Subramanian Murugesan

Planned and monitored the daily operations of the business to ensure smooth progress.
Reviewed financial information and adjusted operational budgets to enhance profitability.
Developed relationships with external vendors and suppliers to optimize supply chain management.
Increased efficiency and productivity through thorough process analysis and collaboration between
departments. learned and monitored day-to-day running of business to facilitate smooth progress.
Maximized efficiency and productivity through extensive process analysis and interdepartmental
collaboration.

Oversaw and coordinated directly with restaurant owners to develop comprehensive business plans and
set growth and profitability targets.
Applied an entrepreneurial mindset to drive innovation, streamline processes, and optimize performance.
Led efforts to motivate and inspire staff at all levels, fostering a culture of collaboration and individual
empowerment.
Ensured a high standard of excellence in culinary operations while maintaining alignment with financial
goals.
Focused on maximizing team potential through effective training, mentorship, and leadership initiatives.

Oversaw the successful launch of The Gathering Bistro, a locally-developed fast-casual F&B concept in
Kuwait, establishing it as a high-profile and well-recognized brand within one year.
Directed all aspects of project initiation, including restaurant design coordination, contractor management,
and overall infrastructure setup.
Recruited and built a complete F&B team to support operational and service excellence from inception.
Designed and implemented the menu, managing its rollout alongside comprehensive staff training
programs for seamless execution.
Established sales targets and implemented strategies to drive revenue growth, achieving significant
business milestones within the first year.

Oversight of all culinary operations for Central Kitchen, ensuring quality control and adherence to global
brand standards across multiple concepts, including Revera International Catering Centre, Texas Chicken,
Choowy Goowy, and Kebbeh w Kabab.
Development and implementation of standardized recipes and operational processes to optimize
consistency and efficiency in food production.
Management of a large-scale central kitchen team, directing daily operations to meet the demands of
diverse brands under AJA Holding Co.
Ensure compliance with food safety regulations and quality assurance standards throughout all stages of
production.

Oversaw the complete pre-opening setup of the restaurant, ensuring all operational, logistical, and culinary
requirements were met.
Directed efforts in establishing kitchen workflows, resource allocation, and staff training for optimal
performance.
implemented menu development processes tailored to brand standards and regional preferences.
Ensured adherence to food safety and hygiene regulations throughout the establishment process.
Managed procurement of kitchen equipment, ingredients, and supplies to align with project timelines and
budgets.
Coordinated interdepartmental collaboration to achieve a seamless transition from pre-opening phases to
full operation.

Worked as Executive Chef department Head & lead the F&B Production team.
Planning Menu & special events for the organization, whole calendar year.
Train the staff towards multi cuisine, bakery and pastry in order to reduce overall manpower.
Fulfill all guest needs during events and weddings and have good relationship with Banquet Manager.
Responsible for all food production, purchase, logistics, recruitment and resources .
Planning & implementation of all back of the house procedures in line with company policy.
Planning and implementation of standard recipe books for consistency.
Planning & implementation of dedicated training manual.
Managing all ordering, stocktaking & cost control.
Management of staff including Kitchen Manager, Executive Sous Chef, Sous Chefs, Bakery and Pastry Chef across the Organization.
Responsible for recruitment and disciplinary issues.
Responsible for all HACCP, Hygiene & due diligences.

As a Head Chef Manager - Department Head of the Restaurant.
Planning food for festival & special events for the whole calendar years.
Train the staff towards fusion cuisine, pastry and bakery in order to reduce overall manpower.
Responsible for all food production, logistics & resources.
Planning & implementation of dedicated training manual.
Managing all purchasing, stocktaking and cost controlling.
Ensure to maintain HACCP & Hygiene standards up to mark with the Hygiene Manager.

Responsible for all food production, logistics and resources.
Planning & implementation of all back of the house procedures in line with company policy.
Fulfill all guest needs and have good relationship with Restaurant Manager.
Planning and implementation of standard recipe books for consistency.
Managing all ordering, stocktaking & cost control.
Management of staff including Jr Sous Chef & Chef de parties across the Organization.
Responsible for all HACCP, Hygiene & due diligences.

Supervise and work in production of standardized food items: plated a-la-carte restaurant and banquets,
Handling a team of 08 colleagues.
Have a good and successful personal communication with feedback, to each individual employee.
Make daily store requisition and purchase requisition
Report equipment failures and follow up.
Report missing store products and follow up.
Help the Head chef to make recipe up-dates in computer and recipe book.
Make payroll attendance worksheet.
Help to make sure, that everybody check the dates of store items and use the old products before the new ones.
Be aware of food cost and always control the wastage.
Follow and supervise standard of menus, methods, pictures and recipes.
HACCP (hazard analysis and critical control point) to ensure that HACCP is followed.

Defining organizational objectives and liaison with the team
Allocation and distribution of assignments to the team in line with the strengths of individuals
Deployment and allocation of resources in a multi cuisine environment to achieve optimum results and to ensure cost effectiveness
Total quality Control Management in the production area in terms of preparation, cost control, and standardization