SALESH KARAN
Bothell
Summary
Highly experienced and accomplished Executive Chef with over 20 years of progressive leadership experience in high-volume, multi-unit hotel and restaurant settings. Proven expertise in kitchen management, menu development, and staff training. Adept at maintaining high standards of quality and sanitation while optimizing kitchen efficiency.
Overview
34
34
years of professional experience
Work History
Executive Chef
Marriott
02.2025 - Current
- Lead all kitchen operations for the hotel's food and beverage outlets.
- Manage a diverse culinary team, fostering a culture of excellence and high performance.
- Ensure the highest standards of food quality, presentation, and safety
Executive Chef
Embassy Suites Hotel
01.2005 - 02.2025
- Directed all culinary aspects for the hotel, including restaurant, catering, and banquet services.
- Developed innovative and cost-effective menus that appealed to diverse guest palates.
- Managed kitchen budgets, inventory, and vendor relationships to control food costs.
- Maintained quality control and consistency across all kitchen stations.
- Assisted with staff scheduling, training, and performance management.
Sous Chef
Sheraton Hotels
10.1996 - 07.2004
- Oversaw specific kitchen stations and supervised staff during service.
- Ensured kitchen staff adhered to strict sanitation and safety protocols.
- Managed food preparation and inventory for assigned stations
Chef De Partie
Sheraton Hotels
06.1991 - 03.1996
- Responsible for specific section of the kitchen, demonstrating specialized culinary techniques.
- Prepared high-quality dishes in a high-volume environment.
- Gained foundational experience in a resort kitchen setting.
Education
Associates in Culinary Arts - Culinary
FIJI INSTITUTE OF TECHNOLOGY
06-1992
Skills
- Culinary Expertise: Menu Development, Plating, Creative Cuisine, Cost Management
- Leadership: Staff Training & Supervision, Team Management, Kitchen Operations
- Management: Inventory Control, Vendor Negotiation, Budgeting, Scheduling
- Technical: Food Safety (HACCP, ServSafe), High-Volume Cooking, Banquet & Catering Operations
Timeline
Executive Chef
Marriott
02.2025 - Current
Executive Chef
Embassy Suites Hotel
01.2005 - 02.2025
Sous Chef
Sheraton Hotels
10.1996 - 07.2004
Chef De Partie
Sheraton Hotels
06.1991 - 03.1996
Associates in Culinary Arts - Culinary
FIJI INSTITUTE OF TECHNOLOGY
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