VIJAY SURYA

• add4y2@r.postjobfree.com • +965-********

• KUWAIT •

OBJECTIVE

Leverage on the superior professional training and hand on exposure in the hospitality industry to seek a challenging assignment. To work for a progressive organization this could provide me with the opportunity of having a continuous growth and achieving company’s objectives.

SUMMARY

8 years of experience in field of Bakery & Confectionery department.

Involved in monitoring and observing of the highest standards of hygiene.

Helping new recruits and guiding them for a better future by sharing my professionalism.

Possess highly polished communication, interpersonal, leadership and coaching skills.

Ambitious, Career driven, Innovative and have the ability to stimulate new ideas, with over 8 years experience in production as hands on chef.

Flexible and thrive in atmosphere demanding excellence, autonomy and string in team building skills.

PROFESSIONAL EXPERIENCE:

Duration: Join 02/07/2019– STILL WORKING

Position/Title: EXECUTIVE SOUS CHEF

Current Job Profile: Currently working as a Executive SOUS CHEF

Responsibilities and Duties;

I Pre Opened my work duration 3 outlets store and handling 3 store successfully

Train all employees in various pastry shop activities and ensure compliance to all recipe specifications and ensure optimal level of hygiene in work areas at all times.

Administer all budgets for pastry ship and monitor all costs of food and labor and assist in hiring and training of all employees and prepare and assist to garnish all baked goods and desserts.

Monitor all activities and ensure compliance to all standards and policies and provide require training to all pastry shop employees and provide required training as per requirement and prepare reports for various multiple projects.

Supervise all records for production of goods within required forms and assist to design an efficient grooming policy and manage and combine all raw ingredients as per all standardized policies.

Assist to prepare all baked items and ensure optimal use of variety of fruits and sauces to decorate goods and present all desserts artistically and coordinate with food and beverage director to develop ideas for new desserts.

Evaluate all banquet event orders and obtain all necessary information from clients and order all required ingredients in bulk and ensure optimal quality of all ingredients and products.

Manage all bulk ingredients and ensure all fresh products and ensure compliance to all governmental food safety standards and maintain all sanitation procedures to maintain optimal raw products and ensure absence of any contamination.

Manage all store goods and design ways to minimize all wastage and ensure optimal utilization of all baking equipments according to manufacturer recommendation and maintain neat and clean work area at all times.

Analyze and prepare reports for all equipment malfunctions and prepare reports for supervisors and assist to benchmark all menus at local and international.

Assist all staff developments and maintain high level of services and maintain an inventory of all food and beverage products and design new menus for all banquets and restaurants.

Kuwait American Food Stuff co. (KAFCO)

Duration: Join 14/02/2018 – 12/06/2019

Position/Title: PASTRY CHEF & KITCHEN INCHARGE

Current Job Profile: Currently working as a Pastry chef and Kitchen In charge

Major Responsibility Areas:

Staff planning according to occupancy of outlets and special

Events

Making new menu & Introducing new desserts

Assisting the Operation Manager in managing the department.

Maintain minimum wastage to ensure low food cost.

Ensuring guest satisfaction by constant customer interaction.

Check and sort out quality of raw materials receives

Prepare food as per production plans stipulated maintaining timeliness, Quality and consistency.

Coordinating with other departments for daily guest needs and a high class of food and beverage service.

Assisting and operating specialty restaurants also providing complete help to my co-workers and the management whenever space needed.

Khiran Resort (Touristic Enterprises Company)

Al Zour -66051

Kuwait

Website: www.khiranresort.com

Duration: 02/12/2013 – 15/01/2018

Position/Title: Pastry Chef

Current Job Profile: worked as a Pastry chef and Bakery Head

Major Responsibility Areas:

Staff planning according to occupancy of outlets and special

events

Assisting the Executive chef in managing the department.

Maintain minimum wastage to ensure low food cost.

Ensuring guest satisfaction by constant customer interaction.

Check and sort out quality of raw materials receives

Prepare food as per production plans stipulated maintaining timeliness, Quality and consistency.

Coordinating with other departments for daily guest needs and a high class of food and beverage service.

Assisting and operating specialty restaurants also providing complete help to my co-workers and the management whenever space needed.

AL-HYATT HOTEL,

Cafe khan building,

Plan no 6 –Makatha Sitta Jazan General Street North Corniche .

Jazan 21436

Kingdom of Saudi Arabia.

Duration: November 2011 – December 2012

Position/Title: CHEF DE PARTIE

Major Responsibility Areas:

Reporting assigned workstation on time and properly groomed and dressed. This includes a clean uniform, nametag, chef hat, and apron.

Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point).

Preparing Mis-en-place for lunch desserts and finalizing with decorative garnish, ready to serve guests.

To reduce customer impact, along with my seniors I identify and rectify errors through tasting to ensure that all the deserts are up to standards.

Assisting and operating specialty restaurants also providing complete help to my seniors, co-workers and the management whenever space needed.

MANJARUN

TAJ Business Hotels

Old port road,

Mangalore: 575 001

KARNATAKA STATE,

INDIA.

Telephone :( 91-824-***-**** • Fax :( 91-824-***-****

E-mail: add4y2@r.postjobfree.com

Website: www.tajhotels.com

Certified ISO- 2022

Duration: 01/07/2005 – 01/09/2007

Position/Title: Commis II

Previous Job Profile: Bakery and confectionary.

Previous Responsibility Areas:

Reporting assigned workstation on time and properly groomed and dressed according to TAJ standards. This includes a clean uniform, specified safety shoes, nametag, chef hat, and apron.

Updating and providing correct measures to the working area and utilizing finished products through HACCP (Hazardous Analytical Critical Control Point).

Picking up and delivering the galley equipments between storage and work areas.

Loading and unloading food related ingredients to the respective division.

Attending meetings, training activities, courses and all other work-related activities as required.

Getting involved and taking initiative steps to learn cooking techniques for the further advancement to Culinary Trainee.

Preparing variety of bread and rolls for the Taj hotel as well to the outlets of the Taj named CAKES & BAKES

Preparing various dessert for Breakfast, Lunch and Dinner

Preparing and displaying Bread Art for banquets, Specialty Restaurants as well for other occasions and parties.

ROYAL CAKE SHOP

Sakeena Plaza

Opp. Co-Operative Society

M’lore Road

Karkala: 574 104

Ph: (+91 8258) 234764

Mob: +91-984*******

Duration: 2004 - 2005

Position/Title: Cake Decorator

Previous Responsibility Areas:

Preparing decorative, fancy and wedding cakes.

Preparing varieties of pastries and gateaux for the cake shop.

Maintaining and Cleaning of work areas, proper washing and sanitation of pots, pan and equipment of that particular Bakery and Confectionery section.

Assisting the chief Baker for all kind of Bakery and Confectionery products.

VALLEY VIEW INTERNATIONAL HOTEL,

Manipal,

KARNATAKA STATE,

INDIA.

Duration: 01/07/2002 - 18/08/2003

Position/Title: Commis III

Previous Responsibility Areas:

Reporting to: Head Pastry Chef

The correct production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff,

To help in the control of all food items in storage and rotation.

To ensure the section is kept hygienic and clean,

To follow the Standards and Procedures for the kitchen.

Carry out any other duties as required by management

ACHIEVEMENTS & PARTICIPATIONS:

Employee of the month from general manager at KHIRAN RESORT at for hard work

Appreciation Later from general manager at KHIRAN RESORT for Made Successful Events

Participated in MASTER CHEF Competition at The Gateway Hotel, Mangalore.

Participated in Bread And Cookies Festival at Taj Manjarun Hotel, Mangalore.

PERSONAL SKILLS:

Skillful and hardworking

Good team worker

Quick learner

Integrity and honesty

EDUCATION:

COURSE

NAME OF THE INSTITUTION

PERCENTAGE OBTAINED

DIPLOMA

Karnataka State Open University Mysore

Hotel Management in Bakery & Confectionary 2011

79.3 %

H.S.C

Board Of Higher Secondary Education, Delhi 2002

82.3 %

S.S.C

Board Of Higher Secondary Education, Delhi 2000

79.3 %

COMPUTER SKILLS:

Familiar with basic computer operations and interne

MICROSOFT WORD AND MICROSOFT EXCEL

LANGUAGE PROFICIENCY:

Spoken – English, Hindi, Arabic, Kannada, Tulu, Tamil and Telugu.

Written – English, Hindi and Kannada.

HOBBIES & INTEREST:

Bakery and Confectionery

Music

Chess

PERSONAL DETAILS:

Father’s Name:

Date of Birth:

Marital Status:

Nationality:

Religion:

CHIKKANA

10th MARCH 1982

Married

Indian

Hindu

PASSPORT DETAILS:

Passport No : M5459582

Date of Issue : 10/03/2015

Date of Expiry : 09/03/2025

Place of Issue : KUWAIT

DECLARATION:

I hereby declare the above mentioned information is true to the best of my knowledge.

If I get this opportunity I work sincerely to meet your expectations.

Date: YOURS SINCERELY

Place: Vijay Surya

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