Saudi Arabia High Performance

SOUNDARAJAN SUBBURAJ

Email: ad5tpz@r.postjobfree.com

ad5tpz@r.postjobfree.com

Hand Phone : 0091-9940-094-653

****-****-***-*** (Mob – India)

****-**** -***-***

Address : **, *** ****et, J Block,

Anna Nagar East, Chennai -600 102.

Date of Birth : 8th November 1971

Passport No : M7314885, valid till 16.05.2025.

ABOUT ME

I am experienced with knowledge of cooking industry. My abilities include organizing a wide variety of banquet events, designing menus, and catering to a wide variety of clients. I have more than 23 years of hands on experience in various cuisines.My experience ranges from operating in well renowned hotels around the world, catering companies and consultant to set up Kitchens. I set high performance standards for self and others.

PROFESSIONAL SKILLS:

Kitchen Management Skills:

I personally perform cooking tasks while assisting and leading the staff to manage functions including banquets, room service and bar / lounge.

Experienced in controlling food cost by reviewing and approving all store requisitions, direct purchases, and ensuring minimum wase.

Managing kitchen staff including training.

Operated in many renowned hotels, restaurants and catering companies around the world.

Instituting specific standards of quality and plating methods.

Enforcing Kitchen health and sanitization in line with hygiene standards

Create recipes and menus than can be made quickly and effectively made by staff.

Special Culinary Skills:

1.Japanese Traditional Home recipes and Sashimi preparations

2.Brazilian grills and Arabian / Lebanese Cuisines.

3.Continental Cuisines.

4.Arbic Cuisines.

5.Cold Kitchen Garde Manger, Ice Corving, Veg Corving fruits.

6.Indian North Indian and South Indian Cuisines.

7.Chinese Cuisines

8.Korian Grill and BBQ and Kimchi and Bot gogi.

9.Lebancse Cuisines.

10.Greek Cuisines and Spinish Cuisines.

11.Mongolian Cuisines.

12.Mediterranean Food.

13.Halian Cuisines.

14.Thai Cuisines.

15.Mexicum Cuisines.

PROFESSIONAL EXPERIENCE:

January 2017 to Present

Kitchen Consultant in Chennai, India

Mahindra Holidays; Red Snappers Restaurant; SA Arts & Food Nutrition College; Dr.MGR Culinary College

January 2012 to September 2016

Senior chef, Sumitomo, Al Khoby, Saudi Arabia

Underwent special training in Japan on traditional home recipe and sushi, and gained experience in hot kitchen banquets & Japanese cuisine

October 2008 to April 2010

Chef, Bressa Restaurant, Saudi Arabia Mia Holiday Partners. Co.

Experienced in Brazilian grill recipes.

July 1997 to October 2008

Sous Chef, Rezayat Catering Company, Al Khobar, Saudi Arabia.

Served Indian and continental cuisine in their restaurants, banquet halls, and 300 roomsfor 500 pax per day

February 1996 to July 1997

COMMI I - Holiday Inn, Hotel & Resorts – Pune.

March 1995 TO February 1996.

COMMI II- Hotel Taj Residency, Indore.

April 1992 to April 1994

COMMI II and III – Trident Hotel (Oberoi Group Hotels), Chennai

Specialized on flight catering for British Airways and Lufthansa

Awards Received & Educational Qualification:

Hotel Management and Food Craft (Govt. of Kerala, Trivandrum) - 1992

Received Honors for Food Hygiene and Safety from the Royal Institute of Public Health, London, UK in 1999.

Received the Food Hygiene Certificate from Alireza Group of Companies, Kingdom of Saudi Arabia.

British Airways – Performance Bond Quality & Service Excellence for the year 1996.

Best employee of the month at Trident Hotel (Oberoi Hotels) - June 1994.

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