Food Chef
Resume:
SHINE RAJ RAJAGOPALAN
Mobile No#:009**-**-*******(Dubai)
Contact No#:+918********* (India)
EMAIL ID:*********@*****.***
Post Applied for “SOUS CHEF” / “JR. SOUS CHEF”
Objectives
To have challenging carrier in an organization that enhances learning, exposure to new ideas and concepts which stimulate personal and professional growth? To be able to work in an organization where I can apply my knowledge and skills and minimize my potential towards better output that would be mutual beneficial to the organization and me.
Personal Details
Name : Shine Raj Rajagopalan
Father’s Name : Rajagopalan
Nationality : Indian
Date of Birth : 16/July/1986
Sex : Male
Marital Status : married
Language Known : English, Hindi, Malayalam, Konkani
Educational Qualification
Passed .S.S..C in the year 2003
Completed I year craftsmanship course from technical institute, Vasco-Da-Gama in 2004.
Completed Vocational course in Bakery & Confectionery in the year 2004.
Completed Diploma in Hospitality management & Catering technology from Ann (IHM&CT) Goa in the year 2007.
Personal Skills
Positive attitude and strong sense of responsibility.
Ability to work under pressure in fast paced environment and manage multiple tasks.
Dynamic and easily adaptable.
Eager to learn and open for further development
Work Experience eee
1.Presently working for Fairmont the palm pre opening team FROM 9/ September/ 2012 in Dubai U.A.E till date.
Joined as a Demi chef de partie for main kitchen,
worked as a chef de partie for garde manger,
worked as chef de partie for pool and beach kitchen,
worked as Chef de partie for mediterranean and Asian speciality Seagrill restaurant,
working as Chef de partie presently for Brazilian Specialty Restaurant ( Frevo),Vuvuzela Restaurant(sports bar ), cigar bar restaurant.
2.Worked in Fairmont bab al bahr (abudhabi ) as a task force for 2 months in Frankie's Italian Restaurant and Marco Pierre White Steakhouse & Grill
Ensuring Culinary Standards and Responsibilities are Met
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brand’s Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains purchasing, receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.
Leading Team
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
Maintaining Culinary Goals
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Develops specific goals and plans to prioritize, organize, and accomplish your work..
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to improve service performance.
• Helps employees receive on-going training to understand guest expectations.
3..Worked as a Demi Chef De Partie”with Le Royal Meridien from 05/June/2010 to 18/JUNE/2012 for Brasserie ( all day dining restaurant),ossiginao (Italian restaurant),steak house ( Main kitchen/ Banquets kitchen) in Dubai-UAE
Giving tasks to and commis chefs and check that they are carried out in the correct manner.
Writing daily, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Outlet Chef in order to achieve the high stock rotation desired in his/her section
Ensuring that training on a one-to-one basis has been carried out and comprehended.
Checking food preparations on a daily basis regarding portion size, quantity and quality as laid down in the recipe index
Responsible for completing the daily checklist regarding mise-en-place and food storage
Following HACCP system set up and as trained.
Check the main information board regarding changes in any special events or other information regarding the organization
Ensuring personal hygiene and company standards are in place.
4.Worked as a “Commi” with RadissionBlu from 10/July/2008 to 26/may/2010 in Sharjah –UAE
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
5.Worked as a “Commi” with Park Hyatt Goa Resort n Spa (Meditarian Seafood restaurant(palm kitchen) Indian kitchen (masala)and Banquet kitchen from 15/Oct/2007 to 1/July/2008 in Goa, India.
Support Chef de Partie or Demi Chef de Partie in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in your section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
6..Worked as a “industrial trainee in garde manger & continental kitchen” with Goa Marriott resort from 7/Oct/2006 to 31/march/2007 in India.
Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors.
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.
Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback.
Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work.
Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates.
7.Worked as a “Commi-III” with Nizmar resort goa (india)(training) from 12/Oct/2004 to 30/April/2006 for garde mange Indian kitchen and oriental kitchen .
Support the Demi Chef de Partie or Commis I in the daily operation and work
Work according to the instructions of Superiors
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Training & Seminars
HACCP training conducted by le royal meridian Dubai
HACCP traning conducted by Fairmont palm dubai
P.I.C traninglevel 3 conducted by dubai municipality
TRAIN THE TRAINEER conducted by Fairmont the palm
Yes I can train conducted by radissionBlu Sharjah-UAE.
Completed Sea Scan Maritime foundation course in
PST -PERSONAL SURVIVAL TECHNIQUES.
EFA -ELEMENTRY FIRST AID
FP-FF -FIRE PREVENTION & FIRE FIGHTING
PSSR -PERSONAL SAFETY & SOCIAL RESPONSIBILTES
Passport Details
Passport No Date of Issue Date of Expiry Place of IssueVisa Status M7029553 23/03/2015 22/03/2025 DUBAI Employment Visa
REFERENCES R
MARK KIRBY
******@*************.***
GENERAL MANAGER
MARCELO SALINAS
***********@***.***
EXECUTIVE CHEF
Fairmont, San Jose, California
KULDEEP BHATTACHARAY
*******@*****.***
EXECUTIVE CHEF - IBIS
PRADEEP KUMAR
*******@********.***
CHEF DE CUISINE - QATAR
Conclusion & Declaration
I hereby certify that the above information are true and correct according to the best of my knowledge& My Experience. If selected I assure that I would perform to the best of my abilities, eagerly awaiting a Positive response.
SHINE RAJ RAJAGOPALAN
Contact this candidate