Executive Chef Hospitality Manager
Resume:
Renjith johny
Mobile : +971*********
Email : **************@*****.***
Education: Diploma in Hotel Management
Location: Dubai
EXPERIENCED CHEF – 22 YEARS EXPERIENCE
Professional Objectives
As a Chef having worked in prestigious properties worldwide. Sound experience in classical European, International, World Cuisine, Mediterranean, Fusion. High level of creativity in crafting dishes. Key knowledge in cost control, creating new dishes, Creating Menus according to Customer expectations. Possess keen sense of understanding to analyze market and clientele to create competitive business environment.
Executive Chef Competencies
On Food Margins
Training kitchen staff on dish specification and how to achieve food margins
To Ensure orders of food stock appropriate to sales levels and not over ordered
Weeding out sub standard stocks and returned to the supplier with the appropriate paperwork and the supplier contacted
Preparation of food for service appropriate to sales levels
Controlling wastage and records / reports all wastage
Organizing and ensuring Staff Food policy is followed with no unauthorized food leaving the kitchen
Ensuring dishes are as per the specification with no over portioning
Ensuring the Stock rotation is followed, and all storerooms / fridges and freezers are in order
Played a key role in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls
Leadership
Inspiring & motivating the team to achieve food to specification
Motivating the team to achieve sales and profits
Recognizing good performances.
Playing an initiative-taking role in problem solving.
Experience in organizing mass gatherings and executing the event successfully.
Delivery of Food Service
Ensuring all dishes are to company specification
Ensuring all company recipes and preparation requirements are met
Ensuring temperature, seasoning and flavor are to the specification.
Meeting Company Standards
Delivering the company kitchen standards as identified on Kitchen Audit
Implementing and ensuring the company Health & Safety Policy is met at all times
To Compile & implement all Health and Safety and Food Hygiene requirements
Systems Compliance
Assisting in ensuring daily, weekly, and monthly administration is to the company standards and meeting the set deadlines.
Ensuring no unauthorized suppliers are used when ordering
Caring out accurate stock take on a weekly basis as requested
Ensuring no unauthorized changes are made to company paperwork and spreadsheets
Ensuring no unauthorized changes or use of computers
Assisted in the training and recruitment of kitchen team members in line with company & statutory requirements
Identifying recruitment needs and assisting in recruitment process.
Employment History
Kitchen Manager -Taste of Home (Transguard, Emirates Group)
Nov 2021 Presently Working
Key Responsibilities
Menu Creating, Costing, Client Meeting, Cost Controlling.
Manage all aspects of the kitchen including operational, quality, and administrative functions
Staff training.
Complying with Health and Safety and Food Hygiene requirements as per HACCP standards
Ensuring daily, weekly, and monthly administration is to the company standards and meeting the set deadlines.
Ensuring the Stock rotation is followed, and all storerooms / fridges and freezers are in order
Played a key role in monitoring & controlling stock levels – daily, weekly, and monthly ensuring there are no shortfalls
Conduct appraisals and work on development plans for staff including direct reports.
Sous Chef (Chef In-charge)- Emirates Taste Catering Dubai.
Nov 2020 to Oct 2021
Key Responsibilities
Menu Creating, Costing, Client Meeting, Cost Controlling.
Manage all aspects of the kitchen including operational, quality, and administrative functions
Staff training.
Complying with Health and Safety and Food Hygiene requirements as per HACCP standards
Ensuring daily, weekly, and monthly administration is to the company standards and meeting the set deadlines.
Ensuring the Stock rotation is followed, and all storerooms / fridges and freezers are in order
Played a key role in monitoring & controlling stock levels – daily, weekly, and monthly ensuring there are no shortfalls
Conduct appraisals and work on development plans for staff including direct reports.
Sous Chef -- Serco International -Catering AUSTRALIAN DEFENCE FORCE IN MELABS DUBAI June 2012 to August 2020
Key Responsibilities
Organizing menu planning.
Manage all aspects of the kitchen including operational, quality and administrative functions
Staff training.
Complying with Health and Safety and Food Hygiene requirements as per HACCP standards
Ensuring daily, weekly and monthly administration is to the company standards and meeting the set deadlines.
Ensuring the Stock rotation is followed, and all storerooms / fridges and freezers are in order
Played a key role in monitoring & controlling stock levels – daily, weekly and monthly ensuring there are no shortfalls
Conduct appraisals and work on development plans for staff including direct reports.
Chef De Partie (CDP) – Hilton Kuwait Resort (Kuwait) From 2006 to till 2012 May
Key Responsibilities
Prepare and cook food of the highest quality for Al carte, Buffet & Banquet. .
Followed and Maintained proper procedures with regards to chilling, reheating, and holding food including maintaining HACCP Standards.
Keep all working areas clean and tidy and ensure no cross contamination
Assist in positive outcomes from guest queries in a timely and efficient manner
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Report maintenance, hygiene and hazard issues
Demi Chef De Partie (DCDP) – Marina Hotel (Safair Group) Kuwait.
June 2005 till May 2006
Key Responsibilities
Prepare and cook food of the highest quality for Al carte, Buffet & Banquet.
Followed and Maintained proper procedures with regards to chilling, reheating, and holding food including maintaining HACCP Standards.
Keep all working areas clean and tidy and ensure no cross contamination
Assist in positive outcomes from guest queries in a timely and efficient manner
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
Report maintenance, hygiene, and hazard issues
Involve all department operation in kitchen
Attending training programs
Commis I – Ritz Group of Hotels & Restaurant (Kuwait)
June 2002- May 2005
Key Responsibilities
Prepare all cold cuts
Setting up Buffets for lunch and dinner.
Always ensure hygiene and cleanliness of the kitchen area.
Assisted the chefs in display and set up of various special themes.
Maintained all kitchen equipment in my area are in good working condition and to follow up with engineering for any defect’s rectification
Commis III – Renaissance- Cochin, India
Sept 1998 to – Oct 2000
Key Responsibilities
Prepare food as per supervisor’s instruction
Setting up Buffets for lunch and dinner.
Always ensure hygiene and cleanliness of the kitchen area.
Assisted the chefs in display and set up of various special themes.
Maintained all kitchen equipment in my area are in good working condition and to follow up with engineering for any defect’s rectification
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
6. Commis III – Casino Group of Hotels- Cochin, India
1997 to – 1998
Key Responsibilities
Prepare food as per supervisor’s instruction
Setting up Buffets for lunch and dinner.
Always ensure hygiene and cleanliness of the kitchen area.
Assisted the chefs in display and set up of various special themes.
Maintained all kitchen equipment in my area are in good working condition and to follow up with engineering for any defect’s rectification
Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Education
Diploma in Hotel Management from AMS Institute, Cochin, India
Training Programs Attended
Did pic level 4 (Dubai municipality approved advance hygiene certificate)
Did ISO 22000 Internal auditor course
Advance Leadership training
Fire and Safety Training
MAJOR ACHIEVEMENTS & SPECIAL SKILLS
Serco pulse award 2011 Demonstration outstanding commitment.
Serco pulse award 2012 making an exceptional impact.
Serco pulse award 2015 Operational Excellence & Customer service.
Serco global pulse award for Operational Excellence 2015.
Part of the Serco team to be awarded ISO 9001 in 2014.
Part of the Serco Catering team to be awarded ISO 22000 accreditation in 2016.
Participated in 1month French food promotion held in Hilton Kuwait
Participated in 1month Korean food promotion held in Hilton, Kuwait
Participated in 1month Japanese food promotion held in Marina hotel, Kuwait
Participated in 1month Spanish food promotion held in Ritz Hotel, Kuwait.
Participated in 1month Italian food promotion held in Ritz Hotel, Kuwait.
Personal Vitae
Date of Birth : 3rd Dec 1977
Sex : Male
Marital Status : Married
Nationality : Indian
Driving License : UAE
REFERENCES
Mr. Rolf Wieser
Executive Chef
Swiss Hotel, China
HYPERLINK "mailto:**********@*****.***" **********@*****.***
Mr. Andre Bosia
Executive Chef
Accor Group, Vietnam
HYPERLINK "mailto:*****@*****.***" *****@*****.***
Mr. Troy Miller Mr. Colin Paterson
SGT CATO Hospitality Manager
Australian Army Serco Middleast (*****.********@*****.**)
Contact this candidate