Varun Srinivasan

Dedicated and ambitious Sous Chef with 6 months of experience in high-energy kitchen environments. Passionate about Mexican cuisine, bringing creativity and precision to traditional and contemporary dishes. Skilled in kitchen management, menu development, and ensuring exceptional dining experiences. Seeking to contribute to La Coco, AndazDubai The Palm, by maintaining high culinary standards and enhancing the restaurant’s vibrant, authentic flavors.

• Assisted the Chef De Cuisine in managing a high-paced Mexican kitchen, ensuring smooth operations and food consistency.
• Supervised and trained kitchen staff to maintain high culinary standards.
• Assisted in developing authentic and fusion-style Mexican dishes, enhancing menu appeal.

Banqueting Events

• Assisted in the planning, preparation, and execution of large-scale banqueting events, ensuring smooth kitchen operations and consistent food quality during high-volume service.
• Coordinated with Banquet Operations, Service, and Stewarding teams to deliver events according to brand standards and guest expectations.
• Supported live stations, buffet setups, and menu execution, maintaining strong presentation and timing during peak banquet periods.
• Handled last-minute changes, special dietary requests, and operational challenges effectively while maintaining service flow.
• Ensured compliance with HACCP, hygiene, and safety standards throughout event preparation and service.

CAPEX

• Assisted the culinary management team with CAPEX preparation, including gathering supplier quotations, basic documentation, and equipment requirement details.
• Developed a foundational understanding of capital expenditure planning, budgeting, and procurement workflows within hotel operations.
• Supported the evaluation of new kitchen equipment, replacements, and upgrades, comparing specifications and vendor submissions.
• Maintained organized tracking of CAPEX requests, follow-ups, and approvals, ensuring timely communication between culinary, finance, and engineering teams.
• Contributed to drafting CAPEX justification notes, giving clear reasoning for equipment needs based on operations.

Working as a grill chef in La Coco a fine Mexican Beach Restaurant and have a strong knowledge about the meat cuts and their temperature and assisted in the planning and execution of the highly acclaimed 'Le Petit Chef' event, a unique dining experience combining culinary expertise with innovative projection mapping technology.

• Flexible working in all areas of a kitchen hot,cold,pizzeria as i have gained a good experience working in all the sections.
• I Provide feedback to Sous Chef with performance management of subordinates.
• Observes service behaviour of associates and provides feedback to individuals; continuously strives to improve service performance,
• Participate in scheduled training and development programs provided by the Lounge to improve self and department standards.
• Establishes and maintains effective colleague relations and interdepartmental working relations.
• Supervised junior chefs in the preparation, assembly and presentation of meals.
• Managed ordering process for fresh produce, meats, fish, dairy products, dry goods.
• Organized inventory of ingredients and monitored stock levels to ensure availability for all dishes.

• Maintain a working environment where creativity, continuous improvement, and a constructive criticism are a standard
• Working in the frangipani kitchen which serves authentic Mediterranean food and takes care of the Italian western and cold sections individually
• Follow directions and maintain good working relationships with supervisors and managers
• Actively participate in training and development programs and maximize opportunities for self development
• Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
• Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
• Perform all tasks as directed by the Manager in pursuit of the achievement of business goals

• Worked in their well renowed All Day Dining Restaurent named 360, was responsible for handling the cold kitchen and grabbed a good learning experience from the specialised chefs