SABU THANKACHAN

HEAD CHEF

Al Quoz Industrial Area 3

Dubai, UAE

009**-**-*******

acxykn@r.postjobfree.com

Performance Summary: Results-oriented, dedicated culinary professional with 30+ years extensive

experience in menu development, food preparation and culinary staff management. Exceptional food

preparation skills and a track record of strengthening kitchen operations while maximizing patrons base.

Committed to maintain highest standards of culinary experience. Exceptional communication and staff

management abilities. Demonstrated skills in effectively supervising various work stations for quality and

hygiene assurance.

CULINARY SKILLS

Menu Setting Menu Pricing Customer Service

Hygiene insurance Hospitality training Inventory Control

Cost Management Italian Delicacies Stock Management

Quality Control Recipe Amendments Function Catering

CULINARY EXCELLENCE

LIFE TIME ACHIEVEMENT Award 2007 winner owing to extraordinary culinary services

BEST EMPLOYEE OF THE YEAR 1995 with EOC Catering Jeddah

Specialized in authentic fine dining Italian Cuisine for the past 11+ years

Secured EKFC heavy volume contract by obtaining approval of more than 20varieties of inflight

food.

Devised an executive menu and updated the menu seasonally to create variety for regular

customers and utilize seasonal foods to control material costs

PROFESSIONAL EXPERIENCE

HEALTH FACTORY BY EPICURE CATERING SERVICES LLC (PART OF PRAGMA GROUP)

HEAD CHEF (NOV 2013 Present)

Responsible for leading by example by demonstrating high standards of cooking and customer service at

all times. Also in charge of minimizing wastage at all stages of food production and for instilling in staff a

culture of essential hygiene practices connected with food cooking, storage and meal preparation.

Familiarity about recipe preparation for healthy cuisine

Attained 100% customer satisfaction level during first six months of employment by streamlining

kitchen operations and delivering high quality food and customer service

Able to manage a diverse team as well as prioritize and organize a large workload.

Handling emergency situations i.e. having to produce large amounts of extra meals at the last

minute.

Experience of food manufacturing, food production, as well as restaurant and catering work

environments.

Ensure the delivered food is of excellent quality and is prepared under hygienic conditions

Set the menu and update the same regularly based on seasonal preferences and food availability

Carryout financial planning and control food costs

Trained and supervised kitchen personnel and supervise/coordinate all related culinary activities;

oversee catering events.

BO HOUSE CAFE (PART OF PRAGMA GROUP)

HEAD CHEF (JUN 2011 OCT 2013)

Revitalized sales by designing a new fresh, made-to-order menu incorporating traditional alfresco

dining experience with vegetarian and international dishes

Maintained the food costs below 27% of the total budget as compared against standard industry

costs of 32%

Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food

and beverage.

Continually monitored food inventory and took appropriate action to ensure food quality and

service standards were consistently met

Ability to foresee and recognize potential problems before they occur and to plan for them

accordingly

LUCIANOS LA PASSIONA ITALIANA (PREMIER ITALIAN RESTAURANT)

HABTOOR GRAND RESORT & SPA, JUMEIRAH BEACH DUBAI U.A.E

CHEF DE CUISINE (APR 2010 MAY 2011)

Bringing to the attention of kitchen staff all important matters that need their immediate

attention.

Anticipating culinary trends so that the restaurant keeps and enhances its competitive

advantage.

Managing the day to day administration of the kitchen.

Putting together daily production sheets and also delegating specific tasks to individual

employees.

Ensuring that all Standard Operating Procedures are complied with.

Keeping within budget when ordering food stock.

Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements.

Monitoring the taste, visual appeal, financial cost and temperature of all meals served.

OSSIGENO (PREMIER ITALIAN RESTAURANT)

LE ROYAL MERIDIEN BEACH RESORT & SPA DUBAI U.A.E

CHEF TOURNAT STEAK HOUSE INCHARGE SOUS CHEF DUTY CHEF (SEP1996 MAR

2010)

Involved in the opening of a new modern Italian Restaurant with planning and development of

menu

Sous Chef in Charge for Prime rib, a modern steak house serving prime Angus and other steaks.

Supervised performance of kitchen staff and trained them as needed.

Complied with food handling and safety standards as stated by City and State health department.

Analyzed and identified changes in food preference of new and existing customers.

Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and

overhead expenses.

Cooked food by setting up high standards for nutritional content, presentation and cooking

methods.

Compared final outcome against established standards to measure results and made changes in

production accordingly

ADDITIONAL EXPERIENCES

CHIEF COOK (JUN 1992 AUG 1996)

ICO (ECO) CATERING, JEDDAH, KSA

COMMI I (APR 1987 APR 1992)

HOLIDAY INN BANGALORE

EDUCATION & CERTIFICATION

PIC course completed with MERIT Marks (Dubai Municipality)

Passed Intermediate Food Hygiene Course with MERIT Marks

ISO auditing Course

HACCP Training

Passed Dubai Municipality Food Hygiene Course

Commitment to Excellence Training Programme.

Supervisory Skills Development Training

Health and Safety

Standard of Performance

First Aid Training

Train the trainer certificate

Property Service Culture Trainer

ADDITIONAL CAPABILITIES

Self-starter with positive attitude

Flexible schedule

Strong attention to hazard control points

Exceptional ability to work with high volumes in a fast paced environment

Capable of lifting and moving heavy products

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