SENTHIL NATHAN.

+968-******** / +968-******** E-mail- adn3jd@r.postjobfree.com

Passport No-k2853559-Issue date-03-05-2013/Expiry date – 02-05-2023

Date of Birth- 22-04-1974

Skype ID: murugesan.senthilnathan

https://www.linkedin.com/in/senthil-nathan-b0134a1b8

SUMMARY

Versatile, creative, Energetic, Skilled Executive Chef who is eager to lead and help to grow the prospective company. A methodological individual who constantly seeks a better way to maximize guest satisfaction. 19 years proven track record of managing operations of busy kitchen implementing production process, estimating food and labor cost, Understanding of HACCP, known for motivating staffs and coaching culinary team to continually improve performance. Progressive experience managing the provision of fine dining for Resorts, Hotels, Restaurants, banquets, Outdoor catering and cruise lines.

PROFESSIONAL SKILLS

Exemplary Culinary Skill Customer service

Leadership Time management

Excellent Communication vendor relation

Human Resource management budget Management

Menu setting and updating catering and event planning

Pre opening Administration tasks

Decision making computer skills

Cost control

CULINARY EXPERIENCE

Presently working in Foodlands Restaurant and My Dining Room Restaurant as Executive Chef from Sep 2018 to till working.

Worked as a project Executive Chef in London street café and Seven days restaurant in Oman from Jan 2018.

Worked as an Executive Chef for DineSmart Restaurant, and Uppum Mulakum Restaurant, Qatar from April 2014 to Jan 2018.

DineSmart Restaurant, Lulu Hypermarket, Barwa City, Doha,

DineSmart Restaurant, Waqod Station, Measieed, Doha,

(Dinesmart Restaurant is new group of Restaurants with healthy concepts of Italian, Mexican and Chinese cuisines)

Uppum Mulakum Restaurant, Barwa Village, Al Wakra, Doha.

(Uppum Mulakum Restaurant is based on Kerala and Indian Cuisines)

DUTIES AND RESPONSIBILITIES

Responsible for creating the menus, designing corresponding recipes and overseeing the preparations of those recipes and Manages all kitchen Employees including Dishwashers.

Tracking the kitchen inventory, place orders, monitor equipment maintenance and condition.

Ensure that kitchen operates alongside state and federal health and safety codes.

Overall responsible for daily kitchen operation and Maintaining or raising the profit margins on Food.

Managing, training and recruiting a brigade of chefs.

Prepare the budget including projections of annual food and labor cost.

Responsible for organizing food festival and special events for promoting the business and maintaining monthly food cost.

Achievements

Direct relationships with vendors negotiating prices of ingredients and equipments that resulted in 10 – 15 % of saving on budget.

Developed process that reduced waste and improved supply turnovers.

Explored Healthy concept menu in Italian, Mexican, Chinese cuisine and successfully imprinted new flavors that lead to customer satisfaction.

Part of pre-opening and Played major role in setting up three restaurants including kitchen planning, Kitchen layout, Equipment planning, kitchen safety planning, Staffing,

oMenu Planning, Vendor selection, and Restaurant live cooking setup etc.

Executive Chef -Poppys Hotel, Tamil nadu from April 2011 to Jan-2014.

Achievements :-

Redeveloped entire menu that increased sales revenue.

Contacted food festivals like – Biryani Festival, Kerala food Ffestival, Kabab and Grills,

Around India 10 Days, Kongu Nadu food festival, Smokin Joes, 100% Discount festival etc.

Designed and executed food services for large volume guest like 3000 pax.

Executive Chef Ramee Guest Line Hotel, Bangalore, India (Nov 2010 to Apr 2011)

Achievement

Redeveloped entire menu that increased sales and customer satisfaction.

Increased high standards in quality of food that resulted in decreased food complaints.

Developed sales through reduced food cast.

Sous Chef Ebony Bistro Restaurant, Bangalore, India (Nov 2009 to Nov 2010)

Sous Chef The Belair, Bangalore, India (Oct 2008 to Oct 2009)

Sr.Chef De Partie Royal Orchid Hotel, Bangalore, India (Jun 2007 to Sep 2008)

Demi Chef De partie Carnival cruise Line, USA (Feb 2004 to May 2007)

Chef De partie Abad Hotel, Cochin, India (May 2001 to Jun 2003)

Specialization: Continental, Western, Mexican, International cuisines, Indian, South Indian, Kerala cuisine.

EDUCATION and PROFESSNOL DEVELOPMENT

3 Year Diploma in catering and Hotel management in Indian institute of hotel management and catering technology,Thanjavur,Tamil Nadu,India. (1998-2001)

Completed an advanced course in European cuisine in Indus Cruising culinary Institute, Delhi, India.

Completed Crowd management course in Carnival cruise line, USA.

Completed English Language Evaluation in Carnival Cruise line, USA.

Reference:-

Chef Thomas – Founder and Secretary Oman Chef’s Guild– Mobile No -009**-********.

Chef Sunil Dawan – Executive Chef – Mahindra Group of Hotels – 0091-986-***-****.

Chef Reddy – Millennium Resort Oman, Culinary Friend – 009**-********.

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