1. VALAVAN SUBRAMANIAM
No 69, Jalan Wijaya, Taman Century 80250, Johor Bahru
 012 724 6979 |  westernchef25@yahoo.com | DOB: 25th
Nov 1969
 EXECUTIVE CHEF 
 Over 20 years’ extensive expertise in overseeing kitchen operations, menu development and cost control
across restaurants, convention centers as well as 5-star hotels.
 Experienced in preparing Malay, Chinese as well as Indian vegetarian and non-vegetarian cuisines
coupled with strong knowledge in making Western hot food and cold kitchen appetizers.
 Known as a versatile leader with strong man-management acumen.
 Demonstrated outstanding dedication in maintaining the highest level of hygiene and sanitation within
the kitchen.
CORE COMPETENCIES
Cost Control
Food Preparation
Hygiene & Sanitation
Inventory Management
Menu Planning
Motivating & Guidance
Operations Management
Portion Control
Recipe Development
Recruitment & Hiring
SOP Formulation
Training Needs Analysis
CAREER HIGHLIGHTS
♦ Successfully initiated cost control in the Newsroom Cafe Coffee house to increase annual profit by
RM64,000.
♦ Instrumental in achieving over 90% rate during hygiene audits through the implementation of complete
hygiene and sanitation system.
♦ Developed and introduced the standard operating procedures towards delivering consistency in all foods
produced while eliminating wastages.
♦ Successfully overcame shortages of skill manpower and equipment to ensure the smooth delivery of
1,800 western dinner sets during the World Islamic Conference.
PROFESSIONAL EXPERIENCE
Reading Universities, Nusajaya | Malaysia ♦2014 – Present
Executive Sous Chef
♦ Manage the entire kitchen operations in ensuring sumptuous foods are prepared to cater to all patrons.
♦ Oversee menu planning and cost control towards delivered desired profitability.
♦ Supervise and motivate the kitchen crew in ensuring top notch performance from each team member.
Selesa Beach Resort | Malaysia ♦ 2007 – 2014
Executive Sous Chef
♦ Oversaw the planning and management of 30 subordinates in the preparation of high quality food while
ensured excellent hygiene within the kitchen as well as serving areas.
♦ Managed menu planning, recipes development as well as portion control while ensured cost levels are
within set management objectives.
♦ Carried out food, labor and overhead cost analysis to determine the food prices towards ensuring

2. profitability.
♦ Setup the weekly work schedule while ensured proper placement of staffs.
♦ Worked closely with Purchasing Agents to source raw materials while managed the raw food inventory
covering meat, fish and vegetables.
♦ Performed thorough inspection of food stored in the refrigerators while ensured the first in first out
system is practiced to avoid food spoilage.
♦ Developed recipes and standard cooking methods to ensure uniformity of taste as well as quality.
VALAVAN SUBRAMANIAM Page 2 of 3
♦ Performed weekly estimation of food consumption to ensure adequate requisition of foodstuffs and
kitchen supplies.
♦ Conducted training needs analysis within the department while monitored all trainings delivered.
♦ Performed recruitment and hiring of new employees while conducted training for new hires.
♦ Constantly kept abreast of the new development in food and kitchen equipment.
♦ Maintained and ensured excellent labor relations to instill a highly motivated crew.
Persada International Convention & Exhibition Center ♦ 2006 – 2007
Banquet & Convention Chef
♦ Managed the day to day kitchen operations in ensuring smooth production of foods for various
conventions and events.
♦ Ensured consistency of all food produced and food presentations are in line with set standards.
♦ Assisted the Executive Chef in menu compilation while supported the management team in meeting
labor and food cost targets.
♦ Ensured strict compliance to all temperature control and labeling requirements.
♦ Coached and mentored junior chefs in developing culinary skills.
Puteri Pacific Hotel ♦ 2005 – 2006
Sous Chef
♦ Trained and supervised the preparation of food while ensured excellent food service to patrons.
♦ Assisted in menu planning, event sales as well as ensuring excellent cleanliness.
♦ Maintained and ensured excellent food quality and presentation while monitored food expenditure.
♦ Managed product inventory while minimized food spoilage.
♦ Constantly ensured swift resolution of all issues around the kitchen.
Puteri Pan Pacific Hotel ♦ 2000 – 2005
Sous Chef – Banquet Kitchen (2002 – 2005)
Sous Chef – Newsroom Café Coffee House Kitchen (2001 – 2002)
Sous Chef – Mediterranean Restaurant (2000 to 2001)
♦ Managed and supervised the kitchen crew in food preparation in delivering 5-star services to all guests.
♦ Oversaw cost control while ensured excellent housekeeping around the kitchen and dining areas.
EARLY CAREER HISTORY
Pan Pacific Hotel ♦ 1992 – 2000
Demi chef de Partie – Western Hot Kitchen (1996 – 2000)
Commis – Garde Manger Kitchen (1992 – 1996)
Commis, Melia Kuala Lumpur ♦ 1991 – 1992
EDUCATION & PROFESSIONAL CERTIFICATION
Diploma in Hotel Catering & Management, Davids College Cheras | Malaysia (1991)
Certificate in Kitchen Management (2008)
Certificate in Kitchen Operation (2003)
Continue…

3. Servsafe Certification (2003)
Conferie La Chain Des Rostisseurs (Scotish Chefs Tables 1998)
Conferie La Chaine Des Rostisseurs (1997)
Culinary Training Course
VALAVAN SUBRAMANIAM Page 3 of 3
Step-by-Step Implementation of Food Safety Management System
Good Manufacturing Practices (GMP)
(HACCP) System Implementation
Safe Food Handling
IT & LANGUAGE SKILLS
MS Word | MS Excel | MS PowerPoint
Excellent English | Excellent Malay | Excellent Tamil
♦♦♦♦♦
Continue…