KUNAL SAWANT

***-** ****** ***,

Sherwood Park,

T8A2B7

Cel no +1-780-***-****

To up lift & build up career in Hospitality Industry through dedication and where I can prove exceptional management skills and explore professional knowledge in beneficial way

Profile:

18years of professional working experience

4 months of training Experience

Well organized and excellent time management skills

Can work independently as well in a team

Well versed with Microsoft office,internet,email

Training Experience:

Centaur Hotel as a trainee at continental section in Dec 2001

Hotel Holiday Inn as a trainee at butchery section in May2001

The Retreat as a trainee at food & beverage production, front office, food &

beverage department, housekeeping department in Dec 2000

Professional experience:

Sobeys Nottingham (sherwoodpark) MEAT MANAGER

(June 2020 til date)

Currently working as Meat Manager in sobeys.

● Hiring, scheduling Meat team mates.

●Merchandising plan for every advertising planning for profitability of company.

●Allocation of meat and seafood and do the every day ordering.

●Monitoring a shrink and try different methods to reduce shrink and increase profitability.

●Meat department budget is followed strictly and through experience and knowledge make maximum profitability.

●Implement company standards and train proper cuts of meat and poultry to teammates.

●Greet guest with smile and assist them in finding a best meat cut as per their requirement.

●Maintaining HACCP standard and Maintaining all temperature logs

●Cutting meat using differnt machines like meat grinder, bandsaw, meat slicer, meat tenderiser

●Team work and Maintaining safe practices.

●Everyday do C.A.O and check physical product with the system.

Belvedere Golf and Country club Cook1 (May2019 til May 2020)

● Working as a Cook1 and follow standard recipes and product presentation

● Making authentic soups, starters, salads from scratch and provide customer quality food.

● Make sure food serve at proper temperature as per HACCP standard.

● Assign work to Cook2 and provide training to them. Make sure proper standard and quality of food is maintained all the time.

●Special Care and precaution is taken while making and serving food to Allergic guest.

●Maintain log sheet of all equipment and every day check to make sure all equipments are safe to handel and works perfectly. If any defects unplug the equipment and make a tag on it Do not operate . Report immediately.

●Make an ordering of required food stuff.

●Follow FIFO system and make sure all food items are dated.

Dennys Restaurant (Northland Properties) Cook (Jan 2017 til May2019)

●Working as a Line Cook as per Standard Portion and Recipes set by the Company.

●Maintaining highest level of personal hygiene as well as work area.

●Every day checking all the temperature of salad area and hot counter and making sure food serve to the customer safe for consumption.

●Maintaining proper storage of food items and strictly follow FIFO method.

●Labelling of each and every food item.

●Strictly wear PPE while cleaning the grill and changing oil and working on a deep fryer.

Serco Middle East Dubai, UAE (AUSTRALIAN MILITARY BASE)Demi Chef de Partie Sept 2011- Dec 2016

●Supervising Commis Chefs on perfect presentation of food and maintaining hygiene standard

●Preparing soups, stocks and continental menus dishes as per set menu and recipes.

●Maintaining proper storage of food with HACCP standard and temperature control.

●Discuss with Sous chefsabout any special VIP functions and menus.

●Believe in strong team work and treat every colleague with respect.

●Proper Time management skill .

●Distributing even work among commis and assist them to produce a desired best product.

●Maintaining temperature logs, Labelling procedures and highest level of hygiene and sanitation.

●Imparting knowledge about best safe working practices while at work .

●Proper monitoring about any hazardous or electrical maintenance issues and raising an work order immediately.

●Controlling food cost without compromising with food quality.

●Strictly follow FIFO method while utilizing food item.

P & O Cruises – UK Butcher chef de partie Feb 2005 - June 2010

●Supervising entire butchery section

●Preparing meat temperature logs as per company policy

●Controlling overall cost by reducing meat wastages

●Assisting in quality control of meat, poultry item and daily stock report

●Control of food wastage without compromising on food quality

●Making duty rotas of butchery staff and report to executive chef

●Maintaining daily records of hygienic HACCP procedures

Hotel Grand Hyatt (Mumbai) Butchercommi chef Oct 2003- Jan 2005

●Responsible for cuts of meat and poultry as per standards and specification.

●Maintaining clean and hygienic working area as per HACCP standards.

●Ensure high quality of personal hygiene.

●Responsible for proper storage of meat and poultry according to hotel policy.

●Working with band meat saw, meat slicer, meat mincer machines.

●Strictly follow company’s safe working practices using personal protective equipment in workplace.

Education:

Diploma IHMCT : - Diploma in Hotel Management and Catering Technology with First Class from Maharashtra State Board of Technical Education – India in 2003 April

H.S.C – Maharashtra State Board 64.33%

S.S.C - Maharashtra State Board 75.20%

Additional Qualification:

Certificate Courses:

Food Safety certificate Canada

First Aid and CPR course certificate from Red cross

Achievements:

Certificate of Appreciation from Grand Hyatt Mumbai

Serco Pulse Award 2011 Demonstration outstanding commitment

Serco Pulse Award 2012 making an exceptional impact

Serco Pulse Award 2015 Operational Excellence & Customer Service award.

Serco Global Pulse Award for Operational Excellence 2015

Part of the Serco team to be Awarded ISO 9001 in 2014

Part of the Serco Catering team to be Awarded ISO 22000 Accreditation in 2016

Passport Details :

Passport NO: AS 743913

Date of Issue: 3 Nov 22

Date of Expiry : 3 Nov 32

Canadian Citizen

Reference : Can be provided as required

KunalSawant

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