Resume BABU NARAYANAN

Contact Information

Babu Narayana

Executive Chef

Tiktam palms resort

5* award winning resort

www.tiktamplams.com

Zanzibar -Tanzania

MOB. +91-907*******

EMAIL. ad0kbi@r.postjobfree.com

WHATTP; +91-907*******

MOBIL +255-*********

Home Telephone:

0091-965-***-****

E-Mail:

ad0kbi@r.postjobfree.com

Contact Type:

E-Mail or Mobile

Reference

Satish Shetty

OPR manager Ocean paradise Resorts, Zanzibar

Mobile: +255-***-****** Kisangani, Zanzibar

I am an Executive Chef –TIKTAM PLAMS RESORT with passion and pride of cooking. More than 22 years of experience in professional cookery, kitchen operation and administration. Self-motivated and well-disciplined personality. (World Association of master chef & Arab master chef Senior Member & world association of chefs’ societies)

WORLD CHEF CHOICE FEDERATION INDIA

1 st all India chef fare award 2019-mastar chef international cuisine award winner& International hospitality conclave & awards 2020- chef achieves award winner& 2st all India chef fare award 2020 Executive Chef of the year award winner

Career Objectives

Leading an organization to well worth with all my experience and get groomed more in profession. Walk along with the team for the success while be a loyal and asset for the employer.

Strengths

Modern fusion and international cuisine& good knowledge with organic, gluten free, food

Experience in menu planning and menu engineering, worked for pre-opening menu in different hotels.

Able to prepare and arrange modern buffet, large banquette, large scale sit-down party, various theme dinners and live cooking concepts.

Experienced in various stages of HACCP implementation, Prepared a Swahili version of Food hygiene manuals as a part of local Zanzibar staff training.

Experienced in Implementation of SOP for food various food production outlet.

Ownership view and financial responsibility about business

Strong leadership, sense of initiative and ability to make key decisions.

Technical knowledge and practical hands own skill

Able to work under pressure and meet deadline in demanding situations

Well knowledge hotel related computer software (Opera, Fidelio and hotel intranet administration software) and Microsoft office.

Good knowledge in kitchen budgeting and cost management

Responsible to create a good work atmosphere with various nationality members

Application Details

Desired Position : Executive Chef- TIKTAM PLMS 5* Award winning resort

Availability : One Month Notice Period

Education/ Qualifications

1. Bachelor of Science (Hotel& Toursim Managemet-2010 to2014)

(Shobhit University, Meeruit, India. (Approved by A University Declared by Government of India u/s 3of UGC Act, 1956)

2. Pre - Degree : Sn collage. Calicut University, Kerala, India)

3. Diploma in Hotel Management -tow-year Luna institute of management studies- 1996-1998

(Approved by Govt. of Kerala India)

4. Secondary School Leaving Certificate -1995 (Approved by Govt. of kerala-india)

Training Details

Certification

Organization

Period

1. Winter Training- par-time Fort Palace hotel–Kerala, India 01/04/1996 to 01/01/1997

2. Vacation Training Casino hotels LTD, Kerala, India 09/05/1998 to 04/09/1999

3. In-house Training – Food processing Development Organization, Govt of India 10/01/1999 to 10/02/1999

Employment History

1.Executive Chef –TIKTAM PLAMS 5*award winning resort-15/12/2020 Till working

2.Executive chef –Grand hotel Kuwait – 4*till to 06/05/2019 to 06/12/2020) www.kuwaitgrandhotel.com

3.Executive chef -tiktam palms-Zanzibar- 5* award winning resort-07/05/2018 to05/05/2019

4. Executive Chef – Classic Sarovar Portico Thiruvanthapuram, Kerala, India (samovar hotel resort group) 4* upscale international business hotel, www.sarovarhotels.com (since 05/10/2017 to 05/05/2018)

5. Acting Executive chef &HACCP Team Leader –Horizon manor hotel group, Doha Qatar -4* property upscale international business hotel (since-01/11/2016 to 02/10/2017)

6. Executive Sous chef – Ocean Paradise Resort &spa, Zanzibar-Tanzania- 5* property since 31/10/2012 to 30/10/2016 (Gulf hotel group Bahrain)

7. Sous Chef – Island hideaway Maldives - five-star deluxe luxury resorts

(25/10/2011 to 25/10/2012) www.island-hideaway.co

(A Member of small luxury Hotels of the world and Responsible Hotel of the World and Best small Hotels Maldives –Awarded by international hotel Award 2011, Certificates of Excellence 2011-Awarded by TripAdvisor, Best spa in a beach Resort 2010-Awarded by Senses)

8. Sous-Chef/HACCP Coordinator- (Adel Abuljadayel Flight Catering-Jeddah Saudi Arabia (27/07/2009-to 20/10/2011)

9. Executive Chef (Cheruthuruthy Eco Gardens Ayurvedic Resort kerala india–

(01/11/2008 to 20/09/2009- pree opening team member)

10. Junior Sous-Chef - Diva Maldives five-star luxury resort-pree opening team (from 15/07/2008 to 27/10/2008)

11. Chef- De Partie – (MINOR INTERNATONAL) Anantara Maldives [5* property] opening team member, www.anantara.com (A tropical Island situated in South Male Atoll. Anantara, Maldives has been named one of the world small luxury resorts. (From 27/06/2006 to 14/06/2008)

12. Chef- De-Partie –. NINO Restaurants Bahrain-(From03/11/2005 to 03/06/2006)

13. Demi -Chef- De-Partie – White Sands Resort &SPA Maldives. An island located in the Maldives, South Ari Atoll with well equipped 121 rooms and other 5-* properties (from 27/11/2001 to 16/08/2005)

14. Commi-II – Riviera Suites Cochin kerala, India (from 01/01/2000 to 31/10/2001)

Ocean Paradise resorts (Gulf hotel Group), Zanzibar, Tanzania. Five-star Island resort situated in kiwengwa beach, Zanzibar. 100 cottages, Three Restaurants, Three Bars, Banquette and Board room.

Duties, Responsibility and achievements

Reporting to gm

Attend daily H O D short meeting

Attend weekly F&B meeting & PNL and sales

Conduct daily Kitchen outlet chefs meeting

Look after daily, weekly, monthly market ordering

Look after daily store requisition and outlet store issues.

Look after weekly duty roster for a brigade of 45 staff members

Liaise with kitchen stewarding supervisor for smooth operation, cleaning schedules e

Preparation and supervision of daily menus, day specials and food cost analysis

Involve in daily food preparation, presentation and production training to achieve high end quality product.

Regular inspection and supervision to maintain Gulf Hotels Groups SOP

Look after the HACCP file updating and principles of HACCP system

Liaise with F&B cost controller for updated budget comparison

Assisting Yearly CAPEX preparation and working on requirement of new equipments in food production area

Staff recruitment and staff motivation plans

Planning of staff cross training and Schedule staff for various training program

Organize staff cooking competitions

Study and action on monthly and yearly Guest evaluation report to achieve target

Introduce new buffet styling

Creating standard recipe books for each outlet

Market study for the new kitchen trends, new materials available.

Create menu and recipe with local and seasonal available ingredients

Planning and implementation of staff training program

Deal with guest for the special dietary requirements

Look after the Event and banquette operation and gala dinners

Skill Details

oMy skill set ranges from executing Fine Dining Menus, A la Carte, international food, organic, healthy and gluten free food, Coffee Shop, Fine wine dinner to Banquets for up to 500 guests.

oGood knowledge of Continental and Italian and grilled

ocooking knowledge in Arabic cuisine and Middle East

oWork knowledge of Thai, Chinese and Indian Cuisine

oComputer Applications: Windows, MS Office and Internet

oMenu pricing & Selling Techniques

oHave a Fare knowledge of Hot pack, IDS Material Management Systems

Additional Information

1. Ms-Office & Windows- Modern institute of computer technology (Affiliated to Indian computer education Society - June 1999 to July 1999

2. Basic fire awareness- White sand resort Spa-Maldives

3. RESORT HYGINE AND SAFETY MANAGEMENT-WHITE SAND RESORT-Maldives

4. HACCP-03 anantara- Maldives- USA standard and UK standard

5. Serv Safe- (national restaurant association educational Foundation-U S A)

6. J D E & M MS Course done-Anantara Maldives & Qatar

8. TRAIN THE TRAINER (naiade resorts training academe. Maurice and Qatar)

9. EMPLOYEE OF THE MONTH – WHITE SAND RESORT &SPA&NINO

10. Food safety HACCP: ISO 22000 & ISO 22000: 2018 Food safety management system (CPD certificate 5/12/2019

11. Basic kitchen hygiene chemical handling introduction to COSHH-Reza Hygiene-Doha -Qatar (28/11/2016)

13. Emergency response management awareness course (FIRST AID /CPR/BLS &ACLS) WOURLD SAFETY ORGAIZATION

14. HACCP-LEAVEL 03 – HORIZONMANOR HOTEL- DOHA-QATAR (13, 14, NOVMBER-2016)

15. Spicel appreciation -association of engineers of the Philippines grate full food testy food (August 18, 25, -2017)

Personal Details

Home Address : punnakal kundu (Ho) P.0 panniyankara, palakkad Kerala -678683

Nationality : Indian

Date of Birth : 22/ 05/1979

Marital Status : Married

Gender : Male

Height : 161 cm

Weight & blood group : 60 kg, A+VE

Passport Details

Passport Number : T 4685408

Place of Issue : COCHIN (India)

Date of Issue : 14-03-2019

Date of Expiry : 13-03-2029

References

Mr. Sumesh Sukumaran +255*********

Executive Chef

ad0kbi@r.postjobfree.com

Ocean Paradise Resorts, Zanzibar, Tanzania

Gulf hotel Group, Bahrain

Mr. Raj Arjun Kude +974********

Lobby Manager

Horizon Manor Group of Hotels, Doha- Qatar.

ad0kbi@r.postjobfree.com/ ad0kbi@r.postjobfree.com

Answers to the General Medical Questions

oI have not suffered from any mental illness or any transmitted illness or disability for which I have received medical treatment.

Declaration

I declare that to the best of my knowledge and belief, all particulars I have given are complete and true. I understand that any false declaration or misleading statement or any significant omission may disqualify me from the employment and render me liable to dismissal if I am offered employment.

Place: Zanzibar-Tanzania BABU NARAYANAN

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