VIJAY R SALIAN

E-Mail: acoiz7@r.postjobfree.com/ Mobile: 0091 976-***-****

Address: Sanskruti Bldg. A/202, Opp.Shanti Vihar, Mira Road (East)

Thane, Maharashtra India

Passport No: J 5309366

Date of issue: 15-12-2010 Place of Issue: Paramaribo Date of Expiry:

14-12-2020

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To utilize my experience and learning towards assignments to lead

Patisserie, F&B Operations with leading organizations in the Hospitality

sector in a professional rewarding environment.

PROFESSIONAL SYNOPSIS

. A seasoned professional with 24 years rich experience in Bakery &

Confectionery Operations, Materials Management, Quality, Safety, and

Team Management in the Hospitality sector.

. Expertise in baking skills with demonstrated competencies in pastry

preparation on a large scale. Thorough knowledge of culinary arts and

quality dessert operations.

. Domain expertise in production & execution of multi-component plated

desserts for A La Carte and Banquet Functions, Pastries for Buffets,

French & Viennese Pastries, Special Occasion Cakes, Tempered Chocolate

Work, Cookies, Pies, Tarts, Mousses, Hot & Cold Souffl s, Cheesecakes

and Tortes.

. Excellent artistic pastry skills for various buffet displays and show

plates.

. An enterprising leader with abilities in training & motivating

subordinates to optimize their contribution levels. Detail oriented

with excellent creative, analytical and organizational skills.

Operations Management

. Overseeing dessert production as indicated in the menu plan, recipes

and methods.

. Developing plans & schedules to execute orders/requests as well for

assignments arising at short notice.

. Monitoring production operations with focus on cost control, enhancing

efficiency, optimizing resource utilization & reducing wastage.

Quality / Safety

. Monitoring the quality and presentation of food leaving the kitchen.

. Conducting Hygiene and Sanitation inspections of all equipment &

machinery used for Pastry / Culinary operations.

. Handling housekeeping & assuring that safety & security policies and

procedures are followed.

Client Servicing

. Satisfying qualitative & quantitative standards of performance as per

business demand & customers' needs.

. Ensuring speedy resolution of client queries & grievances to maximize

satisfaction levels.

. Presenting a positive image at all times as well as maintaining

excellent standards of service to generate avenues for additional

business.

Team Management

. Supervising, monitoring & delegating workload to subordinates to

ensure execution of operations on time and as per budgeted parameters.

. Conducting training programs to enhance product knowledge &

efficiencies of staff.

Mentoring & motivating teams to surpass their performance stand

EMPLOYMENT DETAILS

May 2014 - August 2014 Princess Cruises

Posistion: Chief Pastry

Joined Princes Cruises as a Chief Pastry, leading a

staff of 15 personnel.

Role:

. Ensures each Chef de Partie, Demi Chef de Partie and Commis

understands his/her duty. This includes training on recipes,

preparation and presentation of pastry products

. Active participation in preparation duties which should be in

balance with supervisory duties.

. Ensures that ample food supplies are ordered and received for the

next day's preparation and that all goods are correctly stored and

economically used.

. Ensures to follow standardized fleet pastry menu cycle, teatime

and theme buffet set-ups.

. Ensures that all guest special requests are executed in a timely

manner and proper utilization of food leftovers is in place.

. Ensures to keep all equipment clean, orderly and well maintained;

used as per manufacturer manual and with possible defects reported

and assists the training of Galley personnel on USPH requirements

concerning food handling, storage, and proper cleaning and

personal hygiene.

.

September 2012 - December 2013 Elite Enterprises (Dealers in pastry &

Bakery Ingredients)

Working as a Product development Chef on new & old existing products,

recommendation & specifaction of new equipments & practical demonstration

on use of products.

August 2010-July 2011 Sandals Resorts in St. Lucia

Position: Executive Pastry Chef

Role:

. Implementing new desserts & Bakery Products on the menu for an Italian

cuisine restaurant (Mario's),a fine dining restaurant (The Pier) and

the buffet-style set up for breakfast and lunch and a la carte French

Brasserie in the evening.

. Responsible for all functions of Food Production and training a staff

of five in to achieve the optimum production.

. Analysis and control of sales, food cost, quality, checking issue and

returns, indenting of stores etc.

. Developing and maintaining temperature logs for all food products in

the section in accordance with Health and Safety regulations.

. Managing the team kitchen staff.

. Creating menu's as per client specifications and dietary requirements

. Ensuring that the standards of hygiene are maintained & improved were

possible

. Training and development of new recruits

. Ensuring correct stock rotation & minimisation of wastage.

Highlights

. Received client appreciations for high levels of customer satisfaction.

. Introduced new recipes for the group menu.

October 1994- Sept 2009 P&O Cruises Southampton UK

Position: Joined P&O Cruises as a 1st commi, working in different sections

of the pastry & bakery, climbing the ranks & presently employed as an

Executive Pastry Chef leading a staff of 20 personnel.

Role:

. Responsible for the Dessert preparation of banquet for 1600

passengers for breakfast, lunch and dinner.

. Developing and regularly maintaining temperature logs and

cleaning check offs for all food products in the section in

accordance with the Canadian and United States Public Health

. Supervising, monitoring & delegating workload to subordinates to

ensure execution of operations on time and as per budgeted

parameters.

. Conducting Hygiene and Sanitation inspections of all equipment &

machinery used for Pastry/Culinary operations.

. Handling housekeeping & assuring that safety & security policies

and procedures are followed.

. Developing plans & schedules to execute orders/requests as well

for assignments arising at short notice.

. Monitoring production operations with focus on cost control,

enhancing efficiency, optimizing resource utilization & reducing

wastage.

June 1992 - Sept 1994 Kuwait Aviation Service Company

Position: Worked as a 1st commi & shift leader

Role:

. Responsible for the various desserts for numerous international

customers, outside catering & state banquet held at Shaab Palace, the

official residence of His Majesty the Crown Prince and Prime Minister,

Sheikh Saad Abdullah Sabah.

Highlight:

. Sent to Kuwait to work as a Cook for the GCC Conference of the Heads

of State & and a fully VVIP buffet for the Heads of State & their

accompanying delegations on their arrival in Kuwait.

July 1986- August 1989 Taj Mahal Hotel Mumbai and Taj Airport

Caterers India

Position: Kitchen Apprentice

Role:

. Training in the Pastry & bakery Department at the Taj Mahal Hotel

(Mumbai) & Taj Air Caterers

ACADEMIC QUALIFICATION:

April 1984 Diploma in Food Production & Patisserie

A grade.

Institute Of Hotel Management & Catering

Institute (Mumbai)

OTHER CERTIFICATION

Sept 1992 Basic Food Hygiene

Conducted by British Airways in Kuwait

Nov 1995 Intermediate Food Hygiene Course

The Chartered Institute Of Environmental Health (United

Kingdom)

Staff Training for Food Service Sanitation

Conducted by Stone bow a division of the hospitality training

foundation in Bremenhaven (Germany)

Jun 1999 Basic Food Hygiene.

P&O Cruises UK

NVQ Level 3

Awarded by The City & Guilds Of London Institute

.

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