CAREER OBJECTIVE:

Skilled, enthusiastic, and creative Executive Chef with strong knowledge of intercontinental cuisine and creating a pleasing environment for customized dining experience. Holds 12+ years of experience in supervising, directing, and coordinating kitchen operations for hotels, restaurants, and resorts. Demonstrated abilities in developing impressive menus, preparing lip smacking culinary dishes, refining the art of cooking, and incorporating the flavor and essence of diverse culture in food. Adopt & identifying quality of ingredients with a Mere look, touch, and smell. Highly committed to delivering a memorable dining experience for guests Summary of Skills

vExperienced in overseeing and managing all kitchen operations vExcellent knowledge of food safety and HACCP standards vSkilled providing unique dining experience for customers vAbility to maintain warm and friendly relationships with staff and guests vAbility to manage catering orders for corporate, public, and individual clients vSuperior abilities for determining food portion size, menu price, SKILLS

Business Sense

vLabor Costs

vMenu Pricing

vCost Control

vFood Safety

vFood Science

vVender Management

vStock Rotation

Creativity

vCollaboration

vExperimenting

vRecipe Design

vPresentation

vMenu Design

vTrial & Error

Team Player

vCommunication

vLeadership

vEmotional Intelligence

vTeam Building

vTraining Flexibility

vHandle Criticism

Organization

vQuality Oriented

v Kitchen Safety

vMultitasking

vFirst Aid Mgmt

vFood Science Nutrition

vSupervision

WORK HISTORY

Executive Chef

Cure Fit Kitchen

2019 August05- 2020April 30

vOverseeing entire food production activities, inventory and ordering, food preparation, vInspecting quality of raw ingredients and guiding the kitchen staff for food preparation vConducting food reviews, recipe checks, and daily line checks vBriefing the kitchen staff about the day's work, volume of orders, and how to cope with the load vCollecting feedback from guests and sharing it with the kitchen team and management vMaintaining hygiene of the kitchen and serving areas as well as the food quality standards vConducting weekly reviews on sanitation, food safety, and kitchen standards vEnsuring the all the kitchen activities are in adherence to food safety and sanitation practices dinesh.k

addhow@r.postjobfree.com

+91,979*******

RESUME

AREAS OF EXPERTISE MANAGERIAL SKILLS

vComputing skills Ms-word,Excell, PPT vOverall responsibility for daily operation vSales and Marketing strategy vEstimating of Produce & ingredients with estimate cost v Customer centric vMaintaining and raising the profit margins on food vSocial Media Marketing vProducing new menus that are creative and profitable vTraining Development vManaging training and recruiting a brigade of chefs Sous Chef

M S C Cruise Line

2017-2019

vControlled: food cost, purchases, waste, BOH Scheduling and weekly inventory vMaintained food quality, presentation, execution Of health code standards vCreated special event coursed dinner menus: Beer, business parties, dinner for two, etc. vManaged Staff Schedule and trained, hired,& developed BOH kitchen staff vVisually inspected and sampled all food for proper taste and presentation. vPlanned and directed food preparation in a kitchen. VMaintained company standards and commitment to quality. Senior Sous Chef

Social Somerset Hotel

2015-2016

vAssisted on grill, smoker, deep fryer, salad, and dessert stations vChecked equipment to ensure health and safety regulations were met; vperformed maintenance and cleaning of cooking utensils vTook Special orders from customers and suggested craft beer and wine pairings vServed in various roles as hostess, server, and dishwasher when needed vAssisted owner in opening business: planned menus, ordered food and supplies, vDeveloping kitchen lay-out and set-up New kitchen vStreamlined kitchen operations by employing Efficient Staff and prep methods Chef de Partie

Sea Bourne cruise Line

2014-2015

vWrote prep list for the prep cooks and assisted with completion at times. vCreated and executed menus for special events and holidays. vOrdered and received food and supplies weekly for restaurant operations. vChecked all temperatures of perishable items and used the FIFO system to rotate all items. vManaged and supervised employees to make sure all tasks were completed and executed correctly. vMade weekly specials to minimize waste and to keep food costs down. vImplemented waste logs, temperature logs and proper cleaning procedures for all kitchen employees. VStood in for the General Manager and assistant General Manager when not present. Cook

Norwegian Cruise

2010-2013

vAbility to precede multiple tasks at one time.

vCleaned and seasoned meat.

vPrepared meals as listed on menus.

vprepared salads, appetizers, and desserts

Commi-II

Buena Vista Beach Resorts

2007-2010

vMaintained a safe work environment.

vWore appropriate clothing's,

vPrep of Mise-en- place for soups, sauces

VOrganized a smooth and efficient kitchen.

CATERING EDUCATION ACADEMIC EDUCATION

vM.S.C Hotel Management v12 TH Standard

Annamalai university 2007 to 2010 in Correspondent vDiploma in Catering Technology v10 TH Standard

M I H M & C T 2004-2007 C.S.I Rajagopal high School The above mentioned words are true and best of my knowledge EDUCATION

Contact this candidate