THOMAS VARUGHESE
Dubai ,UAE
Summary
Accomplished culinary professional with extensive expertise in fine dining and bulk cooking, specialising in food presentation and guest interaction. Demonstrates proficiency in heat control, inventory rotation, and budgeting, ensuring optimal cost control and resource management. Adept at food preparation techniques, restaurant supervision, and quality assurance, with a strong focus on regulatory compliance and food hygiene enforcement. Skilled in recipes and menu planning, meal preparation, grilling, deep frying, baking, broiling, and food plating. Committed to enhancing customer service through effective workflow optimisation and signature dish creation. Career goals include advancing culinary innovation while maintaining high standards of sanitation guidelines.
Experienced culinary professional with focus on high-volume, fine-dining establishments. Specialises in creating innovative menus, improving kitchen operations, and leading dynamic teams to deliver exceptional dining experiences. Excels in maintaining high standards of food quality and ensuring compliance with health and safety regulations.
Driven professional with keen sense for culinary innovation and team leadership, blending advanced cooking techniques with strong organisational abilities. Expertise in menu development, kitchen management, and staff training, ensuring top-quality food preparation and service. Committed to elevating dining experiences by fostering collaborative kitchen environment that excels in both creativity and consistency.
Overview
21
21
years of professional experience
Work history
Executive sous chef
Grand Excelsior hotel al Barsha
2022.10 - Current
- Maintained clean, hygienic work environment contributing to health and safety compliance.
- Led daily staff briefings facilitating better communication among the team members.
- Kept abreast with latest culinary trends updating menu offerings regularly.
- Coordinated catering services for special events, meeting client expectations flawlessly.
- Implemented cost-control measures reducing waste whilst maintaining quality standards.
- Managed the daily operations of a high-volume kitchen by prioritising tasks and ensuring food safety standards.
- Sourced local, sustainable ingredients to enhance freshness and flavour of dishes.
- Ensured consistency in presentation by setting up plating standards.
- Supervised maintenance of kitchen equipment enhancing longevity and performance.
- Oversaw preparation of all dish components guaranteeing adherence to recipe specifications.
- Trained junior staff to improve their culinary skills and knowledge.
- Resolved kitchen conflicts swiftly ensuring smooth operation of the kitchen team.
- Developed seasonal menus for enhanced customer satisfaction.
- Worked closely with front-of-house staff ensuring seamless service delivery.
- Streamlined cooking procedures with new techniques, resulting in increased kitchen efficiency.
- Fostered positive working environment promoting teamwork and cooperation.
- Collaborated with head chef for menu planning, improving overall dining experience.
- Reinforced adherence to food hygiene regulations safeguarding public health.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Catered events with [Number]+ guests with specialised menus.
- Planned and directed food preparation in fast-paced restaurant environments.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Maintained total control to maximise guest satisfaction and team productivity.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Assisted cooks to determine freshness and quality of dishes.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Estimated cooking time to provide timely deliveries to customers.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Developed menus for continuous use, events and promotions for different seasons.
Head Chef
Ramada by Wyndham Abu Dhabi Downtown Hotel
Abu Dhabi
2020.02 - 2026.02
- Maintained a thorough understanding of all menu items and answered questions regarding food and drink items and their preparation
- Developed seasonal menus to offer variety and freshness in dishes served.
- Fostered a positive work environment, boosted team morale.
- Assisted restaurant manager in cost control strategies implementation.
- Implemented new recipes for enhanced menu diversity.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Upheld health and safety regulations at all times in the kitchen.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Monitored inventory levels, ensured timely replenishment of stock.
- Instituted a rotation system to minimise food waste.
- Directed the preparation of special dishes for events and holidays.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Meticulously checked delivery contents to verify product quality and quantity.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Chef de partie [C.D.P]
Ramada Chelsea Hotel
AL BARSHA, DUBAI
2012.09 - 2020.01
- Assisting in making of the entire hot kitchen buffet, making ala carte menu for 24 hours service and also doing butchery
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Coordinates daily tasks with the Sous Chef
- Responsible to supervise junior chefs or commis
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Assist guest while seating
- Ensure guest are serviced within specified time and servings to guests
- Key Skills:
- Cooking Skills -Bulk and fine dining
- Food presentation
- Guest Interaction
- Accuracy and Responsibility
- Adaptability & Flexibility
- Creativity
Commis I
Golden Tulip Khatt Spring Hotel & spa
Ras Al Khaimah
2008.08 - 2012.08
- Assisting in making of the entire hot kitchen buffet, making ala carte menu for 24 hours service and also doing butchery
- Plan and execute menus in collaboration with other colleagues
- Ensure adequacy of supplies at all times
- Place orders in a timely manner
- Manage ingredients that should be frequently available on a daily basis
- Follow the directions of the executive and sous chef
- Coordinates daily tasks with the Sous Chef
Trainee Chef
Bency Palace Hotel
Mumbai
2005.06 - 2006.03
Education
Diploma - Hotel Management
Asan Memorial Institute of Hotel Management & Catering Technology
Jaldapet, Chennai, IndiaPre-Degree - undefined
M.G University
Govt of IndiaSecondary Education -
State Board of Kerala Education
Govt of IndiaSkills
- Cooking skills-bulk and fine dining
- Food presentation
- Guest interaction
- Heat control
- Inventory rotation
- Budgeting and cost control
- Food and beverage pairing
- Food preparation techniques
- Restaurant supervision
- Quality Assurance (QA)
- Banquets and catering
- Kitchen equipment and tools
- Knowledge of kitchen tools
- Detail-orientated
- Purchasing decision-making
- Resource management
- Inventory control
- Customer service orientated
- Regulatory compliance
- Culinary expertise
- Food science
- Food hygiene enforcement
- Cleaning and sanitizing methods
- Recipes and menu planning
- Meal preparation
- Grilling and deep frying skills
- Budgeting
- Baking and broiling skills
- Food plating and presentation
- Fine-dining expertise
- Food inventories
- Workflow optimization
- Signature dish creation
- Pantry restocking
- Performance assessments
- Forecasting and planning
- Portion and cost control
- Sanitation guidelines
LANGUAGES
English, Hindi, Tamil & Malayalam
Passport No. : 8491397
Accomplishments
- Best employee of month of June 2010 Khatt spring hotel and spa.
- Promoted comi 11 to comi 1 in the month of November 2009.
- Training Orientel cuisine April 2011.
- Achieved basic food hygiene certificate 2013.
- Employee of the month April 2015
- Successfully completed PIC level-3 from TSI.
- Best employee of the month 2018 October.
- Appreciation letter for HACCAP audit 2018.
- Legionalla awareness and control certificate 2018.
- Appreciation letter for HACCAP audit 2019.
- Employee of the month January 2022.
ADDITIONAL INFORMATION
- Phone:
- Visa Status : Employment (Transferable) Personal Details:
DUTIES AND RESPONSIBILITIES
- Controlling and directing the food and refreshment process and other relative activity with exciting culinary creation ensuring the variety and quality of servings approving and polishing dishes before they reach the customer.
- Assisting in making of the entire hot kitchen buffet, making ala carte menu, for 24 hours service and also doing butchery.
- Leadership and Management skills and keep budget accurate records ability to inspire and help develop new staff.
Timeline
Executive sous chef
Grand Excelsior hotel al Barsha
2022.10 - Current
Head Chef
Ramada by Wyndham Abu Dhabi Downtown Hotel
2020.02 - 2026.02
Chef de partie [C.D.P]
Ramada Chelsea Hotel
2012.09 - 2020.01
Commis I
Golden Tulip Khatt Spring Hotel & spa
2008.08 - 2012.08
Trainee Chef
Bency Palace Hotel
2005.06 - 2006.03
Pre-Degree - undefined
M.G University
Diploma - Hotel Management
Asan Memorial Institute of Hotel Management & Catering Technology
Secondary Education -
State Board of Kerala Education