OLIVER JOHN THANKAYAN – CHEF
Contact No.: +919*********, +966*********
E-Mail: ac7syd@r.postjobfree.com .
WHO I AM ….
A committed and responsible Head chef and Operation Manger, who is able to carry out duties in a professional and positive manner. Can handle multiple tasks, without losing focus of priorities. An innovative and has ability to make the necessary changes needed to improve a working environment and team’s performance. An creative person, can drive a business forward by combining a modern dining experience with traditional values.
CAREER HISTORY
RESEARCH, QUALITY AND MENU DEVELOPMENT CHEF
Sep/2017- TILL PRESENT
RESTAURANT: We burger, KSA
COMPANY: SAUDI ELLAN TRADING CORP
MY ROLLS AND SKILLS:
Playing a multi role in this company, an operation in-charge, head chef, quality controller & purchase controller of all three branches.
Creating and developing new menu concepts and reworking existing recipes.
Chef reliever for the other branches, and also assist with the presentations of food and continuing culinary educational training programs for all staff.
Created Standard and ‘’centralised’’ recipes. So that the highest levels of food quality consistency can be achieved under high volume productions at all branches.
Rework existing recipes for improved food quality, increased guest satisfaction and operational efficiencies.
Done food cost analysis and menu Engineering for complete menu.
Reformulate recipes whenever necessary to allow for greater profitability, without compromising established food quality standards.
Determine the need for any new ingredient requirements during the recipe development process. Support product rollout training, presentations, purchasing and measurement.
HEAD CHEF
FEB/2015 till AUGUST/2017
RESTAURANT: We burger, KSA
COMPANY: MAJED ALJAMEEL RESTAURANTS.
MY ROLLS AND SKILLS:
A brand new company’s very first Head chef, Played multi role.
Did setup the full restaurant from the scrap.[dine-in, kitchen, stores, staff accommodation, transport, found all supplier from local and other cities in KSA].
Created the full menu and recipes with own experience, without copying any other restaurants.
Made a successful opening the first branch with 95% of customer satisfaction.
Expended three branches of we burger within 2 years.
A keen planner, strategist and implementer with deftness in preparation of various types of gourmet food, specializing in European cookery as well as FUSION and the use of various cooking techniques
Introduced 5 course menu, in a quick serve restaurant.
Upgraded the restaurant from Quick serve restaurant to Casual dine-in restaurant.
Created dishes for clients with special dietary request and needs.
Well knowledge about Menu engineering, Food Cost, Inventory control and budgeting.
Staff training, Team management and Team work
Commitment to continuously display and deliver genuine care to Guest to ensure a memorable dining experience.
I AM RESPONSIBLE FOR
Responsible directing and supervising the Restaurants in All aspects [ Hotel, Food &Beverages, Stores, Guest relation]
Responsible directing and supervising the preparation and service for all food in accordance with the established menus and recipes
Continually demonstrates success in reducing passengers’ complaints and resolving issues that affect menu delivery.
Successfully supervises production schedule and Kitchen manning by section, coordinating with appropriate Staff; always rearranges working and production schedules to reflect fluctuations in seasonal demand in business.
Always actively contributes to the formulation and implementation of Food and Beverage improvement strategies.
Effectively Directs during new openings of Branches.
Always actively participates and respond immediately in WhatsApp group discussion with branch managements and CDP s to discuss the previous day's operations and efficiency and upcoming production and events.
Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms
Ensuring the compliance of the restaurant for all statutory safety norms involving guest & staff safety including food safety and hygiene standards.
Reviewing & interpreting the market trends/ client feedback to attune business strategies
PREVIOUS HISTORY DETAILS
SOUS CHEF [OCT/2009 till NOV/2014]
SHIP NAMES: PACIFIC SUN, PACIFIC DAWN, PACIFIC JEWEL
COMPANY: P&O CRUISES AND CARNIVAL AUSTRALIA
Key skills:
A successful Inaugural SOUS Chef for pacific jewel central kitchen operation.
Work with the executive chef to produce diversified menus in accordance with the ships’s policy and vision
Establish the working schedule and organize the work in the kitchen as per operational needs
Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
Plan the food design in order to create a perfect match between the dish’s aspect and its taste
Discover talented chefs and train them in order to reach the high standards of the location
Train the auxiliary kitchen staff in order to provide best results in minimum time
Maintain order and discipline in the kitchen during working hours
Create tasting menus for buffet, corporate dinners, birthday parties, and special occasions
Understanding of various cooking methods, ingredients, equipment and procedures.
Excellent record of kitchen and staff management
Accuracy and speed in handling emergency situations and providing solutions
CHEF DE PARTIE
AUG/2006 till OCT/2009
SHIP NAMES: PACIFIC STAR, PACIFIC SUN, PACIFIC DAWN
COMPANY: P&O CRUISES AND CARNIVAL AUSTRALIA
Part of Inaugural team of pacific star and dawn was a great experience
Worked in all major section like roast, grill, sauce, breakfast, soup and Cold kitchen.
Preparing, cooking and presenting dishes as per the instruction and guide from Sous chef and head chef
Managing and training any demi-chef de parties or commis working with my section
Helping the sous chef and head chef to develop new dishes and menus
Ensuring my team have high standards of food hygiene and follow the rules of health and safety
Monitoring portion and waste control to maintain profit margins
DEMI CHEF DE PARTIE
JUNE/2005 till APR/2006
SHIP NAMES: PACIFIC SUN
COMPANY: P&O CRUISES AND CARNIVAL AUSTRALIA
ASST.COOK
FEB/2003 till APRIL/2005
SHIP NAMES: PACIFIC SKY
COMPANY: P&O CRUISES AND CARNIVAL AUSTRALIA
Jun’01 to Jun’02 with Hotel Chola Sheraton, Chennai
Demi Chef De Partie
Jun’00 to Apr’01 with Hotel Germanus days Inn, Madurai
Hotel Operation Trainee
TRAININGS
Training in HACCP - United State Public Health up to level 3
Certificate on Integrated Pest Management
Personal and Professional Development Program
Basic food safety and Hygiene Course
Food and Beverage Management and Wine Management
First Aid Program
ACADEMIC DETAILS
2001 B.Sc. in Hotel Management and Catering from Madurai Kamaraj University
PERSONAL DETAILS
Date of Birth: 31st July, 1981
Contact Address: 1/154 - A1, Kumarachan Vilai,
Kalladai, Poottety [P.O]
Kanyakumari District- 629157
Tamil Nadu, INDIA.
Languages Known: Tamil, English, Malayalam, and Arabic
THANKS AND REGARDS
OLIVER.T.JOHN