G Murali Murthy CV
- 1. G. MURALI MURTHY Contact: +91 9945711088 E-Mail: mchef2@hotmail.com, murali70murthy@gmail.com Permanent Address: H.No. C114, Arun Patio, Kenchanhalli, Yelahanka, Bangalore, India ACCOMPLISHED EXECUTIVE CHEF / CULINARY ARTS PROFESSIONAL: 22 years ricj & cross-cultural experience in offering patrons the Finest in Food, Service, and Atmosphere Pre-opening Executive Chef and part of HMSHost Services India and part of opening of 16 new Food & Beverage Outlets / Franchises across Airports of Bangalore, Lucknow, Hyderabad, Chandigarh, Delhi & Dubai Launched new concept restaurants for Taj Group and HMS HMSHost Services India P R O F I L E S U M M A R Y Highly skilled Culinary Professional, recognized for a comprehensive knowledge of contemporary Indian & international cuisines and an innovative approach to setting the stage for a customized dining experience. Impressive success in managing the provision of fine dining for leading Food Retail Chains, Five Star & Four Star Hotels and Cruise Liners in India & Overseas. Strong exposure in refining the art of cooking, developing impressive menus and introducing culinary dishes influenced by culturally diverse regions around the globe including Indian (South Indian, Andhra, Hyderabad, Goan & Gardmanger), Italian and Continental Cuisine. Excellent track record of success in delivering the highest food quality at the lowest cost. Unique expertise in cultivating partnerships with service providers in obtaining the freshest and highest quality ingredients and committed to leaving patrons with an especially memorable dining experience. Strong acumen in quality management systems and familiarity with Food Safety Management Systems such as HACCP. Possess unparalleled planning, innovative & creative skills, especially in giving "special touches" for guests by producing food on demand and for special occasions. Enterprising leader with unique blend of skills in delegating tasks as well as independently carrying out orders. Achievement- driven individual with passion for great innovative food that entices diners & leaves them wanting more. Skill Set: Menu Design & Development Kitchen Operations Management Kitchen Design / Layout Resource Procurement Inventory Control Supervision (Front / Back of House) Budgeting / Cost Reduction Customer Service / Guest Relations Kitchen Audit / Sanitation / HACCP Staff Supervision Training & Development Liaison & Coordination W O R K E X P E R I E N C E Since Jan08: HMSHost Services India Pvt. Ltd., Bangalore as Executive Chef PAN India Team Size: 80 Direct Reportees at Bangalore Airport & 80 Indirect Reportees Responsibilities: Supervising overall F&B Operations, including Recipe Design, Menu Planning & Implementation, EBIDTA & Revenue Growth, Budgeting, CAPEX & Forecasting, Food Costing, Food Purchase, Vendor Management, Kitchen Inventory Management, Product Standardisation, R&D and Health & Safety Managing operations of outlets at 4 Airports in India (Hyderabad, Bangalore, Lucknow, Delhi) & 2 in Middle East (Dubai / Abu Dhabi) and 1 IT Park, with turnover of Rs. 19 - 20 Lakhs per day at 1 Airport Creating standard recipes and techniques for food preparation and presentation thus assuring consistent high quality and lower food costs; maintaining each outlet as a revenue centre by controlling P&L and maintaining EBITDA Developing & monitoring food and labour budget for the department; providing support to the General Manager for monitoring food cost thus contributing to GOP; establishing controls to minimize food & supply waste and theft Controlling the bottom-line by negotiating with suppliers for obtaining best rates Scheduling & coordinating the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals Ensuring that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas Maintaining a high level of service principles in accordance with established standards, in conjunction with F&B management team; evaluating products to assure that quality, price and related goods are consistently met Monitoring regular repair, maintenance & upkeep of all kitchen equipment; ensuring effective kitchen inventory management and reducing wastage through implementation of FIFO Establishing highest ASQ-Airport service quality in terms of value for money, quality & presentation of food Significant Accomplishments: Spearheaded opening of trend setting new restaurants / franchises of leading brands such as: o 3 Coffee Shops, 2 Bar & Restaurant, Illy Restaurant, Cookie Man, Pizza Hut, Kingfisher Sports Bar, Caf辿 Coffee Day, Barista, Time Out Bar, Food Courts serving Indian Food, Kingfisher Lounge, Air India Lounges, o Grab n Fly, Caf辿 Net, Taste of India, Malgudi Tiffin Centre (MTC), 7 Tava, Noodle, Bar 380, Urban Food Market, Time Out Bar, La Tapenade, Alta Vita, Noodle, Idli Factory, Olive & Fig, Idly Factory, Dosa Factory Successfully managed F&B operations for 15 outlet renovation projects at Bangalore & Hyderabad Airports during year 2008 -16; introduced new concepts with regard to re-organization of menu and layout of kitchen interiors
- 2. Designed & implemented creative menu for franchise brand outlets & in-house facilities with the use of fresh, local organic ingredients to provide a 5-star dining experience Took complete ownership of overall preparation of all the menus for various cuisines; created dishes for clients with special dietary or cultural needs Reduced COS to 22.5 and food cost at 21% by controlling pre-preparatory & preparatory wastage and by avoiding over stocking; improved guest satisfaction level by analysing guest feedback and creating customised food Feb07 Feb08: Taj International, London as Sous Chef - Quilon Restaurant (Michelin Star Winner Outlet) Significant Accomplishments: Managed menu engineering to understand cost mechanics of the menu and used the results for launch of new menu Ensured highest standards of quality & hygiene in the kitchen and timely delivery of food at the Restaurant Revolutionized the menu implementations as Pre-Opening Chef at airport in May 2008 leading to successful airport F&B operations along with other team members; worked under the guidance of Lead Chef Sriram Ayulur Jul06 Jan07: Hilton Coventry, U.K. (Four Star Hotel) as Sous Chef Significant Accomplishments: Managed operations of Hot Kitchen as well as Banquets Created a new menu in Nov 2006 year for Voyager Restaurant serving A la Carte as well as English Cauvery Organized Hyderabad Food Festival at Crown Plaza, Muthiyara, Kaula Lampur, Malaysia during 16th Mar - 5th Apr2006 Introduced unique & innovative ideas and standardized recipes, thereby improving food presentation Dec05 Jul06: Taj Banjara, Hyderabad, India (Five Star Hotel) as Senior Sous Chef Significant Accomplishments: Worked in Banquet kitchen as well as Outdoor functions Part of Pre-Opening Team of new restaurants: o Strings - a trend setting new restaurant serving Thai and European food, launched on 9th Feb 2004 o Curry N Rice, launched on 8th Jan 2003 Organized various food festivals at Curry n Rice on different cuisines such as Sea Food, Andhra Saraswat, Just North and Onam Sandhya Acquired HACCP Certification on 15th Mar05, as HACCP Coordinator for Taj Hotels Hyderabad during year 2004-2005 Feb00 Dec05: Taj Banjara, Hyderabad, India (Five Star Hotel) as Junior Chef De Partie Significant Accomplishments: Managed operational functions of the kitchens of the Coffee Shop and 24 hr. In Room Dining Outlets Handpicked as part of the team that worked on Bollywood Festival conducted at the Selfridges, London in May 2002 Sep98 Jan00: Norwegian Cruise Line Miami, Florida, USA as Station Cook (CDP) Significant Accomplishments: Functioned as overall in-charge for A la Carte Restaurant La Bistro for fine dining, Fish Station and Roast Station Managed operations of the Deck Restaurant for a period of 6 months Feb96 Sep98: Taj Residency, Hyderabad, India as Chef De Partie Significant Accomplishments: Worked as in-charge of specialty restaurant Dakhni for 1.5 years Executed special assignments such as: o Hyderabad food festivals at Taj Coramandal Chennai and Taj Mansing New Delhi o Rain Tree (Chettinad Cuisine) at Taj Connemara Chennai Jun94 Feb96: Taj Holiday Village, Goa, India as Trainee - Chef De Partie Significant Accomplishments: Worked as overall in-charge of 1) Coffee shop Caravalla for 1 year and Indian section at Beach House, a multi-cuisine restaurant 2) Thai Restaurant Banyan Tree E D U C A T I O N Bachelors in Hotel Management from Srinivas College of Hotel Management, Mangalore University, India in year 1994 T R A I N I N G S & C E R T I F I C A T I O N S Certified Departmental Trainer by Taj Group of Hotels Attended Train the Trainer Program by Academy of Human Excellence, Taj Group of Hotels P E R S O N A L D E T A I L S
- 3. Date of Birth: 22nd August 1970; Languages Known: English, Hindi and Telugu