Naveen M C has over 13 years of experience as an international chef. He has held several roles such as Executive Chef, Chef in Charge, and Sous Chef at hotels in India and abroad. He has expertise in Indian, Italian, Oriental, and Continental cuisines. Naveen conducts training sessions and ensures strict health and hygiene standards. He is currently the Executive Chef at Coconut Lagoon in Kerala, India.

1. NAVEEN M C
‘ROHINI’ Machiyanickal,
Chuzuppu, Peruvanthanam P.O,
Idukki Dist., Kerala, India
PIN 685 532,
Phone: +91 4869 280345,
+91 960 515 2505,
E-mail: naveen_mc2005@yahoo.com
Career Summary
 Seasoned chef with over 13 years of international experience in the hospitality industry at
various levels such as Executive Chef, Chef in Charge, Senior Sous Chef, Chef
Tournant, Sous Chef and Chef the Party.
 Expert in Indian, Italian, Oriental and Continental Cuisines with hands on experience
in preparing international sauces.
 Conducted several training and demonstration sessions on standardized recipes and
kitchen catering services to crews and customers
Professional Experience
April 2015 – Present Executive Chef, Coconut Lagoon, Kumarakom, Kerala, India
A property of CGH Earth Group of Hotels
http://www.cghearth.com/coconut-lagoon
 Working with a highly motivated team of experienced chefs
 Responsible for the efficient running of the kitchen area
 In-charge of the overall preparation of all the food served across the hotel
Jul 2013 – Mar 2015 Chef in charge, Coconut Lagoon, Kumarakom, Kerala, India
Oct 2011 – Jul 2013 Senior Sous Chef, Marari Beach Resort, Marari, Kerala, India
A property of CGH Earth Group of Hotels
http://www.cghearth.com/marari-beach
Culinary attributes
 Strong desire to instill good practice and procedures at the work place.
 Highly experienced in mentoring, training and supporting junior chefs.
 Ability to conceive and implement creative and commercially viable new lines of business
before any competitors do.
 Able to communicate efficiently with both superiors and subordinates
 Can accurately estimate food and labor costs.
 Enforces strict health and hygiene standards in the cooking and food preparation area.
 Have lead food safety head for ISO22000 with Bureau Veritas certification for the hotel
for the past two years

2. Sep 2007 – Sep 2011 Chef Tournant, Noewegian Cruise Line, New York, USA
Roles and Responsibilities
 Overall In-charge for the buffet, carving areas and designated international restaurant
kitchens including the contact with the passengers during meal times.
 To organize and conduct training sessions on standardized recipes with presentation
photos and slides to crews and customers
 To ensure that the guidelines from the Sous Chef and Executive Chef are followed by the
kitchen staff
Aug 2006 – Sep 2007 Junior Sous Chef, Brunton Boatyard, Cochin, India
A property of CGH Earth Group of Hotels
http://www.cghearth.com/brunton-boatyard
Roles and Responsibilities
 Assist the Executive Chef in all his duties, from controlling rosters made by the sous
chefs.
 Recruit kitchen staff, control work in the various restaurant, banquet, etc.
 Organize all kitchen catering activities to training and taking special care of the kitchen
staff.
Sep 2004 – Aug 2006 Chef The Party (CDP), Hotel Spice Village, Thekkady, India
A property of CGH Earth Group of Hotels
http://www.cghearth.com/spice-village
Roles and Responsibilities
 Overall responsibility of the kitchen with a staff strength of 10 chefs
 Managing the prepaid tour packages (Overseas Travelers) that consists of over 50
double cottages.
 Food production, food and beverage services and house keeping during mega
conferences.
Jul 2002 – Sep 2004 Management Trainee – Chef and Hotel Organization
Hotel Casino, Cochin, India (www.cghearth.com)
Roles and Responsibilities
 Independently handled production, and kitchen cost controlling as part of the two year
training program in hotel organization, production, food and beverage services
 Assisted the master chef in preparing various cuisines and pastries

3. Educational Qualifications
1999 – 2002 B.Sc in Catering Science and Hotel Management
Bharathiyar University, Coimbatore, India
Training and Certification Programs
 Successfully completed the Food and Hygiene Certification program
 Successfully completed the Hazard Analysis Critical Point (HACCP) Certification
Program
 Successfully completed the United States Public Health (USPH) Certification
Program
Computer proficiency
 Proficient in using MS Word, Excel and PowerPoint
 Experience in using web portals and social networking sites for promotional activities
Languages Known
 English, Hindi and Malayalam