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.
Dubai, United Arab Emirates
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Languages
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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.