Rajesh kannayiram

South Indian cook

South Indian cook with 5+ years of progressive culinary experience across fine-dining hotels, high-volume catering, and food processing operations in India and Malaysia. Expert in South Indian cuisine, multi-cuisine menu development, and high-volume kitchen management. Proven track record of driving guest satisfaction, reducing food waste by up to 30%, and mentoring kitchen teams.

[email protected] +918148539579 Tiruvannamalai, Tamil Nadu, India
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Languages
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Skills
Work Experience
South Indian cook
Hotel royal embassy
Jun 2024 — Present
  • Prepared and executed 80-120 authentic South Indian & Chettinad dishes daily for 100-150 guest covers per shift.
  • Managed 2 meal services (lunch & dinner) with a 2-member kitchen team.
  • Developed seasonal menus that improved guest satisfaction from 65 to 90.
  • Reduced food waste by 30% through effective strategies.
  • Trained 5-6 junior kitchen staff to improve team performance.
South Indian Cook
Malaysian D'SHEIK FOODS SDN. BHD. (SNG Group)
Jan 2017 — Jan 2020
  • Prepared 60+ South Indian & multi-cuisine dishes daily for 200+ pax in high-volume catering / food processing unit.
  • Managed daily mise-en-place for 3 kitchen stations.
  • Supported inventory of Rs.1.5 Lakhs worth stock monthly.
Skills
South Indian Cuisine (Chettinad, Tamil Nadu, Kerala Sadya)Chettinad & Chettinadu Authentic DishesNorth Indian, Continental & Chinese BasicsMenu Planning & CostingKitchen Operations & Team SupervisionHigh-Volume Cooking (100+ Pax)Food Safety & Hygiene (FSSAI Standards)
References
Rani Mahambre e Bepati
Human Resource Manager · D'SHEIK FOODS SDN. BHD. (Co.No.1129473.V)
Former Manager
603.22765066/5067
Languages
Tamil
Native
English
Fluent
Hindi
Intermediate
Malay / Malayalam
Basic
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