BALAJI RAGUPATHY
Maho,Sint Maarten
Summary
18 years experience with kitchen and 8 years in operational management and staff supervision
Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques
Well versed in assigning responsibilities to culinary staff
Comprehensive knowledge of setting deadlines ensuring the timely completion of work
Able to create and maintain excellent relationships with the patrons, guests and co-workers
Experience with preparing and organizing banquet as well as multi restaurant meals.
To train the front and back of the house staff for the guest service.
Able to organize and provide catering for up to 5,000 guests
Overview
27
27
years of professional experience
1
1
Certification
Work History
Senior Executive Sous Chef
Sonesta Maho Beach Resort
Maho, Sint Maarten
12.2021 - Current
- Company Overview: all inclusive resort with 420 rooms & 5 outlets
- Ocean Point Resort St,Maarten .all inclusive adults Resort with 130 rooms & 4 outlets
- All inclusive resort with 420 rooms & 5 outlets
- Ocean Point Resort St,Maarten .all inclusive adults Resort with 130 rooms & 4 outlets
Executive Sous Chef
Sonesta Maho Beach Resort
Maho, Sint Maarten
09.2018 - 01.2021
- Company Overview: all inclusive resort with 420 rooms,5 outlets Ocean Point Resort St,Maarten .all inclusive adults Resort with 130 rooms &4 outlets
- All inclusive resort with 420 rooms,5 outlets Ocean Point Resort St,Maarten .all inclusive adults Resort with 130 rooms &4 outlets
Culinary Instructor
Sint Maarten Hospitality First Training + Education
Sint Maarten
12.2017 - 09.2018
Executive Sous Chef
Sonesta Maho Beach Resort
Maho, Sint Maarten
12.2016 - 12.2017
- Company Overview: all inclusive resort with 420 rooms,5 outlets
- All inclusive resort with 420 rooms,5 outlets
Sous Chef
MSC Cruises
07.2008 - 12.2016
- Assist and support executive chef in routine and additional tasks
- Responsible, supervise and coordinate 6 Chef de Parties and 45 cooks
- Help with the planning of menus and meals to serve up to 5200 guests and 1200 staff
- Responsible to control food cost to meet company targets (over 200K per week)
- Ensure that customers are served well and effectively
- Maintain high food quality and presentation
- Supervise the preparation and service of food
- Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitor food expenditure
- Perform product inventory
- Help the executive chef to pick and train kitchen personnel
- Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
Chef the Parties (head department)
Royal Caribbean
01.2005 - 01.2008
- Ensured that all food served is arranged properly and met quality standards
- Ensured that all kitchen work is completed within the timelines
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
Commis Chef
J.W. Marriots
Mumbai, India
01.2003 - 01.2004
Commi Chef
Taj Connemara
Chennai, India
01.2002 - 01.2003
Commi Chef
Reethi Beach Resort
Maldives
01.2000 - 01.2002
Trainee Commis
Sterling Resort
Kodaikanal, India
01.1998 - 01.2000
Education
Diploma -
Hotel Management & Catering Technology
Certificate Craft -
Food Production
HACCP Foundation -
food safety certificate
Skills
- Good communication skills
- Organizational skills
- Management skills
- High level of personal hygiene
- Ability to resolve conflicts efficiently
- Attention to detail
- Ability to quickly discover and resolve problems
Specialskillsandabilities
- Good communication organizational and management skills
- High level of personal hygiene
- Bilingual: Fluent in English, Hindi
- Ability to resolve conflicts efficiently
- Attention to detail – Ability to quickly discover and resolve problems
Expectations
6000 USD PM, Inclusive accommodation, Medical insurance for the entire family, Yearly two way air ticket for home town
Secondaryaddress
Maho, Sint Maarten, Sint Maarten
Certification
- Basic Safety Training (BST)
- Personal Safety and Social Responsibilities
- First Aid
- Fire Prevention and Fire Fighting
- Personal Survival Techniques
Key Qualifications
- 18 years experience with kitchen and 8 years in operational management and staff supervision
- Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques
- Well versed in assigning responsibilities to culinary staff
- Comprehensive knowledge of setting deadlines ensuring the timely completion of work
- Able to create and maintain excellent relationships with the patrons, guests and co-workers
- Experience with preparing and organizing banquet as well as multi restaurant meals.
- To train the front and back of the house staff for the guest service.
- Able to organize and provide catering for up to 5,000 guests
Personal Information
- Passport Number: Z7267297
- Passport Date Of Issue: 07/20/23
- Passport Place Of Issue: Trichy, Tamil Nadu, India
- Passport Expiry Date: 07/19/33
- Date of Birth: 09/22/79
- Nationality: Indian
- Marital Status: Married
Timeline
Senior Executive Sous Chef
Sonesta Maho Beach Resort
12.2021 - Current
Executive Sous Chef
Sonesta Maho Beach Resort
09.2018 - 01.2021
Culinary Instructor
Sint Maarten Hospitality First Training + Education
12.2017 - 09.2018
Executive Sous Chef
Sonesta Maho Beach Resort
12.2016 - 12.2017
Sous Chef
MSC Cruises
07.2008 - 12.2016
Chef the Parties (head department)
Royal Caribbean
01.2005 - 01.2008
Commis Chef
J.W. Marriots
01.2003 - 01.2004
Commi Chef
Taj Connemara
01.2002 - 01.2003
Commi Chef
Reethi Beach Resort
01.2000 - 01.2002
Trainee Commis
Sterling Resort
01.1998 - 01.2000
Diploma -
Hotel Management & Catering Technology
Certificate Craft -
Food Production
HACCP Foundation -
food safety certificate
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