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Chef Food Safety

Location:
Buraidah, Al-Qassim Region, Saudi Arabia
Posted:
November 27, 2018

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Resume:

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



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