Customer Associate Service

CURRICULAM VITAE

PERFORMANCE SUMMARY : A pioneering chef with an exceptional record in

hospitality service and 15+ years’ international experience (including geographical exposure to Middle East & Singapore) in the service industry and handling multiple clienteles from different cultures. Rich experience in handling and supervising large staffs and overseeing multi-million dollar food revenues with experience in menu planning, cuisine creativity, food promotions, costing, and interacting with guests of international standards. Possess expertise within all areas of hotels, restaurants, facility and accommodation management, outsourced/contract catering, industrial catering, hospital catering, event management catering. Adroit in preparation of the table’d-hot menus on a grand scale-500pax to 2000 pax, a la carte’ menus from conception to implementation, project management from conception to launch, from recruitment to menu planning to equipment sourcing etc. Culinary innovator, with exceptional culinary skills known for producing top-quality, creative dishes and contributing to revenue growth while simultaneously reducing food and labor costs. Sound Financial and stock control management skills. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Proficiency in handling all aspects of kitchen management, including monitoring food production and aesthetic presentation of food and beverages. Profound knowledge of all key health, safety and sanitation concerns when it comes to kitchen operations and fully conversant with statutory requirements regarding health and safety. Team oriented professional with excellent communication and interpersonal skills.; willing to go the extra mile with an unwavering commitment to customer service.

EMPLOYMENT EXPERIENCE

Designation : Head Chef (Chief Cook) 4

th

August 2021 - Present

Bectel Enka, Serbia

● Preparing, cooking and presenting high quality dishes within the speciality section.

● Assisting the Food Engineer and Operation Manager in creating menu items, recipes and developing dishes.

● Assisting with the management of health and safety

● Work closely with the Operation Manager to ensure kitchen and F&B Service is running smoothly and efficiently.

● Optimize food quality and guest satisfaction.

● Menu planning, inventory control, scheduling, ordering of kitchen supplies.

● Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

● Maintain complete knowledge of and comply with all departmental policies, procedures and Standards.

● Maintain complete knowledge of correct maintenance and use of equipment. Dr.SIKKANTHAR M

Krusevac, Serbia

Mobile : +381-*********

E -Mail : *********@*****.***

Designation : Executive Sous Chef July 2018 - May 2021 Bundl Technology Pvt, Ltd, Coimbatore, India

● They may also be in charge of obtaining the meat from local suppliers and retail

● Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.

● Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.

● Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items.

● Coordinate with our staff to ensure proper cooking, considering special requests and food allergies

Designation : Kitchen Manager and Customer Associate March 2017 – June 2018 Rio Al Karam Catering Pvt, Ltd, Saudi Arabia

• Worked at Full In charge of Kitchen and Service

● Ensure ingredients and final products are fresh.

● Follow recipes, including measuring, weighing and mixing ingredients.

● Present, garnish and arrange final dishes.

● Occasionally Serve and Pack food.

● Managing Customer Service, inventory, unloading supplies and organizing the storeroom

● Buying, weighing and storing of ingredients and food supplies

● Checks and controls the proper storage of product, checking on portion control, especially inspecific cuts of meat, to maintain quality production Designation : Sous Chef April 2014 – July 2016

Sterling Holiday Resorts India Ltd, Ooty, India

Designation : Senior Executive August 2012 – April 2014 Sterling Holiday Resorts India Ltd, Yelagiri, India

● Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

● Oversee and organize kitchen stock and ingredients

● Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance

● Keep cooking stations stocked, especially before and during prime operation hours

● Hire and train new kitchen employees to restaurant and kitchen standards

● Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

● Supervise all food preparation and presentation to ensure quality and restaurant standards

● Work with head chef to maintain kitchen organization, staff ability, and training opportunities

● Verify food storage units all meet standards and are consistently well-managed

● Assists head chef with menu creation

● Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

● Produce high quality plates both design and taste wise

● Ensure that the kitchen operates in a timely way that meets our quality standards

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

● Resourcefully solve any issues that arise and seize control of any problematic situation

● Manage and train kitchen staff, establish working schedule and assess staff’s performance

● Maintain a positive and professional approach with coworkers and customers

● Leading kitchen team in chef's absence

Designation : Chef De Cuisine July 2010 - July 2012 Masala Hut Pvt, Ltd, Singapore

● Assisting with the management of health and safety

● Work closely with the Operation Manager to ensure kitchen and F&B Service is running smoothly and efficiently.

● Optimize food quality and guest satisfaction.

● Menu planning, inventory control, scheduling, ordering of kitchen supplies.

● Monitors waste and over production, as well as utilizes leftovers, ensures proper rotation and quality control.

● Maintain complete knowledge of and comply with all departmental policies, procedures and Standards.

● Maintain complete knowledge of correct maintenance and use of equipment.

● Specialized in Indian, Tandoor and Conti Cuisine. TRAINING AND CERTIFICATE

● Fostac Training by FSSAI (Govt. of India) on November 2019 @ Chennai.

● STCW Courses (Sea Fare) Training by HIMT Institute on August 2016 @ Chennai

● Boecker Food Safety on Food hygiene Procedures on July 2011 @ Singapore.

● 2 Days Halal Foundation Programme on July 2011 @ Singapore.

● 3 Days Basic First Aid Training by Kennis Education on May 2015 @ Chennai, India.

● 3 Days Basic Fire Safety Training by Kennis Education on May 2015 @ Chennai, India.

● 3 Days Survival Techniques & Social Responsibility Training by Kennis Education on May 2015 @ Chennai, India

EDUCATION :

● MBA in Tourism & Hotel Management from Bharathiar University Coimbatore, India, May - 2016 (Distance Education)

● B.Sc. in CS & HM from R.V.S College of Arts & Science, Sulur, Coimbatore, India, November – 2006 (Regular Full time College)

● Hsc (+2) State Government Boys Higher Secondary School, Madurai, India, May – 2001.

CORE COMPETENCIES

The Empowerment

Supervising, Training and Communication

Handle Guest Complain

First Safety and Fire Safety

Reading Guest

Food Safety & Hygiene

Total Quality Management and Be my guest

First aid Leadership Guest Courtesy

Portion control Professional Ethics and Team Building Yes I Can Responsible Business and Communication Strategies Receive Honorable Doctorate In Culinary And Hotel Management (Honoris Causa) From World Human Rights Protection Commission (WHRPC)

COOKING SPECIALITIES

Continental Cuisine, Indian Cuisine, Tandoor Cuisine, Western Cuisine, all type of indian Breads and Manage all type of Cuisine because of I known the basic. PERSONAL DATAILS

● Full name : Sikkanthar Muhammed

● Date of Birth : 20/08/1982

● Mobile no : +381-*********, +91-965*******

● Gender : Male

● Nationality : Indian

● Marital Status : Married

● Languages known : Tamil, English, Hindi, Malayalam, Basic Serbian and Basic Arabic

● Hobbies : Reading Book, Introducing New Recipe and Watching Thriller with Suspense Movies

Date : signature,

Place : (Dr.SIKKANTHAR M)

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