ISWARADHASAN SUNDARESAN

TAMILNADU

INDIA

MOBILE –0091 959-***-****

**** 979*******

E--MAIL ace689@r.postjobfree.com

ace689@r.postjobfree.com ace689@r.postjobfree.com

MY PHILOSOPHY OF S.T.Y.L.E. – Service Teamwork and Yes Lead to Excellence.

PRINCIPLES OF STYLE

Service, Value, Innovation, Shareholder Value, Health, Safety, Environment, Community

Involvement. Competitive strategy, sustainable energy, information systems, Business

statistics, quantitative aptitude. Promotion Marketing.

MANAGEMENT POLICY

Observation, fine tune, result.

NATURE AND SCOPE

Hands-on attitude, leads by example! Always goes the extra mile to ensure customer

satisfaction

Solid knowledge of food and beverage.

Ability to maintain a clean, safe, healthy and organized food production area

Ability to source, secure and purchase product, both locally and regionally.

Ability to create work schedules and purchase orders.

Positive attitude and ability to help train, motivate and supervise back of the house.

Ability for ordering, inventory and cost control systems.

Highly motivated with positive attitude.

Strong leadership skills.

Computer skills / internet proficiency

Wine training/knowledge a plus

Strong appreciation of farm-to-table culinary approach

Desire to live in a remote area; enjoy outdoor activities

Creative, multi-tasker

Help nurture strong relationship with local farmers, growers and producers

Kitchen equipment maintenance

Special event support

KEY SKILLS

Having extensive experience & knowledge in all region part of Indian

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cuisines, wide experience & knowledge in Continental, Mediterranean, Arabic, Asian,

Creole, Italian, Western International cuisines, can be done Authentic contemporary.

Controlling expenses to budgeted expectations

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Plan the Restaurant menus as well as the practicum training menu

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Supervise and actively participate proper production

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Inspecting and managing a clean Hygienic work environment, excellent in food safety

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and quality improvement,

Great communication motivating others. approachable, guest relationship orientated

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Analytical skill,problem-solving skill, Presentation skill, Management skill, Training

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skill, project implementation skills

Strategic thinking with strong business acumen

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Determining employee development through performance reviews and career

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counseling

Team player, hard work. Duty Responsible

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Identifying training and development needs and developing appropriate programs

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supporting corporate Developing, presenting and implementing a wide range of

training modules for employees

Adaptable, flexible approach to work and good organizational skills. Ready to learn

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new techniques and adapt new environment.

Good knowledge in Menu Engineering, cost controlling, Indenting, Forecasting

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Budget, Annual Appraisals, Inventory, HACCP, Food standards, MICHELIN,

RELAIS&CHATEAUX

Develop & implement cost saving & profit enhancing green initiatives programmers,.

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Ability to plan and organize & manage the department. Train, motivate & develop a

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team.

Food & Beverage Innovation & Marketing, Concept development, Process

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Improvement,

Expenses management, Restaurant Revenue Management

Methods-Time Measurement Labor Analysis Multi-Sector Knowledge - Fine Dining,

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Hotels, Quick Service, Casual Dining, Resort

Previous pre – opened & oversea’s experiences in India, Mauritius, Egypt.,Saint

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Lucia, E-guniea.

CAREER RE VIEW

HEXAGON, SA. A legal entity of WOOD GROUP EQUATORIAL GUINEA

LIMITED, as a SOUS CHEF assigned to MEGPL project in Equatorial Guinea from

05-12-2012 to 29-05-2014.

Ensures all food is prepared fresh and is of the highest quality

Strictly adheres to all recipes, methods and instructions from supervisor

Maintains an organized and efficient flow of production, with regards to changes in

forecasts and menus

Ensures development of team members through on-going training

Recognizes team members for successful achievements and contributions

Coaches team members immediately and professionally to minimize deficiencies and

provide encouragement

Responsible for inventories to enable team members to successfully prepare mise en

place

Consistently checks temperatures in foods and follows proper procedures in regards

to chilling, re-heating, and holding food.

Maintains and reports waste log to supervisors on a daily/weekly basis

Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment

issues

Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of

food, and proper storing and labeling

Communicates and follows-through with appropriate departments to correct sanitation

and or equipment issues

Responsible for accuracy in daily inventories and requisitions

Ensures proper rotation, storage temperatures, and proper storing procedures are

observed

Communicates with provisions to ensure successful coordination of requisitioning,

and return to stocks, including variances, spoilage, and excess inventories

Ensures all team members are properly equipped with uniforms, supplies, and tools

Communicates with Food & Beverage team in regards to special events, changes in

forecasts, etc.

Keeps, Catering Manager, Chef’s, Personal Assistants, and Catering supervisors

apprised of challenges productions and team members

Ensures recipes are constantly updated to reflect changes created by availability or

direction from Catering manager.

Strives to continuously improve flow of production and all other outputs by

submitting ideas in writing to Catering manager.

Evaluates subordinates every three months

Continuously monitors food and labor cost in accordance with CBH

Controls and decreases waste by maintaining logs to submit daily/weekly

Adjust production levels to meet forecast demands

Communicates with other departments to adjust production for joint product needs

Delegates workload to subordinates fairly and consistently while continually striving

to improve flow of production

Strong knowledge of Classical European, International, and World Cuisine, including

cooking philosophies and principles

Ability to lead in all areas of the galley including buffets, production, alternative

restaurants and main galleys

Flexibility to work any shift in any area of responsibility without notice

Strong knowledge of herbs, spices, flavorings

Strong knowledge of all kitchen equipment, tools, and supplies

Ability to provide leadership, motivation and training Manages food production for

banquet functions including menu planning and personnel supervision.

Manages food production for holiday buffets, Sunday brunch and other special

occasions including menu development, costing and execution.

Assists with production of daily specials for restaurants when requested.

Assists in the hiring, orientation, training and on-going supervision of all employees

involved with banquet food production.

Establishes and maintains professional standards of conduct and appearance at all

times.

Assists / relieves the Chef’s whenever reduced banquet volume allows.

Serves on the banquet function committee to assist in the planning of food-related

aspects of each special event.

Establishes and adheres to food cost goals for banquet functions; takes corrective

action as necessary to assure that financial goals are attained.

Performs other special, ad-hoc duties as requested by the catering manager.

Trains, cross-trains, and retrains all kitchen personnel

Assists in manage a day-to-day operation of the kitchen, coordinate food production

schedules and ensure highest level of food quality, taste and presentation.

Participate in actual food preparation, produce food consistently high quality, taste

presentation and expedite during peak meal periods as needed.

Control food cost by assisting in training kitchen staff on the proper methods of food

preparation and handling, by training kitchen, restaurant and steward employees on

how to handle leftover food items.

Ensures that all kitchen employees consistently adhere to uniform, grooming and

appearance standards.

In conjunction with the catering managers & catering supervisors, establish goals for

the kitchen, anticipate and resolve problems concerning all facets of the kitchen,

anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

Adjusts scheduling appropriately in order to attend mandatory meetings

Schedules regular focus meetings with subordinates to increase communication

Continually maintains and updates daily and weekly reports in a timely manner,.

familiar with the Safety and Environmental Protection Policy and the SEMS, and

carry out the policies and procedures .

Supervises:

Banquet Cooks; Sauce Cooks; Fry Cooks; Line Prep Cooks; Breakfast Cooks; Garde

Mangers; Butchers; Broiler Cooks; Assistant Cooks; Sauté Cooks; Salad Preparation

Assistants.

HOTEL SHEVAROYS, YERCAUD, INDIA From 10-8-2011 to 20-11-2012 date As a

CHEF DE CUISINE

In charged over responsible for all food & beverage, Hotel as well

catering college Planning menus, costing effectively, training & coaching abilities,

encourage individuals to perform to achieve best results, culinary expertise,

equipment lay out & kitchen design, selecting the right products to fit brand

( cutlery, crockery, small wares, art work, ornaments ).

I understands the practical side of how to delivery world –class food in

extremely challenging circumstances.

I have been set – up & implemented the big change in all our

Contemporary style of menu in all our food & beverage catering outlets & catering

college, And I achieved the guest & student expectations.

A thorough under standing of upscale Hotel industries Food Production

& Beverage practices.

Progressively set – up the implementing of food safety management

system based on H-A-C--C-P principles to enable the delivery of a high quality &

safe product.

Following are my responsibilities, cost & lab our control, turn over

control, multi-unit operations, administration, International cuisines,

sanitation/Hygiene, creativity, development of new & existing operational,

standards/quality control, hands – on managerial approach, associate development,

motivation &Training, conflict resolution, Guest satisfaction results, menu & recipe

development, Purchasing/storing, Team building & concept development, Hiring

staff and training, Manning budget development.

THE BODY HOLIDAY LE SPORT, SAINT LUCIA From 3-9-2010 to 1-7-2011

As a Sous chef

The Body Holiday is an amazing St. Lucia resort experience. It is a unique

combination of one of the world's most beautiful islands, a resort that provides a truly

luxurious and personal service, a Wellness Centre that provides a range of treatments that

will leave you feeling alive and a range of activities that could keep you busy from dawn

until dusk. On top of this we cater for every taste in food and drink with three great

restaurants and relaxing bars.

In charged of Cariblue & club house Restaurants, Day to day operations start from

breakfast, Lunch, Dinner. Implementing Modern contemporary Lunch food themes

that include Mediterranean, Oriental, and Mexican, Italian, Indian, New Orleans and

international flavors’.

Kept my sight for nutrition very seriously and this is evident in the meals we serve

day after day and sumptuous dishes be guided by flavors create for our guests. Keep

on focus the Raw Food Diet Meals.

Directly to the Executive chef and work closely with him for day today kitchen

operations.

Hands on Approach, a strong supervisor able to train and motivate teams to peak

performance,

Supervising large staffs of 50, overseeing multimillion dollar food revenue.

Creating recipes and handling preparation of elaborate meals. Knack to emphasis on,

modern-day food presentation and handling.

I oversee the operational aspects of all key healthy food options and sanitation

Concerns

Change menu quarterly by keeping guest preferences through continuous guest

engagement.

Departmental trainer for all kitchen staff and HACCP Training

Implementing healthy, nutritious proteins such as sprouting seeds, grains, nut milks,

soy, almond, beans and pulses our sauces and dressings are blended with uncooked

oils, nut sauces, oats, quinoa, millet, rye, spelt, buckwheat and barley, miso sauces,

yoghurt olive oil, vegetable purées and tahini creating scrumptious dishes that are

both wholesome and tasty, bring out the real flavor in each dish

Pioneered the drive to set global standards in hygiene, menu planning, service,

systems and Procedures to match customer expectations on a day-to-day basis.

Coordinating special theme nights, festival, buffet and group set menus

GRT TEMPLE BAY RADISSON, INDIA From 25-2-2010 to25-8-2010 As a

BANQUETE CHEF DE CUISINE

Radisson Resort Temple Bay Mamallapuram, the largest Resort on the Coromandel

Coast, offers you an experience that is exotic, spread over 44 acres of plush green carpet on

the shores of Bay of Bengal. 160 rooms with 4 food & beverage outlets plus 5 biggest

banqueting Halls. In charging High volume Banqueting kitchen.

International Cuisine Menus are planned& organized, menu should reflect the policy

and thinking of the management and should ensure profits.

The menu should be suitable for the contemporary market and the ability of the

employees if the operation is to succeed.

Certain factors such as budgetary control, portion & cost controls, proper purchasing,

Control of production & service, even wastages. Play an important part in managing

the kitchen profitable.

Sheraton Sharm Hotel, Resort, Villas & SpaEl Pasha Coast, Sharm El-Sheikh, Egypt,

From 5-11-2008 to 15-2-2010 AsCHEF DE CUISINE

The airy interior of Sheraton Sharm is a haven of comfort and relaxation from the

lobby withits waterfalls to the 835 spacious Seafront Rooms and opulent Suites; Corner,

Junior,Executive & Presidential, with 15 food & beverage out lets plus 5 conferences Halls.

Creative, Innovative, stylish & Tasty, traditional Indian dishes in a modern way

without losing the essence of great home cooked Indian meals, Pre-opened chef of

Tamarind Restaurant .

Directly to the Executive chef and work closely with him for day to day kitchen

operations.

Keep on eye sight for, classic presentation, and food quality.

Guest satisfactions, Make them repeating

Follow up the time & service counter Management.

Maintain the highly profitable selling points

Strong leadership skills, team player and able to build a team Strong background in

production A strong passion for food and quality ingredients

Responsible for brigade of 25 kitchen staff

Prepare menus and recipes for all outlets.

Preparing for food Conference, Ala carte restaurant and managing kitchen

Responsible for food production, cost control, hygiene standard and menu planning of

all the Ala carte specialty restaurants

Taste food production occasionally so as to assure product quality

Always happy and big smile to work in open kitchen concept.

Check staff grooming standard, e.g. uniform and personal hygiene

Duty roaster of all kitchen staff and supervising the production and all activities of

cooks.

Supervises and coordinates activities of cooks and workers engaged in food

preparation. Checks the quality of raw and cooked food products to ensure that

standards are met. Assists in determining how food should be presented and creates

decorative food displays. Supervise performance and discipline of kitchen staff

Attend periodic meetings with other F&B section heads, department heads and

management to co-ordinate kitchen department’s activities with other departments

Conduct inspection of the kitchen set-up, storeroom and refrigerators, to observe

conditions, methods and progress of preparation/production.

Maintains purchasing, receiving and food storage standards

Responsible for all ordering and purchasing functions of butcher, perishable and

grocery. Prepare purchase orders, check requests, expense reports

Responsibility is to ensure the operation runs smoothly, profitably and Hygiene whilst

moving ahead as a Hotel through new food styles and management practices

I am developing a concept of wine and fusion Indian food pairing and taking the

Indian food to the next level.

Stock receiving, stock rotation, waste management and kitchen hygiene, standardized

the cooking methods and food quality were main focus.

In Restaurant India, I served authentic Northern Indian cuisine and developed my

own signature cuisine specifically for the Egypt hotel market

LE MERIDIEN

ILE MAURICE

VILLAGE HALL LANE POINTE AUX PIMENTS S 20 4' E 57 31'

SOUS CHEFFROM FEB 2005 – 19-10-2008.

World best deluxe beach resorts located in the North Coast of Mauritius with 263 rooms

and four food and beverage outlets and other sports activates. This newly renovated resort

attracts guest from all parts of the world.

Rising from Jr.Sous Chef to Sous Chef with Executive responsibilities.

Have banquet facility up to 1500 pax. Launched a set of menu (International, Indian,

Mauritian, French, etc

Establish standards of food quality and preparation, direct and co-ordinate all food

preparation functions in the kitchen.

Meeting & reviewing revenue achievement targets

Up dated the global culinary trends.

By preventing wastage, Appropriate manning, judicious control of man power

procuring quality products for better price, adopting best practices

Maintaining appropriate staff levels, Co-ordinates the development of all promotional

material. Maintaining a safe and sanitary restaurant environment and supervise

performance and discipline of kitchen staff

Set up Kitchen Annual Budget and to monitor the budget on target Overall

responsibility for the kitchen operation

Responsible for overseeing and directing all aspects of the outlets.

Leads shifts while personally preparing food items and executing requests based on

required specifications

Launched the food standards, Home to top end super markets. The selection of chilled

delicacies from the Indian Sub Continent.

Set up full Indian kitchen in main kitchen and specialty Indian Kitchen (Cumin).

Set up Bistro fast-food restaurant, kitchen and menu (La Croque)

Creating new food concepts through brilliant cooking presentation

Work closely together with the Purchasing Manager to get the best quality food

products, kitchen materials and equipment from suppliers with the lowest possible

price

Handles guest problems and complaints

Pre-Opened Chef of fine dining cumin restaurant in North of Mauritius

Paired food with Wine Veuve Cliquot Champagne.

Reports directly to the Executive Chef and work closely with him for seasonal food

promotions and business reviews.

Check staff grooming and personal hygiene.

Establishes and continuously updates mailing lists.

GRT Grand – Chennai INDIA

FROM .JUL 2000 TO .FEB 2005 JOIN AS SENIOR CDP PROMOTED AS A JUNIOR

SOUS CHEF

Best luxury business class Hotel located in Chennai with 133 rooms, 4 food and

beverage outlets and high volume Banqueting facilities.

Preparation and cooking food to the highest company standards, to satisfy customer

expectations

Preparing buffet and a la carte breakfast – both cooked and continental

Schedule staff duties according to the business forecasts and special arrangements

Supervise performance and discipline of kitchen staff.

Managing and inspecting the quality of food and food presentation

Managing the quality of the guest’s food and service experience

Communicating with and supporting staff in other Departments

Assisted the Executive Chef in changing the Food Philosophy and improving the

standards of Food and Beverage

Indian & International foods, cooked with passion, thorough understanding of spices

and cooking methodology

Pre- opened Chef of fine Ala carte Multi Cuisine Restaurant COPPER POINT in the

heart of city Chennai. Implementing the International food standards, Preparation and

cooking food to the highest company standards, to satisfy customer expectations

Checks function sheets, daily menus, promotions and initiates requisition of food stuff

based on functions, menus and forecasts

Reports any equipment on the section which needs repair or maintenance.

Supervises preparation of assigned food for the different subsections

Controls cost by minimizing spoilage, waste, proper storage and exercising strict

portion control

Looked out for opportunities to develop the business

Improvised product displays & offerings according to customer requirement.

Prepares on daily basis food requisition as assigned.

Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.

Maintains purchasing, receiving and food storage standards

Responsible for all ordering and purchasing functions of perishable and Non

perishable items.

Work closely together with the F&B Cost Controller to understand all the recipes cost

record and to keep the food cost in line

Checks the quality of raw and cooked food products to ensure that standards are met.

Assists in determining how food should be presented and creates decorative food

displays.

Ensure that all Kitchen equipments and utensils are handled carefully

Prepare purchase orders, check requests, expense reports

Maintaining food production records

THE RESIDENCY COIMBATORE,INDIA

JUNE-1997 –TO JUL 2000 - JOIN AS A H.O.T AS PROMOTED AS A CDP

Have a pre - opened experience of Luxury Brand hotel Kitchen.

Create innovative ala-carte and buffet menus includes food recipes.

Communicating with and supporting staff in other Departments

Preparing for food Conference, Ala carte restaurant and managing kitchen

Have a good knowledge about Royal Cuisines of India from the Northwest frontier

Assisted Chef in Television show for Local TV about National & International

Cuisines.

Conducting cooking and training classes for new joiners,& clients

Initiated the concept of live cooking stations in the restaurant

Appraised twice as “GOLD” for performance during for excellent work shown during

the year 1998-1999 and 1999-2000 and being excellent team player

Started the concept of making homemade chutneys and pickles, which are now

famous allover the company and also with the foreign press who come to the hotel for

familiarization tours.

Maintains purchasing, receiving and food storage standards

Preparing food items and executing requests based on required specifications.

Prepares and cooks foods of all types, either on a regular basis or for special guests or

functions.

Liaise with the Cost controller and Director of F&B, develop new menu and make

suggestions to Food and Beverage Manager on menu charges

Establish standards of food quality and preparation, direct and co-ordinate all food

preparation functions in the kitchen.

Creating new food concepts through brilliant cooking and presentation

Launched a set of theme menu with decor

Actively involved in setting up the Kitchen Stewarding Department.

TRAINING SUMMARY, ( DURING COURSE)

Name of the Hotel Period Department

Hotel Savera

Madras

17/04/1995 to 16/09/1995 Industrial Training in all Major Department

Grand Hyatt

Mumbai

19/04/1996 to15/06/1996 Vocational Training F &Production.

Sterling Resorts

Goa

22/12/1994 to 15/01/1995 All Major Department

EDUCATIONAL QUALIFICATION

1994 – 1997 Shevaroys DHMCT Yercaud, Tamilnadu, India

3 years of Higher Diploma in Hotel Management & Catering Technology.

INTERESTED

Chefs and Cooking, Creative, Design, Dining, Entertaining Education Learning, Green

Environment, Nature, Finance and Investments, Food and Beverage, Information

Technology, News, Events, Happenings, Photography, Films, Traveling, Adventure.

PERSONAL DETAILS

Father’s Name : MrSundaresan.R (Late)

Date of Birth : 05/12/1975

Nationality : Indian

Languages Known : Tamil, English,Hindi.

Passport Number : J7393879

REFERENCES

Mr, AnandMadireddy,

Director of Finance Controller Star Wood Complex, Mauritius,

Mob- 023*-*******

E-mail ace689@r.postjobfree.com

Mr,RaviNagpal

Executive director

Lateral Holdings Limited, Mauritius

Mob-023*-*******

E-mail ace689@r.postjobfree.com

Mr,Rajiv S. Gulshan

Corporate Chef, (Middle East&India)

Giffithlaboratories Limited

E-mail ace689@r.postjobfree.com

Mob-091 988-***-****

Off-091 80 41131046

Seetharam Prasad, Corporate - Chef, GRT Grand Hotels,

Chennai, E-mail ace689@r.postjobfree.com,

MOBILE 0091- 944-***-****

Michael Leight

Catering Manager

MEGPL-Marathon

Equatorial Guinea, W.Africa

EG Mobile: (240-***-******

EG Office: 713-***-****

ace689@r.postjobfree.com

SOCIAL MEDIA LINKS

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https://twitter.com/CHEFISWARA

http://chefiswara.blogspot.in/

http://www.pinterest.com/chefiswara/

DECLARATION

I declare that all information given herein is true and correct to the best of my

knowledge. Understand that any misrepresentation or omission of facts will be sufficient

cause for cancellation of consideration for employment or dismissal from company's service

if I have been employed. I give my consent to the company to obtain and verify information

from or with any source, as you deem appropriate for assessment of my application for

employment

Date-31.07.2014.

Contact this candidate