Vetri Selvan
Summary
Reliable, trustworthy as well as flexible individual who has the relevant culinary experience and qualifications. Moreover Have comprehensive understanding of the food manufacturing industry & also what drives for sophisticated contemporary dining ........ Have extensive cooking knowledge plus is more than able to abide by all legal requirements of food hygiene regulations & food safety laws. As a "can do" person will hit the ground running with confident that will be able to exceed any employers and customer expectations.
Overview
21
21
years of professional experience
1
1
Certification
Work History
F&B Consultant (Kitchen Solution)
NV FOODS
01.2019 - Current
- Coordinated support responses to customer issues, verifying closure of concerns and correction of deficiencies.
- Recommended specific Type of cuisine & products to customers based on unique technical requirements of each.
- Performed proof of concept demonstrations, instructing potential customers on benefits of specific model.
- Performed detailed research of customer business structures to accurately tailor Menu, cuisine & number of product to unique needs of each.
- Defined and described logistics of proposed menu & kitchen layout to customers.
- Corrected, modified and upgraded software to improve F&B food cost performance.
- Designed and implemented scalable units with data extraction and analysis.
- Recommended specific cuisine to customers based on unique technical requirements of each location.
Corporate Chef /Business Development
Roadster Hospitality PVT Ltd.
05.2019 - 08.2022
- Head of New Product Development and Product Launch
- Planned more than 6 Units In Major Airports In India Ex: Mumbai International, Delhi International, Goa Etc...
- Develop Business Strategies includes in-depth observation of clients, market research competitors and target demographics
- Recommend Menu Selections in lines with food cost
- Optimize kitchen Management & Procurement (purchase cost control)
- Evaluate Kitchen Design for efficiency
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Completed and submitted monthly and yearly reports to support executive decision making.
- Built relationships with customers and community to promote long term business growth.
Corporate Chef /New Product Development
BDD Foods
05.2016 - 07.2019
- Been Main part of achieving target from 23 lakhs to 55 lakhs in 4 months time frame.
- Maintaining close control on purchase to maximize profit margin
- Supervised culinary operations for 6 location restaurant serving average of 300 meals per day with 450 Ala-carte portions.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Managing kitchen staff on daily basis, organizing and designating job task to employees for labor cost control
- Working as team player and getting things done before deadline
- Keeping track of food and labor cost
- Maintained low inventory for better financial control
- Check weekly stock and order supplies as per requirement
- Standardizing all recipe with right taste, quality and portion size
- Development of new product to suit each individual company's profile and to bring in profit
- Closing working with vendors for new product development.
Lead product development Manager
Mountain Trial Foods (CHAI POINT)
03.2013 - 04.2016
- Introduced 4 varieties of Hot & cold beverages each season.
- Vigorous training of new products launch to outlet managers & Training team
- Identified opportunities for new products and improvements to existing products to increase sales.
- Conducted market research to understand customer needs and identify potential opportunities.
- Created and executed strategies to drive development and success of products.
- Maintained internal product knowledge database.
- Oversaw development of more than 25 new products each year.
- Managed product launches by creating plans and coordinating with marketing teams to maximize promotional reach.
- Distinguished product issues and gathered information on customer experiences after Launch
- Aided in final photography and marketing materials for each product.
Executive Chef / R&D /New Product Development
East West Ethnic Foods (Kaati Zone)
03.2012 - 05.2014
- Only Person from Head office from India to set outlet in New jersey USA (October 2012)
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
Chef/kitchen manager
Mexicali Rosa's
09.2006 - 03.2009
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Delegated food preparation duties more than 15 cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Chef
Taj Mahal Restaurant
01.2003 - 01.2006
- Indian cuisine Capacity of more than 150 members at any point of time
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized Mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
Chef De Partie
Hotel Windsor Manor Sheraton & Towers (5 Star)
08.2002 - 01.2003
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
Education
Diploma In Catering Operations. - Food & Beverage Production
Madurai Kamaraj University
Madurai, Tamilnadu.2012
Training in Flight Catering Kitchen - Flight Catering
Bangalore International Flight Kitchen
Bangalore, India01.2000
Apprenticeship -
National Council For Vocational Training
Bangalore, India1999
Skills
- Customer Needs Assessments
- Standard Operating Procedures Understanding
- Develop Designs
- Strong Analytical Abilities
- Technical Drawings
- Space Planning Methodology
- Proficiency in SketchUp
- Concept Demonstrations
- Business Development and Planning
- Health Department Regulations
- Strategic Business Planning
- Estimate Costs
Certification
- Food Safety course, (Halifax, NS) Canada -2008
- Workplace Hazardous Materials Information System (Halifax, NS) Canada -2008
Affiliations
- Member of Bangalore 2002/2013 AERO show catering
- Member of catering for official banquets hosted by the Governor to various visiting dignitaries at Raj Bhavan Bangalore
- Organizing Food court at large concert and festivals.
Timeline
Corporate Chef /Business Development
Roadster Hospitality PVT Ltd.
05.2019 - 08.2022
F&B Consultant (Kitchen Solution)
NV FOODS
01.2019 - Current
Corporate Chef /New Product Development
BDD Foods
05.2016 - 07.2019
Lead product development Manager
Mountain Trial Foods (CHAI POINT)
03.2013 - 04.2016
Executive Chef / R&D /New Product Development
East West Ethnic Foods (Kaati Zone)
03.2012 - 05.2014
Chef/kitchen manager
Mexicali Rosa's
09.2006 - 03.2009
Chef
Taj Mahal Restaurant
01.2003 - 01.2006
Chef De Partie
Hotel Windsor Manor Sheraton & Towers (5 Star)
08.2002 - 01.2003
Diploma In Catering Operations. - Food & Beverage Production
Madurai Kamaraj University
Training in Flight Catering Kitchen - Flight Catering
Bangalore International Flight Kitchen
Apprenticeship -
National Council For Vocational Training