1. KARTHIKEYAN BALASUBRAMANIAN
Contact: 009104362240388 (IND)  Mobile: 00966553159171 (KSA)
E-Mail: zealkar@yahoo.com
Senior level positions as
Catering Manager /Executive Chef/ Kitchen Manager/Asst-Operation Manager
With a leading organization Creating and Advancing the art of Cookery to provide pleasures with a
primary emphasis on Taste, Nutrition and Proper Presentation.
Professional Synopsis
High-performance top management executive with experience of working with most renowned groups –
AL-Suwaidi Industrial Catering Services; Golden Waters Kumarakom; RadhaKrishna Hospitality Serviceoffering with
22 years of experience in Bulk Kitchen Operations & Management and Clients Servicing in the hospitalityindustry in India as
well GCC.
Present serving as Area manager at Al-Suwaidi Industrial Catering Services, Kingdom of Saudi Arabia, Specialized on
setting up new industrial catering services, Sound knowledge on Budget, operation & client management, manpower
management,Financial LiabilitiesonOperation,& Recruitment with ExcellentOutput , Expertise in creatingdifferent Cuisines,
Kitchen Management with complete knowledgeof latest trends in food presentation & pocess acquiring Certification on latest
food safety aspect..
Specialized in
 Industrial Catering Operation & implementation of new Business.
 Off shore Catering
 Institutional Catering Operation
 Camp management
 Resort management
Extensive experience in
 Food & Beverage Production & Bakery
 Hot Kitchen,
 Cold Kitchen,
With Proven ability & delivering value-added customer service and achieving customer delightby providing
customized products as per requirements.
Well & proven record on menu planning,
Strict Adherence of a hygienic environment on central kitchen (HACCP),
Core Knowledge of budgeting, Procurement, menu Costing & estimation
Excellent communication with Problem solving,
Analytical & crisis management,
Ability to work in multi-cultural environment, imparting training to the staff members including recruitment,
mentoring, etc.
Special Mentions:
 Distinction in providing catering service, at Raj Bhavan, residence of Tamil nadu Governor
Hon Dr. Channa Reddy All state government officials.
 Certified ISO 22000 Internal Auditor:

2.  Completed SERVSAFE Certification
 Completed CIEH Level -1 ,2 & 3 Certification
 Successfully implemented ISO22000 in SSC KSA and maintained HACCP standards.
AREAS OF EXPERTISE
 Clientorientation
 Food Menu Planning
 Budgeting and Pricing
 Kitchen Operationsand GuestServices
 Profitability
 Standard ofQuality&QuantityManagement
 HACCP
 Manpowermanagement &recruiting
 Kitchen designing
 Staffing &Training
 ODC& RemoteCatering
 Industrial Catering Production and Management
 Food Festival and Themes Nights
 RestaurantManagementand FlowChart
EMPLOYMENT RECITAL
Apr-13: AL-Suwaidi Industrial Catering Services, Kingdom of Saudi Arabia
Area manger
Jul’06:-Apr-13: AL-Suwaidi Industrial Catering Services, Kingdom of Saudi Arabia
Executive Chef (Senior - Kitchen Supervisor)
Jul’04 – Jun’06: Golden Waters Kumarakom, Kerala
Executive Chef
Sep’03 – Jul’04: Radha Krishna Hospitality Services, Mumbai
Senior Executive (Food Beverage Production)
Aug’01 – Aug’03: Sri Chakra Institute of Hotel Management & Catering Technology, Thanjavur
Technical Director, Catering HOD&Training Placement Officer
SIGNIFICANTMILESTONESACROSSTHETENURE:
At AL-Suwaidi Industrial Catering Services, Kingdom of Saudi Arabia
As an Area Manager Feb-13 till Date
 Handling Abuhadria location in Eastern province of KSA SSC owned camp & Central kitchen with 5000 Man days
 Handling Anabeeb Client Kitchen in Jubail KSA for which SSC is Service provider with an 1500Mandays.
 Dedicated on Client delegation, Client satisfaction, Effective manpower & Crisis management.
 Involve in monthly revenues & forecast aligned with provided budget targets& accruing new Business.
As a Senior Kitchen Supervisor Jul’06 till Apr-13
 Spearheaded kitchen related & customer complaints on food related issues ofDammam & Kobar (eastern province)
of 5 full functional kitchens with a Total pax of 5000 per meal prepared for 7 nationality menu (Indian, Bangladesh,
Filipino, Arabic, Yemeni, Indonesia, & Turkey.
 Pivotal in conducting training program to help staff personnel to update and develop knowledge of new catering
techniques.
 Established and maintained relationship between the company and their various clients by implementing the terms
and conditions for the smooth flow of business operations.
 Significant in class menu management, staff management, purchase, indentand distribution and preparatio n ofthe
monthly account statements.
 Efficiently handled Menu Planning, Costing & Budgeting, maintaining HACCP Standard, Staff Training, VIP Party
Menu arrangement; food quality and quantity, etc.
 Instrumental in maintaining food cost under control from 63.4 to 58.7%. Handled NADEC 1300 Pax Site,
 Heading ZAMIL Groups KSA with 5000 Daily pax.

3.  Distinction of being an ISO-22000 Certified Internal Auditor.
 Distinction of key participation on formulating ERP implementation catering Module which facilitated the system of
auto generated ingredients against the cooking pax.
 Organized theme nights and periodic food committee meeting with unique menu and balanced within the provided
budgets.
 Prepared daily hygiene check listconsidering critical pointin all functional kitchens and proper reporting system on
any system brake on food process chain which might lead to disaster.
At Golden Waters Kumarakom, Kerala
 Efficiently handled menu planning, traditional menu display, whole kitchen brigade, food taste and quality, special
menu planning, etc.
 Played a major role in Theme Setting Food Display, In-charge of 2 restaurants traditional and Multi cuisine with a
food spread from various continent.
 Significant in controlling costing & budgeting, quality check on raw material an additional Charge of F&B service
given for 6 months duration. Food cost under 28-31% maintained after cost control.
At RKHS Western region India
 Efficient in bring down costto 37% from 48%, a record in western region with effective Menu Planning, CostControl,
proper Indenting; transferred to Southern Region Chennai and placed under company’s esteem client Hyundai &
Ford.
PREVIOUS ASSIGNMENTS
Aug’99 – Aug’01: Gembaveeka Hospitality Services, Thanjavur as Catering Manager
Nov'97 – Aug’99: Spring Field Guest House, Kodikanal as SOUs Chef
Oct’94 – Oct’97: J.J. Film City, Chennai as South Indian Chef
Jul’94 – Oct’94: RAJ BHAVAN (TamilNadu Governor House Hold Cook) as (Governor Personal House hold cook)
Designation
Oct’93 – Jun’94: Hotel Valli, Thanjavur as Head Cook-South Indian
SPECIAL PROJECTS HANDLED:
 Responsible for South Indian Menu for New Year function held in J.J. Film City, Chennai for 3500 Pax in 1995.
 Responsible for menu planning and personal attention taken towards Deputy General of Police daughter’s marriage
which included Indian administration services & aristocrat & autocrats participation at J.J. Film City in 1996 for 2
days.
 Successfully achieved the ISO 22000 certification for catering company (Al-Suwaidi Services company KSA name,
location).
 Carried out Sahoor & Iftar during Ramadan for 4500 Pax in the holy month of Ramadan in Saudi Arabia for past 8
years 2006 till 2013
 Participated as CEO on menu engineering for a prestigious System implementation called as Catering Module for
all location it made derivation offood costeasy food cost72 hr before with automated stores inventory mode 2007.
Sterling Holiday Resorts (P) Ltd., Ooty as Trainee Cook.

4. CASUAL EMPLOYMENT
Nov’92 – Dec’92: Vocational Trainee/Hotel Parisutham, Thanjavur as Kitchen Trainee
EDUCATION CREDENTIALS
B.A. (Sociology) in 1998,
Annamallai University, Chidambaram, TamilNadu
Diploma in Hotel Management & Catering Technology in 1997,
Indian Institute of Hotel Management & Catering Technology, Thanjavur
Certificate Course in Craftsmanship in Food Production in 1993,
Institute of Hotel management and Catering TechnologyTharamani, Chennai
PERSONAL SNIPPETS
Date of Birth: 23rd December 1974
Residential Address: 14, Bhavani Nagar, Reddipalayam Road, Medical College (PO), Thanjavur-613004,
TamilNadu
Linguistic Proficiency: English, Hindi, Tamil and Arabic
Passport No: K 8732223
Signature
KARTHIKEYAN BALASUBRAMANIAN