Dineshkumar Chokkalingam
FLIK Hospitality Group, Compass Group | NCR Global Headquarters
Lilburn,GA
18
years of professional experience
Executive Chef and food and beverage leader with 15+ years guiding luxury hotel, resort, restaurant, and corporate dining operations. Led an 87-associate operation with $16.5 million in annual food and beverage revenue and reduced NCR's annual dining subsidy budget by $1.1 million (55%). Experience spans fine dining, banquets, in-room dining, executive lounges, menu strategy, cost control, and culinary team development.
Work History
Executive Chef
3 Years 9 Months- Oversaw daily dining service for 600 lunches and 120 breakfasts, plus catered events for over 1,000 guests, ensuring high food quality and customer satisfaction.
- Led culinary stewarding and catering staff, mentoring catering manager and attendants to enhance service quality and teamwork.
- Developed diverse menus to cater to employee preferences, redesigning offerings at Patterson and Cinco while fostering strong relationships with NCR management and diners.
- Managed purchasing in BuySmart to secure volume allowances, adjusted menu pricing for ingredient cost changes, and supported continued sales growth.
- Reduced NCR annual dining subsidy budget by $1.1 million, or 55%, from $2 million in 2023 to $900,000 for the current year while keeping dining stations open and food quality strong.
- Improved staffing efficiency through station training, cross-training, and scheduling matched to service demand.
- Controlled waste through careful production planning and menu planning.
- Handled inventory, vendor invoices, weekly and monthly closings, food and labor reporting, hiring, coaching, and performance management.
- Passed quarterly EHA inspections and earned a 100% score on the most recent county inspection.
Executive Chef and Food & Beverage Director
1 Year 7 Months- Held Executive Chef and Food and Beverage Director responsibilities concurrently, leading 87 associates across an operation generating $16.5 million in annual food and beverage revenue.
- Directly supervised the Restaurant General Manager and Director of Banquets, with assistant managers reporting through these leaders.
- Directed Trade Root fine dining, banquets, in-room dining, and executive lounge offerings; developed seasonal menus showcasing Southern cuisine and managed menu pricing.
- Created Easter, Thanksgiving, and Christmas brunches and Valentine's Day menus and promotions; collaborated with local beverage vendors on wine pairings.
- Oversaw elevated executive lounge breakfast and dinner menus, staffing, cost control, sanitation, and training; contributed to budgets, financial reviews, and ownership meetings.
- Formerly The Ritz-Carlton, Buckhead
Executive Chef and Food and Beverage Director
4 Years 9 Months- Oversaw SAVOR Bar & Kitchen, generating more than $10,000 in daily weekday revenue and approximately $20,000 per day on weekends.
- Managed banquet, in-room dining, coffee shop, and executive lounge menus, including elevated breakfast and dinner offerings; developed seasonal menus with local ingredients.
- Created business lunch menu for 200 guests from nearby offices, ensuring meals delivered within 15 minutes of ordering.
- Optimized food and labor costs for sister properties, managing procurement through BirchStreet and controlling inventory and waste.
- Enforced HACCP, Ecolab, and Marriott sanitation standards; trained staff on operational requirements.
- Managed hotel food and beverage operations, overseeing budgeting, forecasting, labor planning, purchasing, and corporate financial reviews while holding both roles concurrently.
Banquet Chef
1 Year- Led banquet kitchen service for resort conferences, weddings, and special events.
- Coordinated banquet menus with catering and culinary teams at Savannah Harbor resort.
- Executed barbecue event for 1,400 guests and developed banquet menus aligned with client specifications and contracts.
- Prepared banquet production plans from event orders and function sheets.
- Managed kitchen and banquet purchasing, conducting employee evaluations and providing coaching, counseling, and disciplinary guidance.
Executive Chef
6 Years 5 Months- Created diverse menus, oversaw kitchen operations, ensured health compliance, and coordinated large Indian wedding events.
Education
Bachelor of Science - Hospitality Administration and Management
Skills
Culinary operations
Menu development
Banquets and catering
Food cost management
Profit and loss analysis
Budgeting and forecasting
Inventory management
Waste reduction
Food safety compliance
ServSafe Manager
BirchStreet
Microsoft Excel
Word
and PowerPoint
Staff development
Guest relations
HACCP compliance
Revenue forecasting
Vendor relations
Personal Information
Title: EXECUTIVE CHEF | FOOD AND BEVERAGE LEADERSHIP
LANGUAGES
English, Tamil, Spanish
Accomplishments
- Financial Performance
- Reduced NCR's annual dining subsidy budget by $1.1 million (55%) while maintaining dining stations and food quality.
- Hotel Leadership
- Led 87 associates across a hotel operation with $16.5 million in annual food and beverage revenue.
- Menu and Service Design
- Developed a business lunch menu for approximately 200 guests, designed for meal delivery within 15 minutes of ordering.
- Food Safety
- Passed quarterly EHA inspections and achieved 100% on the most recent county inspection.
SELECTED RECOGNITION
Leader of the Quarter, The Whitley, 2021; Best Manager of the Year nominee, 2021., Leader of the Quarter, Westin Atlanta Perimeter North, 2019; GHIA Chef of the Year nominee, 2018., Team and property recognition: F&B Team of the Year among 87 hotels and Best GSS Hotel of the Year, Westin Atlanta Perimeter North, 2018.
Timeline
Executive Chef
FLIK Hospitality Group, Compass Group | NCR Global Headquarters
01.2023 - CurrentRead More
Executive Chef and Food & Beverage Director
The Whitley, a Luxury Collection Hotel, Atlanta Buckhead
06.2021 - 01.2023Read More
Executive Chef and Food and Beverage Director
Westin Atlanta Perimeter North
09.2016 - 06.2021Read More
Banquet Chef
Westin Savannah Harbor Golf Resort and Spa
09.2015 - 09.2016Read More
Executive Chef
Taste of India Restaurant and Lounge
03.2009 - 08.2015Read More
Madurai Kamaraj University
Bachelor of Science from Hospitality Administration and Management
Read More