ad38jw@r.postjobfree.com

ad38jw@r.postjobfree.com

+1-925-***-****

http://www.chefga.in/

Objective

Offering Patrons the Finest in Food, Service, and Atmosphere; maximizing resources and improving bottom line through expert leadership in quality service, staff development and cost control

Location Preference: Overseas

Profile Summary

Skilled Culinary Professional, recognized for comprehensive cuisine experience in hospitality industry with recognized proficiency in dealing with people from different nationalities and cultures; offering nearly 19 years of rich experience in Indian cuisine

Capability in cultivating partnerships with service providers in obtaining the freshest and highest quality ingredients; committed to leaving patrons with an especially memorable dining experience

Hands-on experience in managing hi-end restaurants, and maintaining high standards of personal conduct, hygiene and food safety; expert at working with all kinds of kitchen equipment

Planning & implementing effective control measures to reduce running costs of the unit

Exposure in managing teams to achieve incremental changes in processes in order to improve efficiency and quality

Experienced in directing menu planning, inventory management and maintenance of a hygienic environment in the kitchen

Expertise in working in fast-paced, high-tech environments requiring skills in management, team building and training

Notable Accomplishments Across The Career

Received:

oHighly Commented Indian Restaurant Award from Time Out, Doha in 2017

oService of Excellence from Trip Advisor in 2017

oBest Trainer of the Year Award in 2015, Le Meridien, Kochi

oTime Out Magazine Award for the Best Indian Restaurant in 2006, 2011, 2012, 2013

oTrip Advisor Award and Recognition for the restaurant at Saffron Lounge, by Vineet, Doha,Qatar

Nominated for Employee of the Month at Maharaja by Vineet, Moven Pick Hotel & Resort, Al Khobar, KSA

Winner of Gold Medal at Salon Culinaire, Diyafa, Qatar in 2012

Academic Details

Diploma in Hotel Management from International School of Advanced Studies,, Kerala, India in 2003

Culinary Skills

Operations Planning

Guest Servicing & Satisfaction

Kitchen Operations

Menu Engineering

Catering/Banquets/Events Management

Quality Control

HACCP / Safety Management

Budgeting / Food Cost Management

Resource Procurement / Inventory Management

Trainings Attended

Intermediate Food Hygiene Training

HACCP Training

Health & Safety Training

Brand Awareness Training

Food Safety Training

Personnel Hygiene and Grooming Standard

IT Skills

MS-Office and Internet Applications

Work Experience

Oct 23 Present

Anjappar,Chettinadu restaurant as Exicutive chef Dublin, C.A

May 21 till Oct 23

Cuisine Masters Culinary consultancy as Chef Consultant Kochi, INDIA

Dec ’21 till May 21

Uncle Raj, Indian Restaurant, as Consultanat Chef Doha, Qatar

Team Size: 12

June 21 till Nov 21

Diya, Indian Speciality Restaurant, Al hazam,Markhiya as Chef consultant Doha,Qatar

Team Size : 20

Aug’19 till June 21

Cuisine Masters Culinary consultancy as Chef Consultant Kochi, INDIA

Projects : 8

Oct’16 – Jun’18

Saffron Lounge as Executive Chef Doha, Qatar

Team Size: 20

Jun’16 – Sep’16

Lemon Tree Hotels as Executive Sous Chef Alleppy, Kerala

Team Size: 20

Sep’14 – May’16

Ember (Indian Restaurant), Le Meridien as Chef de Cuisine Kochi, Kerala

Team Size: 20

Jan’10 – Apr’14

Saffron Lounge, (Indian Restaurant) as Senior Sous chef Doha, Qatar

Reported to Head Chef

May’08 – Nov’09

Moven Pick Hotel & Resort as Demi Chef de Partie Al Khobar, KSA

Jul’07 – Mar’08

Oceania Cruises, Appolo Shipping as Asst. Cook Miami, USA

May’05 – May’07

Indigo by Vineet, Grosvenor House as Commi 2 Dubai, UAE

Key Result Areas:

Managing day-to-day operations for entire kitchen from ordering, receiving and production; administering all aspects of kitchen management including monitoring food preparation and aesthetic presentation of food and beverages

Preparing menus with new or existing culinary creations, ensuring the variety and quality of the servings

Defining and implementing various processes for transparent annual appraisal

Developing SOPs and implementing the same for smooth operational support and maximum output

Maintaining menu engineering

Providing training to new employees, creating the schedule to ensure adequate manning for the kitchen, mentoring culinary staff and reviewing their performance as per procedure & company policies

Administering recruitment, appraisals and staff development

Focusing on effective Customer Relationship Management in order to develop and obtain new business through an enhance PR profile; executing policies & procedures in the operating systems to achieve greater customer delight

Ensuring adherence to HACCP, Health & Safety and COSHH norms

Supervising all purchasing, inventory, and food cost control

Highlights:

Increased appealing cost effective menu items and seasonal specials

Played a key role in revenue generation and cost management by implementing various techniques to enhance excellence, quality, cost and services

Contributed as Department Trainer for the Kitchen Associates at Moven Pick Hotel & Resort

Acted as an In-charge of preparation and assisted in the enforcement of health & safety standards, and quality control at Moven Pick Hotel & Resort

Participated as an In-charge for wastage report and purchasing orders & inventory at Moven Pick Hotel & Resort

Personal Details

Date of Birth: 26th March 1978

Languages Known: English, Hindi, and Malayalam

Address: Puthen Padath House, St. John Pattom Fort, Cochin, Kerala, India

Nationality: Indian

Passport Details: R5434527 valid up to 18/09/2027

Exicutive Chef

Gladwin Antony

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