*/** **, ********** *****, Sulur, Coimbatore – 641402, India.
Email : mailto: email@example.com
OPERATION MANAGER EXECUTIVE CHEF EXECUTIVE SOUS CHEF
14+ years of quantifiable experience in the Hospitality and Food Service Industry
Proven expertise in all facets of cooking and management for fine dinning to the World standards.
SUMMARY OF EXPERIENCE
A pioneering chef with an exceptional record in hospitality service and 15+ years’ international experience (including geographical exposure to Middle East & Singapore) in the service industry and handling multiple clienteles from different cultures. Rich experience in handling and supervising large staffs and overseeing multi-million dollar food revenues with experience in menu planning, cuisine creativity, food promotions, costing, and interacting with guests of international standards.
Possess expertise within all areas of hotels, restaurants, facility and accommodation management, outsourced/contract catering, industrial catering, hospital catering, event management catering.
Adroit in preparation of the table’d-hot menus on a grand scale-500pax to 2000 pax, a la carte’ menus from conception to implementation, project management from conception to launch, from recruitment to menu planning to equipment sourcing etc.
Culinary innovator, with exceptional culinary skills known for producing top-quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs. Comprehensive experience in adhering to international standard service procedures, with strong background in Banquet operations, food and beverage management, public relations and customer relations.
Expertise in developing and testing recipes and techniques for food preparation, ensuring consistent high quality and minimizing food costs & supply waste. Sound Financial and stock control management skills. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Proven track record of maintaining cleanliness and sanitation of kitchen.
Possess passion and enthusiasm for food. Proficiency in handling all aspects of kitchen management, including monitoring food production and aesthetic presentation of food and beverages. Profound knowledge of all key health, safety and sanitation concerns when it comes to kitchen operations and fully conversant with statutory requirements regarding health and safety.
Team oriented professional with excellent communication and interpersonal skills.; willing to go the extra mile with an unwavering commitment to customer service. Computer Literate
TAG WITH US – Coimbatore, India Oct’18 – Till Date
RIO AL KARAM CATERING – Saudi Arabia Mar’17 – Jun’18
Chef De Cuisine / Kitchen Manager
Success & Solutions:
Pioneer in developing & implementing procedures, control systems for maintaining hygiene & quality standards as well as standard operating procedures.
Played a key role in menu designing, SOP, departmental training planning, and incorporating brand standards.
Devised effective strategies and practical/cost-effective implementation plans to address identified issues and help deliver added business value.
Pivotal in menu planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.
Instrumental in enhancing menus that were in line with the international standards and supervising the preparation of menus.
Drawn up plans to ensure compliance with all hygiene, health, and safety regulations relating to food and catering establishments.
Pivotal in implementing effective measures to minimize food wastage and preparing equipments as well as store standards for the station.
Responsible for handling food production, presentation & portioning in a particular shift and for keeping quality control in the kitchen.
Deftly handle the menu planning, provisioning, pricing, food preparation along with maintenance of high culinary standards as per HACCP guidelines. Administer quality and consistency of food before dispensing them out from the kitchen.
Perform Training Needs Analysis; analyze training requirements while evaluating their errors. Assess, recommend and implement processes, and provide solutions focused on improvement to applications and work methods for process & operations development.
Take initiative for enhancing menus that are in line with the international standards and supervise the preparation of menus.
Closely monitor and control food wastage and spoilage while implementing all cost control procedures to ensure profitable operations within budgetary parameters. Initiate automation of reviewing, testing and implementation of the training system and process.
Ensure adherence to all safety and sanitation regulations of the health systems and procedures in food handling areas.
Interface & coordinate in planning menus for restaurants, promotion, weekly TDH menu, buffet menus with fresh ingredients and seasonal products, including indenting perishable and non perishable food supplies for the kitchen.
Judiciously ensure that food safety standards are met at all times and that there is a strong focus on maintaining a high quality of catering service to meet client and customer satisfaction.
Actively assist the Management in budgets, stock management and ordering of supplies.
Extended vital support to maintain the scope in regards to all aspects of food production- Buffet, crib, drinks, desserts, fruits, breakfast and dinner, salads and yoghurt.
Primarily tasked with providing continuous improvement of said menu, taking care of allergens and labeling and delivering of a high standard of customer service.
Overall responsible for maintaining a high standard of catering according to the scope, minimizing wastage and appropriate disposal of all consumable and waste products.
Accountable for supporting stock management and adequate rotation of stock, receiving stock and their appropriate storage at the right temperatures. Proactively support in budget and minimizing the costs within the department.
Ensured that the kitchen was HSE compliant, all PPE and safety equipment were used all the time, leading to a safe culture.
Accomplished the responsibility for ensuring that all HSE recordkeeping was, according to scope and company policies.
Entrusted with the onus of conducting frequent safety checks and food safety checks (food samples kept and documented).
Drove the efforts for managing chemicals safely (MSDS) reporting any incidents or hazards or near misses to ensure a safe workplace.
Annavarshni Restaurant Ltd. – Singapore Oct’2016 – Feb’2017
Responsible for overall Restaurant.
Agreeing and managing budgets.
Ensuring compliance with licensing, hygiene and health and safety legislation/guideline.
Handling customer enquiries and complaints.
Preparing and presenting staffing/sales reports.
Assessing and improving profitability.
Sterling Holiday Resorts India Ltd. - India Apr’2014 – Jul’2016
Leading kitchen team in chef's absence
Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Oversee and organize kitchen stock and ingredients
Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
Keep cooking stations stocked, especially before and during prime operation hours
Hire and train new kitchen employees to restaurant and kitchen standards
Manage food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
Supervise all food preparation and presentation to ensure quality and restaurant standards
Work with head chef to maintain kitchen organization, staff ability, and training opportunities
Verify food storage units all meet standards and are consistently well-managed
Assists head chef with menu creation
Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operates in a timely way that meets our quality standards
Fill in for the Executive Chef in planning and directing food preparation when necessary
Resourcefully solve any issues that arise and seize control of any problematic situation
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Order supplies to stock inventory appropriately
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Sterling Holiday Resorts India Ltd. -India Aug’2012 – Apr’2014
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Masala Hut Pvt Ltd – Singapore Jul’2010 – Jul’2012
Chef De Cuisine
Prepare & work along with kitchen staff in the preparation of all foods
Assist the Chef’s office with monthly inventories
Take a pro-active role in the daily operation of the kitchen for quality of product and sanitation
Develop daily requisitions from food storeroom and butcher shop
Advise Chef’s office as to needed products for ordering purposes on a daily basis
Develop daily specials for offering in restaurant and bar
Develop line of communication with front of the house management and staff with daily line-ups and other opportunities
Directly execute special dinners and menus that are held in the restaurant
Establish training standards, prep standards for all stations of the kitchen
Develop new menu suggestions for implementation for menu change as requested by the Executive Chef
Monitor and control portion size and par levels
Assist other culinary managers when necessary in order to better serve member/guests throughout the Club
Report all member/guest complaints to the Chef’s office and assists in resolving complaints
Report any immediate engineering repairs to the respective department and follow-up with the Chef’s office
Chef De Cuisine Stany Enterprises Pvt Ltd (Singapore) Jan’2009 – Jan’2010
CDP Palimar Kitchen Pvt. Ltd. (India) Jun’2007 – Jun’2008
Commie - II The Residency Tower (India) May’2006 – May’2007
Commie - III Hotel Surya International (India) Jun’2004 – Jan’2006
PART TIME EXPERIENCE
May’06 - Apr’01 / Aug’06-Jun’01 : New Madhura Hotel (Coimbatore) Food and Beverage Production
May’05 - May’06 : Hotel Sri Annapoorna Pvt. Ltd., Gowrishankar (Coimbatore) Food and Beverage Service
TRAINING & CERTIFICATIONS
Supervising / Training
Handle Guest Complain
Fire & Safety
Food Safety & Hygiene
Total Quality Management
Be my guest
Yes I Can Responsible
Business Communication Strategies
STCW Courses (Sea Fare) Training by HIMT Institute on August 2016 @ Chennai.
Boecker Food Safety on Food hygiène Procedures on July 2011 @ Singapore.
2 Days Halal Fondation Programme on July 2011 @ Singapore.
3 Days Basic First Aïd Training by Kennis Education on May 2015 @ Chennai, India.
3 Days Basic Fire Safety Training by Kennis Education on May 2015 @ Chennai, India.
3 Days Survival Techniques & Social Responsibility Training by Kennis Education on May 2015 @ Chennai, India
Hotels & Resorts Software like IDS, Prologic and Prolific also know well.
Basic Computer Knowledge in M S OFFICE.
Completed Food & Beverage Safety and Hygiene Policies at Singapore
MBA in Tourism & Hotel Management from Bharathiar University Coimbatore, India-2016
B.Sc. in CS & HM from R.V.S College sof Arts & Science, Sulur, Coimbatore, India-2004
Father’s Name : Mohamed Anifa
Date of Birth : 20.08.1982 Gender : Male
Nationality : Indian Marital Status : Married
Languages Known :- Tamil, English and Arabic.
Permanent Address : No:8/10, C3, Kalaimagal Nagar, Sulur, Coimbatore-641 402.
Passport No. : M6934444
Singapore Fin No. : G6093133Q
Saudi Arabia Iqama No.: 243-***-****
Indos No (Sea Fare) : 16HL3505
I solemnly declare that all the above information is correct to the best of my knowledge and belief
Place : Signature,
Date : (M. Sikkanthar)