B.THIYAGU

Mobile: +1-508-***-**** E-Mail: admers@r.postjobfree.com

Seeking Top level assignments in F & B Operations with a reputed organisation preferably in Hospitality sector.

Professional Synopsis

•

•

•

•

•

With 11 years of domestic & overseas experience in Operations Management, F & B Operations Customer Relationship Management in Hospitality industry.

Thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend food & beverage combinations and up sell alternatives.

Adept at maintaining service standards / operational policies; planning and implementing effective control measures to reduce running costs of the unit.

Proficient in managing menu planning, inventory management and maintenance of a hygienic environment in the kitchen. Excellent communication, interpersonal, relationship management and problem solving skills. Core competencies

F & B Operations:

• Handling all aspects of restaurant management including monitoring food production and aesthetic presentation of food & beverages.

• Maintaining quality and consistency of food for enhancing guest satisfaction. Inventory, Equipment & Quality:

• Handling the inventory for all types of small ware, cutlery and crockery and other food supplies.

• Taking care of hygiene inspections and conveying feedback to operating staff for any discrepancies found in standardised norms.

• Performing regular / physical check for inventories of food & bar supplies, assessing projected needs and ordering food & bar supplies for daily operations.

Customer Relationship Management:

• Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements.

• Delivering high-value services to clients for exalting their satisfaction levels; assisting the guest with menu, food and beverage.

• Preparing tables for meals, including setting up items such as linens, silverware, and glassware. Education Details

• Diploma in Hotel Management and Catering Technology from ANNAI FATHIMA, Madurai in 2005-2008

• Bachelor of Tourism Management from Tamil Nadu Open University, Madurai in 2005-2008

• MBA human resources from Tamil Nadu Open University Madurai in 2013_2015 Certifications

• Certificate course in Food and Hygiene

• Certificate course in Fire Fighting

Industrial Trainings

Organization: ITC Kakatiya Sheraton Towers, Hyderabad Duration: 1 month

Organization: Ramee Guest Line Hotel, Mumbai

Duration: 5 month

Organization: Ramee Guest Line Hotel, Mumbai

Duration: 1 month

IT Forte

● Conversant with MS Windows, MS Office, Photoshop,Tally,MS Excel,Orca Inventory and Internet Applications.

Employment Outline

Sous Chef

Present 2nd January 2019 to till ( K RICO MEXICAN GRILL) Kitchen Manager

Since 2nd january 2018 to 31th December 2018(ST GERMAIN STEAKHOUSE) Sr. Sous chef

Since 10th October 2016 to 31st December 2017( 21 SPICES BY CHEF ASIF) J1 Internship

Since 10th April 2016 to 1st October 2016 ( CHATHAM BAR INNS) Demi chef De Partie

Since April 2014 to February 2016 with ADDRESS HOTEL, DUBAI, UAE Manage a team of 35 including line, prep, and production cooks, a cafeteria attendant, and chef de partie Directed the proper and on time preparation of all mise-en-place and food pickups. Checked quality, appearance, and portion size of all food items. Performed meat inventory daily.

Executed preparation of sushi every Friday for the weekly seafood buffet. Evaluated banquet event orders daily and coordinated with Banquet Department regarding food service. Ensured all food handling, sanitation, and hygiene standards were precisely followed. Trained new staff and interns; drove professionalism, cleanliness, safety, and Hilton policies and procedures. Prepared elaborate fruit carvings for restaurant and banquet buffets. Worked at the grill, sauté, and garde manger.

Closed and cleaned various stations throughout the kitchen Since 2009 FEB TO 2014 JAN Ushna, Abu Dhabi, UAE

Chef de Partie

Manage a team of 24 including line, prep, and production cooks, a cafeteria attendant, and chef de partie for Finest Indian Restaurant in UAE, ranked 1st among all the Indian Restaurant in Abu Dhabi, UAE. Oversee kitchen staff’s planning and execution of the procurement, production, preparation, and presentation of all food served at hotel.

Report directly to executive chef, provide in-depth assistance with managing a $7 million food operation, and contribute extensively to menu planning and development including seasonal menus. Ensure safe, sanitary work environment that consistently exceeds corporate, state, and federal standards and regulations; schedule regular sanitation efforts and kitchen equipment maintenance. Monitor and evaluate labor and food costs constantly; adjust promptly to attain targeted cost control goals. Deliver personnel performance reviews; inform staff regarding successes and areas needing improvement. Train and mentor team members and international interns, and educate staff regarding new equipment and the latest food handling and preparation practices.

Cook the most sophisticated Modern Indian.

Work and train staff effectively on grill, sauté, garde manger, banquets and live stations. Keep self-updated by reading food magazines, journals and culinary encyclopedia. JUNE 2008-JAN 2009 with VITS, Mumbai

Commi 1

I want report to senior kitchen staff

Take care of the mis-en-plan list

Do prep for the lunch and dinner buffet

Make pulk basic sause of the day (white sause,brown sause,tomato sause) Organation the chiller and deep freezer

Pick -up the store for daily base

Pick -up the vegetable and clean for daily opration Key Result Areas:

Coordinating with all the section to follow the standards for all dishes. Assisting head chef in preparation of standard recipes and procedures for operation. Handling daily and weekly inventory and maintaining inventory records. Accountable for maintaining, checking and filling different kitchen logs and record. Imparting training on different topics to line staff. Key Result Areas:

• Coordinating with all the section to follow the standards for all dishes.

• Assisting head chef in preparation of standard recipes and procedures for operation.

• Handling daily and weekly inventory and maintaining inventory records.

• Accountable for maintaining, checking and filling different kitchen logs and record.

• Imparting training on different topics to line staff. Significant Accomplishments:

• Actively participated in time out young chef of the year 2012 & 2013.

• Successfully organised gourmet lunch for "chain de rotisseurs" in 2012.

• Effectively functioned with:

Master Chef Atul Kocher (1 Michelin star) during gourmet Abu Dhabi 2011. Master Chef Bakshish Dean during gourmet Abu Dhabi 2012. Master Chef Abhijit Saha during gourmet Abu Dhabi 2013.

• Honoured with:

NYCWFF Food Festival

SWFFN Food Festival

Star of Event Award 2013 by Gourmet Abu Dhabi.

Chef of the Year Award 2011&2012.

Personal Dossier

Date of Birth: 20/01/1989

Languages Known: English and Hindi

Address: 5217 Mccarty Street Naples,FL 34113

Contact this candidate