Chif,Over 11 years of in-depth experience in the culinary field.
Resume:
CURRICULUM VITAE
Sudarsana kurup balan lChef
Email : ***********@*******.***
l
Phone: 009*********** Kannur, Kerala, India
OBJECTIVE:
To gain a position in a catering company, where I can utilize my culinary skills, experience and extensive knowledge.
In compliance with the organizational standards to successfully achieve companies objectives and goals.
.
SUMMARY OF QUALIFICATIONS:
Over 11 years of in-depth experience in the culinary field. Exhibits Culinary talent by personally performing tasks
while working with the team in all food related functions.
COOKING EXPERIENCE:
Fine Dining, International Cuisine, Indian is home food, Some Russian, Azeri, Georgian, Arabic, Asian, Healthy
cooking,Diet meals and special meals. Ensure that the quality and quantity of food and its presentation in the
outlet adhered t0.Ensure maintain of equipments along with the engineer ing.
WORK EXPERIENCE
January 2012 to till working : Head Chef
Sky inn In-flight catering
CDC Group
Tbilisi international Airport
0158 Tbilisi, Georgia
Duties & Responsibilities
Menu planning and Food cost analysis
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Cost control, care of equipments and menu planning.
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Ensure that the quality and quantity of food and its presentation
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Held various food promotions with the help of chefs from different regions.
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Supervise all day dinning, 24hrs Villa Dinning, Giving the Interaction all department chefs(cold kitchen,hot
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kitchen, Pastry and bakery)
Planning and preparing Food Presentation.
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Ensure maintenance of equipments along with the engineering.
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Coordinate with purchase department regarding procurement, and maintain stock levels
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Lead a team in Quality Improvement Program for F&B Department
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Maintaining safe work environment and following HACCP regulations.
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Training and development of team members (Departmental Trainer)
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April 2012 to December 2012 : Chef
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Sky inn In-flight catering
CDC Group
Tbilisi international Airport
0158 Tbilisi, Georgia
Duties & Responsibility
Assist with Executive Chef for the entire operation.
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Ensure that the quality and quantity of food and its presentation
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Ensure maintenance of equipments along with the engineering.
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Preparing various food and promotions with the help of chefs from different region.
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Menu planning and Food cost analysis (Assist with Executive chef)
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Cost control, care of equipments and menu planning.(Assist with Executive chef)
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Coordinate with purchase department regarding procurement, and maintain stock levels
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Monitor adherence to safety, hygiene (HACCP), and safety standard.
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Training and development of team members (Departmental Trainer)
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November 2011 to March 2012 : Chef ( CSC SHIP YARD)
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CDC Group
Salyah Highway
Qaradag Region
Baku, Azerbaijan.
Duties & Responsibilities
Responsible for the entire operation
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Menu planning and Food cost analysis
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Setting up of new menus and the kitchen accordingly.
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Ensure that the quality and quantity of food and its presentation
-
Ensure maintenance of equipments along with the engineering
-
Held various food promotions with the help of chefs from different regions
-
Preparing Food for the clients apart from starters, sandwiches and Main course. It also includes the lunch
and dinner in accordance to the standards (more than 1000 lunch, more than 400 dinner per day)
Coordinate with purchase department regarding procurement, and maint ain stock levels
Setting up of new menus and the kitchen accordingly.
-
Monitor adherence to safety, hygiene (HACCP), and safety standard
-
Training and development of team members (Departmental Trainer)
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March 2009to May 2010 : Chef (On shore off shore )
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CDC Group
Duties & Responsibilities
Responsible for the entire operation
-
Menu planning and Food cost analysis
-
Setting up of new menus and the kitchen accordingly.
-
Ensure that the quality and quantity of food and its presentation
-
Ensure maintenance of equipments along with the engineering
-
Held various food promotions with the help of chefs from different regions
-
Preparing Food for the clients apart from starters, sandwiches and Main course. It also includes the
Breakfast, lunch, dinner, midland and Coffee time in accordance to the standards (100 to 300 pob per day)
Setting up of new menus and the kitchen accordingly.
-
Monitor adherence to safety, hygiene (HACCP), and safety standard
-
.
Training and development of team members (Departmental Trainer)
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December 2007 to Feb 2009 : Assistant Chef (On shore off shore)
CDC Group
Duties & Responsibilities
Assist with Chef for the entire operation
Preparing Food for the clients a part from starters, sandwiches and Main course. It also includes the
Breakfast, lunch, dinner, midland and Coffee time in accordance to the standards (100 to 300 pob per day)
Following chef Recipes and Mothered for food Preparation Time
Assistance for chef Setting up of new menus and the kitchen accordingly
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Monitor adherence to safety, hygiene (HACCP),
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December 2004 to November 2007: Cook
CDC Group
Duties & Responsibilities
- Preparing food orders on the working production board and providing both quality food service that
compliments the requirements of outlet menu specification and client /customer request.
- Establishing through the use of production sheet what daily miss-en –place need to prepare from the
normal item.
- Integral role in handling the maintenance of high quality hygiene according to the HACCP standard.
- Checking on the received stores in terms of the quantity and quality.
.
August 2002to November 2004: Assistance Cook
Duties & Responsibilities
- Checking order on the work production wall, ascertain which need priority.
- Establishing through the use of production sheet what daily mis -en –place need to prepare from the
normal item.
- Assisting with production and cleaning of kitchen and other job.
Integral role in handling the maintenance of high quality hygiene according to the HACCP standard
Checking on the received stores in terms of the quantity and quality.
Ensuring that the processing of the goods mis-en-places done as per the specification/special instruction
All vegetable sanitizing
Assist cook and Bucher
Keep kitchen Fridge all ways properly
OTHER ASSIGNMENTS
- Successfully maintained all standard Operations Procedures and hygiene is my core aspect and also
ensured safe, quality food product and complete guest satisfaction.
- Significant contribution in maintaining the highest health, sanitation and safety standards necessary in
food handling and over all kitchen cleanliness, maintaining the exactly menus, recipes, methods, pictures
and specifications given by the corporate office.
EDUCATIONAL INFORMATION:
Had completed 1 year Diploma in professional cookery. From STED COUNCIL, State Administrative Office,
Kerala, and South India. During the year 2010 to 2011
COMPUTER SKILLS
Microsoft Word & Excel, Microsoft Outlook, Power Point
COURSES & TRAINING ATTENDED
- Had completed FOOD SAFETY FOR CATERING ON HACCP PRINCIPLES BASISE from ZCC Azerbaijan.
- Had completed FOOD SAFETY IN CATERING LEVEL II from RSPH.
- Fire Prevention and Fire Fighting .(STCW-78,A-VI/1-2)
- (STCW-78,A-VI/1-3)
Elementary First aid;
- Personal safety and social responsibilities-.(STCW-78,A-VI/14)
- Personal survival techniques (STCW-78,A-VI/1-1)
PERSONAL INFORMATION
Full Name : Sudarsanakurup Balan
Father name : V.Balan
Religion : Hindu
30.05.1980
Date of Birth :
Gender : Male
Marital Status : Married
Nationality : Indian
Permanent address : Thiruvathira, Aduthila, (Po) Payangadi
Kannur, Kerala, India
Precent address : Sky inn In-flight catering
CDC Group
Tbilisi international Airport
0158 Tbilisi, Georgia
H5060651
Passport Number :
Place of Issue : Kozhikode
15/05/2009
Date of Issue :
Date of Expiry : 14/05/2019
I do hereby declare that all the above statements furnished in the above are tr ue to the best of my knowledge and
belief.
Date :
Place : India Sudarsankurup Balan
Contact this candidate