Seaman Book (New)

Issued By: Govt. of India

Seaman Book No. :KOL 117166 (Issued

on Aug 19 2019 – Expires on Aug 18

2021) Passport No: S6207023

Issued On : 12/10/2019

Expiry Date : 12/10/2029

MUTHUSAMY BALAKRISHNAN

638*******/893-***-**** adw1uv@r.postjobfree.com Trichy balakrishnan.muthusamy3 EXECUTIVE SUMMARY

Highly-dedicated and creative baker with a verifiable track record. As an experienced culinary artist with over 18+ years of professional experience in the art of food making, I have made myself a well - rounded expert in all matters pertaining to a commercial kitchen and baking needs. Having constantly pursued the knowledge of new ingredients and current cooking techniques. During my nearing two decades - long career, I have always stayed abreast of popular recipes and the latest kitchen trends.

I possess professional experience in directing and managing large kitchens catering to a wide variety of baking, I also have the proven ability to handle massive volumes of customers. I have attended to all my kitchen responsibilities with the motto of hygiene, quality and perfection. I have always been recognized as a valued teammate and for my impeccable work ethics, professionalism in kitchen management and my stellar ability in consistent delivery of delicious food. CAREER TIMELINE

Since 2014 - Baker & Pastry Chef - Ligabue Catering – Saudi – Under the Contract of ASMACS Cont Est.

• Jun 2022 – Nov2022 - TUI SKYLA - Onboard TUISKYLLA as a baker pastry chef

• Mar 2018 – July 2018 - Barge: Bourbon Trieste - Onboard Bourbon Trieste as baker pastry chef

• July 2017 – Jan 2018 - Barge: DLV “CASTORO OTTO” - Onboard CASTORO II as baker pastry chef

• Jan 2017 – May 2017 - Jack Up Vessel: Zakher Marine - Baker during Saipem/Aramco project in Zuluf oil field/gosp1 as baker

• July 2016 – Sep 2016 - Barge: DLB CASTORO II - Onboard CASTORO II as baker pastry chef

• Jan 2016 – Jun 2016 - Barge: DLV “CASTORO OTTO” - Onboard CASTORO OTO as Baker pastry chef

• Nov 2014 – Aug 2015 - Barge: DLV “CASTORO OTTO” - Onboard CASTORO OTO as Baker pastry chef Aug 2012 – Sep 2014 Pastry Chef - Ovenly’s – Chennai Since 2009 to 2012 - Baker - Ligabue Catering – Saudi

• Mar 2012 – Jun 2012 - Barge: D.L.B. CASTORO II - Onboard CASTORO II as Baker/ pastry chef

• July 2011 – Aug 2011 - Barge: D.L.B. CASTORO II - Onboard CASTORO II as Baker pastry chef

• Sep 2011 – Mar 2011 - Barge: D.L.B. CASTORO II - Onboard CASTORO II as Baker pastry chef

• Nov 2009 – May 2010 - Barge: D.L.B. CASTORO II - Onboard CASTORO II as Baker pastry chef

• July 2009 – Sep 2009 - Barge: D.L.B. CASTORO II - Onboard CASTORO II as Baker pastry chef Mar 2004 – Jan 2008 - Baker - Hot Breads – Chennai Sep 2000 – July 2003 - Baker - Al Ahli General Trading Co (Ltd - Fujairah CORE COMPETENCIES

Operational Skills

Kitchen Management Pre – Opening Cooking Food Aesthetics Menu Development Menu Costing Banquet Operations Portion Standardization Supervision Of Food Preparation Maintaining Standards Of Food Production Supervising Quality Of Ingredients Food Cost And Quality Control Time Management Expertise In Cooking And Chilling Methods Implementation Of Customer Feedback Managerial Skills

People Management Duty Allocation Event Management Supervision Of Staff In Attendance Correspondence With Executive Chef Correspondence With Corporate Chef Inventory Management Facilities Operation Supervision Of Kitchen Set - Up And Line Preparation

CERTIFICATIONS

Aug 2008

Iade’s Hospitality Academy Pvt Ltd

• Luxury Cruise Lines/Star Hotels

• Introduction to cruise industry, Onboard Discipline, Sanitation

& Hygiene, Safety & Ship Familiarization, Communication, Attitude Adjustment)

•

Jan 2010

Saudi Arabian Catering Enterprise Ltd (SACE) Kingdom of Saudi Arabia

• SGS System & Services Certification

• Basic Food Hygiene Awareness Training

• Issued by: SGS Inspection Services Saudi Arabia Ltd Apr 2012 - Dubai, UAE

Level 02 Award in HACCP in Catering – Castro II

Apr 2012 Dubai, UAE

Level 01 Award in Food Safety in Catering – Castro II May 2018

Valid Until: May 2022

Certificate No: 93285095090518285605

Falck Safety Services LLC – Dubai

• Helicopter Underwater Escape Training (HUET)

• OPITO: OPITO Approved

May 2018

Valid Until: May 2020

Certificate No: 93289014110518287827

Falck Safety Services LLC – Dubai

• Basic Hydrogen Sulphide Training

• OPITO: OPITO Approved

Nov 2016

Valid Until: Nov 2020

Certificate No: BOSIET/2016/11/02

Elite Offshore Pvt Ltd

• Basic Offshore Safety Induction & Emergency Training (BOSIET)

• Safety Induction, Sea Survival & First Aid, Fire Fighting & Self Rescue, Helicopter Safety & Escape (HUET)

Sep 2016

Date of Expiry: Sep 2021

Indus Seafarers Training Academy

• Certificate for Fire Prevention & Fire Fighting

• Issued by: Directorate General of Shipping, Ministry of Shipping, Govt of India

Oct 2016

Date of Expiry: Sep 2021

Indus Seafarers Training Academy

• Certificate for Personal Survival Techniques

• Issued by: Directorate General of Shipping, Ministry of Shipping, Govt of India

Oct 2016

• Date of Expiry: Unlimited

• Indus Seafarers Training Academy

• Certificate for Safety & Social Responsibilities

• Issued by: Directorate General of Shipping, Ministry of Shipping, Govt of India

Oct 2016

• Indus Seafarers Training Academy

• Certificate for Elementary First Aid

• Issued by: Directorate General of Shipping, Ministry of Shipping, Govt of India

Jan 2018

• Chennai Certificate No: IMES/STSDSD/8932/01/2018

• Imperial Marine and Educational Services Pvt Ltd.

• Maritime Training Center Security training for Seafarers with Designated Security Duties

GLOBAL EXPOSURE

KEY DELIVERABLE

Baker and Pastry Chef

• Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes

• Manages day-to-day operations of the pastry and bakery section of the kitchen

• Creating new and exciting desserts to renew our menus and engage the interest of customers

• Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

• Maintain a lean and orderly cooking station and adhere to health and safety standard

• Follows proper handling and right temperature of all food products

• Coordinates activities of cooks and workers engaged in food preparation

• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively

• Able to recognize superior quality products, presentations and flavors

• Ensures compliance with all applicable laws and regulations Mumbai

Dubai – UAE Dammam

Saudi Arabia Chennai

Fujairah

Sharjah

Quality Control

• Monitoring and examining each stage of production

• Ensuring that all testing is performed to the highest standards

• Works along with kitchen / product development function to ensure standardization of recipes across the manufacturing process

• Ensuring maintenance of proper hygiene practices at the manufacturing stations

• Monitoring operations to ensure that they meet production standards

• Approve incoming materials by confirming specifications, conducting a visual and measurement test and rejecting and returning unacceptable materials

• Maintain safe work environment by following standards and procedures and complying with legal regulations Hygiene Control

• Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product

• A hygiene manager also inspects to ensure that the place is safe from diseases or viruses that may harm the workers. They also test the air and water of the place to ensure that it is conducive for working

• Responsible for checking establishments and workplaces to ensure that the place is safe and is not hazardous for the workers

• Monitors, assists and performs all procedures and protocols for maintaining an excellent sanitation and hygienic environment

• Responsible for Managing the pest control contract and overseeing the completion of all pest prevention actions to the required standards

• To advise food handlers on the proper food handling practices and ensure their observance

• To conduct daily checks on the personal, environmental and food hygiene conditions of the food establishment and keep records on the findings

Inventory Management

• Directing managing, and assisting all functions and activities of the Bakery Department which helps to manage labor costs through effective scheduling and reduce losses due to shrink, damage and pilferage.

• Demonstrate the ability to be organized, to work independently and with the team to provide a great atmosphere for both customers and employees,

• Assisting with the making of bakery items according to written recipes and processes for preparing, assembling, and mixing fresh ingredients. Preparation includes a variety of steps that may include: cutting, chopping, slicing, and mixing produce, and other food products together

• Follow and utilize the department production tools and perform other duties and assignments as directed by management.

• Monitors temperature of cases, ovens and storage areas and reports any failures to the Store Manager.

• Quality and safety duties include receiving, inspecting and storing products to ensure quality, following proper cleaning and sanitation procedures, operating equipment in a safe and focused manner while tracking date and rotation of products and completing any necessary reports.

• Maintains excellent communication with bakery team and store management at all times.

• Directly participates in on-the-job training efforts in the department. Work together with the Store Manager or Managing Partner to conduct performance reviews

Pastry / Baker Specific

• Direct the creation and preparation of all pastry dishes and baked goods

• Create scalable recipes for all new dishes

• Adhere to set recipes and taste test for quality assurance

• Provide exquisite presentation and plating techniques

• Train pantry cook or pastry cook on plating a pick-ups

• Ensure all pastries are uniform and up to standard

• Source and select necessary pastry ingredients

• Perform quality checks of ingredients and throw out expired goods

• Organize and store needed tools and materials (food or otherwise)

• Maintain and count inventory and work towards cost reduction methods

• Demonstrate proficiency in creation of signature desserts and pastries

• Collaborate with head chef to create exciting new desserts that compliment our menu

• Follow existing recipes.

• Measure, weigh, and prepare ingredients.

• Knead, roll, cut, and prepare dough as need.

• Monitor oven temperatures, speed settings, mixing machines, and other baking equipment.

• Ensure food surfaces and baking equipment meet all health and safety standards.

• Clean and maintain baking equipment, utensils, and tools.

• Monitor items during baking.

• Decorate, glaze, apply icing, and prepare toppings for baked goods.

• Evaluate ingredients and food for quality.

• Operate slicing, cutting, and wrapping equipment. Organize tastings to test out new dessert and bakery items

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