This document is a resume for Renjith Suresh Babu. It summarizes his work experience as an Executive Chef in India and the Middle East over the past 15 years. It also lists his skills, qualifications, and references. Renjith is seeking a position that allows him to utilize his experience in food and beverage operations, menu planning, recipe development, and staff management.

1. Renjith Suresh Babu
 (Mobile): 8594035360
Permanent: E-mail: renjicool2003@yahoo.co.in
PremNivas,Maroor (Po)
Adoor,Pathanmthitta,
Kerala
India, 691524
“To work in an exciting and challenging environment
that provides an opportunity to demonstrate and
enrich my skills and acumen. To provide quality
service to each customer in a cost effective and
hygienic manner.
• Responsible determined and self motivated with the ability to learn
and relocate.
• Good in planning, organizing and co-coordinating schedules,
procedures and systems.
• Ability to clearly communicate ideas and programs.
• Ability to apply creative problem solving approaches to inter personal
and organizational issues.
• Good knowledge of Food and Beverage operations plus an ability to
continuously improve and innovate upon products and services.
Career Objective
Skills:
:

2. Executive Chef, Asma Tower, Calicut
(From 16th
June 2014 to till date)
Managerial
Plan and Budget the food costs for all the F & B outlets
create a work environment that is high in employee morale and provides
constant learning & development and use the feedback from ESS to draw an
action plan.
Develop systems and procedures that achieve higher cost efficiency and
guest satisfaction.
Recruitment and Performance Appraisal Management of the staff in the
department.
Operational
Establish quality and quantity standards of food preparation & presentation.
Develop and Standardize new recipes in order to add variety to the F & B
outlets.
Devise methods for optimal use of raw materials & fuel and maintain the
budgeted food cost.
Ensure availability of stock and raw materials through proper planning and
co-ordination with the Purchase department.
Monitor adherence to Safety, Hygiene and Cleanliness standards.
Work in association with the F & B Manager in the area of Promotions,
Food Festivals, Menu planning & Pricing.
Work closely with the Purchase Manager for developing Standard Purchase
Specifications, Vendor Development & Evaluation etc.
Co-ordinate with the Chief Engineer for Preventive Maintenance,
Stay informed about the new developments in the world of cuisine, cooking
techniques, kitchen equipment etc.
Head chef Little Ruby’s, Kuwait
20/07/2012 to 01/03/2014
AM united, Kuwait
(Product development & operations)
Sous Chef -Cunard Lines (Queen Victoria)
(20/11/2007 to 01/07/2012)
Experience Summary:
:

3. Cunard Lines (Queen Mary2)
Demi Chef de Partie (27/10/2005 to 26/08/2007)
Sous Chef -InterContinental, Ragbag, Canacona, Goa.
(22/05/2004 to 26/08/2005)
Sous Chef -Coconut Grove, Goa
(11/08/2003 to 20/03/2004)
Sr.CDP -Majorda Beach Resort, Goa.
(21/05/2002 to 08/08/2003)
Sr.CDP Taj Garden Retreat Thekkady, kerala.
(07/07/1997 to 16/08/2000)
• 3 year Diploma in Catering Science and Hotel Management from
IHMCT&AN Kovalam, under the National Council of Hotel
Management, Pusa, New Delhi.
• Worked under celebrity Chef Todd English while working in Cunard
Lines
• Worked in Clay Oven Restaurant chains in New York and Florida
(15months)
• Trained under celebrity Chef Jordan Thoft at Eveleigh Restaurant in
Holly Wood ,Los Angels
• AM United Kuwait; under my guide lines company has opened two
new fine-dining restaurants,
• Two outdoor catering units and one food court operation.
• WSET level 2 certification: while onboard Cunard Lines, I have
attended wine service education trust
• Level 2 certificate from London
• QUEEN MARY2 and QUEEN VICTORIA ; Worked as opening
crew , It helped me to achieve experience from the beginning of a
luxury cruise .
Educational Qualification
Achievements

4. • Taj Garden Retreat Thekkady and Intercontinental, Rajbag ,
Goa ; Worked as a pre –opening Staff, gaining insight into pre-
opening of hotel operations.
Interests: Continental and Indian Cuisine (Hot and Cold)
Food Art (ice, vegetable, Thermo coal Carving)
Hobbies: Travelling, Photography
Date of Birth : 25/05/1973
Gender : Male
Nationality : INDIAN
Marital Status : Married
Passport No : G-4300398
Fluent in English, Malayalam Hindi and Tamil
Mr. Prakash K Nair Mr.Jacob John
General Manager ( L & D ) Vice President
Taj Kerala Human Resources
Asianet India
(Mobile): 9249573502 Thiruvananthapuram.
(Mobile): 09349987245
Renjith Suresh Babu
Extracurricular Activities and Interest
Personal Particulars
References:
Languages Known: