PROFILE

Culinary professional with ** years of

hospitality experience with different hotels

including luxury brands.

Passionate on creating new ideas and offering a

wide variety of culinary styles. Possess solid

leadership talent effectively to oversee

training’s, food costing, supervision of

colleagues in food preparation & menu planning,

directing in inventory, maintaining standards on

all responsible areas.

SILVER MEDAL holder for five course

gourmet dinner menu at emirates Salon

Culinaire Dubai in 2011

BRONZE MEDAL holder for beef practical

cookery at Emirates Salon Culinaire Dubai

in 2011

PLATINUM TIER Winner for the BRAND

AMBASSADOR Reward and recognition

program March 2014

CERTIFICATIONS

PIC LEVEL 3 advance basic food hygiene

certification Holder

Basic Food Hygiene certification

( Organized by the Chartered Institute

of Environmental Health Foundation, U. K )

HACCP Training

Sustainable Tourism completion by Dubai

Tourism

AWARDS

ARUN KADAVATH

SOUS CHEF /CHEF INCHARGE

+971-*********

adp1a7@r.postjobfree.com

§ Operational Efficiency

§ Inventory Management

§ Budget & Cost Control

§ Quality Assurance

§ Pre-opening Exposure

§ Training & Supervision

§ Creative Menu Planning

§ Customer Satisfaction

§ Leadership

§ Profitability Focus

§ Procedure Implementation

§ Attention to detail

WORK EXPERIENCE

GRAND MILLENNIUM BUSINESS BAY DUBAI - 251 ROOMS

Sous Chef / Chef In charge Beau Rivage Bistro

April 2018 – June 2020

Overall responsibility for kitchen operations

Liaising with the relevant companies for food orders. Co-ordinates with food bloggers

Creating new dishes and menus as per the requirement. Interviewing, hiring & training new staff.

Maintaining/raising the food’s profit margins

Monitoring and controlling stock levels.

Ensuring correct stock rotation procedures are followed. Implementation of health and safety procedures in the kitchen. Estimating costs and ensuring all purchases come within budget. Taking care of the kitchen’s accounts and creating a work roster. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized as per quality assurance CORE COMPETENCIES

LANDMARK HOSPITALITY

(CITYMAX ALBARSHA) DUBAI - 376 ROOMS

Sous Chef

Dec 2020 – Till Date

Responsible for overall in charge after executive Chef Recognized as one of the HACCP Team Leader among overall Citymax Hotels in UAE Handles the Culinary team of 16 Chefs + 09 Stewarding Maintain HACCP hygiene standards and ensure files are up to date Deals with Dubai Municipality audits & Food Watch where ever applicable Implement monthly promotions, outlet menu as per the demand and trend . Ensure that all recipes and product yields are accurately cost and reviewed regularly. Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts. Interacts with guests to obtain feedback on product quality and service levels. Culinary operations manuals are prepared and updated. Attends business meetings where ever required

Handles Rostering, Payroll,

Engage with team and shares the relevant feedbacks Works with Executive chef to maintain kitchen standards, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well- managed

Assists Executive chef with menu creation

SCHOLASTICS

Diploma in Hotelier &

Catering Technology from

Academy for management

Studies, Calicut .

Higher Secondary Education

- Kerala Public Examination

Board. (2002-2004)

SSLC Secondary School

Leaving Certificate from

Kerala Public Examination

Board. (2001-2002)

Attention to detail

Exposure in preopening skills

Flexibility and Adaptability

Communication Skills

Customer service Skills

IT CREDENTIALS

Microsoft Outlook

MS-Office

Windows operating systems

Languages Read Write Speak

English Yes Yes Yes

Hindi Yes Yes Yes

Malayalam Yes Yes Yes

Tamil Yes No No

LINGUISTIC SKILLS

SKILLS On board trainer for departmental new joiners Maintains Hygiene Standards of kitchen and equipment’s. Responsible for the daily checking and maintaining the logs, temperature control sheets etc.

Manage & train kitchen staff`s, establish working schedule and assess staff`s performance.

Fill in for the Executive & Sous Chef in planning and directing food preparation when necessary

YAS VICEROY HOTEL ABUDHABI

Chef de partie @ Burlesque Restaurant & Lounge

August 2014 to November 2014

ROSEWOOD ABUDHABI

Demi Chef de partie @ Aqua (Italian)

February 2013 to August 2014

GROSVENOR HOUSE DUBAI ( MARRIOT - LUXURY COLLECTION) Demi chef de partie @ Hot, cold : Aug 11- Sep12

COMMI I @ Hot &cold kitchen : June 2009 to Aug 2011 COMMI II @ Hot kitchen : Feb 2008 to Jun 2009

COMMI III @ Cold kitchen : Jan 2007 to Feb 2008

RAMSUKH RESORTS, PUNE - INDIA

Trainee captain (Food & Beverage)

February 2006 to September 2006

TAJ RESIDENCY CALICUT -INDIA

Industrial Training (Food & Beverage

October 2005 to February 2006

PERSONAL DETAILS

Fathers name : Gangadharan Kadavath

Date of birth & Age : 29.05.1987, 33 yrs.

Nationality : Indian

Gender : Male

Marital Status : Married

Height & Weight : 179 cm, 78 Kg

VIDA DOWNTOWN DUBAI (EMAAR HOSPITALITY) -156 ROOMS Chef Tournant @ Main Kitchen

Dec 2014 till April 2018

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