Resume

Restaurant supervisor

Location:

Dammam, Eastern, Saudi Arabia

Salary:

SAR 5000 TO SAR 7000

Posted:

April 29, 2023

Contact this candidate

Resume:

Shivendra K. Sewmungal

PERSONAL DETAILS

Name: Shivendra Kumar Sewmungal

ID No.: 961**********

Address: * ******** ****, *********, ****** 3630

Mobile: 072*******

Nationality: South African

adws2w@r.postjobfree.com

PERSONAL STATEMENT

As a hardworking, motivated and enthusiastic human who has a real passion for food, and who is sure to exceed your customer’s expectations. I have a unique method of cooking and I am well placed to maintain and improve the standards of cuisine in the kitchen. I have the experience on the Norwegian Cruise lines as a qualified chef. I have a good experience in dealing with customer issues since I am in the Food & Beverage management department. I am capable in handling a business on my own or taking things into my own hands. I have done a total of 20 weeks in total at Hilton hotel which is a worldwide company and one of the fastest growing hotel groups in the world. I was working at the first Hilton Garden Inn in South Africa, Now I have joined the Al Moajil team working for Hellenika which is an authentic Greek restaurant.

CAREER HISTORY

12 December 2013 – June 2016

Company: Splish Splash Car Wash and Nina’s Foods

Position held: chef/manager/bar tender/part owner Duties: - Hosting of functions

-Prepping of food

-Ordering/purchasing of stock

-Delegate tasks to workers

-Creating innovative cocktails

-Creating innovative dishes

-Following correct HACCP procedures

June 2016 – October 2016

Company: Sun Coast Hotel

Position held: Student chef

Duties:

-Pre preparing and preparing of meals

-Ordering of stock

-Baking of pastries for high teas

-Working in pastry kitchen/ baking of pastries

-Following of correct HACCP procedures

-Maintaining portion control

-Running of buffet stations

-Running of waffle station

-Running of station in absence of head chef

-Maintaining clean and hygienic working stations

-Assisting of chefs

-Plating of meals

October 2016

Company: Good Food and Wine Show

Position held: Student/Assistant chef to Kamini Pather

March 2018- June 2018

Company: Norwegian Cruise Lines

Position: Assistant Cook

Duties

-Plating food

-Temperature of food

-Maintaining portion control

-Running of buffet stations

-Grilling

-Training and safety procedures

-Working under pressure for 2000 people on embarkation day

-Food runner

-Assisting chefs

-Working in different departments

08 October 2018- 14 December 2018

04 March 2019 -27 April 2019

Company: Hilton Hotel Durban

Position: Trainee Food & Beverage management

Duties

-Table setting

-Managing the restaurant (supervision)

-Banqueting

-Clean as you go (buffet)

-Bar service

-Room service

-FIFO (first IN First OUT)

-Mise en Place (back up for restaurant)

-Assisting in other departments

-Barista duties

-Maintaining clean and hygienic working stations

-Ordering/purchasing of stock

-Working smart

-Fast and efficient

-Setting up for functions

-Restaurant host

-Cash ups/ Banking

December 2020 – October 2021

Company- Hilton Garden Inn Durban

Position- Food and Beverage Guest Service Agent

Duties

-Doing supervisors duty

-Training as supervisor

-Table setting, clearance . Sanitizing

-Maintaining hygienic work place/taking strict protocols

-Solving problems/issues with guest

-Bar services/room services

-Cross training 2.5 months in the kitchen

-FIFO (first in first out) / clean as you go

-Working smart, not hard

-Assistance in other departments

-Setting for Banqueting

-Coming up with ideas where we improve as a team

-Train New team members

February 2022- CURRENT

Company- Hellenika Al Khobar Saudi Arabia

Position- Head waiter/Supervisor

Training in Greek dishes

Table set up(fine dinning)

Solving the issues with guest

Maintaining health and hygiene with Covid Pandemic

FIRST IN FIRST OUT

Maintaining the highest service level

Clean as you go

Working smart and efficient

Replenishing of stations

Assistance in different departments

supervisor duties/checklist

Improving the team with new ideas

Working with groups

Doing closing/opening Duty checklist

Stock control and stock count

Satisfaction of guest needs and wants

Closing off bills with Micros/cashup

Great knowledge in fine dinning

Improving the service of operations with front of house.

KEY COMPETENCIES

•Knowledgeable in nutrition and healthy foods

•Possesses cleanliness and good personal hygiene

•Timeously able to prepare and serve food according to company standards

•Good leadership skills

•Able to work weekends, nights and holidays

•Flexible to cook dishes of multiple cuisines

•Experience in International waters

•Working with different nationalities

•Managing a Restaurant/ bar

•Experience at a fastest growing Hotel group

• Supervision in the hotel

•Dealing with different nationality of guests

•Trying to solve the different problems from guests

ACADEMIC QUALIFICATIONS

2015: National Senior Certificate, Diploma – Westville Boys High School

2016: City & Guilds Diploma in Food Preparation and cooking (Culinary Arts), National Certificate in Professional Cookery (NQF4) Ancillary courses: wine service, basic first aid and basic firefighting – International Hotel School

2018/2019: Higher Certification in Food and Beverage Management (SAQA ID 88063 NQF LEVEL 5)

REFERENCES

Name: Sanjay Sewmungal

Company: Splish Splash Car Wash and Nina’s Foods

Position: Owner/Manager

Contact: : 071-***-****/ 031*******

Name: Samantha Stone

Company: International Hotel School

Position: Chef Lecturer

Contact: 079-***-****

Name: Sandren Govender

Company: Sun Coast Hotel