Training Staff

Henry Rajagopal

Mobile Number: 915-***-****/944-***-****/996-***-****

E-mail address: *****.*********@*****.***

**************@**********.***

Objective

A challenging position sought with a premier organization in the hospitality industry, where my professional experience and knowledge can be applied and enhanced to its maximum potential. A high level of commitment offered in return for challenges, job satisfaction and opportunity to build on existing experience.

Profile

23+ years of work experience in the hospitality industry. Strong interpersonal communication skills with a rich and diverse work background in Food & Beverage Industry. Have a strong knowledge of kitchen operations, Excellent knife skills and able to understand the technical aspects of kitchen procedures. I have the ability to operate kitchen machinery compliant with HACCP procedures. I can work under immense pressure and always ready to take challenges.

PROFESSIONAL EXPERIENCE

Presently working as Master Chef for Mahindra Holidays and Resorts India Ltd, Sep 2005 tilldate

Hygiene standards in kitchen. BHC certified and also Diversey.

Producing, menus and new dishes and making customized meals for guest.

On several occasions served and cooked meals for the Royal Family of Bhutan, His majesty, Her majesty and also Prime Minister of Bhutan.

Managing, training on monthly and daily basis and recruiting a brigade of chefs.

Reporting to the General Corporate Exicutive Chef.

Worked as a Master Chef in Taj Exotica five Star Deluxe Luxury Property, Benaulim from July 2004 to August 2005

In charge for Seasonal Tastes (all day dining restaurant 129 cover operating 24/7 offering buffet for all three meal periods also serves a la cart.), also responsible for in-room dining and Splash (pool side restaurant).

Responsible for the training, development and utilization of skills, focused towards achieving a constant five star products, ensuring that the culinary associates are motivate, disciplined and productive.

Resolve if they have any food related issues or any special dietary requirement.

Ensure that all food items are prepared as per standard recipe while maintaining

Portion control and minimizing waste.

To assist or carry out any other task given by the Executive Chef that is relevant to

Upholding the standards of the Westin hotel.

Ensure food cost and labor cost is within budget.

Ensure GSI is in compliance with Starwood standards.

Ensure that food stock levels are of sufficient quality and quantity in relevance to the hotel occupancy and forecast.

Creative menu planning.

To initiate relevant maintenance reports and work orders supported by the respective follow up of those items auctioned.

Meet the suppliers and visit their premises to ensure we are in compliance with Starwood standards.

Worked for Park Hyatt in South Indian (Sambar Kitchen) also Goan with Chef Fernando (Master Chef Goan) from September, 2003 to July 2004.

Looking after the daily operation in kitchen

Restaurant, operating Breakfast, lunch and dinner, In-room dinning, Zest (casual dining), large scale plated and buffet style Banqueting up to 1000pax and staff canteen.

Attending daily morning department meeting and other relevant meeting that is necessary for the smooth operation of department in the absence of Executive Chef.

Working along with Head chef in creating menus, costing, staffing, maintaining food cost and hygiene.

Maintaining and updating the HACCP and Brand standard files in kitchen.

Conducting menu tasting for customers and menu tasting for staff.

Training junior staff on daily basis and ensuring food is cooked and plated as per the required standards.

Placing food orders to suppliers, maintaining of par-stock, month end inventories.

Making use-records for all a-la-cart and banquet food preparation.

Worked for Goa Marriott Resort, Panjim Goa as a Banquets Chef from 13th November, 1999 to September, 2003

Responsible for the daily operations All Banquet functions.

staffing, checking on daily par stock of dry and perishable stock, allocating of job and duties to staff, ordering of vegetables, fish and meat directly to suppliers.

Reporting to the Executive chef directly and communicating guest, associates, food production and service related issues on a daily basis.

Maintaining the 70 point check list hygiene standards as per Marriott standards.

Updating and maintaining of the B.S.A (brand standard audit) files.

Preparing of daily special menus, restaurant menu, and seasonal menu.

Training junior staff on a daily and monthly basis.

Making of use records, controlling labor and food cost.

Interacting with guest, getting their feedback, handling guest complaints and suggesting them food to their liking.

Worked in banquet kitchen, attending daily B.E.O meetings. Weekly forecast meeting.

Worked for Leela Palace in Goa as South Indian Fusion Cuisine from 1998 to 1999.

Working in a fine dining Italian restaurant (120 covers), and reporting to the Italian chef.

Maintaining 70 point check list (hygiene standards as per Marriott) and platting all food as per the use record.

Making set menu along with chef, special menu and food promotions.

Making duty roaster, allocation of job and duties, ordering stores on MMS.

Training junior staff, conducting daily briefings, making use records.

Reliving Sr. Sous chef on his off days.

Also assisting banquet kitchen hot and cold food preparation for banquets and coffee shop buffet.

Nov Worked for Sterling Holiday Resort in Goa as Demi Chef de Partie from 1995 to 1998.

Handling large – scale banquets up to 1200 guests.

Planning weekly menu cycle for the daily buffet at the 202-cover coffee shop.

Managing attendance and duty roasters for staff.

Training junior level staff on a daily basis.

Conducting monthly hygiene training and inspection.

Ordering and inventories control.

Preparing the coffee shop buffet as per the menu cycle.

Preparing innovative and a vast variety of sandwich and salads for BBC( Deli shop)

Preparing mis en place for different live kitchens.

Reports to Executive chef and assisting him in maintaining high level of hygiene, food cost control, menu planning, preparing standardize recipes.

Nov Worked for Quality Inn Aruna Hotel, Chennai as Commis 1 from 1993 to

1995

Working at a satellite kitchen called Water front: Responsibilities include maintaining high hygiene standards, preparing standardize recipes, maintaining the food quality, and ordering for stores.

Worked as a shift in charge in the Main kitchen: Responsibilities include- Handling shift, maintaining the set standards of the dishes prepared for a-la-carte and banquets, planning the daily coffee shop menu, maintaining hygiene, training junior staff.

In charge for the South Indian Kitchen. Responsible for a-la-carte orders, banquets and coffee shop buffet

TECHNICAL QUALIFICATION

Apprentice training in Kitchen (in all section) at Taj Connemara Hotel, Chennai,

ACHIVEMENTS

Great food safe food training with Marriott’s.

J.W. Marriott Hotel Mumbai India and Goa Marriott Resort, India.

Been awarded as associate of the month (for the month of Aug 2003) at

Courtyard Marriott Kuwait, associate of the month (May 2003) J.W. Marriott Hotel Mumbai.

Been nominated as associate of the Month twice at Goa Marriott.

Been nominated as associate of the month twice at Westin Mumbai Garden city.

Have attended Fire safety Training program at Marriott’s.

Have successfully completed Great food Safe food training program in Marriott’s.

Have done Sprit to serve, Train the trainer and Essential skills (all Marriott’s training program).

Attended Vizag Junior chamber on effective public speaking and effective communication skills.

Attended Leadership program conducted by Vizag junior chamber.

Got appreciation letter from the General Manager and the Ex Chef from my previous employers.

Successfully completed Environmental Health NVQ level 3 in food staff

Level 2 and 3 in Supervising Food safety

Completed advanced level in Slip and Trips (Health and safety

Have successfully completed First aid training

Participated in the service excellence programmed held at the Goa Marriott Resort, Miramar.

Participated in the spirited to serve programmed held at the GAO Marriott Resort, Miramar.

Participated in the First Aid Programmed held at the GAO Marriott Resort, Miramar.

Awarded and appreciated for the being the best Associate of the Month.

I have done the Indian Food Promotion in J.W.MARRIOTT in Caracas (South America) VENEZUELA, The festival was outstanding, Total overall a la carte was 2500 cover and banquets 1500 pax in ten days.

I had opened Indian Kitchen as a Task Force in J.W.Marriott Hotel, Mumbai.

Participated in the Hygiene programmed held at the goa Marriott resort Miramar goa

EDUCATION

(B.A History)

Tamilnadu Open University.

REFERENCES

Chef Soundararajan

Corporate Exe Chef

Club Mahindra Holiday India limited

Email; *************.*@****************.***

Chef Natarajan

Corporate Exe Chef

Taj Group of Hotels (Leisure Divisions)

Email:********.*@*********.***

Chef Prasad Paul

Chef Consultant

North Goa

Miramar

Email:***************@*****.***.***

Chef Sithapathi

Exe Chef

Chancery Hotel Bangalore

Email: *********@**************.***

Reference

Mr. Surjan Singh Jolly

Executive Chef,

Renaissance Mumbai Convention Center

Hotel Lake side Chalet,

Mumbai – 4000087

PERSONAL DATA

Date of birth : 29 May 1975

Nationality : Indian

Marital Status : Married

Language : English, Hindi, Tamil, and Telugu

Personal Address : Mahindra Holiday Resort India Limited

No 17/ 18 Patillos Road

3rd floor

Chennai 600002

185/kannadan Nagar,Periyar street,

Permanent address : Thiruvallur Taluk and Thiruvallur Dist,

Tamilnadu,Pin 602001

South India

Passport details :

Passport number : A-4446394

Date of issue : 03rd Jan 2007

Date of expire : 04th Jan 2017

Place of issue : Chennai

I, undersigned, hereby certify that all aforementioned information is true and correct to the best of my knowledge.

(Henry Rajagopal)

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