B outlet.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Executive Trainee

July 2007 - January 2008

Lufthansa

Delhi, India

July 2007 - January 2008

Preparing Lufthansa menu according to the Lufthansa standard
•Taking care of cage operations
•Handled 5 staffs underneath Lufthansa catering division
•Responsible for Lufthansa catering operations
•Use to make Salads, breakfast items and entrée dishes.
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Trainee

April 2007 - July 2007

Blue Valley Jungle Resorts

India

April 2007 - July 2007

Job role:
Engineering

Trainee

April 2006 - July 2006

GRT- temple bay.

India

April 2006 - July 2006

Job role:
Engineering

Trainee

April 2005 - February 2006

Hotel Jayaram

April 2005 - February 2006

Job role:
Engineering

Kitchen Commis

May 2002 - December 2002

Hotel Jayaram

Chennai, India

May 2002 - December 2002

Worked as a Commis chef in Main Kitchen
Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

-

Italian

-

Bread Preparation
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

-

Chocolate

-

Well in Salade & Starters
Company industry:
Catering, Food Service, & Restaurant
Job role:
Other

-

Kitchen Operation

-

Mini & Profitable dessert skills
Company industry:
Hospitality & Accomodation
Job role:
Other

Education

Thiruvaluvar University

January 2007

January 2007

Bachelor's degree, Hotel & Catering Technology

India

GPA (percentage): 72%

GPA (percentage): 72%

Marketing Strategies •Budgeting •Hotel & Restaurant Law •Communicative Foreign Languages •Food Beverage Control •Liquor Knowledge
View attachment

Skills

Chocolate
Expert
Chocolate
Expert
Sauces
Expert
Sauces
Expert
Cuisine
Expert
Cuisine
Expert
garde manger
Expert
garde manger
Expert
Italian cuisine
Expert
Italian cuisine
Expert
AUDITING
Beginner
AUDITING
Beginner
BUDGETING
Beginner
BUDGETING
Beginner
CEO
Beginner
CEO
Beginner
CONCEPT DEVELOPMENT
Beginner
CONCEPT DEVELOPMENT
Beginner
COST CONTROL
Beginner
COST CONTROL
Beginner
EVENT MANAGEMENT
Beginner
EVENT MANAGEMENT
Beginner
Profit
Expert
Profit
Expert
manning
Expert
manning
Expert
French Pastry
Expert
French Pastry
Expert
Pasta
Expert
Pasta
Expert
Fusion Cuisine
Expert
Fusion Cuisine
Expert
Restaurant SOP
Expert
Restaurant SOP
Expert
Kitchen Manual
Expert
Kitchen Manual
Expert
Italian Dishes
Expert
Italian Dishes
Expert
Menu Engineering
Expert
Menu Engineering
Expert
Wastage Management
Expert
Wastage Management
Expert
Kitchen SOP
Expert
Kitchen SOP
Expert
P&L
Expert
P&L
Expert
Cuisine
Expert
Cuisine
Expert
Costing
Expert
Costing
Expert
Annual Budgeting
Expert
Annual Budgeting
Expert
PAR Level
Expert
PAR Level
Expert
Pops
Expert
Pops
Expert
Food Quality
Expert
Food Quality
Expert
Sliders
Expert
Sliders
Expert
Multi Outlet Restaurant Operation
Expert
Multi Outlet Restaurant Operation
Expert
Multi Restaurant Units
Expert
Multi Restaurant Units
Expert
Culinary Operations
Expert
Culinary Operations
Expert
Restaurant Operations
Expert
Restaurant Operations
Expert
Chocolate
Expert
Chocolate
Expert
Sauces
Expert
Sauces
Expert
garde manger
Expert
garde manger
Expert
Italian cuisine
Expert
Italian cuisine
Expert

Languages

English

Expert

Hindi

Expert

French

Expert

Tamil

Native Speaker

Malayalam

Intermediate

Arabic

Beginner

Training and Certifications

Training
PIC
Dubai Municipality
Apr 2016

Hobbies and interests

Cricket