Training Management

M.A.PADMANABHAN

Permanent Address: **,Vallam Road, Opposite C.W.C, Nirmala Nagar,

Thanjavur – 613007

Tamil Nadu,

India.

Telephone / Mobile: +91-886******* (Mobile)

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

PROFILE

Male, Single and 33 years of age

11 years of experience in kitchen operations and Management

Self-starter, Team Builder, Decision Maker and People person

QUALIFICATION

June 2012 - Ayurvedic Cooking and Nutrition

7/2001 – 4/2004 - Diploma in Hotel Management and Catering Technology from State Institute of Hotel Management and Catering Technology, Trichy – Tamil Nadu – India

1999 – Junior Diploma in computer applications

PROFESSIONAL EXPERIENCE

Shangri-La Hotel, Bengaluru, India - Pre-opening Team (Internal transfer from Shangri-La Villingili resort and Spa, Maldives)

Sous Chef - All Day Dining Restaurant - b Cafe - 228 covers

1 st September, 2014 – 4th February 2016

All day Ala carte and buffet menus,matrix of sections planning and recipe costing

Preparation of Simulation menus and recipe costing of b Cafe/IRD/LOBBY LOUNGE/POOL DECK/HORIZON LOUNGE

Simulation menus and market list preparation

Co-ordinate, in detail with Restaurant Manager of HEOS of b Cafe/IRD/LOBBY LOUNGE/POOL DECK/HORIZON LOUNGE

Recruitment of CDPs and COMMIS to match the Job Profile and training them on menus

Implementation HACCP/SFSMS policies and procedures in place

Developing Standard Operating Procedure of the department

Training the new colleagues on food knowledge and skill, SOP’s, HACCP/SFSMS

Shangri-la’s Villingili resort and spa

http://www.shangri-la.com/male/villingiliresort/dining/restaurants/dr-alis/meet-the-chefs/

1st February 2011 – 31st August 2014 - Sous chef

1st October 2009 to 31st January 2011 – Chef de Partie

In charge of Dr.Ali Specialty restaurant( Indian, Arabic, Chinese and Vietnamese Cuisine) and reporting to Executive Chef

Co ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to Chef de Partie and Commis under his supervision

Responsible of checking all set ups for restaurant and banquet functions.

Responsible for the correct Timing during service and to ensure that food served is always of the highest standards

Constantly check the quality of food prepared with regards to taste and temperature

Responsible insist on a uniform visual appearance of all dishes prepared. Presentation and garnish Must be prepared according to standards

Monitor and fully implement the portion control established with the recipe cards and the butcher test.

To minimize waste and spoilage

To achieve the highest standard through strict adherence to the hygiene and sanitation rules

To actively support and enforce the implementation of policies related to SFSMS

To work closely with the Chief Steward, kitchen are spotless and cleaned on a daily basis

To ensure that staff are trained on fire and safety and emergency procedures

To provide the necessary assistance / support to staff and Executive Chef to achieve their goals

Control and ensures that expenses / purchases / requisitions are within budget limits Maintain food gross profit set by Hotel

Ensure food portioning, serving, requisitions / receiving from stores are properly controlled

Commitment for the future through objective guidance

To conduct training classes and on the job training for staff to develop their skills / new Menu items

To guide the employee orientation for new hires

To ensure that staff are aware of hotel rules and regulations.

Tripadvisor comments

http://www.tripadvisor.com/ShowUserReviews-g676752-d302121-r156958680-Shangri_La_s_Villingili_Resort_and_Spa_Maldives-Addu_Atoll.html#REVIEWS

http://www.shangri-la.com/male/villingiliresort/dining/restaurants/dr-alis/meet-the-chefs/

Laziz – (Indian Cuisine fine dining restaurant)

Gibraltar, United Kingdom

17th June 2008 – 21st May 2009

Indian Head Chef

In charge of the 82 covers Fine dining Indian restaurant in co-ordination with Restaurant Directors and GM

Implementing the new Ala carte menu and cyclic set menus

Motivating the team for their creativity in Daily Chef’s special menu

Standardizing the recipes and regular food tasting on weekly basis

Ensure the maintenance of hygiene standards in the kitchen

Training the restaurant waiters on menu knowledge

Able to redact promotion plan and marketing plan

Assisted the Restaurant Directors and GM in forecasting and preparing the budget for implementing the New Concepts

Handled the Outdoor caterings of Special events, functions, festivals

Maintain the store/butchery/perishables requisitions, as well as par stock

The Oberoi Udaivilãs, Udaipur - India (A member of Leading Small Hotels of the World and Small Luxury hotels of the world)

1st January 2008 – 3rd June 2008 – Chef de Partie

1st April 2007 – 31st December – Demi Chef de Partie

20th July 2004 – 31st March 2007 – Commis

Reporting to sous chef and in charge of the Indian section during his absence

Responsible of taking Indian cooking demonstration for guest

Responsible of indenting and maintaining par stock

Maintaining highest hygiene standards in kitchen

Preparing the live kitchen set up for buffets

Hands approach on mise en place and cooking

Training the STEP programmer as Certified Department Trainer of the Company

CERTIFICATION

Certified Departmental Trainer by Oberoi Center for Learning and Development – 2005

1st prize in thermocol carving Competition organized by Sree Balaji Catering College in 2003

2nd prize in soap sculptures organized by Coimbatore Institute of Technology in 2003.

TRAINING EXPOSURE

Six months Industrial exposure training at Tal Residency, Ernakulum - Kerala

One month winter training at Sterling Resorts, Kodaikkanal – Tamil Nadu.

REFERENCES

Vivek Srinivasan ASHOK KUMAR

Director of Human Resources Executive Sous Chef

Shangri-La Hotel, Bengaluru Shangri-La Villingili resort & Spa *****.**********@*******-**.*** *****.********@*******-**.***

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