CHITTY BABU J

Mobile No: +91-994*******

Email: acg71w@r.postjobfree.com

Objective

A highly talented Chef with huge experience in preparing, seasoning,

cooking and garnishing a wide variety and other food items in large

quantities; providing training and guidance to other employees performing

the same or related work. To work in an inspiring environment, wherein my

knowledge will produce beneficial results to the organization with

innovation and dedication towards team work to gain experience and

knowledge by immersing myself in the culinary industry.

Educational qualification:

> Diploma in Culinary Craft In At-Sunrice GlobalChef Academy, Singapore.

> ISC in Sri Chakara Institute of Hotel Management & Catering

Technology, Thanjavur.

> HSC from Kalaimagal Matriculation Higher Secondary School, Trichy.

Software Skills:

Operating System (Windows 7/Vista/XP/9x)

Telecom Packages CRM, IN, VOICE

Exposure MS- Office

Experience:

Designation Sous Chef

Organization Janani Garden Multicuisine Family Restaurant

Tenure from Nov 2012 to till date

Designation Sous Chef

Organization Alps Residency

Tenure from Jul 2010 to Oct 2012

Designation Chef de partie

Organization Hotel Temple IN

Tenure from Sep 2008 to Jun 2010

Designation Demi Chef De Partie

Organization Salt & Pepper Restaurant

Tenure from Dec 2006 to Aug 2008

Designation Cook

Organization Mamma Lucia (Italian & Brazilian Restaurant) -

Singapore

Tenure from Nov 2005 to Nov 2006

Job Description:

Sous Chef

From Nov 2012 to till date

> Hire, train, and supervise the staff.

> Plan menus according to the popularity of various dishes.

> Scheduled the work of chefs, cooks, and other kitchen employees.

> Maintained the standards of the quality to ensure that cost of food

remain economical.

> Kept an eye on the stock level and ordered appropriately.

> Ensured that high standard of cleanliness was maintained throughout

the kitchen areas at all times.

> Maintain and ensure the quality of prepared and raw items.

> Established controls to minimize food and supply waste.

> Created seasonal recipes and culinary design techniques for food

preparation ensuring consistent high quality and eye catching

presentation. Prepared special events menus.

> Conducted quality control monitoring for each kitchen area and

directed personnel on deficiency correction and sanitary

requirements.

> Re-organized and improved storage techniques that maximized useable

space and employee efficiency.

> Monitored purchasing, receiving, purveyor lists, and inventory of

kitchen items.

Sous Chef

From July 2010 to Oct 2012

> Assist and support the executive chef in routine and additional

tasks.

> Ensure that customers are served well and effectively.

> Prepare salads, soups, fish, meats, vegetables, desserts and other

foods.

> Help with the planning of menus and meals.

> Maintain high food quality and presentation.

> Supervise the preparation and service of food.

> Rotate products to avoid spoilage.

> Handle concerns in the kitchen.

> Train and oversee kitchen workforce on recipe procedures,

preparation and cleaning duties.

> Assist to the sales and cuisine team.

> Monitor food expenditure.

> Perform product inventory.

> Help the executive chef to pick and train kitchen personnel.

> Assist cooks on the preparation, cooking and presentation of

different foods in the restaurant and banquets.

Chef de partie

From Sep 2008 to Jun 2010

> Manage a section within the kitchen with the assistance of a Demi

Chef de Partie and Commis Chef.

> Ensure that dishes are prepared and cooked according to the

restaurant standards.

> Managing the development and supervision of the Commis Chefs on the

section, ensuring they are fully trained and understand their

duties.

> Make sure that stock is rotated and controlled within the specific

section of the kitchen.

> Ensure the cleaning schedule is adhered to and that cleaning tasks

are delegated as appropriate.

> Full understanding of the functional administration of the

restaurant.

> Maintain a detailed Knowledge of the full menu and be able to

explain dish descriptions.

> Ensure that all stations are set appropriately.

> Process and store food items.

> Make sure that all kitchen staff is aware of standards and

protocols.

> Manage rotation of food items in chillers.

> Checked and maintained stock levels.

> Helped manage all staff rosters.

> Assisted the head chef de cuisine with menu planning, budgets and

wine selection.

> Duties are preparation of dishes, mise-en-place, service

maincourses and starters, prep liste and ordering.

Demi Chef De Partie

From Dec 2006 to Aug 2008

> Prepare and present high quality dishes within company guidelines.

> Participated actively and provided useful input in menu design and

food costing.

> Reported Kitchen Manger about stern disciplinary concerns if any.

> Keep all working areas clean and tidy and ensure no cross

contamination

> Ensured to handle minor issue occurring in kitchen immediately.

> Chopped all vegetables for preparation.

> Put into practice any skills learned in class.

> Helped with all garnishes.

> Talked with head chef about supplies and menu options.

> Talked with waiters about different specials.

> Checked stock levels.

Cook

From Nov 2005 to Nov 2006

> Attached as a Cook in Pasta, Pizza and Salad.

> Helped and learnt for preparation of the Brazilian Churrascaria.

> Learnt to marinate all kind of meats

> Responsible for handling the entire activity happening with the

Production and Service Department.

> Responsible for the Quality of the Product and Service as well.

> Responsible for delivering quality service in the targeted delivery

time.

Achievements:

> Awarded by Fullerton Hotel Singapore with World Gourmet Summit.

> Awarded for Resume Writing and Interview Skills.

> Awarded for Effective Leadership Programmer.

> Awarded for Presentation Skills.

Personal Skills:

> Restaurant Operations Management

> International Culinary Experience

> Creativity and imagination for food presentation.

> Personnel Oversight / Management

> Staff Training / Development

> Customer Service

> Cost Containment

> Special Events Development

> Quality Assurance

> Proven ability to produce quickly under pressure, without

sacrificing quality.

> Mastery of cooking philosophy and technique.

> Understanding of all key health and sanitation concerns.

> Ability to adapt

> Willingness to help and learn always

> Work in Team Environment

Personal Details:

Full Name Chitty Babu Jagadeesan

Nationality Indian

Passport No F4734353

Marital Status Married

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