RAKESH RAVEENDRAN
Mirdiff
Summary
A passionate and results-driven Chef de Cuisine with 17 years of culinary experience, including 10+ years in the UAE. Recognized for crafting innovative menus, managing cost-effective kitchen operations, and leading high-performing teams. Known for implementing farm-to-table concepts, sourcing high-quality local ingredients, and maintaining high standards of hygiene and safety. A strong leader who excels at delegating tasks, fostering a culture of teamwork, and ensuring the delivery of exceptional culinary experiences. Trained under renowned chefs such as Antonio Carluccio, Chef Andrea Sposini, and Chef Willi Wilson, with significant exposure to Italian, Middle Eastern, and Western cuisines.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Chef de Cuisine / Head Chef at Expo
Emirates Flight Catering
Dubai
08.2021 - Current
- Headed the kitchen operations for the New Zealand Pavilion at Expo 2020 Dubai.
- Created award-winning menus and won the Times Award for Best Recommended Restaurant out of 200 F&B outlets at Expo.
- Led a high-performance kitchen team, ensured the highest standards of food quality, and delivered exceptional culinary experiences for VIPs, including embassy delegates and ministers.
- Successfully assisted Michelin Star chefs during exclusive events showcasing their culinary techniques.
- Managed menu creation, cost control, staff recruitment, and daily operations for high-profile events and VIP services.
- Rehired as Chef de cuisine for Lounges after Expo to manage the daily operations of First Class and Business Class Lounges, including menu creation, training, and coordination with other departments.
Head Chef
Palmon Group of Hospitality
Dubai
01.2021 - 08.2021
- Launched 6 new stores, including brands like Pret to Go, Meat District, and Shisheo.
- Led menu development and launched new recipes to meet evolving market trends.
- Managed the full product lifecycle, including recipe drafting, cost control, photo shoots, and pricing strategy.
- Conducted training sessions to elevate junior staff and developed standardized operating procedures (SOPs) to ensure consistency across all kitchen operations.
Chef de Cuisine
Sofitel Dubai Jumeirah Beach
Dubai
10.2018 - 01.2021
- Led culinary operations for AOC and Plantation French Brasserie, acting as second in command overseeing daily kitchen activities and supervising a multicultural team to ensure timely, high-quality service.
- Developed and implemented new menus, chef's tastings, and catering strategies to enhance guest satisfaction and elevate the dining experience.
- Recruited, trained, and mentored kitchen staff, building a high-performing team aligned with brand standards and operational goals.
- Maintained strict compliance with HACCP standards by enforcing food safety, sanitation procedures, and conducting regular inspections of all food handling practices.
- Optimized operational efficiency through strategic planning, budgeting, purchasing, inventory management, and waste control, achieving significant cost savings without compromising quality.
- Initiated process improvements that reduced food costs and controlled overhead, contributing to overall profitability.
- Consistently upheld the highest culinary standards, ensuring innovation, quality, and consistency across all kitchen functions.
Sous Chef
The Address Dubai Marina
Dubai
01.2017 - 09.2018
- Introduced new menu items for the Lobby Lounge and In-Room Dining services.
- Trained kitchen staff developed operational schedules, and optimized kitchen efficiency.
- Ensured the highest standards of presentation, food quality, and hygiene while achieving high guest satisfaction levels.
- Coordinated with vendors to source quality ingredients at competitive prices.
Sous Chef
Novotel & Adagio Al Bustan
Abu Dhabi
06.2014 - 01.2017
- Headed daily operations of Choice Cut Steakhouse, overseeing kitchen performance, menu development, guest satisfaction, and brand standard compliance.
- Managed vendor and supplier relationships, with a focus on sourcing high-quality meats at competitive pricing to maintain cost control without compromising quality.
- Monitored and maintained consistent food standards and quality across all production stages, ensuring full compliance with HACCP and company food safety management protocols.
- Controlled departmental expenses, including food costs and labor, aligning closely with business volumes and financial targets.
- Led departmental training and development programs through structured appraisals to coach, motivate, and build a high-performing culinary team.
- Successfully handled large-volume functions and weddings, ensuring quality, efficiency, and guest satisfaction at scale.
Junior Sous Chef
The Leela Palace Kempinski
Chennai
12.2011 - 06.2014
- Part of the pre-opening team, overseeing all-day dining operations and contributing to the award-winning Times Award for Best Brunch in Chennai (2013).
- Responsible for Western cuisine preparation, recipe creation, and kitchen staff supervision.
- Received appreciation for cost-effective strategies and efficiency improvements within kitchen operations.
Chef de Partie
Raintree Annasalai
Chennai
06.2010 - 12.2011
- Trained and developed kitchen staff, managed food costs, and maintained food quality standards.
- Worked closely with senior chefs to optimize kitchen operations and menu quality.
Demi Chef de Partie
The Park Hotel
Chennai
06.2007 - 06.2010
- Managed European show kitchens and executed food promotions, events, and catering services.
- Contributed to large-scale catering events, including weddings, corporate functions, and international guests.
- Involved in outdoor catering operations for high-profile clients such as BMW, MRF, and U.S. Consulate.
Education
Bachelor's Degree - Catering Technology and Culinary Arts
SRM College of Hotel Management
Chennai01.2007
Skills
- Menu Creation & Engineering
- Staff Training & Development
- Kitchen Operations Management
- Cost Control & Budgeting
- HACCP & Food Safety Compliance
- Vendor Relations & Procurement
- Event Planning & Catering
- Leadership & Team Building
- Culinary Innovation & Trend Analysis
- Sustainable & Farm-to-Table Cuisine
Certification
- Italian Cuisine, Training under Chef Antonio Carluccio, Neal Street Restaurant, London, 05/01/09
- Sushi Training, The Park Hotels, 06/01/08
- Industrial Exposure Training, The Park Hotels, Chennai, 12/01/05 - 04/30/06
- HACCP & Food Safety, Certification in Food Safety Management, Year
Awards
- Bronze Medal, Hans Bueschkens Juniors Chefs Challenge, World Association of Chef Societies (WACS), 04/01/11
- Times Award for Best Brunch, The Leela Palace Kempinski, Chennai, 2013
- Award for canned legumes competition
References
Available upon request.
Personal Information
- Date of Birth: 08/13/86
- Nationality: Indian
Personal Dossier
English, Hindi, Malayalam, Tamil, 08/13/86, 101, Building 9, Shurooq, Mirdiff, Dubai, UAE
Accomplishments
· Bronze Medal – Hans Bueschkens Juniors Chefs Challenge, World Association of Chef Societies (WACS) – April 2011
· Times Award for Best Brunch – The Leela Palace Kempinski, Chennai (2013)
· Award for canned legumes competition.
Languages
English
First Language
Hindi
Proficient (C2)
C2
Malayalam
Advanced (C1)
C1
Tamil
Advanced (C1)
C1
Timeline
Chef de Cuisine / Head Chef at Expo
Emirates Flight Catering
08.2021 - Current
Head Chef
Palmon Group of Hospitality
01.2021 - 08.2021
Chef de Cuisine
Sofitel Dubai Jumeirah Beach
10.2018 - 01.2021
Sous Chef
The Address Dubai Marina
01.2017 - 09.2018
Sous Chef
Novotel & Adagio Al Bustan
06.2014 - 01.2017
Junior Sous Chef
The Leela Palace Kempinski
12.2011 - 06.2014
Chef de Partie
Raintree Annasalai
06.2010 - 12.2011
Demi Chef de Partie
The Park Hotel
06.2007 - 06.2010
Bachelor's Degree - Catering Technology and Culinary Arts
SRM College of Hotel Management
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