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Customer Service Management

January 19, 2018

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Junaideen M. Hussein

E-mail: Mobile: (965) 50287807 Date of Birth: 11th April 1981 Nationality: Sri Lankan

Employment Details

Job Title

Executive Head Chef

Job Status

Present Job


1st August 2011

Notice Period

4 Weeks

Employer Name

Flex Resorts & Real Estate Co.

Employer Phone


Working Language


Job Family

Food and Beverage

Employment Type


Employee Supervise


Work Experience

Region of Services : Sri Lanka, Kuwait and Maldives Career Level: Upper Management

Core Duties and Responsibilities:

1) Cooking Specialization – Diet, Organic and Low-carbohydrate

2) Training & Skill Development – Cooking Methods, Utilization of Tools and Equipment, Training of Code of Conduct, Restaurant Policy, Mission, Goals and objectives, Personal Hygiene, Appearance, Behavior, Attitude, Etiquette and Mannerism, Planning, Human and Technical Skill Development, Service Standard and Culinary Art, Service, Accidents Prevention.

3) Kitchen Management – Administrative Tasks, Attention to Detail, Cooking Techniques, Banquet, Budgeting, Business Acumen, Business Sense, Catering, Cleanliness, Consistency, Cooking, Creativity, Culinary Expertise, Customer Service, Fast-Paced Decision Making, First Aid, Flexibility, Food Preparation, Food Pricing, Safety, Regulations, Science and Service Management, Grilling, Health and Safety, Hygiene, Ingredient Selection, Menu Planning, Multitasking, Nutrition, Ordering, Operations, Portion Control, Preparing Various Cuisines, Precision, Product Selection, Problem Solving, Recipes, Safe Food Handling, Safety, Sanitary Practices, Sanitation, Seasoning, Time Efficient, Well-Tuned Palate.

4) Staff Management – Implemented different Staff Programs included; Reward, Raising Star, Appreciation, Grievances Settlement, Roster, Appraisal, Hygiene, Staff Millage, Manpower Planning, Control Labor Cost, Recruitment (Locally and Internationally) etc.

5) Food Management –Food production, Purchasing, Culinary art, Menu planning, Food Service System, ISO 22000 and HACCP Compliance, Cost Reduction Techniques, Quality and Quantity Controlling, Recipe Standard Maintenance, Yield and Wastage % Calculations and Management, Food Disposal Techniques.

6) Catering, Parties and Buffet Management – Implemented and managing Catering, Buffet and Parties in Ministries Locations

7) Research and Development – .Food tasting and developing the menu, Demonstrate Techniques.

8) Inventory Control – EOQ (Economic Order Quantity), Understandable SKUs, Conduct Cycle Stock Count, Reporting and investigating Variances, Price Competitiveness, Source Ingredients, Mini and Major Warehouse Controlling, Monitoring Supplier Lead Time, Maintaining Minimum Safety Stock Standard, Eliminating Obsolete Inventory

9) Kitchen Assets Management – Weekly check of Large, Medium and Mechanical Equipment Maintenance, Kitchen Safety and Tools, Knife Cuts, Pressure Heat and Temperature Control and monthly HVAC Check in coordination with the Maintenance Department.

10) Policy, Procedure and Documentation – Developing and Implanting SOPs includes; Kitchen Scheduling, Use, Manager, Food handler health and Hygiene, Equipment Care, Kitchen Evaluation, Violations, First Aid etc.

Educational Details


University/ Institute

Location/ Year


Advance Level (A’ Level)

V/AL-Hamiya Central College

Sri Lanka, 2000

Ordinary Level (O' Level)

V/AL-Hamiya Central College

Sri Lanka, 1997


F&B Complete Course and Training

Ceylon international Hotel School

Sri Lanka,

Hotel Management Study and Training

Ceylon international Hotel School

Sri Lanka,

Practical English & Communication

Radiant vision institute Center


HACCP and Food Hygiene Systems

Aqarinternational Trading Company


ISO 22000:2005 Awareness Training Food Safety

Aqarinternational Trading Company


Diet and Organic food preparation and Training

Nutrition and Diet Center



F&B Complete Management (F&B)

Food Awareness Training Certify (ISO 22000:2005)

International Hotel Management (IMH)

Nutrition and Diet food Certify Study (NDC)

International Cookery Course (ICC)

Kuwait’s Choice Certify 2015 condense (Super Brand)

Hazard Analysis & Critical Control Points (HACCP)

Bachelor of Communication Study (B.Com)

Previous Employment Details

Aqarinternational Trading Company, Kuwait ( Year)

Trans Asia Hotel and Groups, Sri Lanka (Year)

Diet centre Catering Company, Kuwait (Year)

Casserole Restaurant & Banquet Hall, Sri Lanka (Year)

Alankulama Holding Private Hotel Group, Kuwait, (Year)

Catamaran Beach Resorts, Sri Lanka (Year)

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