DINESH PRABU DEVARAJU
ABU DHABI
Summary
A skilled Culinary professional with proven experience in international cuisines. Over 16+ year of progressive experience managing the culinary operations; refining the art of cooking, developing impressive menus; good knowledge of food cost and budgeting; preparing culinary dishes influenced by culturally diverse regions around the globe. Joyful employee that aims to elevate the client experience by consistently maintaining a cheerful attitude. Genuinely enjoys positions requiring extensive guest contact comfortable in communicating with people from various cultures and background. Takes great pride in teaching and leading by example.
Overview
18
18
years of professional experience
Work History
HEAD CHEF
XL CATERING & HOSPITALITY SERVICES
04.2022 - Current
- Successfully opened XL Catering & Hospitality Services, along with Kadai Kitchen Restaurant & Tiffin and More Cloud Outlet as well.
- Providing meals to the various sectors such as Hotel Staff Cafeteria, Events, Restaurants & Labour Camps
- Developed Catering Menu's, Restaurant & Cloud Kitchen, Events Menu.
- Focused on budgeting the menu and pricing and aggregators also.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintaining all HACCP documents and ensure hygiene and quality in food preparation.
- Hired, managed, and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
SOUS CHEF
PROCAT CATERING SERVICES LLC
04.2021 - 04.2022
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
HEAD CHEF
ROYAL TREAT CATERING
11.2013 - 04.2021
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Hired, managed, and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managing Food cost & Menu development.
- Maintaining all HACCP documents and ensure hygiene and quality of food preparation.
- Arranged for kitchen equipment maintenance and repair when needed.
PRODUCTION CO-ORDINATOR
PROCAT CATERING SERVICES LLC
10.2012 - 11.2013
- Responsible for all production team.
- Maintain the quality of food which ensures to be healthy.
- Created and maintained schedules and provided internal support for production teams.
- Managed inventory and supply chain functions for production materials and equipment.
- Developed production and inventory reports for management and sales managers each quarter.
- Created and maintained detailed reports and schedules of all production tasks.
- Keep on eye with budgeting and menu planning.
- Assist the Executive Chef in aspects of menu designing, staff training and reviews.
CHEF
PROFESSIONAL FOOD SOLUTIONS LLC
07.2011 - 07.2012
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
CHEF
SENTOSA RESTAURANT, DANDENONG, MELBOURNE
05.2010 - 05.2011
CHEF (PART TIME)
VIVO INDIAN RESTAURANT, MENTONE, MELBOURNE
08.2008 - 04.2010
DCDP
THE ATRIA HOTEL , BENGALURU
10.2006 - 03.2008
Education
ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT - Hospitality Administration And Management
BRIGHTON INSTITUTE OF TECHNOLOGY
MELBOURNE, AUSTRALIA01.2011
CERTIFICATE IV IN COMMERCIAL COOKERY - Chef Training
CARRICK INSTITUTE OF EDUCATION
MELBOURNE, AUSTRALIA06.2010
DIPLOMA IN HOTEL MANAGEMENT - Hospitality
SRM INSTITUTE OF HOTEL MANAGEMENT
TIRUCHIRAPPALLI, TAMIL NADU, INIDA05.2006
Skills
- Kitchen Operations
- Menu Planning
- Cost Control and Budgeting
- Team Management
- Food Safety
- Staff Training
- Process Improvements
- Menu development
- Resource Management
Languages
English
Advanced (C1)
Hindi
Advanced (C1)
Tamil
Bilingual or Proficient (C2)
Timeline
HEAD CHEF
XL CATERING & HOSPITALITY SERVICES
04.2022 - Current
SOUS CHEF
PROCAT CATERING SERVICES LLC
04.2021 - 04.2022
HEAD CHEF
ROYAL TREAT CATERING
11.2013 - 04.2021
PRODUCTION CO-ORDINATOR
PROCAT CATERING SERVICES LLC
10.2012 - 11.2013
CHEF
PROFESSIONAL FOOD SOLUTIONS LLC
07.2011 - 07.2012
CHEF
SENTOSA RESTAURANT, DANDENONG, MELBOURNE
05.2010 - 05.2011
CHEF (PART TIME)
VIVO INDIAN RESTAURANT, MENTONE, MELBOURNE
08.2008 - 04.2010
DCDP
THE ATRIA HOTEL , BENGALURU
10.2006 - 03.2008
ADVANCED DIPLOMA IN HOSPITALITY MANAGEMENT - Hospitality Administration And Management
BRIGHTON INSTITUTE OF TECHNOLOGY
CERTIFICATE IV IN COMMERCIAL COOKERY - Chef Training
CARRICK INSTITUTE OF EDUCATION
DIPLOMA IN HOTEL MANAGEMENT - Hospitality
SRM INSTITUTE OF HOTEL MANAGEMENT
Similar Profiles
KATENDE JOSEPHKATENDE JOSEPH
General Maintenance Technician at Rings Hospitality Catering ServicesGeneral Maintenance Technician at Rings Hospitality Catering Services
Abhinav ManglaAbhinav Mangla
Deputy Manager (Ceded Reinsurance) at AXA XL (XL India Business Services Private Limited)Deputy Manager (Ceded Reinsurance) at AXA XL (XL India Business Services Private Limited)
Jessica McGraneJessica McGrane
Caterer/Server-Bartender at A'BriTin Catering & HospitalityCaterer/Server-Bartender at A'BriTin Catering & Hospitality