Sous Chef Head

ISAAC RAJA

Mobile No.- +91-984*******

Coimbatore

Tamilnadu, India

E mail: ***********@*****.***

Summary:

A sincere hard working and dedicating person aspiring to capture high

Challenges and responsibilities. Self motivated, quick learner with good interpersonal Skills.

Educational Attainment:

Bachelor of Science (3 year Degree Course) in

Catering Science and Hotel Management.

Karpagam Arts and Science College,

Bharathiar University, Coimbatore.

Tamil Nadu, India.

Work Experience

Sous Chef : Vivanta by Taj,Coimbatore, India

Duration : March 2023 to till date .

Brand Head Chef : Jonats Pizza, Coimbatore, India

Duration : April 2021 to February 2023.

Head chef : The Natural kitchen, Bahrain

Duration : Jan 2020 to Feb 2021

Head Chef : Florence (Mediterranean), Bahrain

Duration. : May 2017 to December 2019

Sous Chef : Gulf Group Hotel,Bahrain

Outlet : Il Gondoliere (Italian Restaurant)

Duration : December 2015 to April 2017

Complex Junior Sous Chef : Westin and Le Meridien,Bahrain

Outlet : Main Kitchen

Duration : July 2014 to October 2015 .

Junior Sous Chef : Kempinski Hotel, Manama, Bahrain.

Outlet : Mezzanine Lounge,Bizzare and Boudoir.

Duration : May 2013 to June 2014

Senior Chef de Partie : Kempinski Hotel, Manama, Bahrain.

Outlet : Mezzanine Lounge and Boudoir.

Duration : May 2012 to April 2013

Senior Chef de Partie :Le Meridien, Coimbatore, India

Outlet : Faola (Italian Restaurant)

Duration : October 2011 to May 2012

Chef de Partie : Sea bourn Cruise (Chef Tournant)

Duration : July 2011 to September 2011.

Chef De Partie : Madinat Jumeirah, Dubai

Outlet : Pisces (Sea food Fine Dining Restaurant)

Duration : May 2010 to May 2011.

Demi Chef De Partie : Madinat Jumeirah resort, Dubai

Outlet : Toscana (Busiest Italian restaurant in

Dubai)

Duration : April 2008 to May 2010.

Commis I : Madinat Jumeirah resort, Dubai.

Outlet : Toscana

Duration : 2006 December to March 2008

Commis II : Madinat Jumeirah resort, Dubai.

Outlet : Toscana

Duration : 2005 May to 2006 November

Commis III : Madinat Jumeirah, Dubai

Outlet : Toscana

Duration : 2004 May to 2005 April.

Major Part of Work involved:

●Support/Coach/Lead & Motivate kitchen colleagues.

●Maintaining highest kitchen and food preparation standards.

●Compliance with all policies and procedures as set out by the company.

●Maintaining guests and team satisfaction whilst driving profitability and innovation.

●Creating menus with different identities for both restaurants and events.

●Provide costing for dishes

●Responsible for the day to day operation of the kitchens.

●Developing consistency of the food delivery and expanding the team skills and knowledge by coaching and mentoring.

●Maintaining highest kitchen and food preparation standards.

●Responsible for appropriate stock levels and month end inventory

●Ensure proper hygiene as per HACCP

●Minimize wastage/ spoilage

● Communicate daily with associates to ensure open lines of communication.

● Complete assigned tasks in a efficient and timely manner

Achievement:

Got Star Chef of The Month Award From Madinat Jumeirah.

HACCP Level 2

Successfully completed Foundation certificate in Basic food hygiene By Chartered Institute of Health and Environmental Science University. London.

PERSONAL DETALS

Date of Birth : 17th July 1982.

Nationality : Indian.

Languages known : English, Tamil

Marital status : Married

Passport No : K 9702503

Reference upon Request

Contact this candidate