Manager Food
Resume:
ISWARADHASAN SUNDARESAN
TAMILNADU
INDIA
MOBILE –0091 959-***-****
E--MAIL *********@*****.***
*************@*****.*** ************@*****.***
MY PHILOSOPHY OF S.T.Y.L.E. – Service Teamwork and Yes Lead to Excellence.
PRINCIPLES OF STYLE
Service, Value, Innovation, Shareholder Value, Health, Safety, Environment, Community
Involvement. Competitive strategy, sustainable energy, information systems, Business
statistics, quantitative aptitude. Promotion Marketing.
MANAGEMENT POLICY
Observation, fine tune, result.
NATURE AND SCOPE
Hands-on attitude, leads by example! Always goes the extra mile to ensure customer
satisfaction
Solid knowledge of food and beverage.
Ability to maintain a clean, safe, healthy and organized food production area
Ability to source, secure and purchase product, both locally and regionally.
Ability to create work schedules and purchase orders.
Positive attitude and ability to help train, motivate and supervise back of the house.
Ability for ordering, inventory and cost control systems.
Highly motivated with positive attitude.
Strong leadership skills.
Computer skills / internet proficiency
Wine training/knowledge a plus
Strong appreciation of farm-to-table culinary approach
Desire to live in a remote area; enjoy outdoor activities
Creative, multi-tasker
Help nurture strong relationship with local farmers, growers and producers
Kitchen equipment maintenance
Special event support
KEY SKILLS
Having extensive experience & knowledge in all region part of Indian
•
cuisines, wide experience & knowledge in Continental, Mediterranean, Arabic, Asian,
Creole, Italian, Western International cuisines, can be done Authentic contemporary.
Controlling expenses to budgeted expectations
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Plan the Restaurant menus as well as the practicum training menu
•
Supervise and actively participate proper production
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Inspecting and managing a clean Hygienic work environment, excellent in food safety
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and quality improvement,
Great communication motivating others. approachable, guest relationship orientated
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Analytical skill,problem-solving skill, Presentation skill, Management skill, Training
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skill, project implementation skills
Strategic thinking with strong business acumen
•
Determining employee development through performance reviews and career
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counseling
Team player, hard work. Duty Responsible
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Identifying training and development needs and developing appropriate programs
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supporting corporate Developing, presenting and implementing a wide range of
training modules for employees
Adaptable, flexible approach to work and good organizational skills. Ready to learn
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new techniques and adapt new environment.
Good knowledge in Menu Engineering, cost controlling, Indenting, Forecasting
•
Budget, Annual Appraisals, Inventory, HACCP, Food standards, MICHELIN,
RELAIS&CHATEAUX
Develop & implement cost saving & profit enhancing green initiatives programmers,.
•
Ability to plan and organize & manage the department. Train, motivate & develop a
•
team.
Food & Beverage Innovation & Marketing, Concept development, Process
•
Improvement,
Expenses management, Restaurant Revenue Management
Methods-Time Measurement Labor Analysis Multi-Sector Knowledge - Fine Dining,
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Hotels, Quick Service, Casual Dining, Resort
Previous pre – opened & oversea’s experiences in India, Mauritius, Egypt.,Saint
•
Lucia, E-guniea.
CAREER RE VIEW
HEXAGON, SA. A legal entity of WOOD GROUP EQUATORIAL GUINEA
LIMITED, as a SOUS CHEF assigned to MEGPL project in Equatorial Guinea from
05-12-2012 to 29-05-2014.
Ensures all food is prepared fresh and is of the highest quality
Strictly adheres to all recipes, methods and instructions from supervisor
Maintains an organized and efficient flow of production, with regards to changes in
forecasts and menus
Ensures development of team members through on-going training
Recognizes team members for successful achievements and contributions
Coaches team members immediately and professionally to minimize deficiencies and
provide encouragement
Responsible for inventories to enable team members to successfully prepare mise en
place
Consistently checks temperatures in foods and follows proper procedures in regards
to chilling, re-heating, and holding food.
Maintains and reports waste log to supervisors on a daily/weekly basis
Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment
issues
Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of
food, and proper storing and labeling
Communicates and follows-through with appropriate departments to correct sanitation
and or equipment issues
Responsible for accuracy in daily inventories and requisitions
Ensures proper rotation, storage temperatures, and proper storing procedures are
observed
Communicates with provisions to ensure successful coordination of requisitioning,
and return to stocks, including variances, spoilage, and excess inventories
Ensures all team members are properly equipped with uniforms, supplies, and tools
Communicates with Food & Beverage team in regards to special events, changes in
forecasts, etc.
Keeps, Catering Manager, Chef’s, Personal Assistants, and Catering supervisors
apprised of challenges productions and team members
Ensures recipes are constantly updated to reflect changes created by availability or
direction from Catering manager.
Strives to continuously improve flow of production and all other outputs by
submitting ideas in writing to Catering manager.
Evaluates subordinates every three months
Continuously monitors food and labor cost in accordance with CBH
Controls and decreases waste by maintaining logs to submit daily/weekly
Adjust production levels to meet forecast demands
Communicates with other departments to adjust production for joint product needs
Delegates workload to subordinates fairly and consistently while continually striving
to improve flow of production
Strong knowledge of Classical European, International, and World Cuisine, including
cooking philosophies and principles
Ability to lead in all areas of the galley including buffets, production, alternative
restaurants and main galleys
Flexibility to work any shift in any area of responsibility without notice
Strong knowledge of herbs, spices, flavorings
Strong knowledge of all kitchen equipment, tools, and supplies
Ability to provide leadership, motivation and training Manages food production for
banquet functions including menu planning and personnel supervision.
Manages food production for holiday buffets, Sunday brunch and other special
occasions including menu development, costing and execution.
Assists with production of daily specials for restaurants when requested.
Assists in the hiring, orientation, training and on-going supervision of all employees
involved with banquet food production.
Establishes and maintains professional standards of conduct and appearance at all
times.
Assists / relieves the Chef’s whenever reduced banquet volume allows.
Serves on the banquet function committee to assist in the planning of food-related
aspects of each special event.
Establishes and adheres to food cost goals for banquet functions; takes corrective
action as necessary to assure that financial goals are attained.
Performs other special, ad-hoc duties as requested by the catering manager.
Trains, cross-trains, and retrains all kitchen personnel
Assists in manage a day-to-day operation of the kitchen, coordinate food production
schedules and ensure highest level of food quality, taste and presentation.
Participate in actual food preparation, produce food consistently high quality, taste
presentation and expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food
preparation and handling, by training kitchen, restaurant and steward employees on
how to handle leftover food items.
Ensures that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.
In conjunction with the catering managers & catering supervisors, establish goals for
the kitchen, anticipate and resolve problems concerning all facets of the kitchen,
anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
Adjusts scheduling appropriately in order to attend mandatory meetings
Schedules regular focus meetings with subordinates to increase communication
Continually maintains and updates daily and weekly reports in a timely manner,.
familiar with the Safety and Environmental Protection Policy and the SEMS, and
carry out the policies and procedures .
Supervises:
Banquet Cooks; Sauce Cooks; Fry Cooks; Line Prep Cooks; Breakfast Cooks; Garde
Mangers; Butchers; Broiler Cooks; Assistant Cooks; Sauté Cooks; Salad Preparation
Assistants.
HOTEL SHEVAROYS, YERCAUD, INDIA From 10-8-2011 to 20-11-2012 date As a
CHEF DE CUISINE
In charged over responsible for all food & beverage, Hotel as well
catering college Planning menus, costing effectively, training & coaching abilities,
encourage individuals to perform to achieve best results, culinary expertise,
equipment lay out & kitchen design, selecting the right products to fit brand
( cutlery, crockery, small wares, art work, ornaments ).
I understands the practical side of how to delivery world –class food in
extremely challenging circumstances.
I have been set – up & implemented the big change in all our
Contemporary style of menu in all our food & beverage catering outlets & catering
college, And I achieved the guest & student expectations.
A thorough under standing of upscale Hotel industries Food Production
& Beverage practices.
Progressively set – up the implementing of food safety management
system based on H-A-C--C-P principles to enable the delivery of a high quality &
safe product.
Following are my responsibilities, cost & lab our control, turn over
control, multi-unit operations, administration, International cuisines,
sanitation/Hygiene, creativity, development of new & existing operational,
standards/quality control, hands – on managerial approach, associate development,
motivation &Training, conflict resolution, Guest satisfaction results, menu & recipe
development, Purchasing/storing, Team building & concept development, Hiring
staff and training, Manning budget development.
THE BODY HOLIDAY LE SPORT, SAINT LUCIA From 3-9-2010 to 1-7-2011
As a Sous chef
The Body Holiday is an amazing St. Lucia resort experience. It is a unique
combination of one of the world's most beautiful islands, a resort that provides a truly
luxurious and personal service, a Wellness Centre that provides a range of treatments that
will leave you feeling alive and a range of activities that could keep you busy from dawn
until dusk. On top of this we cater for every taste in food and drink with three great
restaurants and relaxing bars.
In charged of Cariblue & club house Restaurants, Day to day operations start from
breakfast, Lunch, Dinner. Implementing Modern contemporary Lunch food themes
that include Mediterranean, Oriental, and Mexican, Italian, Indian, New Orleans and
international flavors’.
Kept my sight for nutrition very seriously and this is evident in the meals we serve
day after day and sumptuous dishes be guided by flavors create for our guests. Keep
on focus the Raw Food Diet Meals.
Directly to the Executive chef and work closely with him for day today kitchen
operations.
Hands on Approach, a strong supervisor able to train and motivate teams to peak
performance,
Supervising large staffs of 50, overseeing multimillion dollar food revenue.
Creating recipes and handling preparation of elaborate meals. Knack to emphasis on,
modern-day food presentation and handling.
I oversee the operational aspects of all key healthy food options and sanitation
Concerns
Change menu quarterly by keeping guest preferences through continuous guest
engagement.
Departmental trainer for all kitchen staff and HACCP Training
Implementing healthy, nutritious proteins such as sprouting seeds, grains, nut milks,
soy, almond, beans and pulses our sauces and dressings are blended with uncooked
oils, nut sauces, oats, quinoa, millet, rye, spelt, buckwheat and barley, miso sauces,
yoghurt olive oil, vegetable purées and tahini creating scrumptious dishes that are
both wholesome and tasty, bring out the real flavor in each dish
Pioneered the drive to set global standards in hygiene, menu planning, service,
systems and Procedures to match customer expectations on a day-to-day basis.
Coordinating special theme nights, festival, buffet and group set menus
GRT TEMPLE BAY RADISSON, INDIA From 25-2-2010 to25-8-2010 As a
BANQUETE CHEF DE CUISINE
Radisson Resort Temple Bay Mamallapuram, the largest Resort on the Coromandel
Coast, offers you an experience that is exotic, spread over 44 acres of plush green carpet on
the shores of Bay of Bengal. 160 rooms with 4 food & beverage outlets plus 5 biggest
banqueting Halls. In charging High volume Banqueting kitchen.
International Cuisine Menus are planned& organized, menu should reflect the policy
and thinking of the management and should ensure profits.
The menu should be suitable for the contemporary market and the ability of the
employees if the operation is to succeed.
Certain factors such as budgetary control, portion & cost controls, proper purchasing,
Control of production & service, even wastages. Play an important part in managing
the kitchen profitable.
Sheraton Sharm Hotel, Resort, Villas & SpaEl Pasha Coast, Sharm El-Sheikh, Egypt,
From 5-11-2008 to 15-2-2010 AsCHEF DE CUISINE
The airy interior of Sheraton Sharm is a haven of comfort and relaxation from the
lobby withits waterfalls to the 835 spacious Seafront Rooms and opulent Suites; Corner,
Junior,Executive & Presidential, with 15 food & beverage out lets plus 5 conferences Halls.
Creative, Innovative, stylish & Tasty, traditional Indian dishes in a modern way
without losing the essence of great home cooked Indian meals, Pre-opened chef of
Tamarind Restaurant .
Directly to the Executive chef and work closely with him for day to day kitchen
operations.
Keep on eye sight for, classic presentation, and food quality.
Guest satisfactions, Make them repeating
Follow up the time & service counter Management.
Maintain the highly profitable selling points
Strong leadership skills, team player and able to build a team Strong background in
production A strong passion for food and quality ingredients
Responsible for brigade of 25 kitchen staff
Prepare menus and recipes for all outlets.
Preparing for food Conference, Ala carte restaurant and managing kitchen
Responsible for food production, cost control, hygiene standard and menu planning of
all the Ala carte specialty restaurants
Taste food production occasionally so as to assure product quality
Always happy and big smile to work in open kitchen concept.
Check staff grooming standard, e.g. uniform and personal hygiene
Duty roaster of all kitchen staff and supervising the production and all activities of
cooks.
Supervises and coordinates activities of cooks and workers engaged in food
preparation. Checks the quality of raw and cooked food products to ensure that
standards are met. Assists in determining how food should be presented and creates
decorative food displays. Supervise performance and discipline of kitchen staff
Attend periodic meetings with other F&B section heads, department heads and
management to co-ordinate kitchen department’s activities with other departments
Conduct inspection of the kitchen set-up, storeroom and refrigerators, to observe
conditions, methods and progress of preparation/production.
Maintains purchasing, receiving and food storage standards
Responsible for all ordering and purchasing functions of butcher, perishable and
grocery. Prepare purchase orders, check requests, expense reports
Responsibility is to ensure the operation runs smoothly, profitably and Hygiene whilst
moving ahead as a Hotel through new food styles and management practices
I am developing a concept of wine and fusion Indian food pairing and taking the
Indian food to the next level.
Stock receiving, stock rotation, waste management and kitchen hygiene, standardized
the cooking methods and food quality were main focus.
In Restaurant India, I served authentic Northern Indian cuisine and developed my
own signature cuisine specifically for the Egypt hotel market
LE MERIDIEN
ILE MAURICE
VILLAGE HALL LANE POINTE AUX PIMENTS S 20 4' E 57 31'
SOUS CHEFFROM FEB 2005 – 19-10-2008.
World best deluxe beach resorts located in the North Coast of Mauritius with 263 rooms
and four food and beverage outlets and other sports activates. This newly renovated resort
attracts guest from all parts of the world.
Rising from Jr.Sous Chef to Sous Chef with Executive responsibilities.
Have banquet facility up to 1500 pax. Launched a set of menu (International, Indian,
Mauritian, French, etc
Establish standards of food quality and preparation, direct and co-ordinate all food
preparation functions in the kitchen.
Meeting & reviewing revenue achievement targets
Up dated the global culinary trends.
By preventing wastage, Appropriate manning, judicious control of man power
procuring quality products for better price, adopting best practices
Maintaining appropriate staff levels, Co-ordinates the development of all promotional
material. Maintaining a safe and sanitary restaurant environment and supervise
performance and discipline of kitchen staff
Set up Kitchen Annual Budget and to monitor the budget on target Overall
responsibility for the kitchen operation
Responsible for overseeing and directing all aspects of the outlets.
Leads shifts while personally preparing food items and executing requests based on
required specifications
Launched the food standards, Home to top end super markets. The selection of chilled
delicacies from the Indian Sub Continent.
Set up full Indian kitchen in main kitchen and specialty Indian Kitchen (Cumin).
Set up Bistro fast-food restaurant, kitchen and menu (La Croque)
Creating new food concepts through brilliant cooking presentation
Work closely together with the Purchasing Manager to get the best quality food
products, kitchen materials and equipment from suppliers with the lowest possible
price
Handles guest problems and complaints
Pre-Opened Chef of fine dining cumin restaurant in North of Mauritius
Paired food with Wine Veuve Cliquot Champagne.
Reports directly to the Executive Chef and work closely with him for seasonal food
promotions and business reviews.
Check staff grooming and personal hygiene.
Establishes and continuously updates mailing lists.
GRT Grand – Chennai INDIA
FROM .JUL 2000 TO .FEB 2005 JOIN AS SENIOR CDP PROMOTED AS A JUNIOR
SOUS CHEF
Best luxury business class Hotel located in Chennai with 133 rooms, 4 food and
beverage outlets and high volume Banqueting facilities.
Preparation and cooking food to the highest company standards, to satisfy customer
expectations
Preparing buffet and a la carte breakfast – both cooked and continental
Schedule staff duties according to the business forecasts and special arrangements
Supervise performance and discipline of kitchen staff.
Managing and inspecting the quality of food and food presentation
Managing the quality of the guest’s food and service experience
Communicating with and supporting staff in other Departments
Assisted the Executive Chef in changing the Food Philosophy and improving the
standards of Food and Beverage
Indian & International foods, cooked with passion, thorough understanding of spices
and cooking methodology
Pre- opened Chef of fine Ala carte Multi Cuisine Restaurant COPPER POINT in the
heart of city Chennai. Implementing the International food standards, Preparation and
cooking food to the highest company standards, to satisfy customer expectations
Checks function sheets, daily menus, promotions and initiates requisition of food stuff
based on functions, menus and forecasts
Reports any equipment on the section which needs repair or maintenance.
Supervises preparation of assigned food for the different subsections
Controls cost by minimizing spoilage, waste, proper storage and exercising strict
portion control
Looked out for opportunities to develop the business
Improvised product displays & offerings according to customer requirement.
Prepares on daily basis food requisition as assigned.
Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
Maintains purchasing, receiving and food storage standards
Responsible for all ordering and purchasing functions of perishable and Non
perishable items.
Work closely together with the F&B Cost Controller to understand all the recipes cost
record and to keep the food cost in line
Checks the quality of raw and cooked food products to ensure that standards are met.
Assists in determining how food should be presented and creates decorative food
displays.
Ensure that all Kitchen equipments and utensils are handled carefully
Prepare purchase orders, check requests, expense reports
Maintaining food production records
THE RESIDENCY COIMBATORE,INDIA
JUNE-1997 –TO JUL 2000 - JOIN AS A H.O.T AS PROMOTED AS A CDP
Have a pre - opened experience of Luxury Brand hotel Kitchen.
Create innovative ala-carte and buffet menus includes food recipes.
Communicating with and supporting staff in other Departments
Preparing for food Conference, Ala carte restaurant and managing kitchen
Have a good knowledge about Royal Cuisines of India from the Northwest frontier
Assisted Chef in Television show for Local TV about National & International
Cuisines.
Conducting cooking and training classes for new joiners,& clients
Initiated the concept of live cooking stations in the restaurant
Appraised twice as “GOLD” for performance during for excellent work shown during
the year 1998-1999 and 1999-2000 and being excellent team player
Started the concept of making homemade chutneys and pickles, which are now
famous allover the company and also with the foreign press who come to the hotel for
familiarization tours.
Maintains purchasing, receiving and food storage standards
Preparing food items and executing requests based on required specifications.
Prepares and cooks foods of all types, either on a regular basis or for special guests or
functions.
Liaise with the Cost controller and Director of F&B, develop new menu and make
suggestions to Food and Beverage Manager on menu charges
Establish standards of food quality and preparation, direct and co-ordinate all food
preparation functions in the kitchen.
Creating new food concepts through brilliant cooking and presentation
Launched a set of theme menu with decor
Actively involved in setting up the Kitchen Stewarding Department.
TRAINING SUMMARY, ( DURING COURSE)
Name of the Hotel Period Department
Hotel Savera
Madras
17/04/1995 to 16/09/1995 Industrial Training in all Major Department
Grand Hyatt
Mumbai
19/04/1996 to15/06/1996 Vocational Training F &Production.
Sterling Resorts
Goa
22/12/1994 to 15/01/1995 All Major Department
EDUCATIONAL QUALIFICATION
1994 – 1997 Shevaroys DHMCT Yercaud, Tamilnadu, India
3 years of Higher Diploma in Hotel Management & Catering Technology.
INTERESTED
Chefs and Cooking, Creative, Design, Dining, Entertaining Education Learning, Green
Environment, Nature, Finance and Investments, Food and Beverage, Information
Technology, News, Events, Happenings, Photography, Films, Traveling, Adventure.
PERSONAL DETAILS
Father’s Name : MrSundaresan.R (Late)
Date of Birth : 05/12/1975
Nationality : Indian
Languages Known : Tamil, English,Hindi.
Passport Number : J7393879
REFERENCES
Mr, AnandMadireddy,
Director of Finance Controller Star Wood Complex, Mauritius,
Mob- 023*-*******
E-mail *****.*********@**************.***
Mr,RaviNagpal
Executive director
Lateral Holdings Limited, Mauritius
Mob-023*-*******
E-mail ****.******@***************.***
Mr,Rajiv S. Gulshan
Corporate Chef, (Middle East&India)
Giffithlaboratories Limited
E-mail ********@********************.***
Mob-091 988-***-****
Off-091 80 41131046
Seetharam Prasad, Corporate - Chef, GRT Grand Hotels,
Chennai, E-mail ****@********.***,
MOBILE 0091- 944-***-****
Michael Leight
Catering Manager
MEGPL-Marathon
Equatorial Guinea, W.Africa
EG Mobile: (240-***-******
EG Office: 713-***-****
*******@***********.***
SOCIAL MEDIA LINKS
http://in.linkedin.com/pub/iswaradhasan-sundaresan/37/57a/530/
https://www.facebook.com/chefiswara
https://twitter.com/CHEFISWARA
http://chefiswara.blogspot.in/
http://www.pinterest.com/chefiswara/
DECLARATION
I declare that all information given herein is true and correct to the best of my
knowledge. Understand that any misrepresentation or omission of facts will be sufficient
cause for cancellation of consideration for employment or dismissal from company's service
if I have been employed. I give my consent to the company to obtain and verify information
from or with any source, as you deem appropriate for assessment of my application for
employment
Date-31.07.2014.
Contact this candidate