Remesh Bhaskaran

Oversee a la carte, lunch, dinner and buffet operations at a 5‑star historic hotel; improved associate dining standards and assisted in menu, budget and HACCP management since May 2024.

Led kitchen operations for a Mediterranean fine-dining 100-seat restaurant, ensuring consistent menu quality, cost control and team development from Nov 2023 to May 2024.

Managed Just Grill specialty restaurant operations at a 5‑star island resort, developed menus, maintained hygiene and food cost targets, and led staff training during Jul–Oct 2023.

Oversaw Palmer Restaurant a la carte, lunch, dinner and buffet operations at a luxury resort, maintained HACCP records and assisted in purchasing and staff training from Oct 2022 to Jun 2023.

Managed multiple outlets including all-day dining and specialty venues at a 5‑star destination hotel; implemented processes that reduced waste by 40% and improved supply turnover by 70% between Dec 2011 and Sep 2022.

Operated multiple hot-kitchen stations and specialty restaurants aboard cruise ships, supervising food production, hygiene and cost control from Sep 2006 to Aug 2011.

Managed section stock, mise en place and minimized kitchen wastage while learning and recording recipes at a leading hotel in Kochi from Feb 2006 to Jul 2006.

Handled hot kitchen duties, provisional and perishable requirements, and section mise en place at a luxury Kerala resort from May 2005 to Jan 2006.

Prepared daily mise en place and supported section chefs to ensure consistent quality and hygiene at a backwater luxury resort from Oct 2003 to Mar 2004.

Supported daily catering operations, maintained hygiene and controlled food stock for flight catering services from Aug 2000 to Sep 2003.

Trained in multi-cuisine preparation, hygiene and kitchen standards at a resort adjacent to Periyar Wildlife Sanctuary from Jul 1999 to Dec 1999.

Completed an advanced Person in Charge food hygiene course through TSI Quality Services in Dubai.

Awarded ServSafe Food Handler Level 2 certification (food handler level 2) by NSURE Private Limited in the Maldives.

Completed the Food Safety Person in Charge Level 2 training under the Dubai Municipality Food Control Department.

Completed a graduation-level Culinary Training Program meeting ACF national certification and skills standards for Certified Culinarian.

Completed a Diploma in Hotel Management - Culinary Arts and awarded the Craft Certificate in Food Production.

Completed Pre-Degree studies with optional subjects in Indian History, Economics, and Politics.