SWAROOP KALLERIMOOLE

CHEF DE CUISINE

STRATEGIC & INNOVATION-DRIVEN CULINARY LEADER WITH OVER 15 YEARS OF PROGRESSIVE INTERNATIONAL EXPERIENCE IN LUXURY HOSPITALITY

DUBAI, UNITED ARAB EMIRATES
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ABOUT ME

A STRATEGIC AND INNOVATION-DRIVEN CHEF DE CUISINE WITH OVER 15 YEARS OF PROGRESSIVE INTERNATIONAL EXPERIENCE IN LUXURY HOSPITALITY, DELIVERING CULINARY EXCELLENCE ACROSS PRESTIGIOUS FIVE-STAR ESTABLISHMENTS SUCH AS ATLANTIS THE PALM AND SOFITEL THE PALM.

SIGNATURE CREATIONS

Restaurant re themed from pan American to seafood restaurant with various menu options and with plenty of positive feedback

OPERATIONAL EXCELLENCE

Improved guest satisfaction scores by 22% through curated menu overhauls

SUSTAINABILITY

Reduced kitchen waste by 18% through portion control and workflow redesign

EXPERIENCE

JUL 2025 - PRESENT

SENIOR SOUS CHEF

COCA-COLA ARENA - DUBAI, UAE

  • Create customized menus tailored to event requirements
  • Supervise and guide junior chefs, ensuring quality and consistency in preparations
  • Conduct team briefings on upcoming events and menu plans
  • Collaborate with the F&B Director in daily meetings for event planning
  • Organize and prepare food tastings within specified deadlines
  • Achieve target food costs in alignment with overall event budgets
OCT 2024 - JUL 2025

CHEF DE CUISINE

MOANA SEAFOOD RESTAURANT, SOFITEL THE PALM - DUBAI, UAE

  • Led complete culinary function for flagship luxury property
  • Directed brigade of 14 chefs with performance-based training programs
  • Implemented advanced kitchen workflow systems improving efficiency
  • Enforced HACCP and ISO 22000 compliance standards
AUG 2022 - SEP 2024

SOUS CHEF - MAIN KITCHEN & ALL DAY DINING

SOFITEL THE PALM - DUBAI, UAE

  • Streamlined kitchen operations reducing preparation time by 18%
  • Spearheaded seasonal menu launch with 22% increase in specialty orders
  • Supervised food preparation across multiple stations
SEP 2021 - JUL 2022

SOUS CHEF – IN-ROOM DINING

SOFITEL THE PALM – DUBAI, UAE

  • Ensured consistent plating and flavor through daily audits and recipe checks
  • Supervised and trained junior chefs to boost team performance
  • Supported 5-star HACCP rating achievement during annual audit
  • Cut kitchen waste by 15% with pre-prep tracking systems
SEP 2017 - JUL 2020

SOUS CHEF - IN ROOM DINING

ATLANTIS THE PALM - DUBAI, UAE

  • Supported new concept openings contributing to 25% F&B revenue increase
  • Won "Kitchen Excellence Award" for consistent performance
  • Negotiated with premium ingredient vendors maintaining quality standards
OCT 2015 - JUN 2017

CHEF DE PARTIE

ATLANTIS THE PALM - DUBAI, UAE

  • Achieved 20% reduction in overproduction through smarter batch planning
  • Nominated for "Rising Star Chef of the Month" three times
  • Contributed to menu engineering and themed menu development

AREAS OF EXPERTISE

CULINARY OPERATIONS

  • Menu Development
  • Food Safety Compliance (HACCP)
  • Kitchen Management
  • Quality Assurance

LEADERSHIP & MANAGEMENT

  • Team Leadership & Training
  • Cost Control & Budgeting
  • Operational Efficiency
  • Multi-Outlet Management

BUSINESS OPERATIONS

  • Vendor & Supply Chain Management
  • Inventory Management
  • Guest Satisfaction & Experience
  • Seasonal Menu Planning

COMPLIANCE & SAFETY

  • Health & Safety Protocols
  • Food Presentation Standards
  • ISO 22000 Compliance
  • Zero-Waste Principles

GET IN TOUCH

LET'S DISCUSS YOUR CULINARY VISION

PHONE

+971-525507494

EMAIL

swaroopkallura988@gmail.com

LOCATION

Dubai, United Arab Emirates