SAVIO PEREIRA

****,****** *************,

Mahavir Nagar, Kandivli West,

Mumbai- 400 067, INDIA

Email: adfitr@r.postjobfree.com

Cell: +919*********

SUMMARY

Professional Chef with 10+ years of experience in international cuisine. Capable of refining the art of cooking and developing impressive menus. Maintaining the highest level of food hygiene and safety standards.

EDUCATIONAL QUALIFICATIONS

Completed 3 years bachelor's degree programme in catering technology & culinary arts from Culinary Academy of India.(2006-2009)

Done my intermediate from R.D. National College Mumbai (2006).

Done my schooling from St. Joseph's High School Mumbai (2004).

INDUSTRIAL EXPOSURE

CUREFOODS PVT Ltd.

Sous Chef(7th January,2020 till 20th July,2020)

Learning & Development

Responsible for training of Commis III, II & I,CDP for the kitchens in East Zone(Hyderabad) according to company SOP and Recipes.

Responsible for training for all kitchen employees for the new product launch in Hyderabad.

Responsible for training more than 150 kitchen staff from about 11 kitchens in East Zone.

Trained newly joined CDP, Sous Chef for 10 days which include Eat.Fit recipes, Eat. Fit culture, different ops process and applications like Master Chef, Metabase, Torqus,Odin, etc which includes classroom training, training in kitchen and on the job training according to company standard operating procedures.

Responsible for weekly retraining of products based on customer feedback and low ratings:the expected rating to be minimum of 3.5 out of 4.

Responsible for training of new products in kitchen before the launch.

Conducted UP-SKILL training for Commies & CDP for East Zone through Hangout which will help and groom them to be ready to move to next position in their careers which includes soft skill & process training.

Conducting kitchen audits on visits across West Zone.

Creating content / modules for training.

Monitor food quality while preparing food.

Engaged kitchen staff with training through hangout during the lockdown period at the

time of COVID-19 pandemic.

SHANGRI- LA DUBAI, UAE

Chef de Partie(14th May,2018 till 31st July,2019)

Dunes Café (ALL DAY DINING)

To maintain a high standard of all food preparation, service and hygiene in the kitchen.

Responsible for operations during all meal periods.

Obtain guest feedback by maintaining active presence in outlets during operating hours.

Reduce wastage and maintain food cost by stock rotation and by checking daily supplies.

Attend scheduled training.

Co-ordinate with the outlet manager for daily events.

Seek out employee concern and offer assistance.

Assist Sous Chef in determining staffing level.

In charge of maintaining HACCP, SFSMS in daily operations.

Meet with the Chef to review assignments, anticipate business levels, changes, and other information.

Provide new ideas to and run the department in the absence of the Sous Chef.

Monitor food quality while preparing food.

Support team to reach common goals; listen and respond appropriately to the concerns of other employees.

SHANGRI- LA BENGALURU, INDIA

Chef de Partie(18th May,2015 till 12th May,2018)

B Café (ALL DAY DINING)

To maintain a high standard of all food preparation, service and hygiene in the kitchen.

Responsible for operations during all meal periods.

Obtain guest feedback by maintaining active presence in outlets during operating hours.

Reduce wastage and maintain food cost by stock rotation and by checking daily supplies.

Attend scheduled trainings.

Conduct daily briefing.

Co-ordinate with the outlet manager for daily events.

Communicate to each staff on regular basis through one- on- one counseling.

Seek out employee concern and offer assistance.

Assist Sous Chef in determining staffing level.

In charge of maintaining HACCP, SFSMS in daily operations.

Meet with the Chef to review assignments, anticipate business levels, changes, and other information.

Provide new ideas to and run the department in the absence of the Sous Chef.

Monitor food quality while preparing food.

Support team to reach common goals; listen and respond appropriately to the concerns of other employees.

ONE & ONLY THE PALM, DUBAI

Commis 1 (21st October,2013 till 4th December,2014)

Zest (ALL DAY DINING)

Preparation of food items according to recipes and menus, including Salads, setting up of cold buffet for Breakfast.

Coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.

Checks the daily menus, function sheets, par stocks and mis- en- place lists.

Records all recipes and procedures in own recipe book.

Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.

Supervision of buffet replenishment and clearance.

Preparation and set up daily mise- en- place and buffets as per standards.

In charge of food hygiene and temperature control.

Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).

FAIRMONT,JAIPUR, INDIA

Culinary Executive (2nd July,2012 till 18thOctober, 2013) PRE OPENING

Banquet (HOT KITCHEN)

To work as directed on appropriate section and directed by Chef de Partie.

To make sure all food is prepared to the correct standard and in conjunction with use charts.

To make sure all food items are sent to the correct area on time.

To notify supervisor of any problems or complaints as and when they arrive.

To be able to work on other sections when needed and take part in cross training when directed.

THE WESTIN, HYDERABAD, INDIA

Commis 1 (24th, August, 2010 till 24th June 2012)

Banquet (HOT KITCHEN)

To work as directed on appropriate section and directed by Chef de Partie.

To make sure all food is prepared to the correct standard and in conjunction with use charts.

To make sure all food items are sent to the correct area on time.

To notify supervisor of any problems or complaints as and when they arrive.

To be able to work on other sections when needed and take part in cross training when directed.

THE WESTIN, HYDERABAD, INDIA

Hotel Operational Trainee (24th August,2009 till 24th August, 2010)

Banquet (HOT KITCHEN)

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues.

Assist in the preparation and service of all food items for a la carte and or buffet menus according to hotel recipes and standards.

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Have full knowledge of all menu items, daily features and promotions.

Follow kitchen policies, procedures and service standards.

Follow all safety and sanitation policies when handling food and beverage.

JW MARRIOTT, MUMBAI, INDIA

Industrial Trainee (17th December,2007 till 12th April, 2008)

To assist the head chef, sous chef, line chefs and other kitchen staff in food preparation.

To support the kitchen staff in maintaining high culinary standards.

To assist the chef in preparing the dishes and serve on time.

To collect all food items from the store as and when required.

To ensure that safety and health standards in the kitchen are met.

Responsible for storing all leftover food.

EXTRA CURRICULAR ACTIVITIES

Attended workshop on personality development programme organized by Tvarita consultant.

Attended a seminar for Association of Catering Professional career counseling which was held at the Central Court Hotel, Hyderabad, India.

PERSONAL PROFILE

Father's name : Late Stanley Pereira

Date of Birth : 13th January, 1988

Languages known : English and Hindi

Hobbies : Travelling

Computer skills : Basics of MsWord and Powerpoint

Reference : Mridul Bhatt

Executive Chef

The Fairmont Mc Donald Edmonton, Canada

Email : adfitr@r.postjobfree.com

Mobile : +1-778-***-****

Contact this candidate