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Executive Chef

Location:
Abu Dhabi, United Arab Emirates
Posted:
December 27, 2020

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Resume:

Mr. Chandra Swamy

No *** • Al Nasr Tower * • Hamdan Street • Abu Dhabi – UAE

+971-**-******* • adizmz@r.postjobfree.com

EXECUTIVE CHEF

Committed to cook, lead and delegate to run a successful culinary business. PERFORMANCE SUMMARY: Highly accomplished and driven culinary professional, a perfectionist with 5+ years of diverse experience as an executive chef in various resorts and five star restaurants. Demonstrated ability to develop and lead strong culinary teams with a track record of streamlining operations and delivering the highest levels of food quality and hospitality.

• Inventive finesse and genuine passion for food cookery and presentation

• Broad knowledge regarding various cuisines of the world

• Strong business sense and expertise in budgeting AREAS OF EXPERTISE

- Recipe Development - Kitchen Operations - Cost Control

- Quantity Conversions - Quality Assurance - Inventory Check

- OSHA Compliance - Financial Planning - Menu Recommendation

- Sanitation Maintenance - Material Procurement - Beverage Selection TASK FORCE

• The Luxury Property – Abu Dhabi, UAE – Assigned as the Executive Chef 24th Feb – 24th Mar 2020

• St. Regis – Amman, Jordan – Assigned as the Executive Chef 6th Nov – 16th Nov 2019

• Marriott – Kigali, Africa – Assigned as the Executive Chef 1st Jul – 31st Jul 2016

• Marriott – Manama City, Bahrain – Assigned as the Executive Chef 22nd Oct – 6th Nov 2015

• Marriott – Edinburgh, Scotland – Assigned as the Chef 14th Apr – 21st Apr 2012 KEY ACHIEVEMENTS

• Special Task force for MEA & Residence inn Bahrain to revamp the F&B sky walk out let & IRD menu implementation task with special nights offerings successfully in the year 2015 for 15 days.

• Special task force assisting in all culinary operation to open brand new 1st African Marriott property in Kigali for 1 month during July in 2016.

• Maintained the restaurant food costs below 28% of the total budget as compared against standard industry costs of 32%

• Attained 100% customer satisfaction level during first six months of employment by streamlining kitchen operations and delivering high quality food and customer service

• Introduced 5 additional cuisines and 8 signature dishes to the menu and adapted authentic recipes to bring innovation which was highly commended by the management

• Got the number one G.S.S for DXBHR for the year 2012 for MEA out of 16 Properties.

• Got the AES 100% score during the year 2013 for culinary team.

• Twice Hotel of the year Award 2011 & 2013 being part of the team success.

• F&B revenue increased year on year by almost 6.5% over the budget.

• What’s on Award & Zomoto award for best recommended restaurant Category.

• Preopening with smooth operation with all standard & implementation MHRS & MEA

• Got the number two in G.S.S for Quality of Food for the year 2017 for MHRS out of 22 Properties.

PROFESSIONAL EXPERIENCE:

Courtyard by Marriott World Trade Centre, Abu Dhabi – UAE EXECUTIVE CHEF (Nov 2017 – Present)

Accountable for overall success of the daily kitchen operations. Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. Work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervise all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Ensuring sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants and bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) In charge for entire culinary operation here in Court yard & implemented successfully the new Menu with concepts.

Marriott Hotel & Marriott Executive Apartments Downtown Abu Dhabi, Abu Dhabi - UAE EXECUTIVE SOUS CHEF (2015 – Nov 2017)

Responsible for the entire kitchen operation.

Liaise with restaurants manager regarding food preparation and presentation and overseeing Banquet operations.

With the Chief Steward to ensure cleanliness & hygiene standards and with engineering department to ensure that all equipment is in proper order.

Supervises the work of the kitchen talents on a specific shift to ensure food preparation, organization and presentation standards are followed.

Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.

Train talents in accordance with planned training programs and corrects production errors/methods as found necessary.

Maintains waste at a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtain Initiates and participates in creative selling, merchandising, decoration and presentation ideas. Revising new recipes.

Orders fresh, organic and dry goods.

Liaise with the restaurants and banquet managers regarding food preparation, presentation, special menus and seasonal specialties.

Ensures that all cooked goods are visually attractive and eye appealing by checking and testing on regular basis and prepared in an appetizing manner.

Samples all foods, on regular basis to ensure established standards are maintained.

Shows expertise and imagination in adapting services to product availability/quality and seasonal products.

Keep informed on changed in the competition and market, and takes this into account when developing both a la carte and set menus. Dubai Marriott Harbor Hotel & Suites, Dubai – UAE

EXECUTIVE CHEF (2011 – 2015)

Accountable for overall success of the daily kitchen operations. Exhibit culinary talents by personally performing tasks while leading the staff and managing all food related functions. Work to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervise all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Ensuring sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) CORE WORK ACTIVITIES

Leading Kitchen Operations for Property

Lead kitchen management team.

Provide direction for all day-to-day operations.

Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourage and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensure property policies are administered fairly and consistently.

Review staffing levels to ensure that guest service, operational needs and financial objectives are met.

Establish and maintain open, collaborative relationships with employees and ensures employees do the same within the team.

Solicit employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Supervise and coordinates activities of cooks and workers engaged in food preparation.

Demonstrate new cooking techniques and equipment to staff. Marriott Beach Resort, 5*/5*, Grand Cayman, Cayman Islands BANQUET SOUS CHEF (2006 – 2011)

Sous-Chef for banquets serving Italian, French, and Continental cuisine, producing

$2.4 million in revenues.

Responsible for supervision of the entire kitchen operation under the direction of Executive Chef.

Review with Executive Chef all scheduling of kitchen employees.

Assist the Chef in all aspects of hiring, training, review, and termination of kitchen employees.

Maintain and update all required files and company documentation forms.

With the Executive Chef, review food and labor costs of entire operation on a regular basis.

Accept responsibility for compliance with rules and regulations, and for own decisions and those of subordinates.

Breezes by the Bay, Grand Cayman, Cayman Islands

SOUS CHEF (2004 – 2006)

Supervised 28 cooks/chefs.

Managed back house operations.

Performed purchasing function for this $7 million upscale establishment specializing in Italian, American, Continental, and French and Caribbean cuisine. Neptune Restaurant, Grand Cayman, Cayman Islands

RESTAURANT CHEF (2003 – 2004)

Plan and develop recipes and menus.

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Inspect supplies, equipment, and work areas to ensure conformance to health standards. Estimate amounts and costs and requisition supplies and equipment. Carnival Cruise Lines, USA

First Cook (1999 – 2003)

Ensured quality and quantity of foodstuffs according to standards and specifications as determined by the Restaurant Chef.

Cooked and prepared food according to recipes.

Cut, trimmed and boned meats and poultry for cooking.

Portioned cooked foods according to size of portions and methods of garnishing.

Cleaned and sanitized equipment used.

Provided support to Chef and production leadership to subordinates.

Prepared and maintained the station used for prep cooks.

Maintained sanitary working environment at all times.

Responsible for following resort recipes and ensured Galaxy quality of meals for guests.

Responsible for promoting positive morale in kitchen.

Assisted Sous Chef in the creation of specials, soups etc.

Promoted to as Chef de Partie in the year 2002.

Krishna Oberoi, 5*/5*, Hyderabad, India

CHEF DE PARTIE (1996 – 1999)

Oversee the preparation, cooking, and presentation of meals in a restaurant.

Directing chefs in their section in preparing, cooking and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problem that may arise.

Reliably carryout orders handed down by the head chef and sous chef. EDUCATION & QUALIFICATION:

University of Mysore, India

Bachelor’s Degree in Commerce

IHM, India

Diploma in Hotel Management

OTHER SKILLS:

COMPUTER SKILLS: Working knowledge of various computer software programs. MATHEMATICAL SKILLS: Ability to calculate figures and amounts such as discounts, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra.

REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. LANGUAGES:

English, Spanish, Hindi, Kannada, Tamil & Telugu

Business Language: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. AWARDS:

Honor/Awards

Leader of the Quarter

MHRS Awards of CULINARY Excellence (ACE)

MHRS Awards of CULINARY Excellence (ACE)

Granted By

AUHMC

MEA-Chef of the Year

MEA-Chef of the Year

Issue Date

04/16/2017

04/24/2014

04/24/2013

MHRS Award of CULINARY Excellence (ACE) MEA-Raising star 04/24/2012 Spirit to Serve The Associate GCMGC 09/26/2008

Spirit to Serve The Associate GCMGC 05/15/2008

Leader of the Year DXBHR 02/10/2014

Leader of the Quarter DXBHR 04/11/2013

MHRS/RHRS Hotel of the Year DXBHR 12/31/2011

MHRS/RHRS Hotel of the Year DXBHR 08/11/2011

MHRS/RHG Associate of Year GCMGC 12/16/2008

MHRS/RHG Associate of the Mont GCMGC 09/12/2008

MHRS/RHG Associate of the Mont GCMGC 06/12/2008

MHRS/RHG Associate of the Mont GCMGC 05/15/2008

MHRS/RHG Associate of the Mont GCMGC 05/25/2007

MHRS/RHG Associate of the Mont GCMGC 12/15/2006

Above and Beyond Award

Top Ten Recommended Pro Chef Recipes Award

HACCP Award for Four Star Category

GCMGC

RAK Porcelain

Dubai Municipality

11/08/2008

11/10/2013

03/04/2013

Licenses & Certification:

Licenses/Certification

EFST Level 2 ADFCA

PIC Advance Level

Safe Food Great Food

Issue Date

01/11/2016

01/06/2012

09/13/2006

Issued By

Abu Dhabi Food Control Authority

Dubai Municipality

Marriott Cayman Islands

Food Hygiene Certificate

Cert Food Protection Manager

09/06/2006

10/05/2009

Marriott Cayman Islands

adizmz@r.postjobfree.com

First Aid Certification 06/30/2012 Dubai Heart Centre Reference:

Mr. Thomas Rebler Mr. David Lance

(Previously Culinary Director JWMM) General Manager Sr. Director of Food & Beverage Marriott Downtown & MEA Abu Dhabi Gaylord Palms Resort and Convention Center Abu Dhabi-UAE 6000 W Osceola Parkway, Kissimmee, FL 34746 Ph: +971-*****-**** Ph: +407-***-**** adizmz@r.postjobfree.com

adizmz@r.postjobfree.com

Mr. Rajat Chatterjee Mr Viktor Stampfer

General Manager Senior Director of Operations

Le meridien, Marriott International

Chiang Mai – Thailand MEA

Ph: +66–89–949-3458 Ph: +971-*****-****

adizmz@r.postjobfree.com adizmz@r.postjobfree.com



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