Sathishkumar.H

PERSONALSTATEMENT

Ahardworking,motivatedandenthusiasticSr.Souschefwhohasarealpassionforfood,andwhoissuretoexceedyourcustomer’s expectations.Myleadershipstyleistoalwaysleadbyexampleinobservingstandards,rulesandregulations.Myuniquemethodof cooking,andiswellplacedtoimprovethestandardsofcuisineinyourkitchen,andtooperateitatahealthyprofitmargin.Bypossessing extensiveknowledgeofalltherulesandregulationsconcerningpersonalhygieneandappearance,Iamabletoensurestrictcompliance withthehigheststandards.Iam notonlyastrongleaderbutalsoagoodteamplayerwhohastheexperiencerequiredtocreatea stimulating,positiveandenergeticworkingatmosphere.RightnowIameagertofurtherdevelopmycareerwithaleadingcompany,and lookingforasuitablepositionwithanemployerwhoislookingtorecruitthebestandbrightestpeople. Managing Culinary Dynamic Smart

Scheduleoptimization

SupervisingLeadershipskills

BusinessmanagementAchieving

foodmarginsPeople

management

Dishspecification

FoodsamplingItalian

recipesKitchen

managementSpecialdiets

Inductiontraining

ExceptionalhostLeadingby

exampleInspiringpeopleTeam

playerCommercialjudgment

Positiveattitude

FoodideasNewrecipes

ProblemsolvingEffective

planningskillsInnovative

Resourceful

CAREERHISTORY

ThePlatterFood-Pvt.LTD,Chennai.

Executivesouschef-19.06.2019to08.11.2019

Restaurant-Armadillo,Chennai.HeadChef-01.04.2019to27.05.2019 byexamplebydemonstratinghighstandardsofcookingandcustomerserviceatalltimes.Alsoinchargeofminimizingwastageatall stagesoffoodproductionandforinstillinginstaffacultureofessentialhygienepractices connectedwithfoodcookingPasta,Pizza,storageandmealpreparation. Duties

Conductingregularstaffperformancereviewsandtakingappropriateactiontorectifyanydeficiencies.

Makingsurethatallfoodwhichispresentedtoclienteleisdonesoinatimelymannerandinthecorrectsequence.

Givingbothpositiveandnegativefeedbacktokitchenstaffonadailybasis.

Providingappropriatetrainingforallmembersofstaff.

Ensuringthatallcleaningrotasdutiesarecarriedoutproperlyandthatrelevantadministrativerecordsareupdated.

Checkingquantityandqualityoffoodreceivedfromsuppliers,andthenwritingfoodcostreportsforseniormanagers.

Processinginvoicesonaweeklybasisandensuringthatanyoutstandingbillsarepaidinfullandontime.

Developingandmaintaingoodworkingrelationshipsthroughoutthecateringteam. Restaurant-LavarockFoodHoldingsPteLtd.,Singapore.

Sr.Souschef-25.05.2012to18.09.2018.

Restaurant-TheParkPodHotelItalianCusine,Chennai

SR"ChefDePartie-2010to2012.

Restaurant-BellaciaoItalianRestaurant

CommiI-2008to2010.

Restaurant-LittleItalyRestaurantBar,Andheri(West),Mumbai CommiII-2007to2008.

Hotel-HotelSangam,Thanjavur

CommiII-2004to2007.

Hotel-HotelSangam,Thanjavur

Trainee-FourMonths.

KEYCOMPETENCIES

Abletomanageadiverseteamaswellasprioritiseandorganisealargeworkload.

Handlingemergencysituationsi.e.havingtoproducelargeamountsofextramealsatthelastminute.

Experienceoffoodmanufacturing,foodproduction,aswellasrestaurantandcateringworkenvironments.

Abilitytoforeseeandrecognisepotentialproblemsbeforetheyoccurandtoplanforthemaccordingly. ACADEMICQUALIFICATIONS

SriChakraInstituteofHotelManagementandCateringTechnology -2003-2004 SriSaiInstituteofHotelManagementandCateringTechnology -200*-****-**/26,AnulabComplex,M.C.Road,

GanapathyNagar,Thanjavur.

Ph:+919*********,E-mail:addp4g@r.postjobfree.com

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