Muthuraman Subramanian

Nationality Indian
Passport - G6206084
Address - The St. Regis Dubai
Email - muthusupriya87@outlook.com
Mobile - 0559274423
Marital Status Single
Languages English, Tamil, Hindi

Personal Profile

To serve a well established organization in a challenging role by contributing my knowledge,

experience and skills. Also to be a team player that adds significant value in achieving its
higher level corporate goals & objectives, whilst building a sustainable long term
relationship.

Key Competencies

Strong academic grounding within Hotel Management and Catering Technology and
proven working experience within Food and Beverage; good budget management and
forecast capabilities; sound business and labor cost t management competencies.
Highly customer focused with strong client facing skills, good understanding of
service levels to drive customer satisfaction, high quality of work standards.
Sound team and collaborative capacities; drives enhanced cohesion and performance
levels; supports and motivates team members; welcomes and respects process/
performance improvement suggestions/ contributions.
Good communication and interpersonal competencies; liaises effectively at all levels
and across cultures; strong stakeholder management skills; computer literate.

Work Experience

Employer - The St. Regis Dubai, 5* Ultra Luxury (Pre-opening)

Sheikh Zayed Road, Dubai
Dates - September 2015 - till date
Position - Sous Chef

Responsibilities:
Chef In-charge for Brasserie Quartier, IRD, Sidra and Champagne Lounge - serving
breakfast, lunch and dinner. Best French restaurant
Played a major role in the development of the new menu and finalizing the concept.
Business lunch, Friday brunch, special themed nights.
Managing a team of 22 with different nationality.
Review all written communication, daily/weekly, reservation, rooming list, BEOs, to
determine the smooth operation.
Assist Chef de Cuisine & Executive Sous Chef in the day to day operations.
Prepares and develops menus, recipe costing and training of dishes.
Assists with training and developing.
 Communicate with restaurant manager for smooth running of front and back of the
house.
Responsible for maintaining a strong client relationship and ensuring that all outlets are
communicated to and execute by all hotel operation departments making for a
successful meeting experience for the meeting planner and attendees.
Responsible for the development and maintenance of all policies, procedures and quality
standard within the department, utilizing a continuous improvement approach to ensure
a high quality, cost effective and customer focused operation.
Monitor kitchen preventive equipment list.
Maintain a high level of service by constantly training and coaching all direct reports
and talent. Daily training plan in place follow by monthly training plan.
Inspect and overseas the cleanliness and maintenance of all function space, public areas,
and service areas.
Responsible for monthly schedule and payroll for the outlet.
Responsible for stock rotation, direct purchase and control of expiry food product on the
shelves.
Knowledge of all food & beverage procedures standards, quality presentation, service
and products and local health & sanitation standards.
Estimates and communicates daily production needs. Apply line check and MEP
monitoring.

Employer - Anantara Dubai The Palm Resort and Spas, 5* Luxury Resort
East Cresent, The Palm Dubai
Dates - Septmeber 2013 August 2015
Position - Junior Sous Chef

Responsibilities:
Chef in-charge, responsible for all day dining restaurant Crescendo, Lotus Lounge,
Mai Bar, Banquets and The Beach. Serving breakfast, lunch and dinner for upto 1800 to
2200 covers per day (depending on occupancy)
Promoted from Chef De Partie to Junior Sous Chef.
Takes care of the buffet section and a la carte section of the restaurant as well as room
service and villa service of the hotel.
Reporting to the Sous chef and Executive Sous Chef about the order, hygiene and other
procedures done in the hotel.
Track on the food cost on each sections and responsible to get the food cost under target
of that specific month.
Played a vital role in team building of the specific department.
Ability to create recipes and support material, i.e., recipe cards, descriptions, and
pictures, and to read and visualize same.
Ability to do complete food inventory and food ordering through system
To be fully aware of all menu item, their recipes, method of production and presentation
standards.
Carry out close liaison with all section of the kitchen in order to ensure smooth and
efficient service.
Assume duties of Sous Chef or Junior Sous Chef in his/her absence.
Lead and support the junior members of the team.
Strong desire to improve on skills and knowledge
 Ability to produce own work in accordance with a deadline.
Seek own solutions to the minor obstacles that occur from time to time.
To project a pleasant and positive professional image to all contacts at all the times.
Daily data collection and reporting of issues as they arise.
Review the daily production sheets with Junior Sous chef or Sous Chef when the first is
not present.
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Employer - Ramada Jumeirah Hotel, 4* Deluxe, Dubai

Dates - June 2011 August 2013
Position - Chef De Partie

Responsibilities:
Fully responsible for all the dishes those are prepared in the All day dining Kitchen
Was promoted to CDP from Demi Chef De Partie
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Employer - The Checkers Chennai, India

Dates - August 2007 - April 2011
Position - Commis III - Demi Chef De Partie - All day dining
___________________________________________________________________________

Education

BHM 3 Year Bachelor degree in Hotel Management (70%) from SRM Institute of
Hotel and Catering Mangement, Chennai, India
Personal Interests
Badminton, Cricket, Reading

Recent Accolades

Best French Restaurant 2016 by BBC good food guide ME

Food handling and hygiene certificate from the Dubai food control authority
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References
1. Mr. Bijendra Yadav, BSc Hons. / Executive Chef, Seven Pines Resort Ibiza, Leading
Hotels of The World, Spain / yadavbijendra@hotmail.com
2. Mr. Fabien Gailley, Head Chef, The St.Regis Dubai / fabiengailly@yahoo.fr
3. Mr. Stephane Buchholzer, Managing Director, Latelier Randezvous, Austria (Ex
Culinary Director Complex, The St. Regis Dubai, W Dubai and The Westin Dubai) /
stephanebuchholzer@mac.com