Thandayuthapani Supramaniam @ s.t.pani

** ***** *** ***** *

Seri Petaling

***** ***** ******

Malaysia

Cell: 601*-*******

Email: acve2i@r.postjobfree.com

Personal Particulars

Gender Male

Age 44 years old (D.O.B 4th Nov.1972)

Race Indian

Marital Status Married

Nationality Malaysian

OBJECTIVE

Looking for a career change and also to share my knowledge, experience, passion in the food and beverage industry

STRENGTH

A person with a strong passion in cooking and positive attitude towards achievement. Willing to accept changes and share ideas with subordinates and management team in achieving goals.Can work under pressure and with minimal supervision.

EDUCATION

Certificate in Basic Culinary Arts

Certificate in Professional Culinary Arts (theory & practical)

Stamford Group of Colleges (Incorporated in Malaysia & Singapore)

Graduated in September 1992

Certificate in HACCP competency 2004

RELEVANT COURSES

The hotel industry (kitchen), Equipment & Accessories, The Menu, Department & Staff Structure, Kitchen Management, Basic Knowledge of Spice & Condiments, Basic Stock & Sauces, Food/Fruits & Vegetable Selections, Maintenance & Preservation of Food, Vegetable Carving & Presentation, Kitchen Technology &Management, Food & Cost Control, Fiche Technique & Progression, Practical Cookery.

EXPERIENCE

Commis III, July 1992- Feb 1993

Garde Manger Pan Pacific Hotel, Kuala Lumpur

Commis II, February 1993- April 1994

Garde Manger Pan Pacific Hotel, Kuala Lumpur

Commis I, April 1994- July 1995

Garde Manger Pan Pacific Hotel, Kuala Lumpur

Preparing all cold sauces, cold cuts( terrine, galantine, pate & ballotine)

Salad selections, Food & Plate presentation

Fruit & Vegetable Carvings

Demi Chef,

July 1994- Aug 1995

Hot Kitchen Pan Pacific Hotel, Kuala Lumpur

Hot Kitchen Productions ( sauces & stock)

Methods of preparing hot cooking

Marinating & Roasting all Meats

Creating new Fussion Menus

Chef de Partie,

August 1995- July 1996

Hot Kitchen/ Coffee House Pan Pacific Hotel, Kuala Lumpur

Supervising respective outlets

Preparing market list/ staff schedule

Food Costing & Cost Control

Preparing all Ala Carte menus

Quality Control

Sous Chef,

August 1996- December 2000

Berjaya Hotels &Resort, Kuala Lumpur, Malaysia

Supervising cooking operation & food preparation ( Asian & Western Cuisine)

Responsible for disciplinary actions, performances, evaluations & development

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

Head Chef, Canadian High Commission

Jan 2001- June 2001(Contractual)

Personal chef for the Canadian Ambassador to Malaysia

Preparation personal cuisine for the ambassador and their guests

Prepare banquets for in house function

Sous Chef,

Palace of The Golden Horses

Carousel All Day Dining Room

JULY 2001-DECEMBER 2001

Supervising cooking and ala carte food preparation at Western and Asian section

Fully in-charge of preparing new menu planning and development

Preparing staff schedule and job description

Ensure attractive presentation of food and maintain quality

Responsible for disciplinary actions, performance and evaluations

Responsible for monthly inventory and food cost report

Maintain hygiene standards and food safety

Chef de Cuisine

Subsidiary of Padini Holdings Berhad

Seed Café and Bistro

JAN 2002- JUNE 2003

Supervising cooking operation & food preparation ( Fusion & Western Cuisine)

Responsible for disciplinary actions, performances, evaluations & development

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

In charge of all in house outlets of Padini Holdings (Bandar Utama, Sungai Wang Plaza and Johor Bharu City Square)

Chef Garde Manger and the Grill

L Opera Italian Fine Dining, KL

JUNE 2003-SEPT 2004

Fully in charge of the two section mainly on sauces, cold and hot preparation

Also key player on the grill for meat doneness, new menus and signature dish and high favourable in seafood preparation

Preparing various type of fresh homemade pasta

Currently involving in new diet menu project for weight watchers

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards Supervising cooking operation & food preparation (Italian & Western Cuisine)

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

Sous Chef De Cuisine, Bukhara Restaurant, KLCC

Silk Road Experience

Middle Eastern and Central Asian Food

OCTOBER 2004- MAY 2005

Responsible for disciplinary actions, performances, evaluations & development

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards Supervising cooking operation & food preparation (Middle Eastern & Western Cuisine)

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

HACCP application procedures and practices in restaurant daily operation.

Executive Chef

Majlis Sukan Negara, Malaysia

Sport Nutrition and Food Service Centre

Bukit Jalil June 2005 - Jan 2011

Fully in charge of Malaysian Athletes Food Service Centre

In-charge of food store, stewarding and kitchen related matters

Supervising daily purchases, cost control and preparing standard recipes.

Supervising cooking operation & food preparation for Western and Asian cuisines

Conducting cooking classes for fellow kitchen staff, nutritionist, dietician and athletes

Responsible for disciplinary actions, performances, evaluations & development

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

RESEARCH AND DEVELOPMENT CHEF

ASEANA CAFE AND BAR

MELIUM GROUP OF CAFE(DOME)

KLCC

JAN 2011 - JUNE 2011( CONTRACT 6 MONTHS)

Responsible for disciplinary actions, performances, evaluations & development

Ensure attractive presentation of all food & dishes

Maintains health & sanitation standards Supervising cooking operation & food preparation (Western and Asian Cuisine)

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and writing work orders

Training new crew members

HACCP application procedures and practices in restaurant daily operation

Chef Consultant

Chennai Malaysian restaurant

Newtown Sydney

New South Wales,Australia

JULY 2011- JAN 2012( 6 MONTHS CONTRACT)

Fully incharge of pre- opening of the Modern Malaysian restaurant and operation

Ensure attractive presentation,menu engineering of all food & dishes

Established health & sanitation standards

Standard recipe making and costing

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality description

Training and hiring Chefs and cooks

Kitchen lay out plan and equipment for kitchen operation

Chef Consultant

Dirty Nelly British Pub Restaurant

Damansara Jaya and KL Life Centre

Kuala Lumpur Malaysia

Jan 2012- May 2012( 5 MONTHS CONTRACT)

Fully incharge of pre- opening of the British Pub restaurant and operation

Ensure attractive presentation,menu engineering of all food & dishes

Established health & sanitation standards

Standard recipe making and costing

Ensure proper receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality description

Training and hiring Chefs and cooks

CHEF DE CUISINE (PRODUCTION AND OUTLET)

TWG TEA MALAYSIA&QUIVO MALAYSIA

KITCHEN

MAY 2012- CURRENT

Responsible for disciplinary actions, payroll,performances,evaluations & development

Ensure attractive presentation,menu engineering of all food & dishes

Maintains health & sanitation HACCP standards

Standard recipe making and costing

Ensure proper purchasing,receiving procedures, including safe food handling & storage

Requisition of food and equipment, giving specifications, quantities and quality descriptions

Proper care of all cooking equipment including daily cleaning and work orders

Training new crew members .Currently managing 40 cooks all level.

Kitchen lay out plan and equipment for new projects kitchen set up

Opening chef for Penang,Sunway,Pavilion,Gardens and Quivo Pavilion KL

Supervising cooking operation & food preparation for Western French,Mediterranean and Asian cuisine

Fully incharge of pre- opening of the restaurant and operation

Kitchen lay out plan and equipment for kitchen set up

Menu engineering and food presentation

Recruiting cooks and hands on training

Currently based at central kitchen operating 6 outlet production and Catering

AWARDS

Employee of the month Feb 1996 (Pan Pacific Hotels & Resorts)

Bronze Award in Culinaire Malaysia 1995 (Fruit & Vegetable Carving Practical)

Certificate of Completion USA Meat Culinary Workshop Level I & II (Singapore)

First Prize recipient in Elective Menu Dish USA Top Blade Muscle (Singapore)

Second prize recipient Cleanest Restaurant 1996 in Kuala Lumpur, Malaysia

Certificate in Team centered Leadership, International Training & Consultancy Resources

Anugerah Perkhidmatan Cemerlang 2007(best employee award 2007 from Youth and Sports Ministry)

PROFESSIONAL BODY/ACTIVITIES

Active member in Malaysian Chef Association

OUTDOORS ASSIGNMENTS

Malaysian delegation team to Doha Qatar towards Asian games 2006 (December 2005)

Chef for Malaysian football team under 20 in Brazil (July 2006)

Chef de mission for catering in 24th Sea Games 2007 Korat, Thailand

Ambassador Chef for Quaker Oats Smart Heart Challenge 2007 with celebrity Amy Mastura

Chef de mission for catering in the 25th Sea Games 2009 Vientiane,Laos

Chef for hockey team Malaysia World Cup Qualifier 2009, Invercargill New Zealand, from October 31st to November 31st 2009.

COMPUTER LITERACY

Microsoft office

.

REFERENCES

RAJESH KHANNA

Chef Consultant

KUALA LUMPUR

Tel: 016-*******

DON NEELAMEGAM

OPERATION MANAGER

TWG TEA MALAYSIA

TEL:014-*******

Expected salary: 9K( negotiable)

Notice period 3 month notice

Contact this candidate