SushiChef

Peo Antony. A

First floor flat no: A*/*, Aishwaryam phase II,

4th main road mogappair west

Nolambur Chennai – 600095

Call: +919*********

*************@*****.***

A Young talented and highly motivated Chef with strong combination of culinary experience and management skills on both national and international levels. Eager to learn new things and apply my creative skills and be a part of the successful organization.

Professional Experience 9 years and 4 months of total experience

Cuisine Specialization: Japanese (Sushi), All Day Dinning-International cuisine(hot kitchen).

Menu Preparation

Food Costing

International Culinary Experience

Pre- Opening

HACCP Knowledge

Cost Containment

Quality Assurance

Food Presentation

Outlet Operations Management

Chef De Partie(sushi)

(ITC GRAND CHOLA, India, Chennai (A luxury collection) JULY2017 – PRESENT

10 floors, 584 Rooms, 16 suites

13 meeting rooms, 30,095 sq ft of total meeting space

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Take over the complete operation in absence of chef de cuisine/sous chef

Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

Ensure all kitchen Colleagues are aware of standards and expectations and train if necessary

Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback

Continually strive to improve food preparation and presentations

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily features and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Follow kitchen policies, procedures and service standards

Follow all safety and sanitation policies when handling food and beverage

Other duties as assigned.

Demi chef de partie (transferred from bushido for pre-opening)

Asia de Cuba, Bahrain (5 Star) January2017 – May 2017

To monitor stock movement and be responsible for ordering on the section

To ensure minimum kitchen wastage.

To ensure knowledge of the product is maintained and communicated to all relevant personnel.

To be responsible for completing your mis en place

To learn and record skills and recipes from other members of the department

To report any maintenance issues to the Head Chef immediately.

To comply with all company policies and procedures to ensure that all statutory regulations are observed.

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

To ensure all statutory regulations are adhered to, such as food hygiene policies

To be flexible and willing to help the restaurant kitchen at busy times if required

Demi chef de partie(sushi)

Bushido (Ritz Carlton), Bahrain (5 Star) January2015 – December2016

Authentic Japanese cuisine

Managed seating capacity of 350 covers In-dining

Reports directly to the chef de partie/ Sous chef

Worked in live Sushi bar.

Maintain quantity and quality.

Make mis’en’ place and brunch preparation.

Keep the work environment clean and hygiene.

Cook food as per the recipe of the restaurant.

Terrace capacity and BAR & lounge capacity of 120 covers.

Reports directly to the chef de partie

Consists of a Kitchen team 27 members.

Responsible for Daily Mis en place for Ala carte operations.

Maintain the food quality standard of the restaurant.

Preparations of Sauces as per the recipes.

Commis I

The Cove Rotana resort, Ras al khaimah, UAE (5 star) April 2014 to Oct 2014

Consists of 204 rooms,78 villas,5 outlets

Worked in a team of 60 members.

Owns 600 meter private beach

Reports directly to the chef de partie

Keep the work environment clean and hygiene

Cook food as per the recipe of the hotel

Make mis en place as per requirements of A’la carte and all day dinning buffet

Follow up the HACCP in each and every aspect

Follows the day to day standard operating procedures

Maintain cleanliness, temperature and hygiene of all the chillers and freezers

Responsible for the operations of A’la carte and all day dinning buffet.

Commis II (pre-opening)

Hilton Doha, Qatar – (5 star) Jan 2012 to Jan 2014

Consists of 309 rooms including 49 suite & 5 outlets with spa.

Worked in a team of 45 members.

Reports directly to the chef de partie

Keep the work environment clean and hygiene

Cook food as per the recipe of the hotel

Make mis en place as per requirements of A’la carte and all day dinning buffet

Maintain the standard of the hotel in all kitchen operation

Follow up the HACCP in each and every aspect

Follows the day to day standard operating procedures

Maintain cleanliness, temperature and hygiene of all the chillers and freezers

Responsible for the operations of A’la carte and all day dinning buffet.

Chef & Restaurant Manager

Noodle Foods India Pvt. Ltd., July 2010 to July 2011

Standardization of Sauce and the Products of Noodle King

Menu Engineering - Develops recipes and menus

Introduces new products

Maintain food cost standards & control the same.

Assists in taking inventory and purchasing supplies

Coordinate with operations for food festivals & Associate and help in ODC’s

Sets production goals or job expectation

Maintain quality and quantity.

Effective controls

Responsibilities - Restaurant Manager

Maintain Hygiene & Grooming standards.

Generating reports like Financial reports, inventory / costing, Food Cost, P & L etc.,

Increase in delivery channel

Staffing – training, motivation, assistance in recruiting, mentor

Creative LSM’s,Sales & Marketing tie-ups at store level

Develop new sales initiatives.

Swamy’s Kitchen May 2009 to June 2010

Organize breakfast, lunch & evening snack for the employees @ “Orizon Solutions”, a company for web designing, projects, HR solutions & soft skills.

Party Orders for Orizon & Outdoor Catering.

Responsible for the entire Kitchen of “Kodai Thiruvizha” at island ground, conducted by Tamilnadu Tourism, which was organized by Enthrall Communications.

ACHIEVEMENTS:

HACCP level 2 Certified.

Won the first place for 2 consecutive years in Chef competition conducted by “ASAN MEMORIAL COLLEGE OF ARTS & SCIENCE”

“EMPLOYEE OF THE MONTH” BUSHIDO March 2015

PRE-OPENING team of “HILTON DOHA”

PRE-OPENING TEAM OF ASIA DECUBA” BAHRAIN.

Worked with Chef Shigeki iimura (Buddha Bar Corporate Chef) on special plating and Garnishing techniques

ACCOMPLISHMENTS:

Participated in “A NATIONAL LEVEL CHEF COMPETITION” conducted by ORIENTAL SCHOOL OF HOTEL MANAGEMENT,Kerala, India

Participated in “NATIONAL LEVEL CHEF COMPETITION” conducted by ANNA ADARSH COLLEGE FOR WOMEN, Tamil Nadu, India

Industrial exposure training at “AMBASSDOR PALLAVA” Nov 2008 – Dec 2008

Industrial exposure training at “37th crescent Hotel” May 2009 – Aug 2009

EDUCATIONAL QUALIFICATION:

Specialization

School / College

Board/ University

B.sc - Hotel & Catering Management(2006-2009)

Asan Memorial College of Arts & Science, Chennai

University of Madras

H.S.C – Commerce(2004-2006)

M.C.C. Hr. Sec. School, Chennai

State board

S.S.L.C(2004)

Vallal Sabapathy Matriculation Hr. Sec. School. Chennai.

Matric Board

PERSONAL PROFILE:

Father’s Name

:

Antony Arokiasamy

Date of Birth

:

11. 08. 1988

Gender

:

Male

Marital status

:

Married

Passport no

:

S7989025

Languages Known

:

Tamil, English and Hindi

Hobbies & Interest

:

Listening Music, Browsing, & Reading cookery books

DECLARATION

I hereby confirm & declare that the above furnished information is true to the best of my knowledge.

PLACE: Chennai

Peo Antony.A

Reference available on request.

Contact this candidate