Executive Chef Sous

Thevar Chandran

Room no. ***,”A” wing, new shidivinayak, c-h-s,

opp to blg. No 53, tilaknagar, Mumbai- 400089.

Ph no.- 917-***-**** / 975-***-****

OBJECTIVE: Seeking a position of as per required in, utilizing exceptional culinary skills in hotels or large restaurant environment to maximize the patron base.

KEY QUALIFICATIONS

• 15 years’ experience with kitchen operations and staff supervision

• Hands-on experience in food preparation following prescribed menu, recipes and preparation techniques.

• Well versed in assigning responsibilities to culinary staff

• Comprehensive knowledge of setting deadlines ensuring the timely completion of work

• Able to create and maintain excellent relationships with the patrons and co-workers

• Experience with preparing and organizing banquet as well as restaurant meals

WORK EXPERIENCE

Executive Sous Chef jugheads Restaurant – powai, mum may 2010 – Present

• Assist and support the executive chef in routine and additional tasks

• Ensure that customers are served well and effectively

• Help with the planning of menus and meals

• Maintain high food quality and presentation

• Supervise the preparation and service of food

• Rotate products to avoid spoilage

• Handle concerns in the kitchen

• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

• Assist to the sales and cuisine team

• Monitor food expenditure

• Perform product inventory

• Help the executive chef to pick and train kitchen personnel

• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant .

Demi-Chef- de- party carnival cruise line & p&o cruise may 2005 – Feb. 2010.

• Ensured that all food served is arranged properly and met quality standards

• Ensured that all kitchen work is completed within the timelines

• Maintained hygiene standards of kitchen and equipment

• Prepared individual orders when requested

• Ensured food preparation procedures for quality, uniformity and accurateness

• Reviewed delivered product and ensured appropriate storage

• Observed employees engaged in portioning, preparing, and garnishing foods

• Ensured the defined methods of cooking and garnishing.

COMPANY NAME : RODAS HOTEL (POWAI)

TENURE : 3 MONTHS 2005

DESIGNATION : HOT RANGE

TASK & RESPONSIBILITIES: ALA CARTE COOKING, MISE-E-PALCE

COMPANY NAME : E.S.S (KUWAIT & IRAQ)

TENURE : 1.5 YRS 2003-05

DESIGNATION : CONTINETAL ASS.CHEF

TASK & RESPONSIBILITIES: BULK COOKING, STORE REQUSITION, MISE-E-PLACE

COMPANY NAME : POP TATES RESTAUREN (MALAD).

TENURE : 1.5 YRS 2002-03

DESIGNATION : HOT RANGE CHEF

TASK & RESPONSIBILITIES: ALA CARTE COOKING, STORE REQUSITION, MISE-E-PLACE

COMPANY NAME : GREEN PARK HOTEL (VIZAK).

TENURE : 3 MONTHS 2001-02

DESIGNATION : SUMMER TRANING

COMPANY NAME : ITC PARK SHERTON (CHENNAI)

TENURE : 6 MONTHS 2001-02

DESIGNATION : TRANIEE IN CONTINENTAL &TANDOOR

SUMMARY OF EDUCATIONAL QUALIFICATION & TECHNICAL QUALIFICATION:

ADVANCE CONTINENTAL COOKING (INDUS INSTITUTE BANGLORE) 2004

FOOD CRAFT (JENNYS ACADENY OF H, M.T.TRICHY) 2001

SECONDARY FROM MUMBAI BOARD (1999).

SPECIAL SKILLS AND ABILITIES

• Good communication organizational and management skills

• High level of personal hygiene

• bilingual: Fluent in English, Hindi, Marathi, and Tamil.

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

CERTIFICATIONS

Food safety and hygiene with K.B.R

Food safety and hygiene with E.S.S.

Food safety and hygiene with royal institute (certificate course)

Advance fire fighting course with E.S.S.

**************@*****.**.**

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