Renjith Suresh Babu is an experienced executive chef currently working at Asma Tower in Calicut, India. He has over 20 years of experience working in kitchens around the world, including on Cunard cruise ships and restaurants in Kuwait. His vision is to provide quality, cost-effective, and hygienic food service in a friendly atmosphere. His qualifications include a diploma in hotel management and culinary skills. He is innovative with food art and interested in both continental and Indian cuisine.

1. RENJITH SURESHBABU
VISION;
To provide quality service to each customer through a Cost effective n hygienic way
through a friendlyatmosphere.
MISSION ;
Working as a head chef to a restaurant chain in Kuwait n taking care of food quality,
hygiene,training for staff,cost control ,menu planning ,pre opening and innovations.
Educational Qualifications
DHMCT ,NCHMCT New Delhi
Institute of Hotel Management and
Catering Technology,Kovalam
Currentposition:Executive Chef, Asma Tower,Calicut
(from 16th June 2014 to till date)
Head chef
Little Ruby’s,Kuwait
20/07/2012 to01/03/2014
AM united, Kuwait
(product development & operations)
EXPERIENCE:
Cunard Lines (Queen Victoria)
Sous Chef (20/11/2007 to01/07/2012)
Cunard Lines(Queen Mary2)DCDP(27/10/2005to26/08/2007)
InterContinental,Ragbag,Canacona,Goa.
Sous Chef(22/05/2004 to26/08/2005)
Coconut Grove, Goa
Sous Chef (11/08/2003 to20/03/2004)
Majorda Beach Resort, Goa.
Sr.CDP(21/05/2002 to08/08/2003)
Naipunya Institute of HotelManagement, Pongam,Koratty
Food productionInstructor(17/08/2000to05/03/2002)
Taj Garden RetreatThekkady,kerala.
Sr.CDP (07/07/1997to16/08/2000)
ACHIEVEMENTS
Worked under celebrity Chef ToddEnglish while workinginCunard Lines
Worked in Clay Oven Restaurantchains inNew York and Florida(15months)
Trained under celebrity ChefJordanThoftat EveleighRestaurant in HollyWood ,Los Angels
QUEEN MARY2 and QUEEN VICTORIA ; Worked as opening crew , It helped to achieve
knowledge from the very beginning of a vessel operation when the food productionis
concerned.
Taj Garden Retreat Thekkady n Intercontinental ,Rajbag ,Goa ; started working as a pre –
opening
Staff ,it helped me to know about the pre-opening procedure of hotel operations.
AM United Kuwait; Under my guide lines company has opened two newfine-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
AREAS OF INTEREST
Continentaland Indian Cuisine (Hot and Cold)
SPECIAL INTEREST
Food Art (ice , vegetable, thermocoal Carving)
HOBBIES
Travelling,Photography
DECLERATION:I guarantee you that my managerial , technical skill and
the experience will be the distinctive competency resources to your
organization
Renjith Suresh Babu
PremNivas,Maroor (Po)
Adoor,Pathanmthitta,Kerala
India,691524
Renjicool2003@yahoo.co.in
Mbl;8594035360
DOB:25/05/1973
Passport No:G-4300398
US Visa B1/B2 and C1D
Strength:
Innovative, willingness for learning
Acceptance of changes
Man management
Implementing cost control
techniques
Creating a friendly work
atmosphere
Weakness;
short tempered , workaholic
over perfectionist
soft ware; got knowledge in
excel(food costing) word.

2. renjith suresh babu