CURRICULUM – VITAE

Balagopal, Thundil Sadasivan

“Vijaya”, LIG-333

Gandhi Nagar

Cochin-682020, Kerala, INDIA

Tel: +919*********, +918*********

Email id: ac4cxy@r.postjobfree.com

Skype id : sadasivan.balagopal

Objective:-

To work in a reputed organization and to access my skills and abilities to undertake challenging assignments that shall yield the opportunities for learning and steady-paced career growth with job satisfaction

Professional Profile:-

Self-motivated professional with excellent organizational skills

Exceptional business communication skills; innate ability to interact effectively with people of various cultures and backgrounds; Creative mindset with a passion for food and strong business sense

Dedicated enough to work for long hours and on weekends

Profound ability to succeed in high-pressure, challenging, & deadline-driven environments

Professional demeanour with friendly, courteous and professional manners

Exemplary leadership qualities and professionalism; Proven record of giving instructions and training staff in the best ways to design, and cook present foods

AREAS OF EXPERTISE

Food Service Operations

Strategic Planning

Kitchen Management

Facility Management

Food Safety & Sanitation

Inventory Management

Customer / Guest Service

Team Management

Budgeting & Food Cost Control

Hygiene & Quality Assurance

General Administration

Customer Complaint Resolution

Additional Information:

Culinary innovator known for producing top quality, creative products and innovative menus that exceed diners’ expectations while simultaneously reducing food and labour costs whilst maintaining high food quality & sanitation standards

Immense knowledge on international standards of Food Hygiene & Safety with ability to exceed culinary service expectations in a dynamic hospitality environments

Expert at delivering superior performances as a keen person with numerous awards at various levels

Professional Qualification:-

NCVT in Bakery Confectionery Course from ITDC Bangalore, India 1992

Employment History:-

Current Employer : Kitchen affairs, Hotel and restaurant consultant.

WWW.kitchenaffairs.net

Start Date : January 2017 to Current

Working as Pastry chef consultant

Duties:-

Menu planning.

Implementing and give training for the staff for 5 star hotels and pastry shops.

Give training for the chocolate and sugar garnishes.

.presentation of the desserts.

Arranging the inventories; ensuring all the outlets, bars, banqueting and kitchens are supplied with necessary equipment.

Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels

Nature of Business : Hospitality

Working hours : 3 or 4days in a week

Contact Person : Chef Siddiq

Contact Phone : +91-893*******

Position of contact person : Owner

Previous Employer (1) : Regent Seven Seas

Start date : November 2014

End date : August 2016

Position : Worked as Pastry Chef

Duties:-

Ensuring smooth functioning of F & B /Rooms Divisions Operations including goals, budgets, plans and administrative activities and maintaining reports / records

Developing and implementing procedures, control systems for maintaining hygiene and quality standards ensuring profitability of operations

Coordinating & participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment.

Evaluating & developing strategies to enhance revenue through Department’s Services and Facilities

Collaborating with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.

Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements

Evaluating & developing different themes for uplifting F&B Operations

Nature of Business : Cruise industry

Working hours per week : 70 hours

Full time or Part time : Full time

Contact person : Wesley Boodhram

Contact Phone : +1-416-***-****

Email : ac4cxy@r.postjobfree.com

Position of contact person : Executive Chef relief in Regent Seven Seas

Previous Employer (2) : Sea dream Yacht club

Start date : January 2012

End date : April 2014

Position : Worked as Pastry Chef

Duties:-

Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.

Executing policies & procedures in the operating systems to achieve greater customer delight.

Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels.

Organizing in-house events for guests for their leisure and comforts.

Make sure the galley keep in USPH standards

Nature of Business : Yacht

Working hours per week : 70 hours

Full time or Part time : Full time

Contact person : ondrej havelick

Email : ac4cxy@r.postjobfree.com

Position of contact person : Executive Chef

PREVIOUS EMPLOYER (3) : HOLIDAY INN COCHIN

Ensuring smooth functioning of F & B /Rooms Divisions Operations including goals, budgets, plans and administrative activities and maintaining reports / records

Developing and implementing procedures, control systems for maintaining hygiene and quality standards ensuring profitability of operations

Coordinating & participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, or other establishment.

Evaluating & developing strategies to enhance revenue through Department’s Services and Facilities

Collaborating with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers.

Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements

Evaluating & developing different themes for uplifting F&B Operations

Previous Employer (4) : Disney Cruise Line

Duties:-

In- charge of the Lumeir restaurant desserts.

Produce the desserts with the company standards.

Make chocolate and sugar garnishes for the presentation.

Monitor the inventory of the ingredients.

Monitor and follow the pastry kitchen always in USPH standards.

Nature of Business : Cruise

Working hours per week : 70 hours

Full time or Part time : Full time

Previous Employer (5) : Royal Caribbean International

Start date : August 1998

End date : January 2011

Position : Worked as Pastry chef

Duties:-

Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints

Executing policies & procedures in the operating systems to achieve greater customer delight

Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels

Organizing in-house events for guests for their leisure and comforts

Reporting the cost of breakage and the weekly work schedules related to forecasted house, banquet and outlets occupancies

Arranging the inventories; ensuring all the outlets, bars, banqueting and kitchens are supplied with necessary equipment

Monitoring staffing levels of the outlets; ensuring that all the staff of the outlet adheres to department’s operational strategies

Nature of Business : Cruise

Working hours per week : 70 hours

Contact Person : Nethaji dasarathan

Contact Phone : +91-770*******

Position of contact person : Food and beverage director (EX)

Previous Employer (6) : Taj Malabar (Taj group of Hotels)

Start date : October 1995

End date : August 1998

Position : Worked as Pastry bakery commie

Working hours : 48 hours per week

Contact person : Chef Mohammed siddiq ( ex Executive Chef )

Contact phone number : +918*********

Previous Employer : Velan Green fields Tirupur, Tamilnadu

Start date : July 1993

End date : May 1994

Position : Worked as Pastry bakery commie

Working hours : 48 hours per week

Previous Employer (7) : Best Western Viceroy, Cochin, Kerala

Start date : June 1994

End date : February 1995

Position : Worked as Pastry bakery commie

Working hours : 48 hours per week

Previous Employer (8) : ITDC Ashok Bangalore, Karnataka.

Start date : March 1990

End date : March 1992

Position : Worked as Pastry bakery Apprentice trainee.

Working hours : 48 hours per week

Academic Qualification:-

Course of ITDC Bangalore - NCVT in Bakery Confectionery in 1992.

SSC from S.R.V High School, Ernakulam in 1984.

Training Attended:-

Attend the training for the food safety for managers on July 2016.

Attend the training HACCP and food safety training on march 2012.

Attend the security awareness training on 22/12/2012.4

Attend the elementary first aid training on 13/12/2014.

Attend the fire preventation training on 5/12/2014.

HONORS & AWARDS

Bagged Gold Premier Award

Employee of the Month Nominee of November 2015 at Regent seven seas Voyager

Ship board Employ of the Month of November 2010 at Adventure of the seas Royal Caribbean International

Significantly handled the occasion of the lunch hosted by the Governor of Kerala in honor of her Majesty Queen Elizabeth – II and H.R.H Prince Philip, the Duke of Edinburgh

Personal Profile:-

Date of Birth : 01/06/1969

Nationality : Indian

Marital Status : Married

Gender : Male

Passport details:-

Number : R 4127449

Date of issue : 15/09/2017

Date of expiry : 14/09/2027

Language known : English, Malayalam, Tamil &Hindi

References:

1.Mohammed Siddiq

Owner of Kitchen affairs& previous executive chef in Taj group of hotels in India.

Contact number-+918*********.

E –mail –ac4cxy@r.postjobfree.com

2.Dibyendu Misra.

Executive chef in Barracuda Beach Resort (true bell LLC) Dubai

E-mail : ac4cxy@r.postjobfree.com

3.Jorge Becker.

Previous executive chef in RCCL and Apollo groups

E-mail : ac4cxy@r.postjobfree.com

4.Nethaji Dasarathan

Previous F&B Direcctor in Royal Caribbean Intl.

E-mail : ac4cxy@r.postjobfree.com

Contact number -+91-770*******

Declaration:

I, hereby declare that the above mentioned information is all true to the best of my knowledge and belief and nothing wrong.

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