Raja SEKAR

Alnahda Sharjah, near Sahara center,

WhatsApp: 056******* call: 058*******: adgubw@r.postjobfree.com

Objective:

Self-motivated professional with more than ten years of experience supporting kitchen operations. Quality focused and efficient senior sous chef adept at preparing and plating food in high energy, fast paced-kitchen. Seeking to bring Strong supervisory, food prep, and organizational skills in collaboration with leading chef in the culinary world.

skills,

Skilled at food production, presentation, continuing quality, cost control.

Proficient in food cost management and raw material procurement.

Hug knowledge of managing kitchen leadership.

Strong leadership with exceptional team building.

Specializes in unique International fusion.

Basic knowledge in Yamanote bakery products.

Knows how to make Japanese soufflé cheese cake

Strong leadership in Haccp Activities with pic level-3/Issued 2017

Professional experience:

Sous chef pre-opening- Difc first Branch -2015 Feb- present

Yamanote Atelier Restaurant (fusion ala carte menu)

Now working as senior sous chef at central kitchen branch ferdous.

Responsibilities

Monitoring cooking procedure cost, quality and inventory stocks.

Manage wastage through correct portion control and records.

Assist in delivering financial targets set for the house.

Supervised performance of kitchen staff and trained them as needed.

Provide assistance with planning and development of menu.

Assigns stations and work shifts of kitchen chefs.

As Acting Executive sous chef based in central kitchen in jumeirah road, supporting my executive chef and running 6 outlets all over UAE.

Frequently review finished products for quality.

Review staffing level to ensure that guest service needs and financial objectives are met.

Ensures compliance with food handling and sanitation standards.

Follow proper handling and right temperature of all food products.

Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local health department.

Ensure all products are prepared in a consistent manner and meet department Appearance / quality standard.

Interacts with quest to obtain feedback on food quality.

Co-ordinates with purchase department for acquisition of needed goods.

Ensure that all the required food transfer is completed to the appropriate outlets.

Dealing with supplier for purchasing.

Novotel Dubai world trade Centre, July2013-Dec2014

Chef de partie (breakfast & Alacarte service)

The H hotel Dubai, Dec2011-June2013

Demi chef de partie (main kitchen)

Hilton resort Ras Al kaimah, Oct2009 -Dec2011

Kitchen assistant chef

Intercontinental Hotel Mumbai, India, Jan 2009-sep2009

Assistant kitchen chef banqueting main kitchen.

ITC Sheraton Chennai, India, Sep 2007- Dec 2008

Kitchen operation management training

ITC park Sheraton Chennai, India.

6 months’ management training from college.

Education:

Bachelor Degree Hotel Management - VLB Janakiammal College of Arts &science, Coimbatore, India. 2004-2007 Personal details: Nationality - Indian Marital status - Married

Language - English, Tamil, Hindi, Telugu

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