Chef Food
Resume:
CHRISTOBER SELVARAJ
Citilight Appartment, Elm A-*3, Mogappair West, Vgn Nager
Chennai-37,Tamil Nadu, India
Phone Number- 91-739*******/919*********
***********@*****.***
CHRISTOBER SELVARAJ
Overview
More than 22 years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Areas of Expertise
•FRENCH KITCHEN
• CONTINANDAL COOKING(soup, salad, sauces, roast, grills, buffet)
• ITALIAN COOKING
• STEAK & GRILLS
• INDIAN & SOUTH INDIAN and ORIANDAL KITCHENS
Professional Experience
SEABOURN CRUISE LINERS Apr 2018 - present
Position : Ex Sous chef
Hotel Information : 6 Star cruseliners
Reports To : Executive Chef
Section/cuisine knowledge : International cuisine/continental ( A 300 cover all dining restaurant)
Hotel Information
A Six Star Luxury crew ships with 222 Suites rooms that has been with 4 F&B outlets (All day 3 dinning Restaurants) 300 covers fine Dining Hall.Patio offering lunch buffet salds, soups,and freshely baked pizza, Dinnerers feature a full menu in an al fessco seatting,The Grill Thomas Keller a Classice American restaurant (80 covers),The Colonnade a more casual indoor/outdoor alternative for break fast, lunchand reagional theamed dinners with table service nightly,In suite dinning,More over Each evening, our skilles Earth & Ocean chefs creats an imaginative arry of fresh, inventive dishes for 80 covers,The Seabourn Fleet with their unmatched sence of style, elegance and grace,
Having Card room, Fitness center,Salons, Glub, Sky Bar,Observation Bar, those price are included
Primary Function
Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the sous chef assigned.
Major Responsibilities:
•Responsible for directing, supervising and assisting in the preparation of all food in the assigned Ex sous chef in the kitchen in accordance with the established company menus and recipes. storing the fruits and vegetables accroding to the USPH standards
•Directly responsible for implementing and executing food handling and cleaning procedure in accordance with USPH standards in the assigned sous chef in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per sous chef.
•Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company’s standard recipes.
•Directs, supervises, assists and trains all employees assigned to the partie
•Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his sous chef. Reports on these subjects objectively and timely to his Chef.
•Controls actual hours worked of the employees assigned to the partie and report any discrepancies between these and the published work schedules to Chef supervising his partie.
•Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
•Prepares a daily work plan for all employees assigned to his partie in accordance with the planned menu and recipes for the day.
•Responsible to implement and execute proper maintenance and cleaning procedures in the partie assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned partie.
•Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his sous chef.
•Maintains a high level of productivity, cleanliness and sanitation throughout the entire partie.
•Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
•Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
•Work closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible passenger satisfaction from the products served.
•Assigns all cleaning responsibilities within his partie according to the cleaning schedule and delivers a written report to the 2nd Exec. Chef regarding any problems which have occurred. If partie has GPA personnel assigned, he is responsible for his performance.
•Identifies and assigns in writing all cleaning responsibilities within his assigned area for approval by the Exec. Chef. Follows the detailed cleaning list.
•Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his partie.
Chef De Cuisine/Sous chef at Regent Seven Seas
Apr 2016 - Apr 2018
Position : Chef de cusine and Sous chef
Hotel Information : 6 Star cruseliners
Reports To : Executive Chef
Section/cuisine knowledge : International cuisine/continental ( A 500 cover all dining restaurant)
Hotel Information
A Six Star deluxe with 320 rooms that has been with 4 F&B outlets (All day 3 dinning Restaurants) Composs Rose 500 covers fine Dining Hall.
Italian special (La Veranda) Sette marie 100 covers, 100 Covers Signature classic French restaurant, And 100 covers prime seven world finest Grill Restaurant,
Primary Function
Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the sous chef assigned.
Major Responsibilities:
•Responsible for directing, supervising and assisting in the preparation of all food in the assigned sous chef in the kitchen in accordance with the established company menus and recipes.
•Directly responsible for implementing and executing food handling and cleaning procedure in accordance with USPH standards in the assigned sous chef in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per sous chef.
•Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company’s standard recipes.
•Directs, supervises, assists and trains all employees assigned to the partie
•Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his sous chef. Reports on these subjects objectively and timely to his Chef.
•Controls actual hours worked of the employees assigned to the partie and report any discrepancies between these and the published work schedules to Chef supervising his partie.
•Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
•Prepares a daily work plan for all employees assigned to his partie in accordance with the planned menu and recipes for the day.
•Responsible to implement and execute proper maintenance and cleaning procedures in the partie assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned partie.
•Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his sous chef.
•Maintains a high level of productivity, cleanliness and sanitation throughout the entire partie.
•Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
•Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
•Work closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible passenger satisfaction from the products served.
•Assigns all cleaning responsibilities within his partie according to the cleaning schedule and delivers a written report to the 2nd Exec. Chef regarding any problems which have occurred. If partie has GPA personnel assigned, he is responsible for his performance.
•Identifies and assigns in writing all cleaning responsibilities within his assigned area for approval by the Exec. Chef. Follows the detailed cleaning list.
•Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his partie.
Head chef in Brown social house
Apr-15-2013 – Apr -24-2015
Position : Kitchen Manager(Ex.chef)
Hotel Information : Classic Restaurant
Major Responsibilities:
• Responsible for directing, supervising and assisting in the preparation of all food in the assigned Company standard in the kitchen in accordance with the established company menus and recipes.
• Consistently execute food to our exact specifications and within our time standards
• Manage food, Kitchen labour, and other kitchen-related costs
• Oversee inventory and ordering, meeting budget targets, and conducting food cost analysis
• Manage prep inventory
• Supervise menu rollouts and product updates, including training and quality control
• Maintain immaculately clean and maintained kitchens
• Ensure food delivery to our guests meets timing standards
• Continually train, develop and motivate quality employees
• Maintain kitchen labour costs to agreed upon levels
• Produce food cost within budget
• Ensure high quality food production and presentation
• Make certain that proper food safe practices are followed
• Ensure proper receiving, storage and rotation of inventory
• Taking briefing of the kitchen staff for a smooth operation, Train the staff on the standards set by the executive chef.
Holland America Line Shipping PLTD
Sep 2006- Dec 2012
Position : Chef de cusine and Sous chef
Section/cuisine knowledge : International cuisine/continental (A 1600 cover all dining restaurant)
Hotel Information
A 5 Star deluxe with 800 rooms that has been with 5 F&B outlets (All day 2 Dinning
outlet, coffee shop 600 covers, Italian special pinnacle grills 100 cover classic restaurant every day poolside 5 banquets having with Royal Classic Bar. Canaletto 120 covers Italian restaurant
Primary Function
Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the sous chef assigned.
Reports To : 2nd Executive Chef
Major Responsibilities:
•Responsible for directing, supervising and assisting in the preparation of all food in the assigned sous chef in the kitchen in accordance with the established company menus and recipes.
•Directly responsible for implementing and executing food handling and cleaning procedure in accordance with USPH standards in the assigned sous chef in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per sous chef.
•Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company’s standard recipes.
•Directs, supervises, assists and trains all employees assigned to the partie
•Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his sous chef. Reports on these subjects objectively and timely to his Chef.
•Controls actual hours worked of the employees assigned to the partie and report any discrepancies between these and the published work schedules to Chef supervising his partie.
•Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
•Prepares a daily work plan for all employees assigned to his partie in accordance with the planned menu and recipes for the day.
•Responsible to implement and execute proper maintenance and cleaning procedures in the partie assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned partie.
•Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his sous chef.
•Maintains a high level of productivity, cleanliness and sanitation throughout the entire partie.
•Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.
•Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
•Work closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible passenger satisfaction from the products served.
•Assigns all cleaning responsibilities within his partie according to the cleaning schedule and delivers a written report to the 2nd Exec. Chef regarding any problems which have occurred. If partie has GPA personnel assigned, he is responsible for his performance.
•Identifies and assigns in writing all cleaning responsibilities within his assigned area for approval by the Exec. Chef. Follows the detailed cleaning list.
•Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his partie.
Royal Caribbean International Shipping PLtd
Jun2002 - Jul 2006
Position: Chef De Partie.
Section /kitchen : European(posted at the King & I 1500 cover fine dining Restaurant)
Hotel Information :
A 5 Star deluxe with 500 rooms that has been with 5 F&B outlets (All day 2 Dining outlet.5 banquets And Solarium Italian special Grills,600 cover coffee shops.
Every day 800 cover pool side bar be que, 100 cover cake shops. 200 cover royal club classic Bar).
Duties & Responsibilities :
•Report to the Executive sous Chef.
•Help Chef in framing the stylish all day dining menu for the restaurant.
•Manage 22 Staff who works under me.
•Maintaining the cleanliness and hygiene of the kitchen. Following HACCP standard
•Helped chef in selection recruiting staff, by organizing interviews and food trials.
•Quality control of the food, garnishing and portion size.
•Controlling food cost.
•Deciding the Selling Price of the food items on the menu.
•Calculating the cost price of a particular food item.
•Regular interaction with the guest in terms of their preferences and choices.
•Daily inspection of the walk ins and dry store.
•Make sure the daily operation is smooth and problem free.
•Training staff on wastage management and yield testing.
Radisson Chennai
May 2001-Jun 2002
Position : Tr.Commi I
Hotel Information :
A 250 Rooms 5 star boutique Hotel that has changed the food Trend in Chennai. Has got 4 outlets, all day dining 200 covers, 100 cover, coffee shops, golf club bar, the great kebab factory famous Indian live cooking cuisine having 180 covers, 3 banquets.
Section/Kitchen: Was posted at continental restaurant kitchen. (200 cover all day dining restaurant).
Duties & Responsibilities :
•Reports to the sous chef.
•Part of the opening team member of the Hotel.
•Helped Chef to make and frame the western menu.
•Maintaining highest standards of cleanliness and hygiene in the display kitchen flowing …….
•Maintaining the standards of the kitchen and the food.
•Periodic inspection of the display and the back kitchen.
•Speak to the guest in absence of the Chef and taking special request.
•Taking briefing of the kitchen staff for a smooth operation.
• Indenting and maintaining the par stock levels of the store items.
•Maintaining the butchery items.
•Train the staff on the standards set by the executive chef.
Fortune Park Hotel Jenney's Residency By Welcome Group
Jan-1999 -Jun 2001
Position : Demi Chef De Partie
Section /kitchen: Multi cuisine Restaurant.
Hotel Information
A 150 Rooms 4 star deluxe Hotel situated in the city center. Having 4 banquets suvai 100 cover SOUTH INDIAN Restaurant 100 cover Wild West American Cow Boy Style Bar on of the Best bar in the SOUTH INDIA.
Duties & Responsibilities
•Reports of the souf chef.
•Maintaining highest standards of cleanliness and hygiene in the display kitchen
•Maintaining the standards of the kitchen and the food.
•Indenting and maintaining the par stock levels f the store items.
•Checking the quality of the meats on the meats on a every day basis.
•Checking the quality of the daily vegetables and supplies.
•Indenting supplies for the daily requirements.
•Replacing staff on leave place.
•Keeping time & temperature in ready to eat food.
Royal Southern Hotels Trichy
Jul 1996 - Nov 1998
Position : Commi III
Section /cuisine knowledge :
South Indian Cuisine(Posted at KoKinoor 80 cover all day dining restaurant)
Hotel Information
A 4 star deluxe property with 200 rooms .That has been with 4 out lets (80 cover kokinoor south Indian restaurant, 3 banquets, 50 cover multi cuisine coffee shop,Thunder bar.
Duties & Responsibilities :
•Report to the chef de partie.
•Maintaining standards of cleanliness and hygiene in the kitchen.
•Following proper recipes while making food.
•Take all the responsibilities to arranging store
•Take care of all type of vegetable cuttings for preparing food.
•Concentrate & following chef de parties order.
•Identify supplies for the daily requirements.
Education & Qualifications
Bsc., Hotel management 2005 to 2008
SRM Institute of Hotel Management Catering Technology
Chennai 1995-1996.
(Hotel Management Certificate in Food and Beverage Production.)
First Aid and Fire Fighting Certificates, US and Canadian Bublic Health Certificates also STCW course complited
Personal Details:
SURNAME : Kirubakaran
MARITAL STATUS : Married
Date Of Birth : 20th June 1978
Passport Number : P5381880
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