KARTHIC RAJENDRAN
Summary
Proactive and adaptable team player passionate about sustainable cuisine. Seasoned Sous chef specializing in Indian & Malay cuisine. Successful 15 year record in high-volume kitchens. Career achievements working with celebrity chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Head Chef
IHG Holiday Inn Express
Singapore
2022.06 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Sous Chef
Sodexo Singapore
Singapore
2021.03 - 2022.04
- Worked effectively in fast-paced environments.
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Developed and maintained courteous and effective working relationships.
- Strengthened communication skills through regular interactions with others.
Junior Sous Chef
SUNTEC Singapore Convention & Exhibition Centre
2017.09 - 2020.09
- Indian & Malay food production for buffet and banquet.
- Preparation of Bento and VIP Table Dinner service.
- Analyze & Implement HACCP procedures & Record Keeping.
- Prepare staff roster and manpower requirement planning.
- Menu development and food cost implementation & summarize.
- Interact and attend to Guest Requirements & changes.
- Plan purchase & forecast.
Indian Chef
2016.08 - 2017.07
- Indian food production for buffet and banquet.
- Analysis and supervision on HACCP procedures.
- Staff roster and manpower requirement planning.
- Menu development and food cost implementation & summarize.
- Plan purchase & forecast.
Junior Sous Chef
Yishun Community Hospitals
2015.11 - 2016.08
- Overall in charge for food production.
- Kitchen setup and man power planning.
- Menu development and food cost implementation & summarize.
- Plan purchase forecast & handle supplier.
- In-house catering planning and revenue analysis,.
- Specialize in nutritional and diet meals.
Chef de partie
Khoo Teck Phuat Hospitals
2010.03 - 2015.11
- Preparation of Indian curry, dishes for the cycle and ala-carte menu of all class.
- Analysis and supervision on HACCP procedures.
- Assisting and participation on menu development and presentation.
- Attending to the customer’s needs and tastes.
- Specialize in nutritional and diet meals.
Indian Specialty Chef
SATS, Singapore Airport Terminal Services
2006.05 - 2010.01
- In-flight catering centre.
- Singapore Indian specialty chef.
- Preparation of Indian curry, sweets and tandoor dishes for the raffles class and business class of Singapore airlines.
- Analysis and supervision on HACCP procedures.
- Assisting and participation on menu development and presentation.
- Participation in food and dine competitions.
Multi skilled junior hospitality assistant
Agra, India
2004.06 - 2004.08
- Basic cooking with live south Indian breakfast dosa, appam and hot refreshments, banquet catering and fine dining events.
- Cost control and menu planning assistance.
Campus Intern
Oberoi Flight services
2003.06 - 2003.10
- OBEROI flight catering, East India company pvt ltd,.
- Basic bulk production for the Economy class for,.
- Indian breads and sweets and NON vegetarian curry and tandoor production for KLM and Royal Nepal airlines.
Trainee Cook
Windamere Hotel
Darjeeling, INDIA
2002.05 - 2002.10
- Basic cooking Techniques and record keeping.
- Worked with bakery kitchen.
- Responsible for Hi-tea Preparation and service with station.
Education
Diploma in Culinary Craft - Culinary Arts
At-sunrice Cooking School
Singapore 03.2006
DIPLOMA iN HOSPITALITY MANAGEMENT - Hospitality Administration And Management
Canan School Of Catering And Hotel Management
Chennai, India 06.2004
Skills
- HACCP
- Halal Basic & Supervisory
- Risk Management
- Food Hygiene Auditor
- Indian & Malay Food Production
- Food Cost Implementation & control
- Manpower Management
- Record Keeping
Accomplishments
- Best Grooming.
- Leader ship and supervisory Skills.
- Presentation skills.
- Appreciation for participation in 33rd Asian summit.
- Service Excellent service (APM Group) PARTICIPATION.
- FHA 2014 & 2016.
- SUVAI by ICCA(Indian chef culinary association).
- Suvai 2 & 3 by Eagle production - vasantham TV.
Certification
- Work Safety
- Halal Basic Certification
- Development of Risk Management implementation plan
- Halal Supervision(Developing & Implementing Halal Quality management system)
- Food & beverage Hygiene Audit
Timeline
Head Chef
IHG Holiday Inn Express
2022.06 - Current
Sous Chef
Sodexo Singapore
2021.03 - 2022.04
Junior Sous Chef
SUNTEC Singapore Convention & Exhibition Centre
2017.09 - 2020.09
Indian Chef
2016.08 - 2017.07
Junior Sous Chef
Yishun Community Hospitals
2015.11 - 2016.08
Chef de partie
Khoo Teck Phuat Hospitals
2010.03 - 2015.11
Indian Specialty Chef
SATS, Singapore Airport Terminal Services
2006.05 - 2010.01
Multi skilled junior hospitality assistant
2004.06 - 2004.08
Campus Intern
Oberoi Flight services
2003.06 - 2003.10
Trainee Cook
Windamere Hotel
2002.05 - 2002.10
Diploma in Culinary Craft - Culinary Arts
At-sunrice Cooking School
DIPLOMA iN HOSPITALITY MANAGEMENT - Hospitality Administration And Management
Canan School Of Catering And Hotel Management
- Work Safety
- Halal Basic Certification
- Development of Risk Management implementation plan
- Halal Supervision(Developing & Implementing Halal Quality management system)
- Food & beverage Hygiene Audit
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