PRABHU RAJAPPA
Chef de Cuisine
Chef de Cuisine with 15+ years at Marriott International luxury hotels in Dubai. Expert in all-day dining, brunch, buffet, and banquet operations. Skilled in menu engineering, food cost optimization, HACCP compliance, and team development. Proven track record elevating guest satisfaction and leading multicultural teams.
0
Languages
0
Skills
Work Experience
Chef de Cuisine
Le Royal Méridien Beach Resort & Spa
Oct 2023Dubai
- Led culinary operations for Brasserie 2.0, one of Dubai’s busiest all-day dining venues, serving 800 to 1000 guests during breakfast and 800 covers for lunch and dinner
- Developed seasonal menus, signature buffet concepts, and large-scale brunch experiences, enhancing guest satisfaction
- Drove food cost efficiency through strategic planning and procurement, achieving a cost reduction
- Mentored and managed a multicultural culinary brigade of 25 chefs
- Ensured full compliance with Marriott standards and HACCP protocols, achieving 100% certification from Dubai Municipality during spot audits
- Collaborated with Executive Chef on long-term culinary strategy and promotions
Sous Chef
Grosvenor House, A Luxury Collection Hotel
Jan 2020 — Sep 2023Dubai
- Directed daily operations of Sloane’s Restaurant, serving over 600 covers for breakfast, 100 for lunch, and 150 for dinner
- Introduced innovative brunch and buffet concepts
- Maintained strict food cost control, reducing costs by 35%
- Led recruitment, coaching, and staff development
- Oversaw kitchen operations during Executive Chef’s absence, ensuring seamless service delivery
Junior Sous Chef
Grosvenor House
Oct 2017 — Dec 2019Dubai
- Supported senior leadership in kitchen operations and team supervision, overseeing a team of 15 chefs
- Contributed to menu planning and cost-control initiatives
- Ensured consistent adherence to quality benchmarks
Senior Chef de Partie
Le Royal Méridien Beach Resort & Spa
Mar 2016 — Oct 2017Dubai
- Led buffet and à la carte production, serving high volumes during peak times
- Supported seasonal menu development, contributing to increased guest satisfaction
- Trained junior chefs and reinforced HACCP compliance, resulting in zero audit failures
Chef de Partie
Le Royal Méridien Beach Resort & Spa
Jun 2014 — Feb 2016Dubai
- Managed assigned kitchen sections during service, ensuring smooth operations
- Maintained brand-aligned food quality and safety standards
Demi Chef de Partie
Grosvenor House
Mar 2013 — May 2014Dubai
- Assisted senior chefs in daily production and mise en place, contributing to high-quality service
- Supported high-volume service operations, managing high guest volumes during peak hours
Commis I
Grosvenor House
Sep 2009 — Feb 2013Dubai
- Built a strong culinary foundation across multiple kitchen sections, enhancing versatility
- Supported buffet, à la carte, and banquet operations, successfully running events for over 500 guests
Commis Chef
Quality Inn Sabari
Oct 2007 — Jan 2008Chennai
- Assisted senior chefs in food preparation, ensuring quality and consistency in all dishes for up to 200 guests per service
- Supported kitchen operations during service, maintaining a clean and organized work environment
- Contributed to menu planning, participating in the development of daily specials
- Maintained inventory, ensuring proper stock levels, and assisted in ordering supplies
Commis Chef
Minerva Grand
Apr 2008 — Sep 2008Secunderabad
- Assisted senior chefs in food preparation, ensuring quality and consistency in all dishes for up to 200 guests per service
- Supported kitchen operations during service, maintaining a clean and organized work environment
- Contributed to menu planning, participating in the development of daily specials
- Maintained inventory, ensuring proper stock levels, and assisted in ordering supplies
Skills
Culinary Leadership & Team DevelopmentAll-Day Dining & Buffet OperationsMenu Engineering & Concept InnovationFood Cost & Budget OptimizationHACCP, Food Safety & ComplianceBanquet & High-Volume ProductionInventory, Purchasing & Vendor ManagementQuality Assurance & Guest SatisfactionTrain the TrainerHACCP & Food SafetyHealth & SafetyService CultureGuest Complaint HandlingTeam Building
Education
Craft Course in Food Production
Sree Balaji College of Hotel Management & Catering Technology
Languages
English
Fluent
Tamil
Native
Hindi
Fluent
Telugu
Fluent
References available upon request.