1. VIJAYKUMAR MANIKANDAN / akvmani@yahoo.co.in / +974 70491672
ABOUT MYSELF:
With experience across the globe from 5 countries in 3 continents, I’m a committed professional
with a macro-vision with the ability to lead a team and the adaptability to skills needed for a new
working environment. I am ready to take up any challenges entrusted on me and I will accomplish
the given tasks ably and expeditiously. I have excellent leadership skills with patience, poise and
effectiveness. I have had the potential to work with different cultures, cuisines and personalities
with much success.
EXPERIENCE:
Area Development Chef - Savy Hospitality – Doha, Qatar.
Burger Gourmet – 50 cover Burger Café (First gourmet burger restaurant in Qatar)
Style of dining – Semi casual
Tamarind Indian – 80 cover Modern Indian Restaurant (Highest rated Indian Restaurant in Qatar -
Zomato )
Style of Dining – Fine dining
Key role:
- Continuous evolving of menu
- Innovative Product development
- Menu engineering
- Staff recruitment and training
Job description:
- Operations head of Burger Gourmet and Tamarind Indian restaurant
- Planning and implementation of menus
- Structuring and planning of kitchen plan
- Managing and implementation of food cost, policies and procedures
- Training and development of team
- Enhancing guest feedback and culinary experience
- Liaising with suppliers
- Identifying of food trends and implementation of menus
- Generating recipes and recipe cards
- Auditing and generation monthly kitchen reports and implementation of the same
- Creating unique and innovative presentation and concepts
Cuisinere - Rasoi at The Mandarin Oriental, Geneva – An 80 covers Michelin Star Restaurant of Chef
Vineet Bhatia
Style of dining – Fine dining
May 2013 to June 2015
Key role:
- Managing and controlling of larder and Pastry sections
- Planning and co-ordinating with chef de cuisine on day to day operations
- Implementation of recipes and standards
- Maintaining and checking of hygiene Policies
- Responsible for all cold preparations and garnishes

2. VIJAYKUMAR MANIKANDAN / akvmani@yahoo.co.in / +974 70491672
Sous Chef - Toscano Restaurant and Wine Bar – Bangalore, India – A 100 covers restaurant
specializing in Italian Cuisine
Style of dining – semi casual
October 2011 to May 2013
Key role:
- Handling day to day operations
- Managing kitchen team
- Training and implementation of menus and recipes
- Rostering and Duty allocations
Job overview:
- To lead and ensure smooth operation of kitchen.
- To maintain and operate policies and procedures of the kitchen
- Creating policies and procedures.
- Establishment of new structures, menus, presentation and procedures.
- Training and development of staff.
- Dealing with guest feedbacks with regards to food and events.
- Planning of banquet events, menus, outdoor events and live stations.
Chef de Partie - British Embassy - Washington DC, USA
August 2010- July 2011
Job Overview :
- Preparation of food to highest quality
- Maintaining consistency of food quality
- Planning and assisting head chef in preparation of high profile events
- Maintaining highly efficient hygiene control in kitchen
- Preparation of contemporary Indian food
Demi Chef de Partie - Shangri-La Qaryat Al Beri, Abu Dhabi
August 2008 to August 2010
Job overview:
- To ensure smooth operation pool bar and room service operations
- To ensure product quality and quantity maintenance
- Responsible handling of hot kitchen procedures
- Ordering and product stock rotation
- To assist in menu planning
- Training of new staff and rostering of current team
- Maintenance of HACCP and internal hygiene food safety programs
- Tracking of guest feedback and suggestions – suggestions of new idea implementation
- To assist in the inventory management and ongoing maintenance of kitchen inventory
- Review and updating policies and procedures of the operation
- Through internal training – working with colleagues to be creative and innovative
Commis 1 - Samaya Hotels and Resorts, Dubai
December 2007 till June 2008
Demi Chef de Partie - Radisson GRT Hotel – Chennai, India
May 2006 till December 2007
EDUCATION:
- M.G.R.Institute of Hotel Management, Chennai, India – 2003 to 2006
Diploma in Hotel Management and Catering Technology
- K.R.Montford Matriculation Higher Secondary School – Chennai, India
Higher Secondary

3. VIJAYKUMAR MANIKANDAN / akvmani@yahoo.co.in / +974 70491672
TECHNICAL SKILLS:
Hands on experience of Indian Cuisine, Halwai, Italian and Mediterranean
Have experience of setups of live buffet, theme buffet and gala dinner menus
Innovative menu planning and production, and presentation of Continental, Mediterranean and
European Cuisines
ACHIEVEMENTS:
- First place at CHEF NALA 2005 for kitchen layout at SIHMCT, Trichy South India
- Nominated for Shangri-la academy certificate course in western culinary arts
- Won overall championship for Chef Nallamudhu a hidden recipe authentic south Indian food
contest at national level at Jenneys academy Trichy
- Adjudged the Star of the week of Radisson GRT Hotel for June 2007
- HACCP and “Food Hygiene” by Health and Hygiene Council of London
PERSONAL INFORMATION:
Father’s Name A.K.Vijaya Kumar
Date of Birth 25/6/1986
Marital Status Married
Nationality Indian
Height 169cm
Weight 87kg
Passport No G1103005
LANGUAGES SPOKEN FLUENTLY:
English, Tamil, Hindi & Telugu
INTERESTS:
- Singing – Professionally trained in Carnatic music for 8 years
- Playing Cricket
- Travelling
REFERENCES:
- Mr Gary Robinson
Director of Restaurants, Conde Nast Publications,
garyjrobinson@gmail.com / Gary.Robinson@condenastint.com
- Mr Goutham Balasubramaniam
Director, Red Apple Kitchen Consultancy & Toscano Restaurants Pvt Ltd
+91 9845553106 / goutham_b@yahoo.com
- Mr. Navin Prasad
Sr. VP Food & Beverage, Savy Hospitality
nnovvy@yahoo.com / +974 70598528