Thiyagarajan Thandavarayan

Cluster Executive Chef at Parker’s Restaurant

• United Arab Emirates - Dubai
• My current job since October 2015

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.

Executive Chef at KAFCO

• Kuwait - Al Kuwait
• October 2014 to 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

Head Chef at Chocolateness Restaurant

• Kuwait
• September 2011 to 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

Sous Chef at NAPKET

• Kuwait - Al Kuwait
• October 2009 to 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

CDP at NAPKET Restaurant

• Kuwait - Al Kuwait
• September 2008 to August 2009

Performed well in NAPKET. Due to my performance I got the training in London, Kingston Napket Restaurant.

Trainer at Avira

• India - Chennai
• February 2008 to 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.

Executive Trainee at Lufthansa

• India - Delhi
• July 2007 to 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.

Trainee at Blue Valley Jungle Resorts

• India
• April 2007 to July 2007

Trainee at GRT- temple bay.

• India
• April 2006 to July 2006

Trainee at Hotel Jayaram

• April 2005 to February 2006

Kitchen Commis at Hotel Jayaram

• India - Chennai
• May 2002 to December 2002

Worked as a Commis chef in Main Kitchen

at Italian

• to

Bread Preparation

at Chocolate

• to

Well in Salade & Starters

at Kitchen Operation

• to

Mini & Profitable dessert skills