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Food Executive

Location:
Dubai, Emirate of Dubai, United Arab Emirates
Salary:
10000
Posted:
March 14, 2020

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Resume:

Phone: what’s up no +91-984*******

Dubai no : +971-*********

E-Mail: adcakp@r.postjobfree.com

adcakp@r.postjobfree.com

Date of Birth: 16th April’1984

B. SURESH

A culinary professional with over 15 and a half years of qualitative experience in F&B operations in the Hospitality Industry. Involved in the start-up and implementation of all culinary operations of the Raintree Hotel, Annasalai. Experienced in conceptualizing recipes; preparation and presentation of elaborate meals. Implemented HACCP and ISO 22000 at the Hotels I have worked in; possess understanding of all key health and sanitation concerns. Experienced in Kitchen design and planning. Proficient in maintaining food cost targets whilst ensuring quality. Demonstrated capabilities in Menu planning for new restaurants, bulk and fine dining, private catering parties and outdoor functions. Experienced in food styling, standardizing recipes and presentation. Possess an adaptable, flexible approach to work and good organizational skills.

Objective

To excel in my profession through hard work and constant endeavor to gain more knowledge

To be a successful team leader and a team member by helping others grow

To be always open to new changes in the field of learning

To be a successful individual in terms of professional, personal and monetary growth

Educational Qualifications

Diploma in Hotel Management from Canan school of Hotel Management & Catering, affiliated to AHLA (American Hotel & Lodging Association).Chennai, April 22nd 2003 (3Years Course)

Course Completed in Bachelor of Business Administration from Madras University

Completed Certificate Course in HRD from C.L.H.R.D Mangalore under

Mangalore University.

Higher Secondary from Don Bosco Chennai 600108.

Computer Skills

Operating Systems : Windows XP, IDS, SABA, MICROS.

PROFESSIONAL TRAININGS

ITC Hotel Sonar Bangla Sheraton & Towers, Kolkata, West Bengal. (26th May ’04 – 29th October ’04).

Oberoi Flight Service, New Delhi.(26th May ’2003-03rd October 2003).

Achievement

oDid the Greek food Festival in the hotel with Greek Chef Haristo.

oDid the live cooking concepts “I cook with chef” Live Program.

oDevelop the live cooking weber grill concepts.

oDid the internship in marina bay sands in Singapore with chef Santi Michelin star restaurant in 2012

oInternational Culinary Food competition in Chennai won silver medal(2012)

oA book submitted on the title “How is the ideal Kitchen layout in Chennai star hotels”.

oDid the Food festival in cappiccino Restaurant Grills & Desserts with Chef Ninosheka.

oDid the Sushi food festival in Raintree Annasalai.

oSuccesfully handled 10,000 pax Nokia Party in Nehru Stadium 2007

o Preopening team member of The Raintree, Annasalai.

oPlayed a significant role in successfully launching "THE KITCHEN “one the all-day dining restaurant, the market leader in this segment in Chennai.

oParticipated Indian Kitchen workshop in Hotel ITC Sonar Bangla with Master chef Nassir in 2007.

Experience

ITC Hotel Park Sheraton & Towers- (ADYAR GATE HOTEL, L4 restaurant as a Kitchen executive from 2006 year to 2009 31th December.

The Rain Tree eco-hotel St Mary's Road worked in Above sea level Restaurant & 24hrs Coffee shop as a kitchen executive

The Rain Tree Annasalai eco-hotel 5star(Pre-Opening Team) 24hrs Coffee shop as a Jr.Sous Chef from Feb. 15 2010 till 19th October 2012

Oceania Cruise Line Worked as a Chef de partie acting Sous Chef November in Toscana outlet in charge 2012 one contract (6months)Europe Based Cruise Liner.

Khasa Blanche hospitality pvt ltd Chennai, India (Group of Centena, Dubai) as an Executive chef for boutique hotel pre-opening Team Chennai. Apart from kitchen core team of planning and designing, Equipment purchase, Recruitment From Nov 2013 to till 2015(Feb).(pipeline projects are in Bangalore and Mumbai.)

Design Hotel Chennai by justa Pre-Opening Team(St Regis Hotel Mumbai as a Group)Phoenix Mills Pvt Ltd. As a Head Chef from April1st 2015 to July 29th 2017.

Lemon Tree Hotels Coimbatore Pre-Opening as an Executive Chef from August 2nd 2017 to till 29th Dec 2018.

MGM HOTELS LIMITED in Scotland as a HEAD CHEF since April 2019 to Sep 07th 2019

Lemon Tree Hotels Jumeria Dubai Pre-opening for 114 rooms as Executive chef from 14th Sep to till date.

Personal Details:

Name : B. Suresh

Age & DOB : 35years, 16 April. 1984

Sex : Male

Height : 178cm

Weight : 82Kg

Marital Status : Married

Nationality : Indian

Present Address : New no 53, Narasiyar Street,

Old washermenpet

Chennai - 600021

Contact Number : Mobile: 0091 984*******.

E-mail : adcakp@r.postjobfree.com

Passport Details : Passport No. : P7198431.

Languages Known : English, Tamil, Hindi, and Telugu.

Department Overview:

Food Production (Specialization continental) European, Italian, Mediterranean, Cold Kitchen, Butchery, Indian, South Indian.

WORK EXPERIENCE

As an Executive chef – Pre opening team, Lemon Tree Hotel, Dubai.

(Sep’19)

To handle Food & Beverage Operations of the hotel.

To develop new menus, according to various requirements.

To make decisions on selling price of the food items on the menu.

To calculate the cost price of food items on the menu.

To maintain the food cost.

To control the Quality of food, garnishing and portion size.

To manage manpower as per the budget.

To impart behavioral training and skill training to all the Employees.

To allocate the Suppliers.

To maintain the food cost.

To control the Quality of food, garnishing and portion size.

Kitchen Operations

Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Experimenting & presenting innovative ideas, styling new dishes and introducing and implementing food promotions.

Ensuring that cost control measures are implemented and maintaining profit and loss.

Monitoring quality and consistency of food for enhancing satisfaction amongst customers.

Ensuring overall hygiene and sanitation standards are maintained.

Conducting hygiene inspections and conveying feedback to operating staff as well as Managers for gaps in actual vs. standardized norms.

Managing duties within kitchen area in accordance with health, hygiene and safety regulations.

Creating, designing and testing menus and buffet layouts for various outlets including sample and live testing.

Coordinating the work of the kitchen staff and managing the preparation of meals.

Role & Responsibilities

Create and implement SOP’s for the hotel.

Help in kitchen design and layout for the various areas.

Design the concept and menu for the restaurants.

Selecting, designing and purchase of Kitchen equipment, buffet setups, serve ware for the hotel in conjunction with the corporate chef.

Planning and executing of the staff, cost and revenue budgets.

Overlooking the entire kitchen operations which include the following:

Planning and implementing menus on a regular basis.

Writing recipe cards, photographing and implementation of the menus.

Introducing new dishes.

Ensuring that Mis-en-place lists and Recipe cards are followed, butcher testing is carried out and Hygiene Standards are met at all times.

Maintaining food & beverage product service standards at the hotel.

Looking after all aspects of client servicing which includes handling guest complaints, talking to customers concerning their food requirements and fulfilling all their needs.

Overseeing the functions pertaining to the inventory that includes ordering, storing, rotating and placing requisitions for food items.

Keeping a track of profit and loss of all the Food areas,

Involved in staff hiring, granting promotions, ensuring discipline and dismissal of staff.

Reducing staff turn overs in the department through constant motivation and incentive programmes.

Directly supervising Sous Chefs.

Professional Profile

* Highly organized and dedicated with a positive attitude.

* Have excellent written, oral and interpersonal communication skills.

* Able to handle assignments under high pressure.

* Thrive in working on challenging environment.

* Ability to grasp new concepts quickly, a very fast learner.

Declaration

I hereby declare that the above written particulars are true to the best of my knowledge and belief.

B.SURESH



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