CURRICULUM VITAE

Sudarsana kurup balan lChef

Email : acf5tf@r.postjobfree.com

l

Phone: 009*********** Kannur, Kerala, India

OBJECTIVE:

To gain a position in a catering company, where I can utilize my culinary skills, experience and extensive knowledge.

In compliance with the organizational standards to successfully achieve companies objectives and goals.

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SUMMARY OF QUALIFICATIONS:

Over 11 years of in-depth experience in the culinary field. Exhibits Culinary talent by personally performing tasks

while working with the team in all food related functions.

COOKING EXPERIENCE:

Fine Dining, International Cuisine, Indian is home food, Some Russian, Azeri, Georgian, Arabic, Asian, Healthy

cooking,Diet meals and special meals. Ensure that the quality and quantity of food and its presentation in the

outlet adhered t0.Ensure maintain of equipments along with the engineer ing.

WORK EXPERIENCE

January 2012 to till working : Head Chef

Sky inn In-flight catering

CDC Group

Tbilisi international Airport

0158 Tbilisi, Georgia

Duties & Responsibilities

Menu planning and Food cost analysis

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Cost control, care of equipments and menu planning.

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Ensure that the quality and quantity of food and its presentation

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Held various food promotions with the help of chefs from different regions.

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Supervise all day dinning, 24hrs Villa Dinning, Giving the Interaction all department chefs(cold kitchen,hot

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kitchen, Pastry and bakery)

Planning and preparing Food Presentation.

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Ensure maintenance of equipments along with the engineering.

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Coordinate with purchase department regarding procurement, and maintain stock levels

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Lead a team in Quality Improvement Program for F&B Department

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Maintaining safe work environment and following HACCP regulations.

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Training and development of team members (Departmental Trainer)

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April 2012 to December 2012 : Chef

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Sky inn In-flight catering

CDC Group

Tbilisi international Airport

0158 Tbilisi, Georgia

Duties & Responsibility

Assist with Executive Chef for the entire operation.

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Ensure that the quality and quantity of food and its presentation

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Ensure maintenance of equipments along with the engineering.

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Preparing various food and promotions with the help of chefs from different region.

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Menu planning and Food cost analysis (Assist with Executive chef)

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Cost control, care of equipments and menu planning.(Assist with Executive chef)

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Coordinate with purchase department regarding procurement, and maintain stock levels

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Monitor adherence to safety, hygiene (HACCP), and safety standard.

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Training and development of team members (Departmental Trainer)

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November 2011 to March 2012 : Chef ( CSC SHIP YARD)

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CDC Group

Salyah Highway

Qaradag Region

Baku, Azerbaijan.

Duties & Responsibilities

Responsible for the entire operation

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Menu planning and Food cost analysis

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Setting up of new menus and the kitchen accordingly.

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Ensure that the quality and quantity of food and its presentation

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Ensure maintenance of equipments along with the engineering

-

Held various food promotions with the help of chefs from different regions

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Preparing Food for the clients apart from starters, sandwiches and Main course. It also includes the lunch

and dinner in accordance to the standards (more than 1000 lunch, more than 400 dinner per day)

Coordinate with purchase department regarding procurement, and maint ain stock levels

Setting up of new menus and the kitchen accordingly.

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Monitor adherence to safety, hygiene (HACCP), and safety standard

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Training and development of team members (Departmental Trainer)

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March 2009to May 2010 : Chef (On shore off shore )

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CDC Group

Duties & Responsibilities

Responsible for the entire operation

-

Menu planning and Food cost analysis

-

Setting up of new menus and the kitchen accordingly.

-

Ensure that the quality and quantity of food and its presentation

-

Ensure maintenance of equipments along with the engineering

-

Held various food promotions with the help of chefs from different regions

-

Preparing Food for the clients apart from starters, sandwiches and Main course. It also includes the

Breakfast, lunch, dinner, midland and Coffee time in accordance to the standards (100 to 300 pob per day)

Setting up of new menus and the kitchen accordingly.

-

Monitor adherence to safety, hygiene (HACCP), and safety standard

-

.

Training and development of team members (Departmental Trainer)

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December 2007 to Feb 2009 : Assistant Chef (On shore off shore)

CDC Group

Duties & Responsibilities

Assist with Chef for the entire operation

Preparing Food for the clients a part from starters, sandwiches and Main course. It also includes the

Breakfast, lunch, dinner, midland and Coffee time in accordance to the standards (100 to 300 pob per day)

Following chef Recipes and Mothered for food Preparation Time

Assistance for chef Setting up of new menus and the kitchen accordingly

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Monitor adherence to safety, hygiene (HACCP),

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December 2004 to November 2007: Cook

CDC Group

Duties & Responsibilities

- Preparing food orders on the working production board and providing both quality food service that

compliments the requirements of outlet menu specification and client /customer request.

- Establishing through the use of production sheet what daily miss-en –place need to prepare from the

normal item.

- Integral role in handling the maintenance of high quality hygiene according to the HACCP standard.

- Checking on the received stores in terms of the quantity and quality.

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August 2002to November 2004: Assistance Cook

Duties & Responsibilities

- Checking order on the work production wall, ascertain which need priority.

- Establishing through the use of production sheet what daily mis -en –place need to prepare from the

normal item.

- Assisting with production and cleaning of kitchen and other job.

Integral role in handling the maintenance of high quality hygiene according to the HACCP standard

Checking on the received stores in terms of the quantity and quality.

Ensuring that the processing of the goods mis-en-places done as per the specification/special instruction

All vegetable sanitizing

Assist cook and Bucher

Keep kitchen Fridge all ways properly

OTHER ASSIGNMENTS

- Successfully maintained all standard Operations Procedures and hygiene is my core aspect and also

ensured safe, quality food product and complete guest satisfaction.

- Significant contribution in maintaining the highest health, sanitation and safety standards necessary in

food handling and over all kitchen cleanliness, maintaining the exactly menus, recipes, methods, pictures

and specifications given by the corporate office.

EDUCATIONAL INFORMATION:

Had completed 1 year Diploma in professional cookery. From STED COUNCIL, State Administrative Office,

Kerala, and South India. During the year 2010 to 2011

COMPUTER SKILLS

Microsoft Word & Excel, Microsoft Outlook, Power Point

COURSES & TRAINING ATTENDED

- Had completed FOOD SAFETY FOR CATERING ON HACCP PRINCIPLES BASISE from ZCC Azerbaijan.

- Had completed FOOD SAFETY IN CATERING LEVEL II from RSPH.

- Fire Prevention and Fire Fighting .(STCW-78,A-VI/1-2)

- (STCW-78,A-VI/1-3)

Elementary First aid;

- Personal safety and social responsibilities-.(STCW-78,A-VI/14)

- Personal survival techniques (STCW-78,A-VI/1-1)

PERSONAL INFORMATION

Full Name : Sudarsanakurup Balan

Father name : V.Balan

Religion : Hindu

30.05.1980

Date of Birth :

Gender : Male

Marital Status : Married

Nationality : Indian

Permanent address : Thiruvathira, Aduthila, (Po) Payangadi

Kannur, Kerala, India

Precent address : Sky inn In-flight catering

CDC Group

Tbilisi international Airport

0158 Tbilisi, Georgia

H5060651

Passport Number :

Place of Issue : Kozhikode

15/05/2009

Date of Issue :

Date of Expiry : 14/05/2019

I do hereby declare that all the above statements furnished in the above are tr ue to the best of my knowledge and

belief.

Date :

Place : India Sudarsankurup Balan

Contact this candidate