Renjith johny

Mobile : +971*********

Email : adqxvi@r.postjobfree.com

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:adqxvi@r.postjobfree.com" adqxvi@r.postjobfree.com

Mr. Andre Bosia

Executive Chef

Accor Group, Vietnam

HYPERLINK "mailto:adqxvi@r.postjobfree.com" adqxvi@r.postjobfree.com

Mr. Troy Miller Mr. Colin Paterson

SGT CATO Hospitality Manager

Australian Army Serco Middleast (adqxvi@r.postjobfree.com)

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