Anbazhagan

Anbazhagan Anbuchezhian

# ***, *** ****** ***** ****, Narayana Thevan Patty, Theni District – 625521, India

Phone No: – +91-979*******, +009**-*********, Email Id: add0yk@r.postjobfree.com

Western Chef

Specializing in Continental, Indian, European and Fine-Dining Cuisine

Dynamic, Result-Oriented, and Team-Spirited

Professional Experience:

Arabian Food Supplies

Saudi Aramco Dinners, Saudi Arabia,

Western Chef (Kitchen In charge) May2012 - Present

14+ years of experience.

Great ability to supervise employees, to include organizing, prioritizing, and scheduling work assignments.

Maintaining 5 different outlets costing and sales record keeping.

Knowledge of Menu management, excellent ability to make monthly cyclic menu and functions menus planning and organization.

Maintaining the food hygiene and food temperature and sanitation records.

Planning the wide buffet menu and organization the day by day process.

Planning and maintain the all outlets food requisition and meat requisition meat production for day by day basis and portion control.

Maintaining the food processing temperature and food transferring temperature records.

Uncommon knowledge of supplies, equipment, and services ordering

Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

Cook and directly supervise the cooking of items that require skillful preparation.

Evaluate food products to ensure that quality standards are consistently attained.

Establish controls to minimize food and supply waste and theft and inventory control.

Remarkable ability to read, understands, follows, and enforces safety procedures.

Natlass Logistics,

North American Technologies,

US Army Base, Kandahar. Jan 2011 – April 2012

Kitchen Manager

Great ability to supervise employees, to include organizing, prioritizing, and scheduling work assignments.

Exceptional ability to plan a variety of menus.

Uncommon knowledge of supplies, equipment, and services ordering and inventory control.

Remarkable ability to read, understand, follow, and enforce safety procedures.

Managing the kitchen activities to produce food for 250 employees everyday

Planning diet menu for the senior officials in Natlass

Excellent organizing and coordinating skills.

Strong knowledge of planning and scheduling techniques.

Remarkable skills in cooking and preparing a variety of foods.

In-depth ability to develop and test recipes and techniques for food preparation/presentation.

Immense knowledge of catering set-up procedures.

Uncommon ability to coordinate quality assurance programs in area of specialty.

Great ability to assign duties; ability to provide or arrange for training.

VIG Restaurants& Café, VIG, Denmark Feb 2009 - Aug 2010

CHEF In-Charge

Hire and training, and supervise the work of food production staff.

Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.

Schedule and coordinate the work of chefs and other kitchen employees to ensure that food preparation is economical and technically correct.

Conduct regular physical inventories of food supplies and assess projected needs; order all food and supplies for catering and cash operations.

Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

Establish controls to minimize food and supply waste and theft.

Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.

Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.

Consult with catering staff about food production aspects of special events being planned.

Cook and directly supervise the cooking of items that require skillful preparation.

Evaluate food products to ensure that quality standards are consistently attained.

Asiana Hotels Chennai, 5* /5* May 2007 –Jan 2009

Chef De Partie

Supervised 10 cooks/ commis.

Managed back house operations.

Confirmed and determined any special dietary and other special requirements.

Maintained a record of all dinner menus, breakfast and Lunch dishes and submitted these weekly as required.

Took the lead in the management of stocks of all items/requirements for the chalet.

Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested.

Ensured that all variable costs are kept within budgeted levels.

Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately.

Ramada Raj Park, Chennai, 4* / 4* May2002 – April 2007

Chef De Partie

Mainly making the dishes in continental& Gard manger, South Indian cuisine

Developed new dinner and lunch menus

Handled special event catering functions and special buffet and restaurant orders.

Maintained food cost analysis, inventory, budgeting and purchasing

Handle the banquet functions and arrange the menu planning,

Preparation the daily restaurant food on daily basses menu.

Take care of a’ la carte food preparation restaurants and bar coffee shop and room service orders.

Take care the ala carte counter chef

Education & Qualifications

3 Years Diploma in Hotel Management & Catering Tech., 1999 to 2002 April, Canan School of Catering& Hotel Management., Chennai.

B.B.A, 2000 to 2003 May, University of Madras, Chennai.

Human Resource Management,(Certificate course)Mangalore University, Mangalore, October 2001.

Extra Qualifications:

Level 2 award in HACCP in catering (High field (HABC) August 09 2016

Level 3 Award in FOOD SAFETY Supervision in catering (Chartered institute of environment and Health London,. August 10 2016.

Fire warden training and fire safety programmer

First aid training & Heat resources training

References & supporting documents furnished upon request

Personal Details:

Date of Birth : 03rd June 1982

Sex : Male

Nationality : Indian

Marital Status : Single

Father’s Name : S. K. Anbuchezhian

Passport No : K 2495231

Date of Issue : 04/01/2012

Date of Expire : 03/01/2022

Language Known:

ENGLISH, TAMIL, HINDI & DANISH

Declaration:

I ANBAZHAGAN. A here by confirm that the information furnished above is true to the best of my knowledge.

DATE: SIGNATURE

PLACE: Anbazhagan.A

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