SHIHAB.P.K

Present address

Permanent Address Jameelamanzil

Pottanteparambil House East veliyathunadu,

East. Veliyathunadu. U.C.College.P.O

U.C.College.P.O Aluva 683102

Aluva 683102 Ernakulum

Kerala, India Kerala, India

Ph: +919*********

0484 - 2606765

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Career Objective:

To attain challenging position in the field where my skills;

knowledge can contribute, and in the Process to be sincere to my

career aspiration.

Achievements

1. ISO 22OOO:2005 for Production and service of F & B in Vivanta by

TAJ, Kumarakom

2. Award winning team member of Vivanta by TAJ Kumarakom National

Award (Best Hotel) Fourth time in a row and State award in 2011

3. Attended F&B Menu Planning, Drafting & Presentation Workshop

4. Receive 5 times WALL OF FAME letter from COO Vivanta by TAJ

5. Successfully completed Internal Audit Course from Bureau Veritas

6. STCW (basic safety) Certificate from Carnival Cruise Lines

7. Crowd Management Certificate from Carnival Cruise Lines

8. Team member of pre-opening team Radisson Plaza, Kumarakom and

inaugural team member of Carnival Dream

9. Successfully complete the Train the trainer programme

BASIC FUNCTIONS

1. RESPONSBLE PERSON FOR ALL FOOD AND BEVERAGE PRODUCTION IN THE HOTEL.

2. MANAGEMENT REPRESENTATIVE OF ISO CERTIFICATION

3. FSMS TEAM LEADER

4. TEAM LEADER OF HYGIENE AUDIT (.Diversy innovation's).

5. FSSAI REGULATION'S CO-ORDINATOR

6. RESPOSIBLE FOR THE DAY TO DAY TRAINING OF ALL KITCHEN AND SERVICE

PERSONNEL

7. TEAM LEADER OF GUEST OWNERSHIP PROGRAMME.

Work Experience

Present

From 28 Nov 2011 Vivanta by Taj

Kumarakom as CHEF IN CHARGE (H.O.D)

From27 march 2007-2011 Carnival Cruise Line USA (Sous

Chef)

from24july 2006 Radisson plaza

resort&spakumarakom

To 17 march- 2007 Chef de parte (multi cuisine kitchen)

From 01 march 2004to Tajgreen cove

kovalam (Five Star Hotel)

20. July 2006 Demi chef de parte (Continental Section)

From 10 September 2002 Al mathaf restaurant sharjah U A E

To 10 february2004 Demi chef de partie

From 12 February 2001 Hotel Menara

International MALAYSIA

To 21 may 2002 commis 1st

From1 July 1999 Hotel South

Park Trivandram. Commis 2nd

To 2 january2001

From09 february1999 Kovalam Asoka beach resort (now

leelakempenski)

To 02 June 1999 trainee in f&b production

From 01 august 1998 Hotel Mascot

Trivandrum

To 31 January 1999 Industrial training in F&B

production

Professional Summary

Presently work as Chef in charge (HOD) in Vivanta by Taj, Kumarakom,

(Direct report to General Manager & Corporate Chef)

Here I am responsible for all Kitchen production, Kitchen stewarding,

Food safety team leader, Management representative of ISO certification

etc...

Working with carnival cruise Lines (Miami Florida) as a Sous Chef. I

have a good performance Record in carnival cruise Line. Last 4 years I

did different Management Course in Carnival College and I have good

Management Skills, Well views of kitchen operation. Here Iam doing

united state public health based hygiene standards.

Previous 9 months I was working with Radisson plaza

resort&spakumarakomas chef de -partie in global dining kitchen

From01 march to July 2006Taj green cove resort& spa kovalam Trivandrum as a

demi chef de partie in continental kitchen (5star dining restaurant)

Al mathaf restaurant sharjah U A E . I was working as a demi chef

parte in Meshawi (Arabic Grill) Kitchen. Here my job is preparing Food

for Ala- carte Functions and Theme nights

Menara International Malaysia, I was working as a commis 1st in Asian

cuisine

Educational Qualification

Passed certificate course in food production from food craft

institute Trivandrum. Pre-Degree Courses (P.D.C) from Mahatma

Gandhi University, Kottayam Dist,

Kerala State, during (1995-1997)

. Passed S.S.L.C, Board of Examination, Kerala State 1995

Personnel details

Name ; Shihab.P.K

Date of Birth : 23-07-1979

Sex ; Male

Marital Status : Married

Religion : Islam

Father's Name : V.I.kareem

Nationality : Indian

Interest : Socializing, Travelling, and Badminton

Languages : English, Malayalam, Hindi, Tamil,

Arabic

Melayu

Passport No : H 1450192

Place of Issue : Cochin

Date of Issue : 10.12.2008

Date of Expire : 09.12.2018

Reference

Chef Arijith Gosh Chef Praveen Kumar

Fr.Executive chef Sous chef

Radisson plaza resort spa Vivanta by TAJ Malabar

Kumarakom Cochin

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Declaration

I do here by declare that all the above-mentioned statements are true to

my belief and knowledge.

Date SHIHAB.P.K

DUTIES & RESPONSIBILITIES:

1. To ensure the smooth preparation and service to company standards of

all food items, ensuring quality, consistency and maximum food cost

efficiency throughout.

2. To ensure all employees arrive at work on a timely basis in clean,

company specified uniforms, wearing safety equipment if appropriate.

3. Plan, formulate, distribute and follow-up on working schedules for

all kitchen employees.

4. To ensure the ongoing and scheduled training of all kitchen

employees.

5. To direct, motivate, control, evaluate and provide feedback to all

kitchen employees.

6. With the G.M and Corporate, assist in the production of an accurate

weekly food order based on present inventory, par levels, incoming

order, guest count, and company budgets.

7. With, produce an accurate weekly supplies order, based on present

inventory, par levels, incoming order, guest count, and company

budgets.

8. Follow-up to ensure a correct thaw cycle for frozen items is adhered

to.

9. Monitor quality and specification of all items to ensure company

standards are adhered to.

10. Monitor quality and presentation of all food items, provide

corrective action where necessary.

11. Provide training in all safe key, HACCP, and ISO procedures and

ensure same is carried out on a daily basis by all employees.

12. Ensure all kitchen personnel are familiar with operation of all

KITCHEN equipment.

13. Ensure kitchen equipment, accessories, is adequately maintained.

Submit repair requests and follow up wherever necessary

14. Ensure temperature logs for all refrigeration is taken by department

heads on a daily basis. Monitor same and follow up on defective

equipment.

15. Follow-up on the daily requisitions from all kitchen outlets.

16. Review food cost work sheet and daily issues with department heads.

Plan any corrective action accordingly.

17. Ensure all requested paperwork is submitted accurately and on time to

the G.M.

18. Liaise on a daily basis with the G.M regarding potential shortages,

and make changes where applicable.

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