Vel Murugan Email & Phone Number

Kochi, Kl, In

Willingdon Island Kochi

I oversee the standardization of recipes, ensure quality consistency, and lead innovation in our R&D kitchen. Per Opening team with CGH Earth is expanding to new locations,

New Delhi, Delhi, India

As a Chef Association India member, I trained students and caterers through virtual cooking sessions, enhancing their culinary skills. I collaborated with IFCA to promote culinary excellence in New Delhi, India, impacting the local culinary community positively.IFCA (Indian Federation of Culinary Association): Active Member.• SICA (The South India Chef's Association): Professional Member.• Rajiv Gandhi Charitable Society: Support for Tribals in Kerala.• Indian Cooking Demo: Engaged with various institutions worldwide to

Ernakulam, Kerala

As Executive Chef at Monsoon Empress, Kochi, I led a 45-strong kitchen team, partnered with owners on pricing strategies, and pioneered the opening of three niche dining outlets. • Captained a 45-strong kitchen team• Partnered with owners on pricing strategies• Pioneered the opening of three niche dining outlets

New Delhi | Jaipur | Rajasthan | Himachal | Kolkata |

• Operational Excellence: Led a high-performance team in a command-based structure, elevating customer satisfaction in a high-demand environment and ensuring stringent adherence to hygiene and company standards.• Culinary Mastery: Curated diverse culinary experiences from full-service restaurants to exclusive events, with a proven track record of innovation and audience appreciation.• Event Leadership: Orchestrated mammoth catering endeavors, including events for 4500+ guests in Switzerland, daily catering for 7000 attendees at IIT, and specialized IPL catering.• Accolades & Engagement: Garnered industry recognition with awards like 'Master Chef' in 2010/2011, further enhancing brand visibility through culinary demos and community outreach initiatives.• Strategic Initiatives: Drove numerous special projects from organizing city-wide food festivals to contributing to ITC's FMCG Food Research, ensuring a diversified culinary footprint.• VIP & Bespoke Services: Delivered tailored culinary experiences for celebrities and managed VIP functions, setting new benchmarks in fine dining and personalized service.• Distinguished Service: Honored to cook for the Indian Prime Minister over a three-day visit to Himachal.

Ghaziabad, Uttar Pradesh, India

As the Sr Sous Chef at Radisson Hotel Group, I oversaw a team of 70 kitchen staff, ensuring safety, proper food handling, and efficient menu planning.• Implemented strategies to maximize ingredient use and minimize waste, resulting in cost savings.• Emphasized safety protocols and efficient menu planning to improve operational efficiency.

Russian Federation

In my role as Sous Chef at Rixos Hotels in Russia, I was responsible for overseeing kitchen operations, ensuring food preparation was executed to the highest standards, and maintaining a clean and organized workspace. I led a team to uphold stringent hygiene practices and implemented efficient kitchen management strategies to meet the demands of a busy Indian restaurant and coffee shop.

New Delhi Area, India

In my role as a Chef De Partie at Marriott International in New Delhi, I successfully managed inventory and optimized dish creation to minimize food costs. By implementing cost-efficient strategies for stock assessments and replenishment, I was able to maximize profitability. This experience allowed me to develop strong skills in inventory management and cost efficiency.

Mangalore | Chennai

Listened attentively to student concerns, collaboratively devising mentoring programmers to aid educational and emotional development.

Mysore, Karnataka, India

Chennai, Tamil Nadu, India

Food Diploma, Hotel, Motel, And Restaurant Management, A

Activities and Societies: NGO and Students

A

Hotel Management, Culinary Arts/Chef Training