chef
Resume:
SHARUHASAN RAMU
TABLE OF CONTENTS
CONTENTS PAGE
1. SUMMARY OF PORTFOLIO 3
PERSONAL DETAILS 3
PROFESSIONAL EMPLOYMENT EXPERIENCE 3
ACADEMIC QUALIFICATIONS 6
CULINARY CERTIFICATIONS 7
AWARDS, HONOURS & ACHIEVEMENTS 7
2. MY PHILOSOPHY 8
3. EFFECTIVENESS: RESPONSIBILITY & TASK 8
4. EFFECTIVENESS: MANAGEMENT STRATEGIES 9
5. EFFECTIVENESS: TRAINING 9
1. SUMMARY OF PORTFOLIO
PERSONAL DETAILS
Name : SHARUHASAN RAMU
Date of Birth : 29 January 1990
Gender : Male
Marital Status : single
Nationality : Malaysian
Address : No 50 jalan makmur 21 taman makmur 42500 jenjarom
Selangor.
Email : **********@*****.***
Cell : 011********
PROFESSIONAL EMPLOYMENT EXPERIENCE
Group Executive chef, Sams’s Groceria Malaysia,
2014 – NOW
Job Purpose: controlling the outlet (9 outlets) in terms of training, menu creation, HACCP, sop, and also the budget of the food cost to provide cost efficient food and beverage products that enhance the reputation of all the food outlets.
Key Characteristics of the Position:
oPlan and budget the food costs for all the outlet
oMaintain profitability of all kitchens in maximising effective production and minimising wastage. Use and maintain effective PAR stock levels of equipment and ensure correct adherence of associate use. Conduct and maintain effective food inventory levels in association with projected budget cost projections relative to business levels.
oInitiate and accomplish a set of administrative duties such as leading and attending meetings, associated reports and collaterals, and other specific duties related to the role.
oCo-ordinate the full operational requirements relating to menu specifications and required quantities and continually seek ways to maximize revenue and profit within respective kitchen
oCreate a work environment that helps to build in employee morale and provides constant learning & development
oDevelop systems and procedures that achieve higher cost efficiency and guest satisfaction.
oEstablish quality and quantity standards of food preparation & presentation.
oDevelop and standardize new innovative recipes’ which in order helps to add a variety cuisine for the deli concept..
oDevise methods for optimal use of raw materials & fuel and maintain the budgeted food cost.
oEnsure availability of stock and raw materials through proper planning and co-ordination with the Purchase department.
oMonitor adherence to Safety, Hygiene and Cleanliness standards..
oReview the monthly business reports and develop a work plan.
oDevelop departmental trainers in association with the training department & oversee all the training activities within the department.
oCreate menu for the very festival menu for the outlet. Example Christmas turkey, and Depavalli.
HOTEL OPERATION ASSISTANCE, Hotel and Operations,
Chef de partie, Culinary Arts Department, 2013 -2014
Taylor’s University, Subang Jaya, Selangor, Malaysia.
oResponsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Operational and administrative support to the Executive Chef - Kitchens in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of Hotel. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.
Key Characteristics of the position:
oAssist in the management of the Kitchen Division Function. Implement and develop, monitor basic kitchen duties for guidelines of Chef de Partie and subordinate associates’ adherence and further development in all operational facets relating to supreme standards of disciplined yet creative menu preparations and planning - in strict accordance with outlined recipe standards and quantities.
oManage the entire Cuisine Department in planning the schedule for the operation staff and the menu for the kitchen.
oProvide leadership and coordination in the recruitment, Managing the food cost for F&B department.
oPlanned the layout of the kitchen..
oConduct on-going programme reviews to ensure that curricula and programmes respond to the dynamic needs of academic and industry changes occurring in culinary, hospitality and tourism nationally and internationally.
oSignificant” hands on” experience with institutional and programme accreditation, outcomes and performance assessment, quality assurance and academic programme review.
oOrganized various large banqueting functions, outdoor activities which educates student welfare. Updating and improvise syllabus, notes and power point presentation.
oPlanning and designing of menu for effective purchasing and production that projected budget, standard operating concept and Health & Safety requirement.
oPlanning and designing of menu for effective purchasing and production that projected budget, standard operating concept and Health & Safety requirement.
oDevelopment of strategies and procedures of menu engineering.
Commis/ cook
The Mines Beach Resort, Seri Kembangan, Malaysia. January 2011
oDescription of Position:
Responsible for overseeing the individual operational aspects respective restaurant and/or production kitchen in meeting dictated 6 star product standards. Operational and administrative support to the Executive Chef - Kitchens in meeting all divisional targets and objectives with a view to maximum guest satisfaction and protecting all assets of Hotel. Key purpose on enforcing operational health and safety criteria and international food hygiene regulations and supervising food production of the highest stipulated qualitative standard.
oKey Characteristics of the position:
.
Co-ordinate the full operational requirements relating to menu specifications and required quantities and continually seek ways to maximize revenue and profit within respective kitchen.
Maintain profitability of all kitchens in maximising effective production and minimising wastage. Use and maintain effective PAR stock levels of equipment and ensure correct adherence of associate use. Conduct and maintain effective food inventory levels in association with projected budget cost projections relative to business levels.
Initiate and accomplish a set of administrative duties such as leading and attending meetings, associated reports and collaterals, and other specific duties related to the role.
TRAINING IN INDUSTRY
Company Name: Temptations Restaurant (Ruemz Hotel Taylors Lakeside Campus)
Position Title : Kitchen Management Training
Duration : Aug 2012
Work Description:
oManaged daily operations on Breakfast, Lunch and Functions
oResponsible to manage and prepare dishes for all operations
oProvide tapas and canapé dishes for function events
oManaged and trained diploma students in operations.
oOrdering ingredients for operation purposes for four outlets
oControlling cost of operations
oStrategic management on ordering for four different accounts/outlets to control cost
oReceiving orders and organizing ingredients to storage
oMenu planning on functions and daily operations
oManaged scheduling based on event orders
oAttending meeting regarding event orders
oCreating new menu for new year transaction
oCreating recipe card o Creating and operating daily A la Carte menu
oDelegating tasks to staffs for daily operation and special operation
oUpdating market list monthly
oAchievements - Managed to boost up restaurant’s revenue. Yearly target achieved
oMaintaining and controlling cost in range of 30 to 35 percentage based on weekly revenue
oIncrease productivity of kitchen department
Company Name: Flamingo hotel by the beach Penang
Position Title : Kitchen Trainee
Duration : 10 jan 2010 – 10 may 2010
Work Description:
Kitchen
oProviding support on mise en place to superior such as cutting vegetables, cleaning and cutting meat and seafood items, receiving ingredients from centralized receiving area, organizing ingredients on shelves, cleaning shelves and chillers and providing help to other outlet kitchen when in need
oManaging live kitchen on buffet line
oSupporting western, pastry, cold kitchen and service crew when in need
oCooking simple dishes like rice and deep frying food items
oSupporting on producing A la Carte orders in various kitchen departments but mainly Asian kitchen department
oIn charge in producing condiments for asian noodle station and coffee break items
oIn charge in managing breakfast operation items
oReceiving and cleaning ingredients before organizing them into storage
oPlating food on ala carte within the restaurant
oProviding operation service for outside catering in PICC (Putrajaya International Convention Center)
OTHER
Company Name : Demo Chef (Part time)
Position Title : Assistant Demo Chef
Duration : Dec 2013 – Jan 2014
Work Description: IKEA Christmas and New Years cooking show (IKEA Damansara)
oProvide cooking show/demo for IKEA customers
oPrepare recipes in conjunction with the coming Christmas and new year’s celebration day
oPresenting instructions and steps to cook dishes
oToshiba Sales and Marketing cooking show (Johor Bharu and Penang)
oTeach store retailers on how to use Toshiba’s equipment and the product that can be produced o Presenting the features and highlighting the perks of the equipment
Company Name : GRAND DUCHESS KL
Position Title : ADVISOR (TRANER )( OPENING NEW RESTAURANT )
Duration : JANUARY 2014 –MARCH 2014
Work Description:
oAdvisor for the new opening restaurant in Kuala Lumpur it’s a semi fine dining outlet.
oCreate new menu and recipe for the branch
oCreate SOP for the new restaurant
oTrain the all new staff in the branch( to run the business)
oCreate new format of purchasing order, stock check list.
oCreate recipe card and the costing.
ACADEMIC QUALIFICATIONS
oMaster Professionnel philosophy (Food Studies)
Universite de Toulouse le Mirail, France in collaboration with Taylor’s College, School of Hospitality & Tourism, Petaling Jaya, Selangor, Malaysia. Will be graduate on 2016
(All subjects was done waiting to submit the research thesis)
oLisence Professionelle Hotellerie Tourisme (Bachelor Of Culinary Art And Food Service Management (Hons.), Universite de Toulouse le Mirail, France in collaboration with Taylor’s College, School of Hospitality & Tourism, Petaling Jaya, Selangor, Malaysia. Graduated on 2014
oBrevet De Technicien Superieur (French National Higher Diploma in Hospitality Management) Academie de Toulouse, France in collaboration with Taylor’s College, School of Hospitality & Tourism, Petaling Jaya, Selangor, Malaysia. Graduated on June
oOption: Culinary Arts, Food & Beverage Management
oDIPLOMA IN UNITAR
oJuly 2011
oMajoring in cuisine.
CERTIFICATIONS & CONFERENCES
oSEMINAR ON ALIMENTARIUM, GENEVA, Nestle Head Quarters (noisel) Switzerland 2015 October
oSEMINAR CHAIR UNESCO “World Food System” Jean Pierre Poulan (Montpellier) 2015 October
oCONFERANCES “ART, GASTRONOMY& MEDIA. University De Tolouse Le Miral FRANCE. 2015 OCTOBER
oInternational Research Symposium "Experimental Restaurant of the Future" 2015 Taylor’s School of Hospitality, Tourism and Culinary Arts,
o21st Asia Pacific Tourism Association Annual Conference. Taylor’s School of Hospitality, Tourism and Culinary Arts, May 2015.
o Graduate Research Colloquium, Taylor’s School of Hospitality, Tourism and Culinary Arts, May 2015.
o21st Asia Pacific Tourism Association Annual Conference. Taylor’s School of Hospitality, Tourism and Culinary Arts, May 2015.
o Graduate Research Colloquium, Taylor’s School of Hospitality, Tourism and Culinary Arts, May 2015.
oGraduate Research Colloquium, Taylor’s School of Hospitality, Tourism and Culinary Arts, March 2014
o12th APacCHRIE Conference, Taylor’s, School of Hospitality & Tourism, Malaysia. 2013.
o Managing Food Hygiene & Safety for F&B Professional,, Taylor’s, School of Hospitality & Tourism, Malaysia. 2013
oFood handling and Hygiene by KKM, Taylor’s, School of Hospitality & Tourism, Malaysia 2014
AWARDS, HONOURS & ACHIEVEMENTS
oMost outstanding live cooking chef in Main Course, Battle of Chefs, Chef Association of Malaysia (CAM) Penang Chapter. 2014.
oGold Medalist in Main Course, Battle of Chefs, Chef Association of Malaysia (CAM) Penang Chapter. 2014(fish)
osilver Medalist in Main Course, Battle of Chefs, Chef Association of Malaysia (CAM) Penang Chapter. 2014(poultry)
oDiploma Medalist in Main Course, Battle of Chefs, Chef Association of Malaysia (CAM) Penang Chapter. 2014(meat)
oGold Medalist in laksa 1st laksa competition IN LANGKAWI 2012
oConsolation, 3rd Penang Chefs Challenge 2013, CAM & Tourism Penang, 2013.
oSilver Medalist, Class 19: Meat / Poultry Main Course, Culinaire Malaysia 2013.
oConsolation, Battle of the Chefs (Fish / Seafood Main Course), Battle of Chefs, Chef Association of Malaysia (CAM) Penang Chapter. 2012 ..
oConsolation, Class 15: Fish and Seafood Main Course, Culinaire Malaysia 2011.
oConsolation, Class 16: Meat and Poultry Main Course, Culinaire Malaysia 2011.
2. MY PHILOSOPHY
I have several philosophies in order for me to deliver my work effectively. To be a good consultant and trainer, I need a thorough knowledge and strong foundation on the area matter and these are acquired through experience and continuous learning and research. Training is where one willingly passes down their knowledge of what the individual had learnt and guiding the younger generation. Without learning, there is no education in this world. Therefore my training sequence needs to be accordingly up-dated to cope with current knowledge. In my opinion, as a consultant and trainer definitely evolves in being patient, willing to share, guidance and being positive. At the end of the day ensuring the quality of knowledge and skills are being transferred.
3. EFFECTIVENESS: RESPONSIBILITIES & TASK
I was given the responsibilities and task to train as well as groom chefs covering the areas of Cold kitchen, Butchery, Pastry kitchen, Hot Kitchen and also the F&B Service Team. In general, my primary role is to upgrade the standard of food production
As a chef, it is my duty to foster the chefs and staffs development and personal growth through an enjoyable and stimulating interaction between training and learning. Being able to communicate and transmit one’s knowledge, vision is for me the integrant part of my mission of sharing knowledge and developing skills to do so in a clear and careful manner. To ensure a smooth operation and production form the kitchen, I have clocked in many hours in Re-designing current production kitchen with the local experts. The kitchen designed according to Hotel Standards
4. EFFECTIVENESS: MANAGEMENT STRATEGIES
Having many years of experience in the hotel and academic industries, I always keep perspective in my strategies, knowing that Education, Knowledge and Skills are very important in a career and day to day live activities. Therefore I am alert that every of my strategies bring these entire elements into high standard working environment. Hence my working style is always very interactive and I also impose and involve the staff to participate in certain areas of design making, at the same time I spend a lot of my time knowing more about them, their culture, interests and their goals. I generally spend time with them to give guidelines on how to create conducive working atmosphere. I’ve successfully establish an Organization Chart and created Job Description for all chefs which is accordance to industry standard.
Punctuality, dress-code, expected behaviour and general attitude are explained at the beginning where kitchen policies are introduced. All Staff knows I am also accountable for the same expectations since I believe a frontrunner’s behaviour should be inspiring. For me, the recipe is to carry a professional attitude, to be approachable and to keep a balanced personality. At the same time, I give staffs specific objectives, deadlines and guidelines. Moreover, sharing personal experiences or giving past examples dealing with everyday life to the staffs contributes in opening communication and therefore creating an impact on the overall working experience. I would tend to use a lot of examples and experience that I have accumulated during my tenure.
5. EFFECTIVENESS: TRAINING
My primary focus in training is too contributed significantly towards the development of knowledge and skills through a variety of methodology within the principle of on and off Job training.
Knowledge skills
Western Cuisine,
Asian Cuisine,
Middle East Cuisine,
Chinese Cuisine
Kitchen Management Skills
Menu Planning and Food Cost
Procurement System
Kitchen Maintenance
HACCP
Personal Hygiene & grooming
I always look for opportunities to work and possess a strong sense of purpose and work enthusiastically beyond the call of duty to provide it to the staff
References’
Bala Murugan
Tel Direct: +060*********)
Morgan perumal ( operation manager)
(******.*******@*****.***)
Sams groceria
Lot No. 675 & 676,
Persiaran Subang Permai,
USJ 1, 47500 Subang Jaya,
Selangor Darul Ehsan.
Jimmy Loy
Taylors university (rumez hotel & Temptation restaurant)
No. 1 Jalan Taylor's
47500 Subang Jaya,
Selangor Darul Ehsan
Malaysia.
Tel Direct: +060*********)
Bala murali (sous chef)
Jalan Kuda Emas,
Mines Resort City, Seri Kembangan,
43300 Seri Kembangan, Malaysia
Zainal Abidin Bin Ramli
Deputy Dean Student Affairs & Quality
Faculty of Hospitality & Tourism Management
University Tun Abdul Razak
Jalan SS6/12
47301 Kelana Jaya
Selangor Darul Ehsan
TEL: 03-7627 7407,
email : ************@*****.******.***.**
FAX: 03-7627 7383
Contact this candidate