Food Quality

Vijaya Ganesh

No:**/** Sv Flats Rettaikuzhi lane Tondiarpet Chennai 81 Tamilnadu India

***********@*****.*** +919*********

Professional Summary

Professional Chef with 10 + years of extensive experience in indian -south indian -chines - italian Cuisine. Capable of high volume food production managing fine dining services while managing and training staff to perform to best of abilities across every service. Consistently create new recipes and menus, implementing seasonal ingredients and modern techniques.

Skills

Strong Desire to instill good Practice and procedures.

Mentoring, training and supporting under level staffs.

Able to communicate well with both superiors and subordinates.

Can accurately estimate food and labour costs. Enforcing strict health and hygiene standards in the cooking & food preparation area.

AREAS OF EXPERTISE

Hot and cold kitchens of international and especially indian an south indian, italian, chines strong hand, interesting to make homemade cooking, also will do in a professional way, Innovative knowledge to improving the food presentation on every times. Seasonal Dishes, Cooking Method, Food Preparations, Skills, Food Costing, Staff supervision, Menu planning, taking class on the job time,

PERSONAL SKILLS

Creative Flair, Self-Motivated, Determined to Learn, Good Communicator, and also very flexible for personally and professionally.

Work History

Cdp, 30/04/2016 to 29/04/2019

Bateel International LLC. – Jeddha, Jeddha

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks

Coordinates daily tasks with the sous Chef

Responsible to supervise junior chefs or commis.

estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

production, preparation and presentation of food are of the highest quality at all times.

Ensureing highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Full awareness of all menu items, their recipes, methods of production and presentation standards.

Establishing and maintaining effective inter-departmental working relationships.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

checks periodically expiry dates and proper storage of food items in the section.

Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Chef, 04/2015 to 03/2016

Sri Krishna Sweets Private Limited – Chennai, Tamilnadu

Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision

Come up with new dishes which appeal to the clients, whenever required

Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”

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 and using at the maximum the available resources

Maintain order and discipline in the kitchen during working hours

Create menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)

Cdp, 07/2012 to 01/2014

Idli Dosa South indian Restaurant – Pattaya, Chonburi Thailand

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

Cdp, 04/2009 to 05/2012

The Curry Pot – Bangkok, Krung Thep Maha Nakhon Thailand

Prepare menus in collaboration with colleagues

Ensure adequacy of supplies at the cooking stations

Prepare ingredients that should be frequently available

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Put effort in optimizing the cooking process with attention to speed and quality

Enforce strict health and hygiene standards

Help to maintain a climate of smooth and friendly cooperation

Dcdp, 01/2007 to 03/2008

CHOLAYIL SANJEEVARAM – Chennai, Tamilnadu

Support the Chef de Partie or sous Chef in the daily operation and work

Work according to the menu specifications by the Chef de Partie

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in his section

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Commis, 10/2004 to 10/2005

Amrith indian Restaurant – Colombo, WP

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

Prepare and service all food items for a la carte and buffet menus according to hotel recipes and standards

Actively share ideas, opinions and suggestions in daily shift briefings

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

Ensure storeroom requisitions are accurate

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

Education

Higher Secondary School:2002 - Chennai

Personal Information

Date of, Birth -, 20/06/1984 Nationality - indian - Passport No -: N9352211 (21/04/2016 - 20/04/2026) Place of issue Chennai Place Of Birth: Chennai Sex: Male

Marital Status: Married

Languages

Tamil,English(Read,Write & Speak),Malayalam, Hindi, & Thai (Speak)

Certifications

Certificate of Food Production

International Institute Of Culinary Arts, New Delhi - IICA 2008

Certificate of Food Hygiene and Safety level 1 (HACCP ) 2017

Ministry of Municipal and Rural Affairs, General Department of. Environmental Health Saudi Arabia

Certificate of Food Hygiene and Safety level 2 (HACCP ) 2018

Ministry of Municipal and Rural Affairs, General Department of. Environmental Health Saudi Arabia

Contact this candidate