Balaji Sakthivel is an experienced Executive Chef seeking new opportunities. He has over 10 years of experience in hospitality management, including positions as Executive Chef at Quality Inn VIHA and Sinclairs Retreat Ooty. He has expertise in culinary operations, food and beverage management, client relations, and training staff. Balaji holds a Diploma in Hotel Management and B.Sc. in Hospitality and Hotel Administration.

1. CurriculamVitae
BALAJI SAKTHIVEL
Mob: +91 99941 49272
Email: balu.sakthi84@gmail.com
Career Objective:
Keen for a world class quality environment of good organization, where my knowledge can be shared and
enriched. Look forward for opportunities where I could expose my culinary repertoire and the people
management skills gained throughout my experience in hospitality industry as a Professional Chef.
CAREER SUMMARY - AREAS OF EXPERTISE
Strategy Planning
• Business strategy planning & analysis for assessment of revenue potential & opportunities.
• Generating MIS/ reports, facilitate future decision making by the management.
• Instituting inventory, Cost Control, implementing quality as per SOP.
Client Relationship Management
• Ensuring maximum customer satisfaction by closely interacting with potential clients &
understand their requirements and customizing the product and services accordingly based
on market scenario.
Operations Management
• Developing & implementing procedures, control systems for maintaining hygiene & quality
standards as per SOP .
• Leading efforts for streamlining processes and generating cost savings in operations.
• Managing outdoor catering schedules with constant tie-ups with major corporate and
implementing sales promotional strategies to increase sales volume & achieving maximum
customer satisfaction.
Food and Beverage Management
• Ensure profitability of operations and supervise all aspects of Kitchen management including
menu-planning, monitoring food production to ensure compliance with quality & hygiene
standards.
• Preparation & monitoring of Food & Beverage budgets, costs and inventory control as well as
PR plans in coordination with Sales team.
• Handling Pre-Opening, Opening & Operation, as well as preparing accurate and
comprehensive banquet event orders and resumes in a timely manner and distribute to all
involved departments.
Man Management/Training.
• Imparting training on issues pertaining to food production, standard operating procedures
and Teamwork to all mid level managers and nominated staffs.
• Conducting on the job training to achieve optimum Guest satisfaction & employee
productivity.

2. • Enhancing the staff morale and productivity by introducing “Award & Recognition
policies/Systems”.
CAREER HISTORY
Professional Experience:
 Quality Inn VIHA, Kumbakonam Dec , 2012 – Present
 (4 star luxury Hotel of Choice Hotels International)
 Position : Executive Chef ( Pre & Post Opening)
 Job Profile :-
 Responsible for heading operation and admistration for the entire outlets and kitchens
 Responsible for developing and implementing festive and creative menus items that
adhere to SOPs
 Ensuring high product quality & services to achieve customer delight by extensive interaction
with guest and quick resolution of problem.
 Conducts weekly meeting with Sous-Chef and Chefs to ensure smooth running of all Kitchen
department.
 Ensuring that HACCAP safety standards and sanitary requirements are met each and
every day.
 Ensure that each department/section place an order for next day consumption based on
their par stock levels ensuring that ordering practices remain within budget
 Developing new tailor made fusion recipe for festivals & promotional events.
 Ensure proper receiving, storage, and rotation of products to comply with the standards.
 Minimize waste and maximize thorough usage of food through careful ordering, proper and
well-organized storage, use of proven recipes, and creative use of leftover food.
 Oversee catering events and may also offer culinary instruction and/or demonstrate
culinary techniques.
 Review “Sensitive Inventory Item” sheet daily and take proper action for variance.
 Establish portion sizes, test new recipes and file recipes for all new menu items in the Recipe
books.
 Review “Weekly Inventory Report” with KST Manager and Sous Chef & make a plan to use
any excessive inventory items.
 To prepare and submit on the required annual budgetary information and updates as
required.
 Being aware of trends in the industry, make suggestions for improvement of the catering
operation.

3.  Menu re-engineering at a minimum of one time a year through review of scatter data and
trends.
 Monitor and review Training Need Analysis (TNA) for subordinates to ensure proper training
of the staff is taking place. And ensure who needs what in training.
 Sinclars Retreat Ooty, Tamil Nadu, India June, 2012 - Nov, 2012
 A 4 star Hotel of Sinclairs Group of Hotels with 85 rooms, 3 F&B Outlet, 3 Conference Hall
 Position : Executive Chef
 Job Profile :-
 Responsible for product development, event planning, menu planning, recipe management.
 Responsible for accountability of Finance & Complying with standards of quality.
 Cross training/utilization of personnel
 Responsible & accountable for complete coordination with guest at venue.
 Responsible for all storing/ordering/receiving of kitchen stuff (perishable & non-perishable).
 Inspect supplies, equipment, and work areas to ensure conformance to established Standards.
 Determine food costs weekly, fortnightly, monthly and plan to achieve the target given
 Supervise and coordinate activities of Staff engaged in food preparation.
 Instruct to Team in the preparation, cooking, garnishing, and presentation of food.
 Developing new tailor made fusion recipe for festivals and promotional events
 To ensure the implementation of a correct “food production schedule” for each department
and for each staff to maximize effectiveness and efficiency of employees’ working schedule.
 Estimate food consumption and requisition or purchase perishiable.
 Manages the kitchen and ensures compliance with all standards of best practices
 Review invoices from purveyors for accuracy
 Review and update any information related to food service annually and as needed.
 To be fully aware of trends in the industry and make suggestions for improvement of the
catering operation.
 Goldfinch Group of Hotels “Goldfinch Retreat, Bangalore, India, Dec, 2011 – May, 2012
 A 4 star Hotel of Golfinch Group of Hotels with 45 rooms, 3 F&B Outlet, 3 Conference Hall
 Position : Jr. Sous Chef
 Job Profile :-
 Responsible for leadership by developing and assuming key management responsibilities
 Responsible for the role of liaison between all sections within the culinary division and all
other hotel departments
 Plan, coordinate & implement special events and holiday functions
 Lead and coach the team towards achieving exceptional guest service and employee
satisfaction results.
 Responsible for monitoring food production, ordering, cost, and quality and consistency on a
daily basis ensuring financial performance in cost management.
 Ensure proper safety and sanitation of all kitchen facilities and equipment.

4.  Organize and facilitate departmental meetings, training and goals setting.
 The Windflower Resort and Spa Vythiri, Wayanad, India, Feb, 2011 – Oct, 2011
A Luxury Resorts of Windflower Group of Resort with Villas & Suites, 2 Conference Hall
Position : Chef de Partie ( Indian Cuisine )
 Worked as Demi Chef de Partie in Le Waterina Resort & Spa , Sriperumpathur, Chennai
from November 2010 to December 2010
(A 4 star Hotel with 115 rooms, 3 F&B Outlets, 3 Conference Halls & lawn for 1200 pax) .
 Worked as Commie I in Le Waterina Resort & Spa , Sriperumpathur, Chennai
from June 2008 to October 2010
(A 4 star Hotel with 115 rooms, 3 F&B Outlets, 3 Conference Halls)
 Worked as GST in Breeze Hotel, Chennai, from May 2007 to May 2008
(A 3 star Hotel with 91 rooms, 4 F&B Outlets, 5 Conference Halls)
ACHIEVEMENTS
 Member of SICA- South Indian Culinary Association (World Association of Chef’s Society)
Membership No : 1236 South Indian Culinary Association.
 Won 2nd
Prize for Chef Nallamudhu Contest 2006 in Ethnic cuisine of F&B production by SICA
 Part of the team in making 500 kg Cake for the “Bread Day” festival conducted.
 Appreciation certificate for The Best Achiever of 2010 at Le Waterina Resort , Chennai, T.N
 Employee of the Month for the month of November 2008 in Pride Biznotel, Salem, Tamilnadu
 Grand success of Food Festival in name of Nattu Kadai (street food festival of tamil
nadu) Quality Inn VIHA, 2014, Kumbakonam.
 Mega event of kumbakonam did a 5000 pax of wedding event (Outdoor Catering
Services for VVIP in Tamilnadu) Quality Inn VIHA, 2015, Kumbakonam.
 Grand success of Food Festival in name of Tamilan Virunthu (Hidden & Forgotten
recipes of tamil nadu) Quality Inn VIHA, 2015, Kumbakonam.
TRAININGS & WORKSHOPS ATTENDED
 Trained in IDS 6i Software at Sinclairs Retreat Ooty, Tamil Nadu.
 Trained in LUCID PROMIS Ver 4.1 Software at Quality Inn VIHA, 2015, Kumbakonam
 HACCP (Hazard Analyzing Critical Control Point) Seminar by Prof: Rajaram ,2011,Chennai.
 Train the Trainer Programme at Quality Inn VIHA, 2013, Kumbakonam.
 Leadership Quality Programme at Quality Inn VIHA, 2012, Kumbakonam.
 Fermented Food Products Seminar by Prof. S.Gunasekaran,2010

5. EDUCATIONAL & PROFESSIONAL QUALIFICATIONS
 Diploma in Hotel Management , from Jenneys Academy of Tourism & Hotel Management
 B.Sc in Hospitality & Hotel Administration from Tamil Nadu University Chennai
 Food Hygiene Course in accordance with catering industry syllabus for good hygiene practice
PERSONAL INFORMATION
Date of Birth : 31st
May 1985
Passport Number : J3618229
Father Name : N. Sakthivel
Languages known : English, Hindi, Tamil
Communication Address
No :7, MGR Nagar (Near Indira Gate),
Kumbakudi,
Tiruchirappalli 620026
Tamilnadu
India.

6. EDUCATIONAL & PROFESSIONAL QUALIFICATIONS
 Diploma in Hotel Management , from Jenneys Academy of Tourism & Hotel Management
 B.Sc in Hospitality & Hotel Administration from Tamil Nadu University Chennai
 Food Hygiene Course in accordance with catering industry syllabus for good hygiene practice
PERSONAL INFORMATION
Date of Birth : 31st
May 1985
Passport Number : J3618229
Father Name : N. Sakthivel
Languages known : English, Hindi, Tamil
Communication Address
No :7, MGR Nagar (Near Indira Gate),
Kumbakudi,
Tiruchirappalli 620026
Tamilnadu
India.