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Restaurant Owner Purchasing Manager

Location:
Mumbai, Maharashtra, India
Salary:
30000
Posted:
July 28, 2021

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Resume:

CURRICULUM VITE

KUNAL SAJEEV MANIYATH

PERSONAL DETAILS:

Mobile Number : +91-900*******

Date of Birth : 14TH September 1992

Father’s Name :Sajeev Maniyath

Sex : Male

Nationality : Indian

Languages Known : English

Email : adnxuv@r.postjobfree.com

Permanent Address :D-1901, Bhumiraj Hermitage, Palm Beach Service Road, Sector 18, Sanpada, Navi Mumbai - 400705

Accomplished Chef specializing in American, Indian, Chinese, Italian Fusion cuisine with over six years experience of increasing responsibility in culinary arts and kitchen management. Expertise in menu planning, inventory management, and optimizing food preparation and production functions while continuously improving kitchen workflows. Successful in producing innovative menus that exceed diners expectations and motivate kitchen staff to continuously deliver world class dishes. Seeking to take next career step with a team focused on consistently delivering high quality service while encouraging innovation.

Core Qualifications:

●Kitchen Management

●Menu Planning

●Quality Assurance

●Customer Service

●Inventory Management

●Policy Planning

●Staff Development and Leadership

●Process Improvement

EDUCATIONAL QUALIFICATION:

Name of Course

Institute

Board

Year of Passing

Restaurant and Catering Management

Centennial College

Ontario

2013

H.S.C - Commerce

S.M Shetty College Of Commerce

Maharashtra Board

2010

S.S.C

Bombay Cambridge Gurukul

Maharashtra Board

2008

Professional Experience:

Restaurant Owner

January 2018 – Present

El Poutino (Mumbai. India)

●Coordinating analysis and planning of restaurant profitability and sales levels.

●Facilitating management and direction of all aspect of restaurant operations.

●Coordinated monitoring of stock levels and ordering supplies as required.

●Assisted in the planning and management of menus for restaurant operations.

Kitchen Manager

July 2015 – October 2017

Saanvi Star Hospitality (Mumbai, India)

Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and

●disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee

●training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations.

●Prepare all required paperwork, including forms, reports and schedules in an organized and

●timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through

●personal inspection and by following the restaurant’s preventative maintenance programs.

Assistant Kitchen Manager

September 2013 – June 2015 ( Mumbai, India)

Star Caterers

●Manage kitchen staff and coordinate food orders. Supervise food prep and cooking. Check food plating and temperature.

●Establish portion sizes. Schedule kitchen staff shifts. Price menu items in collaboration with the Restaurant Manager.

●Order food supplies and kitchen equipment, as needed. Train kitchen staff on prep work and food plating techniques.

●Store food products in compliance with safety practices (e.g. in refrigerators). Keep weekly and monthly cost reports.

●Maintain sanitation and safety standards in the kitchen area.

Restaurant Manager

January 2012 – March 2013

Cinamon Indian Bistro (Toronto, Ontario)

●Work with Executive Chef to plan and direct daily kitchen operations and develop seasonal menus reflecting restaurants farm-to-table mission.

●Collaborate with purchasing manager to replenish kitchen inventories; recommend suppliers and vendors to achieve quality benchmarks while controlling costs.

●Create policies and procedures to improve and measure quality, uphold sanitation and safety requirements, and track innovations in food preparation, equipment, and technical abilities.

●Facilitate inventory management and actualize internal controls to monitor stock levels and initiate timely replenishment.

●Manage hourly employees, including recruitment, training, scheduling, payroll, and tasking.

Kitchen Assistant Trainee (Sous Chef)

September 2010 – March 2012

Horizon Restaurant (Centennial College Scarborough, Ontario)

●Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.

●Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.

●Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.

●Created and maintained safe working environment in accordance with Canadian standards, company policies, and regulatory requirements.

COMPUTER KNOWLEDGE:

Basic Knowledge in Microsoft Word, Excel, Power-point, Internet& Tally E.R.P 9

SPECIAL SKILLS AND HONEST QUALITIES:

1. Honest and sincere towards work.

2. Punctual at work.

3. Flexible to work any number of hours.

STRENGTHS

1.Disciplined, dedicated, and committed, with an ability to easily adapt to changing

2.Work environment and technology

3.Achievement oriented.

4.Hard worker

5.Strong learning and organizational skills.



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