Chef

CHEF SHIBU.R

Ang Mo Kio, Ave *, Blk ***, #**-****, Singapore 560120

Mobile: +65 90274228 Email: ********@*****.***

Personal statement

I am committed and responsible Chef who is able to consistently carry out his duties in a professional and positive manner. I am someone who can handle multiple tasks without losing focus of main priorities. I am innovative and has the ability to make the necessary changes needed to improve a working environment and a kitchen team’s performance. As a creative person I can drive a business forward by combining a modern dining experience with traditional values. Right now I am looking for a suitable position with a forward thinking company that offers a pleasant working environment and good career development opportunities.

Employment History

The Rotisserie, 51 Telok Ayer. Singapore.

Outlet Head Chef 8th June 2015 – Present

Responsible for leading by example by demonstrating high standards of cooking and customer service at all times for this high volume Fast paced establishment, and thus accountable for a smooth operation. Also In charge of minimising wastage at all stages of food production and for instilling in staff a culture of essential hygiene Practices connected with food preparation and storage

Duties

Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.

Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.

Giving both positive and negative feedback to kitchen staff on a daily basis.

Providing appropriate training for all members of staff

Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records are updated.

Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers.

Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.

Developing and maintain good working relationships throughout the catering team.

Aditi Indian Fine Dining- Alexandria. Virginia

Head Chef July 2009 – 2014

Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas, and for planning the cooking of dishes based on the number of customers expected. Also in charge of costing up all menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas.

Duties

Bringing to the attention of kitchen staff all important matters that need their immediate attention.

Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage.

Managing the day to day administration of the kitchen.

Putting together daily production sheets and also delegating specific tasks to individual employees.

Ensuring that all Standard Operating Procedures are complied with.

Keeping within budget when ordering food stock.

Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements.

Monitoring the taste, visual appeal, financial cost and temperature of all meals served

Rasika. Washington D.C. USA

Sous Chef Oct 2007– 2009

Responsible for the smooth, efficient running of the kitchen, including it’s routine operations, food preparation and

Production, as well as supervising kitchen staff. All in accordance with the standards of this Elite Restaurant.

Duties

Assisting with the preparation of all foods required for visitors, staff & guests.

Keeping all working areas and surfaces clean and tidy.

Ensuring that all foods are produced in a safe and hygienic manner at all times

Making sure meals are prepared and presented on time.

Responsible for completing all audit and quality standards documentation.

Cooking fresh food in a high volume environment.

Assisting with some administration duties and management of the catering staff.

Deputising when the Executive Chef is absent.

Ensuring that quality standards are maintained.

Involved in catering for large conferences and banquets.

Monitoring employee productivity & kitchen related costs to ensure efficiency.

Carnival Cruise Lines-Miami. Florida

Demi Chef De Partie - 2000 – 2007

Preparing salads, soups, fish, meats, vegetables, sauces, desserts and other foods.

Ensuring that all stations are set appropriately.

Processing and store food items.

Making sure that all section cooks are aware of standards and protocols.

Managing the rotation of food items in chillers.

Ensuring kitchen and work area cleanliness.

Maintaining and ensuring the quality of prepared and raw food items.

Culinary expertise

Developing staff

Food wastage control

Food purchase

Mentoring & coaching

Oral communication

Larder control

Checking deliveries

Marketing

Catering management

Stock rotation

Making sauces

Academic and Professional Qualifications

Kerala University .Kerala. India - 1992- 1994 -Pre-Degree (Science)

Carnival college- Miami. Florida - 2000 -Certificate in Professional Cookery Virginia Food Manager License - 2012

Australian Certificate IV in Commercial Cookery -2015

Successful Skilled Assessment by VETASSESS, AUSTRALIA-2015

Medical First Aid [CPR &AED] – 2015

IELTS- 7 Band score

Available on request

Contact this candidate