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Full Time Sales

Location:
Singapore, 159049
Posted:
July 16, 2017

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Resume:

Sajeekumar * of * Page

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Career Objective

A culinary graduate holding City & Guilds(UK) Diploma, with 5.5 years of practical experience in western and asian cuisine. I am currently looking to embark on a well focused innovative career in a Food and Beverage establishment which can cater towards my career growth. Education/Qualifications

2011 – 2011 Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts) 2011 - 2011 WSET Level 1 Foundation Certificate in Wines 2011 – 2011 Basic Food Hygiene Course Certification 2014 – 2014 Conduct Food and Beverage Hygiene Audit Certification Career History

Nov 16 - Present

The Wine Company (Singapore) - Western, Asian www.thewinecompanyonline.com.sg Sous Chef Full time

• Provide in-depth assistance to the Head Chef in all planning and directives for food preparation within the kitchen.

• Management and training works with all kitchen staffs including scheduling of roster.

• In charge of stock inventory and supplies order.

• Weekly reporting in management board meetings pertaining all sales/budget/feedback/operation issues.

• Learnt extensively about food and wine pairing.

Key Achievement

• Developed a recipe of homemade jams and receive compliments from the owners. Aug 14 – Oct 16

Springleaf Prata Place (Singapore) - Indian Fusion www.springleafprataplace.com Outlet Chef Full time

• Responsible for the daily management, stock control and cleanliness across the kitchen

• Responsible for the kitchen planning, menu planning and staff training.

• Ordering of supplies and ensuring adequate inventory stocks.

• Ensuring proper hygiene control throughout the kitchen and restaurant.

• Food cost planning and reporting to the upper management on weekly sales.

• Ensuring minimal food wastage.

• Interviewing and hiring kitchen staffs.

Key Achievements

• Attributed to restaurant’s success by innovating an award winning dish known as Plaster Blaster (Indian Egg Benedict).

• Got featured on the national newspaper in relation to the Plaster Blaster Dish.

• Implementation of the 5S system in the kitchen to ensure a systematic approach in the operations of the Kitchen.

Sajeekumar – Professional Chef

Australia t: 046******* e: ac1b0x@r.postjobfree.com

Sajeekumar 2 of 2 Page

May 14 – July 14

Arbite Serangoon Gardens (Singapore) - Western, Italian www.arbite.com.sg Junior Sous Chef Full Time

• Ensuring proper plating of dishes are done according to Head Chef’s instructions.

• Working together with Sous chef and Head chef and partake in planning works for new menu and weekly specials.

• Training junior kitchen staffs and mentoring them.

• Knowledge on building relationships and conducting orders to food suppliers.

• Using Microsoft Office to input food inventory and food cost. Key Achievement

• Learning the process on proper staff roster scheduling. Apr 13 – May 14

A for Arbite (Singapore) - Western, Italian www.arbite.com.sg Chef De Partie Full Time

• In Charge of Salad, Saucier and Grill Sections.

• Working in a fast paced environment.

• Preparing of Mis En Place on a daily basis.

• Adhering to proper hygiene practice.

Key Achievement

• Making many types of homemade pastas from scratch. Apr 12 – Mar 13

Jee Boom Bar & Restaurant (Cambodia) - Western, Asian, Cambodian Chef Full Time

• Involved in daily running of the kitchen.

• Working with a small group of staffs.

• Preparing ingredients on a daily basis and cooking as per order. Key Achievement

• Being independent in a non-english speaking environment.

• Working with local produce and learning about Cambodian cuisine. Dec 11 – Apr 12

The Exchange (Singapore) - Australian Western www.theexchange.com.sg Demi Chef Full Time

• Preparing food in starter/salad section.

• Stock checking, Hygiene Control and controlling of food wastages. Key Achievement

• Learnt organisation and time management skills needed to do my job efficiently. Jun 11 – Dec 11

Ku De Ta (Singapore) - Modern Asian sg.celavi.com

Commis Cook Full Time

• Working in Prep Kitchen.

• Preparing Mis En Place for Chefs in main kitchen. Key Achievement

• Learning butchering and portioning skills on different types of meat, poultry and fish.

• Learning to receive supplies and establishing quality control.

*Excellent Referees will be provided upon request.



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