CURRICULUM VITAE

Philip Varghese

Contact NO: 009**-**-*******

Email: adj88w@r.postjobfree.com

https://www.youtube.com/watch?v=BAdEcopv-FQ&feature=youtu.be

Career Objective:

Achieve self-actualization by exploring my abilities in creativity, presentation and cost-efficiency to exceed the expectations of the clientele and the organization to build a professionally, morally and materially successful career and life.

Educational Qualification:

DHMCT (3 years) from the Institute of Hotel Management, Hyderabad under the National Council for Hotel Management and Catering Technology, Govt. of India.

- Boecker’s Hygiene Training with 97% Score.

- Train The Trainer

- Crisis Management

- Organic Food, Eco friendly Operations

-Brand- Mission and Vision creation

Work Experience:

* Gilly’s Restaurant:- Karama, and Gillys Café, DAFZA Dubai (90 Seater Multi-Cuisine Restaurant, KARAMA and 40 Cover Premium Café, DAFZA)- Planning, Pre-Opening, Ordering Equipment, Utensils, Tools, Reworking existing Tools to Redeployment, Operationalizing, Training Kitchen Team, Service Team on Products, Service-Modules. Guest Expectations, Guest-Interaction- Indian, Kerala, Continental, Shawarma, Nadan Chai Stall, Paratha Station etc. --*Multi Outlet Executive Chef Responsible for Kitchen and Service Guest- Interaction, Food-Promotion. (2019 Dec---).

Achievements:

•Pre-opened the Operations, Introduced New Menu, Recruited Staff, Trained Team to well-appreciated quality and satisfaction.

•Introduced Combo Menus to rework Product mix to niche market needs.

•Trained team on higher Hygiene Standards.

•Developed New Recipes, Retraining, reworking Products and Ops to Market Expectations.

•Ramadan Menu – introduced- for market in the Ramadan Period.

•Special Charity Meals, packages for Lock-Down Special for the market Needs.

•Online Promotions emphasizing on Product-Lines and Value Deals.

•Negotiated Supply deals of Groceries, Perishables, Chemical and other Suppliers.

•Upgraded quality of Supplies with Suppliers, to offer greater quality of Output.

•Trained all sections on Kerala Special- Kerala Paratha.

•Fusion Combos of Kerala Paratha Mexican Rolls.

•Service Team being trained on Communication with the Malayali, North Indian and other Markets.

•Kerala Meals was a Key Product with high Wow Factor!

•Reworked the DAFZA Buffet to include Main Course, Dessert along with Salads.

•Introduced Indian Food Combos in the DAFZA Offerings to suit the varied Market tastes.

•Coordinated production, Storage, accounting, at Karama Kitchen to transfer and rechaud to serve at DAFZA Outlet optimizing Facilities, Resources usage and yet enhance offerings.

•Interacted with Guests and trained Team to promote Indian and other new products in the outlet.

* Executive Chef, Inmar, Fortune Select, Trinity, Bangalore (142 Room 5 Star Hotel): Handling the Kitchens of the Property- catering to the Coffee Shop- Zodiac, 5+ Banquet Halls, Lawns, Pool Side (covering a capacity of 4000 Pax), ODC, Trinity Bar, Rooms Service etc.

Upgrading, introducing new product lines, streamlining, Regulating Costs, Training Staff etc. Introduced the New Menu For Coffee Shop- Zodiac Reworked the Buffet Menu- BF, Lunch, Dinner, Banquets’ Menu etc. --*Executive Chef Responsible for Kitchen .(2018 Dec-2019 Nov).

Achievements:

•Upgraded the Operations, Introduced New Menu, Recruited Staff, Trained and enhanced quality and greater satisfaction.

•Developed New Recipes, Gluten-Free Recipes, Vegan Recipes, refined existing recipes, Introduced Processes to attain Genuine Business and Professional finesse- yet maintaining authenticity.

•Upgraded the Hygiene Standards to that of Contemporary Kitchens.

•Introduced Processes to attain Genuine Business and Professional finesse- yet maintaining authenticity.

•Trained and introduced Biryanis, Oriental Dishes- Grills, Gluten-Free Recipes, Vegan Recipes, Gluten- Free Bread, Gluten-Free Breakfast, Vegan Biryani, Soya Keema, Tofu Satay, Chilli Naan, Methi Parantha, Mushroom Galouti, Arabic Rice, Hong Kong Vegetables, Breads-French Loaf, Foccacia etc.

•Designed, Fine-tuned and Implemented A La Carte Menu For Zodiac Restaurant.

•Improved the footfalls of the Zodiac by 100%.

•Conducted successfully various Theme-based Food Festivals a la Patiala Food Festival, Bengali food Festival, Oriental Food Festival etc.

*Deloitte Tower1, (World Head Quarters of Deloitte, US), Gachibowli, Hitech City, Hyderabad), by Compass Group: High Volume Executive Dining Operations of 12000 Guests in-house with 4500+ Pax Per day): 12 Outlets including Oriental, Bistro, South Indian, North Indian, Continental, Fusion, Bakery, Halwai, Healthy ‘Eatwell’, Gym Lounge, PDRs, Pre-Plated Dinners, Gala Dining etc.

F & B Outlets:

•Bistro: -High-end Café a la Starbucks (60 Covers Restaurant- serves 250-350 covers a day)

•Dakshin: -South Indian Specialty Service (serves 180-250 covers a day)

•Uttar- North Indian Specialty Service (typically covers 200-270 covers a day)

•Global: - Continental, Italian, Mediterranean, Mexican and Fusion Restaurant (150-250 Covers a day)

•Oriental: -East Asian- Thai, Chinese, Malaysian etc. Cuisines (140-230 Covers a day)

•Choix: One Pot Meal Counter – Healthy, yet contemporary and delicious- Bowls and wraps that serves variety of palates. (270-340 Covers a day)

•Gym Lounge: -Introduction and Operationalizing of Lounge for Gymnasium (For Fitness Freaks)’ Protein Drinks, high Prot Foods etc.

•PDRs:- TR01, TR03, TR05, CR02, CR05 (15-150PaxCapacity) VVIP Dining- Senior Executives, Expats, Clients etc. being catered to with Sit Down Buffets, Pre-plated Premium Meals etc.-

•Executive Chef Responsible for Pre-Opening, Opening, Training, Operating Optimizing of Tower1, the first of the three Towers being built for Deloitte World Head Quarters. Food, Hygiene, Skill Sets, Presentation, Garnishing, Plating, Conducting Festivals, Specials, Introduction of SOPs, HACCP and Training. --*Executive Chef Responsible for Pre-Opening, Operations (2018, Jan- 2018 Dec).

*Consultant Chef, Independent: Consultant for Restaurants Hotels, Hotels etc. Upgrading, introducing new product lines, streamlining, Regulating Costs etc.

Pallars: Electronic City Bangalore (Restaurant 120 Seater) with local and Multicuisine offerings). Introduced new dishes; hired and Trained staff, Upgraded Products and Buffet to market expectations. Introduced marketing offers like pairing Gravies with Complimentary Indian Bread, Mocktails etc resulting in increased market interest and business turnover.

Daspalla, Vizag (Vizag’s Best and Largest Volume Food Destination- A Four Star Hotel with Volumes of 2000 Covers a day): 3 Restaurants, One Desserts Shop and7 Banqueting Facilities- with 3000+ Capacity.

*Something’s Cooking Culinary Arts Private Limited (India’s first Corporate HR Training Studio through culinary initiatives) - Offers various programs in HR Training- Team building, Budget Management, Time Management, Barbecue Cook-Outs, Training on Skills, Cuisines like Italian, Mexican, Thai, Mediterranean, Arabic Mezze, Indian, Salads Special, Grill Special etc.) Serves companies like ITC, Goldman Sacchs, Adecco, Allegis, SAP, Thomson Reuters, Wipro, Infosys, Cadilla, Deloitte, JP Morgan, Verifone, Vodafone, Fidelity etc. - Director, Deliciousness (2014Apr-2017Jan)

Achievements:

•Recipe Development and standardization- Developed and standardized recipes for the various programs across cuisines- to facilitate training and operations for beginners to professionals in various cuisines- namely Italian, Mexican, Thai, Mediterranean, North Indian, Oriental, Hyderabadi, Arabic Mezze, Concepts- like Salads, Grill, Baking, Basic Skills Etc.

•Training:- Developing modules of various styles and levels on different cuisines, concepts etc. to train professionals and beginners in a quicker and efficient yet systematic method quantum leaping Training processes achieving results in shorter time-frames.

•Improved the quality and results of the programmes- overall- viz. method, procedure, skills inculcation, technical awareness, storage, hygiene, safety, presentation etc.

•Corporate Competitions:- Played an important role in conducting ‘Kitchen Wars’, the first Inter Corporate Culinary Challenge in India- in partnership with JW Marriott- taken part by Corporates like Adecco, Allegis, Intuit, Goldman Sacchs, Infosys, Thomson Reuters, Whirlpool etc.

•Finishing School:- Training professionals, budding professionals and beginners in a variety of cuisines and concepts like Italian, Mediterranean, Basic Skills, Salads, Sushi, Baking, Arabic, Thai, Mexican etc.

•Developed a Training Module on basic and advanced culinary skills, practices, hygiene etc. - on the internet platform- in partnership with Chalk Street, the Internet School.

•Took part in Advanced Product Training by Whirlpool at Whirlpool India Headquarters at Gurgaon, Delhi.

•Promoted the Whirlpool Brand of Premium Built-in Appliances in their Hyderabad and Goa Divisions’ launches.

•Developed systems to train professionals and beginners alike on skills, dishes, techniques etc.- in a smoother and more effective way, inculcating skills, knowledge, hygiene practices and awareness in a shorter span of time.

•Conducted and adjudicated the ‘Tavante Master Chef,’ the Intra Corporate Master Chef Competition for Tavante Executives.

•Ideation of Products – with ITCFOODS Ingredients in contribution from Housewives for the Home Segment.

•New Product development was conducted in Chicken dishes for Nandu’s Brand of Chicken for their antibiotic free product line.

•Played a key role in developing ‘Organic / Whole Wheat Bread’ for the Sipani Group.

•Anchored and guided ‘Cookathon’- a social initiative with ‘Ashoka Foundation’ and ‘Akshayapatra’ to create nutritious, healthy meals, from locally sourced ingredients for one million School children. Formatted the creation of food and development of recipes in a replicable model- from one to one million portions.

•Conducted Training and Recipe development for various exotic products like- ‘Ratatouille with a British touch’, Whole-Wheat Yoghurt Bread’, ‘Apple Crumble with whole apples’, Healthy Gooey Lasagne, ‘Risotto with Idli Rice’, ‘Water Cake with agar agar’, ‘4 Minute Crispy Pizza’, Eggless Brownies, 5 Minute Dhokla etc. to name a few.

*Penta Hospitality (90 Cover South Indian, Chinese Restaurant at Mylapore, Picnic Plaza, Chennai)– Outlet- Functioning as the delight of those looking for Trendy as well as food ala home for Breakfast, Lunch and Dinner. Boutique – 18 Covers, Conference Room – 42 Covers): Entrepreneur- Partner Responsible for Production, Materials, Service and Feedback - Promoter Responsible for Kitchen and Service(2012May- 2014Mar).

*The Tamara Coorg (www.thetamara.com) (60 Rooms in Imported Cottages on a 125 acre Coffee Plantation - 5 Star Deluxe Resort) – Outlets - The Falls, Restaurant – 78 Covers - functioning as Coffee Shop for Breakfast and Lunch and morphing into a Fine Dining Restaurant for Dinner, The Deck, Bar - 24 Covers, Deck – Barbecue Dining – 12 Covers, The Verandah – Coffee Boutique – 18 Covers, Conference Room – 42 Covers ): Chef Manager Responsible for Kitchen and Service. (2010 – 2012).

Achievements:

•Opened the F&B Operations of the Property for the market.

•Established Exclusive standards and achieved great customer satisfaction - ‘Fantabulous’, ‘Superb’, ‘Soul-filling’ etc. were the feedback of the delighted guests.

•Served the guests to high satisfaction – often rated in the region of 9/10.

•Introduced and maintained 5 Star Deluxe standards in the property.

•Introduced a variety of seasonal, regional, organic and other new dishes on the Menu.

•Maintained high food safety standards. HACCP –Introduction, training and practice.

•Trained Staff to higher level of professional standards, ensuring reliability, consistency, food safety, professionalism and greater guest satisfaction.

•Served the guests to high satisfaction – often rated in the region of 9/10.

*Radisson White Sands (Zuri), Goa (154 Room 5 Star Resort): Worked as Sous Chef (2007- 2010) (Reworked and improved the Oriental, South Indian, Continental, Indian etc. Menu and Food Offerings in Buffet and A la Carte)

Achievements:

•Played key role in the Indigenous Brand Building of Zuri Hotels and up gradation of the Hotel from 5 Star to 5 Star Deluxe.

•Prepared the Budget, Appraisals, along with Monitoring Rosters, Duty allocation, Cost Management, Inventory Control, Menu Planning (South Indian, Continental, Indian, Oriental), making and implementing SOPs, up gradation, HACCP implementation, Training, constant Guest interaction, handling personal requests to the delight of the guests and ensuring repeat guests.

•Introduced Falafal, Sheesh Tawook, Roll-a-Kabab, Shawarma, Oriental Tenderloin Salad, Miso Soup, Tom Yum Soup, Oriental Crispy Lamb, Mille Fille of Vegetables, Appam with Stew, Matsaman Curry, Chicken with Black Bean Sauce, Vegetables in Hoisin Sauce, Roasted Chilli Chutney etc.).

•Maintained high food quality standards; brought down food cost from 33% to 28 %. Introduced a lot of seasonal and new popular dishes on the Buffet.

•Implemented HACCP effectively to upgrade the Property from 5 Star to 5 Star Deluxe Standards.

•Kept a keen eye on the tastes of the varying key markets (Western European, Russian, Delhi-NCR, Gujarati- Mumbai) in 4+ different seasons and trends to acclimatize on the product offering- thereby optimized guest satisfaction ensuring repeat business.

•Trained Staff to higher level of professional standards, ensuring reliability, consistency, food safety, professionalism and greater confidence.

•Introduced varied menu in the Cafeteria, giving higher quality at optimal Costs ensuring high satisfaction from the Colleagues and management- Rated by the colleagues as the best Staff food among all the Hotels of Goa.

Taj Palace, Deira, Dubai (214 Room 5 Star Hotel): Worked as Banquet Sous Chef (2006- 2007)

Job Responsibilities: Responsible for the Banquet Kitchen (Parties ranging from 50- 500 Pax were handled. Daily Cruises of Boats 2-7 Boats of 25- 100 Pax each. Dessert Safaris (30-200 Pax), Coffee Breaks (5-50 Pax) etc. were also added responsibilities.

Achievements: Buffets were Set Up and arranged according to themes Shish Tawook, Roll a Kabab, Arabic Mezze, Oriental (Grilled Vegetable Noodles,, Arabian, Indian, etc.). Guest feedback improved considerably and business improved from 2 boats to 5 or more boats daily. Food Cost was maintained below the level of 31.7%, ensuring quality and improving hygiene standards.

*ITC Marriott, Delhi (215 Room 5 Star Hotel): Worked as Chef De Partie of the Main Kitchen - (2004-2005)

Job Responsibilities: Responsible for the Continental, Indian, Oriental, Garde Manger of Coffee Shop, Western Banquets (50-700 pax)Operations including the Coffee Shop A la Carte and Buffets-Breakfast, Lunch and Dinner.

Handling the operations of the Garde Manger (Catering to Coffee Shop and Banquets) was also an important part of the responsibility.

Achievements: Brought down the Food Cost from18% to 17%; Introduced new dishes on the buffet and Banquets, handled a lot of Guests’ Special Requests and created many repeat guests.

*Hotelconsult Orient (Second Largest Hotel and Restaurant Planning and Operational Consultancy Company in India): Worked as Assistant Manager, Technical Services with Hotelconsult Orient, offering Planning and Operational Consultancy to Five Star Hotels, Restaurants, Food Courts, QSRs, Hospital Kitchens, Boarding School and other Institutional Kitchens and F&B areas among others (2003-2004).

Job Responsibilities: Planning and Designing Professional Kitchens and Providing inpus on Restaurants, Service area etc.; Training Staff on Kitchen Operations, Setting Up of First Class Hotel and Restaurant Kitchens, Developing Menu, Working out the Food Cost, Break Even Point etc.

Achievements: Planned the Kitchens of Hotel Shangri- La, New Delhi, Radisson, Bangalore, Radisson Varanasi etc along with various First Class Restaurants (Pind Balluchi, Baujis, Café Masala Express etc.), Food Courts (Oriental, South Indian, Indian Street Food, Continental) etc. Planned and implemented the Base Kitchen of a Food Court (Ritu Dalmia) with an investment of just 400,00 Rupees, Took care of the operational planning and training of Three First Class Restaurants.

Trained Staff and team of Restaurants viz.: Baujis, Pind Balluchi, Moti Mahal etc. on Kitchen Operations, Service Coordination and Guest Satisfaction optimization.

*Select Hotels (200 Room 4 Star Deluxe): Worked as Chef De Partie in Oriental Kitchen and Garde Manger at Select Hotels, (Formerly of Sita World Travels), Delhi 2001-2003).

Job Responsibilities: Upgrading the quality and variety of the two sections (Viz.; Garde Manger, Oriental) catering to Coffee Shop, Banquets, ‘Barah Hundi’ (Indian Specialty Restaurant), Banquets (50-500 Pax), handling both the sections with independent responsibility, maintaining professional hygiene standards, controlling Food Cost, training Staff etc.

Achievements: Implemented First Class Standards in the Sections handled, introduced new dishes on the menu, and trained staff on operations and values.

*Hyatt Regency, Delhi (545 Room 5 Star Hotel): Worked as Commis 11 and Commis1 in the Garde Manger, Oriental Kitchen (Tepanyaki) and Coffee Shop (1994-2000)

Job Responsibilities: Trained, Learnt and operated in the Tepanyaki Restaurant of TK’s (the First Tepanyaki Restaurant in India)- Took care of Tepanyaki Live Grill Cooking and A la Carte orders

Operated the Hot Section of Coffee Shop with High Satisfaction leading to Quality Optimization, Cost regulation and Speedy Delivery.

Garde Manger- Handling a Shift of Five Staff, Setting the Salad Buffet of Coffee Shop, and Banquet Parties of 50- 1000 Pax; (Offerings included but not limited to- Salad Bar (Biggest and best in Delhi), Salad Buffet, Cold Cuts, Mexican Station, Cold Soups, Live Salads, International Sandwich Stations) etc. preparation of food cost, introducing new dishes etc.

Achievements: Was the most popular Tepanyaki Cook in the Restaurant, had the maximum repeat guests, maintained top quality hygiene and food standards throughout. Was also the winner of Hyatt Quiz, 98.

Personal Details:

Name: Philip Varghese

Date of Birth: 12th April, 1971

Gender: Male

Marital Status: Married

Nationality: Indian

Languages: English, Hindi, Malayalam and Hotel French

Hobbies, General Reading, Surfing Food Web Sites, Playing Chess, Cricket, Basket Ball, Foot Ball, Listening to Music etc.

Address: #223, Sunrise Apartment, Nr Oud Mehta Metro Station, Oud Mehta, Karama, Dubai

References: Will be provided On Request

Some of the creations

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