Babu Thomas K

E-mail: adg55j@r.postjobfree.com

Mobile: +974-********/70470623

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Relevant Career Experience

Airline Catering

Hotels

Restaurants

Menu Planning

Out Door Catering

Consulting

- Diet Menus

Academic Qualification

Post Graduate Diploma in

Tourism & Hotel Management

and Catering Technology - 1993

from Mangalore University,

India.

BACHELOR OF SCIENCE

(Bsc) in 1991 from Mahatma

Gandhi University, India.

Computer Knowledge

MS Word MS Excel

PowerPoint Outlook

Key Strengths

Expert level cooking skills

Time management

Menu development & costing

Attention to detail

Interview, Selects, Train & Foster

Team

Hot Kitchen, Cold Kitchen.

Forecasts and Plans Food

Production

Leader Ship & Team

Management

Planning & Scheduling

Catering Set-up Procedures

Cleanliness & Hygiene

Innovative & Creative

Culinary Expertise

Excellent communication skills

Effective Delegation Skills,

Fast-Paced decision-making

PROFILE

A passionate Chef with 23 years of versatile experience in the Middle East and India across the fields of Airline Catering, Hotels, Restaurants.

Ambitious & career focused, seeking to advance the role in Catering Management and to further progress in the profession.

Considerable experience in multicultural work environment, with strong work ethics, focus on achieving targets and meeting deadlines.

Motivated, with comprehensive problem solving abilities, able to effectively delegation with Superior Leadership Skills.

Enthusiastic with an extensive cross- departmental work experience and a proven performer.

PROFESSIONAL WORK EXPERIENCE

M/s. Compass Group – Doha Qatar

Working for M/s. Sidra Medicine as Secondee- Doha-Qatar Executive Sous Chef

Since November 2017

Nature of Job:

- Develops menu and oversees food preparation, Staff Supervision, quality control, supplies inventory and vendor negotiations.

- Assigns stations and woks shifts of chefs, line cooks and kitchen crew for maximum productivity.

- Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.

- Plans and takes corrective actions to resolve issues in a timely manner

- Planning menus for two live kitchens and buffet counters, and VVIP parties and Promotional menus

- Hiring, training and supervising Kitchen Staffs. Coordinating with team leaders on rotating work shifts and performance evaluation of kitchen and dining crew.

- Implements procurement strategies to minimize costs and ensure timely delivery.

- Arrange for Equipment Purchases and Repairs

- Approving the daily requisition for the production of the day.

- Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

- Attends food and beverage staff and management meetings.

- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

- Support safe work habits and a safe working environment at all times. M/s. Qatar Aircraft Catering Company, Doha-Qatar

Executive Sous Chef -

January 2006 – October 2017

Nature of Job:

Develop and manage production team for planning and organizing routine and additional deliverables in the most effective and profitable manner.

Guide the team on effective scheduling, customer focus, prioritizing work and adhering to specifications with a focus on correct quality and quantity delivered on time.

Ensure all developed specifications in terms of portion size, quality and quality is effectively followed in the kitchen.

Responsible for supervising the production department and airport lounges providing catering service to Qatar Airways. Babu Thomas K

E-mail: adg55j@r.postjobfree.com

Mobile: +974-********/70470623

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Training Programs Attended

High field Awarding Body of

Compliance (HABC) Level 3

Awards in Supervising Food

Safety in catering.

Fire Awareness & Fire Warden

Course.

Safe Manual Handling for

Managers

Safety Awareness and

Firefighting

Quality Awareness

Elementary Food Hygiene

Communication Skill – Senior

Level

Handling bomb Threat Calls

Aviation Security Awareness-

2015, 2016, 2017

Fire Safety in Accommodation

Office & Information Security

Awareness

Interviewing Skills Workshop

Managing Hazards & Risks

Safety Management System

First Aid & Basic Life Support

Instruction Techniques

Cardia Pulmonary Resuscitation

(CPR) & AED Recurrent

Leadership Expectations

My PDR for People Managers

TBT – Basic Fire Awareness

Managing Performance

Personal Details

Name : Babu Thomas K

Sex : Male

Date of Birth : 4-11-1969

Nationality : Indian

Passport No : L 5918253

License : Valid Qatar

Driving License

Marital Status : Married

Check and ensure that the dishing is correct in weight, presentation and items are prepared as per airline specifications, and food products are color coded with dates.

Assisting Executive Chef with daily operations duties.

Recruiting, Training staff in all sections.

Coordination with entire departments to make work smoothly.

Controlling critical points daily by spot checking compliance, makes input on budgeting for equipment and staff.

Assure that all meals are delivered as per schedule on time to operations department as per the batch delivery timings.

Conduct daily tasting panels, checks, cascades, briefings and reports as and when applicable in an organized and responsible manner.

Making sure that correct and latest flight loads are provided to production for smooth functioning.

Ensuring the hygienic production of all meals in the kitchen according to batch delivery schedules.

Responsible for daily ordering of raw materials for the kitchen and advanced forecasting of consumptions for timely controlled purchases and tender purpose.

Evaluate statistics on wastage, ensure that the food is prepared economically, and establish controls to minimize food and supply wastage.

Planning, Preparation, Co-ordination and Airline Menu Presentation.

Responsible for HACCP training for junior staff members and there culinary training.

Responsible for improvising the wastage and costing of the food and kitchen equipment.

Responsible in supervising Amiri Flights and catering for special VVIP Aircrafts and Charter Flights.

Key responsibility to Transition to the New Unit.

Preparation of staff duty roasters.

Major Achievements during the tenure in Qatar Airways:

Headed the Catering Crew for Prime Minister of India during his visit to Doha

Responsible for catering All VIP Flights which are landing in Doha.

Working with Four Celebrity Chefs (Tom Aikens, Vineet Bathia, Ramzi, and Nobu).

M/s. Emirates Flight Catering Services LLC, Dubai, UAE Sous Chef - November 1999 to December 2005

Nature of Job:

Responsible for the specified section of the production and acted as Executive Sous Chef in his/her absence.

Full responsibility of all meals produced in the kitchen in the shift.

Ensuring and controlling the critical points daily by spot-checking compliance.

Coordinating with staff and be responsible for hygienic production of all meals in the kitchen according to batch delivery.

Advanced forecasting of consumption for timely controlled purchases and tender purposes.

Ensuring that all food is prepared in accordance to HACCP hygiene standards and proper documentations is done for the same.

Conduct training in the shift.

Supervising the complete hot kitchen production

Preparation, Coordination Airline Menu Presentation

Strictly following the hygiene Standards.

Babu Thomas K

E-mail: adg55j@r.postjobfree.com

Mobile: +974-********/70470623

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M/s. Hotel Abad International, Cochin-India

Executive Chef (September 1998 to August 1999)

M/s. Hotel Cochin Tower, Cochin-India

Executive Chef (October 1997 – August 1998)

M/s. Hotel Holiday Inn, Ahmedabad, Gujarat-India

Chef-De-Partie (May 1996 to September 1997)

M/s. Hotel Pentagon, Mangalore-India

Jr. Executive Chef (May 1993 to December 1996)

I do hereby declare that all the above given particulars are true to the best of my knowledge and can produce the testimonials as and when required.

Babu Thomas K

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