chef

MOHAN. S

Mobile : 729-***-**** E-Mail : *********.**********@*****.***

Assignments in F & B Production with an organization of repute in the Hospitality Industry.

PROFESSION PROFILE

A dynamic professional with over 13 years of experience in Food Production Operations, Operations Management, Client Servicing & Team Management.

Proficient in menu planning, operations management & maintenance of a hygienic environment.

Extensive experience in creating recipes and handling preparation of elaborate meals.

Dexterity in preparing South Indian and Multi Cuisine Hot Kitchen dishes.

Endowed with excellent interpersonal skills with the ability to work in a multi cultural environment comprising of different nationalities.

Capable in winning the heart of customers and achieving customer delight by providing customized products as per their requirements.

ORGANIZATION DETAILS

April 07 Aug 16

2014-2015 TFS Airport CDP

Mar 10 Dec 10

2011-2011 DB Hospitality, Airport Kitchen in-charge

Feb 20 July 08

2008 2009 Trident Hilton, Chennai Senior Commis

Jan 04 Feb 15

2008 2008 Taj Connemara, Chennai Senior Commis

Nov 10 Dec 23

2006 2007 The Accord Metro Politan, Chennai Food creation agent

June 09 Oct 14

2003 2006 The Residency Towers Chennai Commis - II

AREAS OF EXPSOURE

Production Operations

Overseeing overall Procurement activities, implementing effective techniques to bring efficiency in operations, improve quality standards & achieve maximum cost savings.

Understanding overall operations for improvement of existing products with thrust on reducing product cost and based on market trends / new product requirements.

Coordinating product development / customization functions including requirement analysis, finalizing specifications, designing, prototype development and testing activities.

Providing technical inputs & engineering support to the team from conception to completion stage of the product.

Scaling up of the new product from the Laboratory level trials to full operational trials.

F & B Operations

Menu Planning for expansive repertoire of menus, along with portion standardization and supervision of the food preparation.

Handling all the aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Coordinating the work of the kitchen staff and manage the preparation of meals.

Experimenting & presenting innovative ideas, styles new dishes and ensure cost control measures.

Maintaining quality and consistency of food for enhancing satisfaction amongst customers.

Ensuring United States Public Health guidelines are followed in food preparations and kitchen maintenance.

Operations Management

Ensuring cleanliness in the kitchen work area & that it is in order prior to commencement of food preparation.

Conducting hygiene audits inspections and convey feedback to operating staff as well as managers for gaps in actual Vs standardized norms.

Handling duties within kitchen area in accordance with health, hygiene and safety regulations.

Looking after the front office operations and horticulture & security of the hotel.

Synchronizing with;

oStore Keepers to obtain the correct delivery of the ordered food.

oPurchase Manager for timely availability of fresh and packaged food.

Handling the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.

Conducting surveys to purchase from new markets for procurement of raw material with assistance from the purchase manager and accounts manager.

Client Servicing / Team Management

Ensuring customer satisfaction by achieving delivery of service quality norms.

Collecting weekly menu & reporting daily activities to the superiors.

Executing policies & procedures in the operating systems to achieve greater customer delight.

Interacting with clients, handle guests requests & resolving complaints.CDP

Training the staff in accordance to the company s specification & standard procedure.

SIGNIFICANT HIGHLIGHTS

Received certificate of Fruit & Vegetables carving competition for the year 2005 2006

Received certificate of at Trident Hilton for the best performance in 2008

INDUSTRIAL TRAINING

Organization : Hotel Aadithya

Tenure : 6 months ( 01 June 00 - 01 Nov 00)

Organisation : Darling Residency

Tenure : 4 Months (20 April 02 - 31 Aug 02)

Organisation : Hotel Surabhi International

Tenure : 2 Months (01 Sep 02 -06 Nov 02)

ACADEMIA

1997 SSLC GH. School, Vellore

1999 Higher Secondary Education Sri Venkateshwara HSS, Vellore

2002 Diploma in Hotel Management & Catering Technology in EMPEE Institute

EXTRA CURRICULAR ACTIVITIES

Executed the role of group leader college Annual Food Test - 2002

PERSONAL DETAILS

Date of Birth : 23rd May, 1982

Address : 14/B, Mullai Street,

Fathima Nagar,

Alwarthiru Nagar, Chennai 87.

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