Summary
Overview
Work History
Education
Skills
Websites
Certification
Timeline
Generic

Rogi Varghese

Vancouver,Vancouver/BC

Summary

Experienced and qualified chef with 18+ years of culinary expertise across five-star hotels and renowned restaurants in Oman, UAE, Bermuda, and Canada. Proven ability to lead high-performing kitchen teams, create innovative menus, and maintain exceptional food quality and safety standards. Adept in both fine dining and high-volume operations.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Cook

Fairmont Hotel Vancouver
03.2025 - Current
  • Monitor kitchen equipment and report issues promptly.
  • Prepare high-quality meals with precise measurements, sauces, and seasonings.
  • Maintain strict sanitation policies and proper food handling.
  • Assist in plating under supervision of Chef de Partie.

Cook

Cactus Club Café
10.2023 - 02.2025
  • Ensured consistent food preparation standards, portion control, and minimal waste.
  • Assisted in recipe and dish development.
  • Maintained cleanliness and compliance with Michelin-level standards.

Sous Chef

Royal Yacht Club
08.2021 - 09.2023
  • Directed menu planning, food preparation, and culinary activities.
  • Estimated food requirements, managed costs, and oversaw purchasing.
  • Trained and mentored kitchen staff to maintain quality output.
  • Implemented creative menu ideas that enhanced customer satisfaction.

Sous Chef

Truffles Fine Foods & Catering
01.2021 - 01.2022
  • Coordinated workflow and schedules for kitchen operations.
  • Designed menus for special events and seasonal offerings.

Sous Chef

Turtle Bay Pub
01.2019 - 01.2021

Chef de Partie (Supervisor)

Fairmont Southampton
01.2011 - 01.2018
  • Developed new dishes and menus with Sous Chef and Head Chef.
  • Managed and trained junior kitchen staff.
  • Achievements: Employee of the Month (June 2016)

Chef de Partie

Grand Hyatt Muscat
01.2010 - 01.2011
  • Achievements: Service Excellence Award – Customer Focused, Chaine Des Rotisseurs Membership

Demi Chef de Partie

The Address Marina
01.2009 - 01.2010
  • Achievements: Chaine Des Rotisseurs Membership

Demi Chef

Shangri-La Barr Al Jissah Resort & Spa
01.2006 - 01.2009
  • Achievements: Part of award-winning Capri Court team – Best Italian Restaurant, Food & Safety Management System certified

Commis Chef

Grand Hyatt Muscat
01.2005 - 01.2006
  • Achievements: Best Italian Restaurant Award (Oman Today, 2005), 91 hours of specialist butchery training

Education

Diploma - Hotel Management, Catering and Applied Nutrition

01.2003

Bachelor of Commerce - undefined

01.2009

Skills

  • Advanced culinary techniques & recipe development
  • Kitchen operations & team leadership
  • Food cost control & inventory management
  • Menu planning & seasonal specials
  • Food safety & sanitation compliance
  • Staff training & performance coaching
  • Microsoft Office (Word, Excel, PowerPoint)
  • Strong interpersonal & communication skills
  • Poised under pressure in fast-paced environments

Websites

Certification

  • Food Safe Level 1 (Canada)
  • Mental Health First Aid
  • Vetassess Certificate IV in Commercial Cookery (Australia)
  • Bermuda Red Cross CPR/AED & First Aid

Timeline

Cook

Fairmont Hotel Vancouver
03.2025 - Current

Cook

Cactus Club Café
10.2023 - 02.2025

Sous Chef

Royal Yacht Club
08.2021 - 09.2023

Sous Chef

Truffles Fine Foods & Catering
01.2021 - 01.2022

Sous Chef

Turtle Bay Pub
01.2019 - 01.2021

Chef de Partie (Supervisor)

Fairmont Southampton
01.2011 - 01.2018

Chef de Partie

Grand Hyatt Muscat
01.2010 - 01.2011

Demi Chef de Partie

The Address Marina
01.2009 - 01.2010

Demi Chef

Shangri-La Barr Al Jissah Resort & Spa
01.2006 - 01.2009

Commis Chef

Grand Hyatt Muscat
01.2005 - 01.2006

Diploma - Hotel Management, Catering and Applied Nutrition

Bachelor of Commerce - undefined

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Rogi Varghese