Executive Chef
Resume:
Thandayuthapani Supramaniam @ s.t.pani
Seri Petaling
Malaysia
Cell: 601*-*******
Email: ********@*****.***
Personal Particulars
Gender Male
Age 44 years old (D.O.B 4th Nov.1972)
Race Indian
Marital Status Married
Nationality Malaysian
OBJECTIVE
Looking for a career change and also to share my knowledge, experience, passion in the food and beverage industry
STRENGTH
A person with a strong passion in cooking and positive attitude towards achievement. Willing to accept changes and share ideas with subordinates and management team in achieving goals.Can work under pressure and with minimal supervision.
EDUCATION
Certificate in Basic Culinary Arts
Certificate in Professional Culinary Arts (theory & practical)
Stamford Group of Colleges (Incorporated in Malaysia & Singapore)
Graduated in September 1992
Certificate in HACCP competency 2004
RELEVANT COURSES
The hotel industry (kitchen), Equipment & Accessories, The Menu, Department & Staff Structure, Kitchen Management, Basic Knowledge of Spice & Condiments, Basic Stock & Sauces, Food/Fruits & Vegetable Selections, Maintenance & Preservation of Food, Vegetable Carving & Presentation, Kitchen Technology &Management, Food & Cost Control, Fiche Technique & Progression, Practical Cookery.
EXPERIENCE
Commis III, July 1992- Feb 1993
Garde Manger Pan Pacific Hotel, Kuala Lumpur
Commis II, February 1993- April 1994
Garde Manger Pan Pacific Hotel, Kuala Lumpur
Commis I, April 1994- July 1995
Garde Manger Pan Pacific Hotel, Kuala Lumpur
Preparing all cold sauces, cold cuts( terrine, galantine, pate & ballotine)
Salad selections, Food & Plate presentation
Fruit & Vegetable Carvings
Demi Chef,
July 1994- Aug 1995
Hot Kitchen Pan Pacific Hotel, Kuala Lumpur
Hot Kitchen Productions ( sauces & stock)
Methods of preparing hot cooking
Marinating & Roasting all Meats
Creating new Fussion Menus
Chef de Partie,
August 1995- July 1996
Hot Kitchen/ Coffee House Pan Pacific Hotel, Kuala Lumpur
Supervising respective outlets
Preparing market list/ staff schedule
Food Costing & Cost Control
Preparing all Ala Carte menus
Quality Control
Sous Chef,
August 1996- December 2000
Berjaya Hotels &Resort, Kuala Lumpur, Malaysia
Supervising cooking operation & food preparation ( Asian & Western Cuisine)
Responsible for disciplinary actions, performances, evaluations & development
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
Head Chef, Canadian High Commission
Jan 2001- June 2001(Contractual)
Personal chef for the Canadian Ambassador to Malaysia
Preparation personal cuisine for the ambassador and their guests
Prepare banquets for in house function
Sous Chef,
Palace of The Golden Horses
Carousel All Day Dining Room
JULY 2001-DECEMBER 2001
Supervising cooking and ala carte food preparation at Western and Asian section
Fully in-charge of preparing new menu planning and development
Preparing staff schedule and job description
Ensure attractive presentation of food and maintain quality
Responsible for disciplinary actions, performance and evaluations
Responsible for monthly inventory and food cost report
Maintain hygiene standards and food safety
Chef de Cuisine
Subsidiary of Padini Holdings Berhad
Seed Café and Bistro
JAN 2002- JUNE 2003
Supervising cooking operation & food preparation ( Fusion & Western Cuisine)
Responsible for disciplinary actions, performances, evaluations & development
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
In charge of all in house outlets of Padini Holdings (Bandar Utama, Sungai Wang Plaza and Johor Bharu City Square)
Chef Garde Manger and the Grill
L Opera Italian Fine Dining, KL
JUNE 2003-SEPT 2004
Fully in charge of the two section mainly on sauces, cold and hot preparation
Also key player on the grill for meat doneness, new menus and signature dish and high favourable in seafood preparation
Preparing various type of fresh homemade pasta
Currently involving in new diet menu project for weight watchers
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards Supervising cooking operation & food preparation (Italian & Western Cuisine)
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
Sous Chef De Cuisine, Bukhara Restaurant, KLCC
Silk Road Experience
Middle Eastern and Central Asian Food
OCTOBER 2004- MAY 2005
Responsible for disciplinary actions, performances, evaluations & development
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards Supervising cooking operation & food preparation (Middle Eastern & Western Cuisine)
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
HACCP application procedures and practices in restaurant daily operation.
Executive Chef
Majlis Sukan Negara, Malaysia
Sport Nutrition and Food Service Centre
Bukit Jalil June 2005 - Jan 2011
Fully in charge of Malaysian Athletes Food Service Centre
In-charge of food store, stewarding and kitchen related matters
Supervising daily purchases, cost control and preparing standard recipes.
Supervising cooking operation & food preparation for Western and Asian cuisines
Conducting cooking classes for fellow kitchen staff, nutritionist, dietician and athletes
Responsible for disciplinary actions, performances, evaluations & development
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
RESEARCH AND DEVELOPMENT CHEF
ASEANA CAFE AND BAR
MELIUM GROUP OF CAFE(DOME)
KLCC
JAN 2011 - JUNE 2011( CONTRACT 6 MONTHS)
Responsible for disciplinary actions, performances, evaluations & development
Ensure attractive presentation of all food & dishes
Maintains health & sanitation standards Supervising cooking operation & food preparation (Western and Asian Cuisine)
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and writing work orders
Training new crew members
HACCP application procedures and practices in restaurant daily operation
Chef Consultant
Chennai Malaysian restaurant
Newtown Sydney
New South Wales,Australia
JULY 2011- JAN 2012( 6 MONTHS CONTRACT)
Fully incharge of pre- opening of the Modern Malaysian restaurant and operation
Ensure attractive presentation,menu engineering of all food & dishes
Established health & sanitation standards
Standard recipe making and costing
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality description
Training and hiring Chefs and cooks
Kitchen lay out plan and equipment for kitchen operation
Chef Consultant
Dirty Nelly British Pub Restaurant
Damansara Jaya and KL Life Centre
Kuala Lumpur Malaysia
Jan 2012- May 2012( 5 MONTHS CONTRACT)
Fully incharge of pre- opening of the British Pub restaurant and operation
Ensure attractive presentation,menu engineering of all food & dishes
Established health & sanitation standards
Standard recipe making and costing
Ensure proper receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality description
Training and hiring Chefs and cooks
CHEF DE CUISINE (PRODUCTION AND OUTLET)
TWG TEA MALAYSIA&QUIVO MALAYSIA
KITCHEN
MAY 2012- CURRENT
Responsible for disciplinary actions, payroll,performances,evaluations & development
Ensure attractive presentation,menu engineering of all food & dishes
Maintains health & sanitation HACCP standards
Standard recipe making and costing
Ensure proper purchasing,receiving procedures, including safe food handling & storage
Requisition of food and equipment, giving specifications, quantities and quality descriptions
Proper care of all cooking equipment including daily cleaning and work orders
Training new crew members .Currently managing 40 cooks all level.
Kitchen lay out plan and equipment for new projects kitchen set up
Opening chef for Penang,Sunway,Pavilion,Gardens and Quivo Pavilion KL
Supervising cooking operation & food preparation for Western French,Mediterranean and Asian cuisine
Fully incharge of pre- opening of the restaurant and operation
Kitchen lay out plan and equipment for kitchen set up
Menu engineering and food presentation
Recruiting cooks and hands on training
Currently based at central kitchen operating 6 outlet production and Catering
AWARDS
Employee of the month Feb 1996 (Pan Pacific Hotels & Resorts)
Bronze Award in Culinaire Malaysia 1995 (Fruit & Vegetable Carving Practical)
Certificate of Completion USA Meat Culinary Workshop Level I & II (Singapore)
First Prize recipient in Elective Menu Dish USA Top Blade Muscle (Singapore)
Second prize recipient Cleanest Restaurant 1996 in Kuala Lumpur, Malaysia
Certificate in Team centered Leadership, International Training & Consultancy Resources
Anugerah Perkhidmatan Cemerlang 2007(best employee award 2007 from Youth and Sports Ministry)
PROFESSIONAL BODY/ACTIVITIES
Active member in Malaysian Chef Association
OUTDOORS ASSIGNMENTS
Malaysian delegation team to Doha Qatar towards Asian games 2006 (December 2005)
Chef for Malaysian football team under 20 in Brazil (July 2006)
Chef de mission for catering in 24th Sea Games 2007 Korat, Thailand
Ambassador Chef for Quaker Oats Smart Heart Challenge 2007 with celebrity Amy Mastura
Chef de mission for catering in the 25th Sea Games 2009 Vientiane,Laos
Chef for hockey team Malaysia World Cup Qualifier 2009, Invercargill New Zealand, from October 31st to November 31st 2009.
COMPUTER LITERACY
Microsoft office
.
REFERENCES
RAJESH KHANNA
Chef Consultant
KUALA LUMPUR
Tel: 016-*******
DON NEELAMEGAM
OPERATION MANAGER
TWG TEA MALAYSIA
TEL:014-*******
Expected salary: 9K( negotiable)
Notice period 3 month notice
Contact this candidate