Email email@example.com. uk
Seeking assignments as EXECUTIVE CHEF /SOUS CHEF /FOOD AND BEVERAGE
MANAGER with a premier organization in hospitality industry.
Three year degree hotel Management and catering technology with 14 years’ experience in
Europe and India.
Done leadership11 and intermediate food hygiene course conducted by Hilton.
Done Business Studies Certificate Course from New college Lanarkshire, Glasgow, Scotland.
Worked as “EXECUTIVE SOUS CHEF '' At Hilton tree tops hotel Aberdeen.
Worked as “ SECOND SOUS CHEF” At Marriott hotel Aberdeen.
Worked as a “SOUS CHEF” in Summer Hill Hotel and Suites (A Best Western Group of
Adept at creating recipes and handling preparation of elaborate meals
Proficient in menu planning, Inventory Management and maintain of a Hygienic
Specialised skills In Continental /Italian/Chinese and Asian Cuisine/Europeans cuisine.
Good interpersonal skill with the ability to work in Multi Cultural environment comprising of
Executive Sous Chef and Duty Manager
Hilton, Aberdeen, United Kingdom
January 2009 to September 2013
24 hours Coffee Shop
Bar, Banquet halls up to 650pax,Eight conference rooms
Providing direction for all day to day operations.
Completed leader ship two conducted by Hilton University.
Develops and implements guidelines and control procedures for purchasing and
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes,
ensuring employee understanding of safety codes, monitoring processes and
procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Manages day to day operations, ensuring the quality, standards and meeting the
expectations of the customers on a daily basis.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so
employees understand expectations and parameters. Ensures employees receive on
going training to understand guest expectations.
Reviews comment cards, guest satisfaction results and other data to identify areas of
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate
Ensures disciplinary procedures and documentation are completed according to
Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer
Provides information to executive teams, managers and supervisors, co workers, and
subordinates by telephone, in written form, e mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve
Marriott Aberdeen,united kingdom
September 2007 January 2009
110 covers Brassiere restaurant
Bar, 24hrs Room service, six conference rooms and Banquet hall
The Marriott hotel is 152 Bed room four star Hotel situated one kilometre away from
Aberdeen International airport.
Responsible for long and short term planning and day to day operations of the kitchen
and related areas.
Plan menu and procedural changes. Recommends the budget and manages food and
labour costs within approved budget constraints.
Performs all essential functions while adhering to all Marriott SOPs and future food
programs to ensure a consistent, quality product.
Plan and manage the kitchen staff in the procurement, preparation and presentation of
all food for the hotel in a safe, sanitary work environment which conforms to all
standards and regulations.
Achieving profitable, quality products and also to provide an efficient and cost
effective food service to the establishment.
Proactive in maintaining health and safety standards with a clear understanding of
Summer Hill Hotel and Suits (Now Best western Hotel Group)
March 2006 September 2007
One Restaurant and Bar, Room Service, Banquet Hall up to 250 pax.
To oversee the restaurant, bar, room service and conference operations.
To compile the staff rotas & staff training.
Carrying out the kitchen requisitioning and ordering.
To oversee the stock rotation.
To ensure sufficient staff development opportunities.
To strive for greater profitability.
To ensure that there are sufficient equipment levels
Part of the Food Development team.
Done meat specification day sampling various suppliers' meat products.
To ensure that cleanliness in the kitchen adheres to health and safety regulations.
To implement HACCP where appropriate.
To carry out annual appraisals on all team members.
To conduct departmental orientation for all new team members.
To liaise with the Training and Quality Manager on departmental training needs.
To attend 6 monthly statutory fire training and to be fully conversant with and abide
by all rules concerning, fire, health & safety.
Comfort Inn Grand (Run by best Western Group of Hotel), Trivandrum,
September 2004 to January 2006.
65 Spacious Bedrooms and Suite
22 Chefs in Brigade
95 Covers Multi Cuisine Restaurant
65 Covers Chinese Speciality Restaurant, Banqueting.
Ensure highest guest satisfaction and outstanding quality of food delivered at all
times, ensure standards are implemented, followed, reviewed and constantly trained.
Help plan, organize and cost daily, periodic, and special function menus.
Delegate and supervise cleaning duties in coordination with the stewarding
Order and receive food and non food items in accordance with company purchasing
Prepare departmental rotas according to anticipated volumes of trade and that staffing
levels are kept within the manning guide.
Maintain a consistently high level of employee morale, motivation and passion for
food & beverage.
Communicate with the General manager on a regular basis the activities and result of
Manage par stocks, supply levels of operating equipment and order efficient and
economically, control all equipment and materials.
Chef de Partie
Poovar island resort,India (Run by sarovar plaza group of Hotels)
June 2003 to February 2004.
Responsible for effective management of the kitchen brigade to maximize
productivity, staff and guest satisfaction.
Deputise in the absence of the Head Chef to oversee all areas in the kitchen.
To ensure achievement of personal and kitchen objectives within an environment of
To comply with all legal and company requirements, particularly regarding Food
Hygiene and Risk Assessment.
Allocate tasks to subordinate kitchen, production and support staff and check they
have been carried out effectively.
Motivate and support associates to ensure that job satisfaction as maintained and
training of all Kitchen associates, to ensure that we provide 'our best for every guest'.
Conduct daily communication meeting with staff prior to shift
ITDC Kovalam, India
2002 to 2002
Somatheeram Ayurvedic Resort
1998 to 1999
Casino Hotel group Cochin
1997 to 1998
Food and Beverage Trainee
Taj Malabar cochin
1996 to 1997
Education Bachelor Hotel Management from Institute of Hotel
Management and Catering Technology
Kovalam, Kerala, India.
March 2000 to April 2003
One year Hotel Management From Continental Institute of Hotel
November 1995 to December 1996.
Executive chef, Ramada Bahrain,Manama,Baharain.
Email .firstname.lastname@example.org .Phone Number.009**********
General Manager, Hilton Double tree, Aberdeen, United kingdom
email@example.com. phone number 004***********