Food Safety Chef
Resume:
Vishnu K Krishnan
Sous Chef
Present Contact Details
adhx0u@r.postjobfree.com
Profile Summary
Experience in 8+ years in hospitality industry. 11 month as catering supervisor in West Africa and with 7 years career in food preparation, banquets, and a la carte operations for leading hotels, restaurants; produced top quality creative products, contributed to revenue and reduced costs.
Proven ability to effectively lead multi – outlets & fine dining high volume operations and appreciated by guest and management .
Solid understanding and enforcement of food safety and hygiene procedures.
Specialized with a wide range of cooking experience in Italian Continental and Indian cuisine and a good knowledge in American style of BBQ and Vegan cuisine
Possess leadership, committed to creating memorable dining experience for all guests; thrive in high-pressure environment, with passion for food and flawless service.
Qualifications
Bachelor of Science Degree (Hotel Management and Catering Science)
at Oriental School Of Hotel Management ( University of Calicut), Kerala, India. Completed in March 2011.
Professional Culinary Experience
Yuvrani Residency Cochin
SOUS CHEF 2018- 2019
One of the leading 4 star hotel in Cochin . every one of rooms comes fully facilitated with all modern amenities, ensuring an effortless experience during your stay at the hotel. There are 2 room types available for guests to choose from Superior Rooms Executive Rooms. 2 meetings rooms (The Oval and Crystal Emerald) and a full-fledged banquet hall (The Summit) for the ideal room to meet the needs of the event you have planned. Pax 300. The Cheenavala is in-house multi-cuisine restaurant, a great destination to choose for your meal! With a fantastic selection of meals and a large variety of beverages to choose from
Royal Brunei Golf Club 2018
SOUS CHEF
I had been working in Royal Brunei Golf Club, which is a subsidiary of Royal Brunei Airlines, as The Consultant Chef for almost 3 month.
The job focuses on creating innovative cuisine and providing a satisfying culinary experience for guests. It assigns to oversee the operations of the restaurant and dining facility. I am successful in managing and working closely with other cooks, creating menu items and determining food inventory needs. I also involves in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs. I also puts my effort in making sure that the restaurant meets all regulations, including sanitary and safety guidelines.
PRAANAA FZC 2017-2018
Executive Sous Chef /Asssistant Catering Manager
The Company is resistered in UAE and all the operations as been done in West Africa Guniea.
Majority of work as been done to this company
Anglo Gold Ashanti, Guinea, W.Africa
I had worked in Anglo gold Ashanti which is a gold mining firm as Assistant Catering Manager cum Executive SOUS Chef for almost 11 months . which is undertaken by PRAANAA.
The job entails everything from interacting with clients, to preparing menus, to overseeing the presentation and serving of the food along with preparing and handling food requirements of expats.
I was assigned to control and coordinate the kitchen staffs and service crew, to oversee the preparation of food and at various function sites to ensure that the food service is provided to the customer's satisfaction and ensures quality. I could proudly state that I was
the in charge of a very large team where I was successful in handing the employee issues and training new recruitments.
I had also been successfully able provide best customer services that marks the quality. Main jobs that I've focused on as a Catering Supervisor was controlling the kitchen chores, supporting the staffs, providing best customer service and so on. Anglo gold Ashanti is a company that had cletch it's functioning in a rural site in West Africa and I could proudly esteem that I have done my part wonderfully well.
Abu Dhabi City Golf Club 2011 to 2017
Having a restaurant capacity of 150 pax in BBQ restaurant and international buffet & a la carte restaurant with a capacity of 100pax, Pool restaurant capacity of 60 pax . And organising event up to 500 pax with international buffet.
Demi Chef-de-partie to Chef-de-Partie
Assist Sous Chef and Sr.CDP in Food production and chef’s office administration in the absence of Executive chef.
Responsiblities:
- Helping the sous chef plan for the restaurant meals.
- Giving training to the commis chefs to ensure the kitchen is clean.
- Cleaning poultry and fish in readiness for cooking .
- Assist the Sous chef and Sr.CDPs with stock control .
- Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites .
- Attending workshops conducted by Chef for menu preparation and other trainings.
Taj Gateway Hotel
Calicut Kerala INDIA 2011
Having a multi-cuisine restaurant capacity of 170 pax and having a full day running coffee shop with 50 pax and organising event in 3 banquet hall with international buffet upto 1500pax.
Demi Chef-de-Partie
- To work as directed on station of assignment under appropriate Chef de Partie.
- Set up station properly and on time for each service period.
- Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
- Make sure quality and quantity meets our standard.
- Notify Sous Chef or Sr.Chef de Partie of any problems or complaints as when they arise.
- Be able to work in another area when needed and take part in cross training when directed.
- Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
- Be able to come to any and all kitchen meetings whilst on duty or otherwise.
TAJ Vivanta Kumarakom, Kerala INDIA 2011
Having a a la carte service with 50 pax in seafood specialities restaurant and all day dining international fresh buffet restaurant with live seafood BBQ with 100 pax and organising event up to 250 pax.
Management trainee to Commis 1
Responsibilities -Assisting Chef de Partie in Day to day preparation.
- Responsible for saucier and Entrimetier .
- Al a carte service for 60-80/daily .
- Daily Food Store collection .
- Daily up to date checking of Hygiene standard in the section .
Vythiri Village Resort, Kerala INDIA 2008 2011
Part time Internership
- Experience in kitchen works .
- Guest management and allocation to duties to juniors .
Certification
- Larder cuts of meat and cooking concept .
- Essential food safety training certificate by Abudhabi Food Control Authority .
- Internal training courses attended .
- Hygiene certifications .
- Art of bartending by World Flair Association India .
Personnel details
DATE OF BIRTH: 29/ DEC /1989
LANGUAGES KNOWN: ENGLISH, HINDI, MALAYALAM, AND TAMIL
EMAIL ID - adhx0u@r.postjobfree.com
PERMANENT ADDRESS
KANJIRAKKATTU HOUSE, MANJUMMEL- P.O,
UDYOGAMANDAL,ERNAKULAM,
KERALA -, INDIA.
PIN NO-683501
RESI TEL - 0091 484-***-**** / 0091 940*******
MAITAL DETAILS - MARRIED
PASSPORT DETAILS
PASSPORT NO U6362369
PLACE OF ISSUE COCHIN
DATE OF ISSUE 24/12/2019
DATE OF EXPIRY 23/12/2029
INDIAN CDC DETAILS
CDC NO. – KOL 121179
SHIPPING MASTER OFFICE - KOLKATA
DATE OF ISSUE - 07/02/2020
DATE OF EXPIRY - 06/02/2030
VISA DETAILS
UNITED STATE OF AMERICA
VISA TYPE / CLASS - R C1/D
PLACE OF ISSUE - MUMBAI (BOMBAY)
DATE OF ISSUE - 14/2/2020
DATE OF EXPIRY - 12/2/2025
SEAMAN’S RECORD BOOK
COMMON WEALTH OF THE BAHAMAS
BOOK NUMBER - SRB564096-00
BAHAMAS MAITIME AUTORITY ID - 10237839
DATE OF ISSUE - 20/02/2020
DATE OF EXPIRY -20/02/2030
Referees
- Suresh Babu
Corporate Executive Chef
Touristic Enterprises Company Kuwait
http://khiranresort.com
adhx0u@r.postjobfree.com
- Rajeev Kumaran
Executive Chef
Abudhabi City Golf Club
adhx0u@r.postjobfree.com
https://adcitygolf.com
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