Jibu Rajan

Senior Head Chef (Indian Cuisine)

• Job Details:Lead and oversee high-volume food production for offshore catering operations, ensuring exceptional quality and consistency. Develop and implement cost-effective menus tailored to dietary preferences, nutritional requirements, and cultural diversity. Enforce HACCP and ISO food safety standards, ensuring compliance with Aramco’s health and safety regulations. Manage kitchen inventory, supplier coordination, and cost control to optimize operational efficiency and reduce waste. Train, mentor, and supervise a multicultural culinary team, ensuring adherence to best practices and high-performance standards.

Chef Supervisor

• Job Details:Supervised and managed large-scale catering operations, serving high-profile clientele in a fast-paced environment. Designed and curated innovative menus featuring South Indian, North Indian, and Chinese cuisine to enhance customer satisfaction. Implemented kitchen workflow optimizations, reducing service times while maintaining premium food quality. Conducted staff training programs to enhance skills in food preparation, hygiene, and safety protocols. Monitored inventory levels and procurement processes, minimizing costs and maximizing efficiency.

Specialized Cook (South & North Indian Cuisine)

• Job Details:Prepared authentic South Indian and North Indian dishes, ensuring consistency and adherence to traditional flavors. Assisted in menu planning and execution, contributing to increased guest satisfaction and repeat business. Maintained strict hygiene standards and kitchen sanitation practices in compliance with food safety regulations.