RESUME

SREEJITH UNNI

DUBAI, UAE

adh2hn@r.postjobfree.com :: adh2hn@r.postjobfree.com

Mobile +919********* Whats app +919*********

Career Objective

To hold a challenging position where I can implement my knowledge and attain name for perfection.

Career development rolls

Executive chef, Sous chef, Jnr.Souschef, Chef de partie, Commis, Management trainee.

Professional Achievments

F&B outlets opened

* La grotto (Italian cuisine ) * Moonscape ( Pilipino,multi cuisine)

* Club-10 ( Pilipino night club) * Sea view (sea food )

* Kinga ( Polish & Indian cuisine) * Fusion ( night club )

* Been part of the opening team for :- Sea grill (sea food ), Al marjan (French,fusion),

*The apartments (French cuisine)

Strengths

*Strong interpersonal skills.

*Ability to perform under pressure and lead.

*Effective working both independently and as a team member contributing positive environment.

*Can operate, organize and develop independent/group of organization.

*Highly ambitious and motivated,

*Quality conscious and strive for perfection.

Culinary skills

*Experience in International cuisine -Italian,French,European, Arabic,Indian and Fusion cuisines.

*Capable in opening individual/multi outlets.

*Develops and implement menus and meal plans that fit the facility and train related staffs.

*Direct and supervise F&B operations and designated back of the house staff

*Assist with long-term plans which relate to cuisine and overall culinary experience.

*Heading the HACCP team, monitor and implement hygiene and sanitation within food-preparation and related areas.

*English, Polish, Hindi, Malayalam and Tamil – language skills and cultural fluency bring unique strength to work with employees.

Education

B.Sc.Catering Science And Hotel Management from Bharathiyar University, Coimbatore, India.( 1997 )

WORK HISTORY

* Executive chef with Paray group of hotels,Kerala,India . 04-2020 – till date.

Working for one of their four star property of the group – Involved in the operations of F&B department . Also looking forward for managing and set-up (F&B ) of their new four star hotel project which is under construction.

* Cassells al barsha hotel, Uae ( IGH group) –As Executive chef . 03-2018 12 -2019.

Worked for their four star property in Dubai ( 311 keys,05 F&B outlets ). Responsible for the kitchen operations – Leading a team by making innovative products . Delivering coast effective kitchen management by maintaining the quality and quantity . Creating new menus and themes for various outlets for their opening and operations. Leading the Haccp team. Also involved in F&B service operations. Reporting to the Vice president.

* Sun and sky hospitality group, Uae - as Executive chef. 01-2014 to 12-2017.

Worked with the group, for their 03 hotels collectively ( Total of 188 keys,08 F&B outlets and Dow cruise) . Opened 03 restaurants,02 night clubs . Headed HACCP team and Hygiene for all their properties. Responsible for the F&B kitchen operations, which includes but not limited to - maintaining the Standard, quality, quantity, hygiene, marketing, coasting, Menu engineering, staffing, etc. Involved in the F&B service operations. Reports to the Managing director.

* Sea view restaurant,Uae – as a Head chef-07 -2013 to 12- 2013 .

Being in the pre-opening team as a head chef - did the kitchen structure,set up of equipments, opened the restaurant, staff recruiting, menu setting, dealing with purchasing of raw materials, staff organizing and training.

* Al Nahda resort and spa, Oman - Sous chef. 10-2012 to 03 2013.

Assisting the Executive chef in daily operations. Working next to the Exe.Chef and responsible for the entire production operations. Other responsibilities includes attending meeting,training, quality control, menu engineering, presentaion,maintaing the foodcoast, hyegine, staffing,etc. Reports to the Executive chef

* Kinga hotel, Czorsztyn, Poland - as a Sous chef. 03-2009 – to- 07-2012.

Incharge for the kitchen operations responsible for the smooth, efficient running of the entire F&B production department in accordance with the standards of the hotel. which includes an Indian restaurant, multi-cuisine restaurant (serving Polish and European flavors) and a Bar .Also handling banqueting functions from conference to weddings . Other duties include Guest handling, Menu engineering, staff organizing,Ensuring the quality of raw materials purchased, maintain quality and standard on the products, staff training etc .Reporting directly to the Managing director.

*Golden tulip, Tanzania - as a Jnr.Sous chef. 05-2007 –to- 04-2008.

Assists the Exe.Sous chef in all kitchen operations and worked as the second in charge for the kitchen. Directly Running a multi cuisine and fine dining restaurants, banquet operations, conducting trainings, involved in staff execution, menu planning, co-ordinate with purchasing department,etc. Reports to the Executive Sous chef.

*Al-Bustan Palace Hotel,Oman (I.H.G) - as a Chef De Partie . 10-2004-to-01/2007.

Worked at their Signature fine-dining restaurant serving French fusion delicacy. Was part of their seafood casual dining restaurant, led the gardemanger, Italian and room service team. Also involved in various v.i.p banqueting functions both indoor and outdoor. Experienced with Michelin star / celebrity chefs. Responsible for Junior chefs, day to day misenplace, stock control, hygiene, food quality control, Menu planning and presentation, handling guest complaints Attending chef meetings,training junior chefs,etc.Reports to the Exe sous chef and Sous chef .

*Jumeirah beach hotel,Dubai (JI group) - as a Commis chef. 07-2001-to-12-2003

Worked with their French fine dining restaurant(opening team under 2* Michelin Chef ‘Patrick Lenotre’), Fusion fine dining restaurant(opening team), German cuisine, sea food specialty restaurant, gardmanger and Banquets. Reports to the sous chef.

* Trichur Towers,Thrissur - as a chef-De-Partie. 06-2000 to 03-2001.

Assisting the Executive Chef,worked as a second man of the kitchen - Maintenance of kitchen, handling staff problems, Duty roaster, Guest complaints, etc Directly in charge of the Continental, Pantry, Coffee shop, Banquet functions and Store purchase.

* Raj Mahal, Kochi - as a Chef-De- Partie. 07-99 to 04-2000

Worked as an assistant to the Executive chef –Controlling the kitchen in his absence, in charge for Continental, Chinese, Tandoor, South and north Indian Cuisine, Maintaining consumption reports, duty roaster, maintaining stock.

Link To My Works

Please follow the link :- https://photos.app.goo.gl/FVwqpPkV3gTOC8JB3

TV.Programme link :- https://youtu.be/eR2dgdjqQNg

Restaurant advt.link :- https://youtu.be/UV_JfOH2JdM

Other works & Trainings

Hotels - Trained and worked from 1995 to 1999

*Quality Inn Presidency, Kohi. *Frys Village, Kochi

*Abad Plaza, Kochi. *Sidhartha Regency, Thrissur

*Heritage Inn, Coimbatore *The Avenue Regent, Kochi

Highlights Of Other Qualifications

*Diploma in office automation. *Certificate course in basic through graphics.

*Basic food hygiene certificate.

References

* Baburaj -Vice president, Cassells Al Barsha hotel, Dubai +971*********) adh2hn@r.postjobfree.com

*Preem Negi - Exe.Chef,Al Nadha resort & spa, Oman +614********) adh2hn@r.postjobfree.com

* Muhamed rafeeq- Finance audit- jumeirah creek-dubai +971********* ) adh2hn@r.postjobfree.com

Sreejith Unni.

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