SELVAKUMAR MARIMUTHU
Manamelkudi ,Pudukkottai ,
Summary
Accomplished, versatile, and passionate Chef with a proven track record in operations for hotels, resorts, and restaurants. Demonstrates exceptional innovation in preparing a wide variety of unique food, utilizing numerous cooking techniques and cuisines. Possesses a talent for working with ingredients from countries around the world. Known for strong leadership skills, including training, developing, and fostering teams focused on quality presentation, cost containment, and safety. Successfully manages high-volume food production and consistently creates innovative menus that elevate guest experience and generate loyalty. Exhibits a genuine passion for creating memorable experiences and establishing meaningful connections with guests and team members.
Qualified Demi chef de partie with background as Demi Chef de Partie. Consistently delivered high-quality dishes and contributed to menu development in fast-paced kitchen environments. Demonstrated proficiency in culinary techniques and effective kitchen management.
Overview
10
10
years of professional experience
Work History
Demi Chef De Partie
Mercure Maldives Kooddoo Resort
11.2023 - Current
- Ensuring that all food is of excellent quality and served in a timely manner
- Ensuring that dishes are plated and presented attractively, paying attention to detail in garnishing and arrangement to enhance the overall dining experience
- Providing guidance and support to junior kitchen staff, offering mentorship in culinary techniques
- Receive food ingredients and supplies from the main kitchen
- Cooking meats, vegetables, using a full range of cooking methods
- Seasoning and preparing a wide range of food such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes
- Creating new recipes to keep the menu fresh
- Recording inventory of supplies and ordering stock from the main storeroom
- Promoting teamwork and quality service through daily communication
- Responsible for maintaining the budging requirements and guidelines
- Ensuring to keep the kitchen area hygienic to meet the safety regulations
- Prepared foods according to guests' taste, which increased in revenue by 10%
- Initiated the procurement of raw food, which resulted in 5% reduction in cost
- Maintained customer interest by incorporating organic meals into the recipe
- Implemented a food rotation system that decreased food spoilage by 45%
- Implemented streamlined kitchen workflows and optimized station setups, resulting in a 14% reduction in food preparation time and improved kitchen productivity during peak service hours
- Introduced portion control measures and waste reduction strategies, leading to a 12% decrease in food costs without compromising on quality or guest satisfaction
Commis Chef
Mercure Maldives Kooddoo Resort
09.2021 - 11.2023
Commis Chef
Fairfield by Marriott Sriperumbudur
04.2021 - 08.2021
Commis Chef
InterContinental Marine Drive-Mumbai, an IHG Hotel
09.2019 - 11.2020
Commis II
Anjana's Kitchen Multi-Cuisine Restaurant
02.2018 - 05.2019
Commis III
Hotel Sampath by Welcome Inn
07.2017 - 01.2018
Trainee
Hotel Rock Fort View | Group of Park Elanza
01.2017 - 06.2017
Industrial Trainee
Fortune Pandiyan Hotel
06.2015 - 08.2015
- Company Overview: Member ITC's Hotel Group
- Member ITC's Hotel Group
Industrial Trainee
Sangam Hotel Courtyard by Marriott Tiruchirappalli
12.2014 - 07.2015
Education
BACHELOR OF HOTEL MANAGEMENT & CULINARY ARTS -
Bharathidasan University
Tiruchirappalli, Tamil Nadu01.2017
CERTIFICATE IN FOOD SAFETY & HYGIENE FOR CATERING - LEVEL 2 -
Mercure Maldives Kooddoo Resort
01.2023
CERTIFICATE IN FOOD SAFETY & HYGIENE FOR CATERING - LEVEL 1 -
Mercure Maldives Kooddoo Resort
01.2022
Skills
- Inventory Management
- Dish Presentation
- Quality Assurance
- HACCP Standards
- Safe Food Handling
- Culinary Techniques
- Cost Reduction
- Menu Development
- Multitasking
- Adaptability
- Teamwork
- Cooking methods
- Hygiene practices
Languages
English
Hindi
Tamil
Native or Bilingual
Awards
- Best Employee of the Month, Intercontinental Marine Drive Mumbai, 01/01/20
- Heart of the House Nominees Award, Mercure Maldives Kooddoo, 02/01/22
- Bronze Medal in Hotel Asia Culinary Competition - Fish Class, Maldives, 01/01/24
- Bronze Medal in Hotel Asia Culinary Competition - Beef Class, Maldives, 01/01/24
Timeline
Demi Chef De Partie
Mercure Maldives Kooddoo Resort
11.2023 - Current
Commis Chef
Mercure Maldives Kooddoo Resort
09.2021 - 11.2023
Commis Chef
Fairfield by Marriott Sriperumbudur
04.2021 - 08.2021
Commis Chef
InterContinental Marine Drive-Mumbai, an IHG Hotel
09.2019 - 11.2020
Commis II
Anjana's Kitchen Multi-Cuisine Restaurant
02.2018 - 05.2019
Commis III
Hotel Sampath by Welcome Inn
07.2017 - 01.2018
Trainee
Hotel Rock Fort View | Group of Park Elanza
01.2017 - 06.2017
Industrial Trainee
Fortune Pandiyan Hotel
06.2015 - 08.2015
Industrial Trainee
Sangam Hotel Courtyard by Marriott Tiruchirappalli
12.2014 - 07.2015
CERTIFICATE IN FOOD SAFETY & HYGIENE FOR CATERING - LEVEL 2 -
Mercure Maldives Kooddoo Resort
CERTIFICATE IN FOOD SAFETY & HYGIENE FOR CATERING - LEVEL 1 -
Mercure Maldives Kooddoo Resort
BACHELOR OF HOTEL MANAGEMENT & CULINARY ARTS -
Bharathidasan University
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