CURRICULAM VITAE

SAJAN PUTHUVEETTIL

Al-Naseeb,

Palayoor south,

Chavakkad.P.O

Thrissur, Kerala-India

adzwbc@r.postjobfree.com

Mob: +91-974*******

OBJECTIVE:

Seeking a position in F&B Section in a high Performance Organization which will allow me to utilize my culinary skills in large restaurant environment interoperating with other staff of the kitchen

KEY QUALIFICATION

More than 25 years experience in Hotel industry

Knowledge and experience in preparing Arabic, Indian, Chinese, Microwave foods, Indian Grills, Banquet Arranging, and Controlling.

Well experience in off shore catering service.

Hands-on experience in food preparation in keeping with prescribed menu, recipes and preparation techniques

In-depth knowledge of assigning responsibilities for particular work.

Comprehensive knowledge of setting deadlines to ensure the well-timed completion of work

Proven record of Food and supply purchasing – adhering to product specifications and authorized vendors.

Able to create and maintain excellent relationships with the patrons and co-workers

Demonstrated ability of scheduling and supervision of department workers with adherence to efficiency metrics

GULF EXPERIECE

AL Nasa Lootha Group Family Palace, Dubai, UAE (Dec 2019-Sep 2021) Chief Chef

Preparing Arabic, Indian, Chinese and western food according to the needs of family members.

Prepare food for family party.

Making sure good nutritional standards are maintained when preparing meals.

Responsible for high standards of food, hygiene, and health and safety.

Coordinate all of the kitchen staff

Manage special dietary needs

Oversee purchasing to stay within certain budget

Inspect the quality of the food

Ensure all food safety regulations are followed

BASTA Restaurant (Aura Group), The Pearl, Doha Qatar Head Chef

Well experience in traditional Arabic cuisine.

Have experience in creating occasionally modern/creative Arabic cuisine

Experience with well-known international chefs

Focuses on the highest possible quality standards

Installs an atmosphere that encourages team to share ideas, discuss concerns and come up with new ideas.

Goes above and beyond guest expectations in order to encourage repeat business.

To direct and guide a kitchen team to provide a consistent high quality of food.

Identify and develop new products and equipment to make improvements.

To define and develop high quality standards of food preparation and presentation.

Controls food and labor costs within the approved budgets.

Ability to understand and analyze Budget & P& L statements.

Responsible for the training and development under supervision. Al-Mirqab group, Doha-Qatar

Head Chef

Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.

Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.

Giving both positive and negative feedback to kitchen staff on a daily basis.

Providing appropriate training for all members of staff.

Ensuring that all cleaning rotas duties are carried out properly and that relevant administrative records are updated.

Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers.

Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.

Developing and maintain good working relationships throughout the catering team. Al Misnad Group, Doha, Qatar

Chief Chef

Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.

Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.

Washing, cutting and preparing food before it is cooked.

Taking into account the wishes of clients when planning of menus.

Making sure good nutritional standards are maintained when preparing meals.

Making sure that all food at point of delivery is of the highest quality.

Enquiring is any clients have allergies and then cooking meals accordingly.

Responsible for high standards of food, hygiene, and health and safety.

Keeping an eye on the temperature of cookers and roasters.

Assisting the catering manager to price up menus.

Deciding what quantities are to be cooked and the amount of portions to be served.

Constantly checking the quality of the food being served to customers.

Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.

In charge of stock control for the freezers, pantries and store rooms.

Encouraging junior staff in their training and development.

Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.

Controlling stock rotation to ensure the kitchen and larder are always well stocked.

Preparing hamburgers, Barbeque fresh food, fried chickens, steaks, pizzas etc. AL-Rifah Restaurant for Duroob Al Khair Trading Co., Salalah. Sultanate of Oman Asst. Manager-F&B

Responsible for all areas of the food & beverage operations

Ensure all customers are provided with outstanding service

Ensure kitchen, restaurant, and bar operations are opened and closed according to policy

Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms

Responsible for food hygiene, and health and safety issues

Responsible to assist in menu planning, development and meal specials

Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness

Provides leadership and guidance to all team members

Ensure proper cash management controls are followed by all food & beverage staff members, as per policy

Responsible for food quality, and presentation

Adhere to all government guidelines for proper and safe food and beverage service (Serve Safe; Smart Serve; Food Handling Training Protocol - Ministry of Health)

Ensure waste is minimized and properly recorded

Participate on committees to assist with event details, and other special requirements

Responsible for report generation on a per needs, monthly and fiscal basis

Other duties as assigned by the Food & Beverage Manager

Ensuring the cleanliness of all food and beverage facilities including the restaurant, lounges. OFF SHORE EXPERIENCE

Jawar Al Khaleej Shipping LLC, Dubai, UAE

Head Chef in Jackup Barge REVERA

Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen

Receive all catering supplies.

Plan and schedule menus and food service functions.

Cook and prepare all foods to satisfy different nationalities.

Safe quality food preparation on a daily and ongoing basis with an emphasis on cost control

Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance.

Rig Rani Woro for PT Apexin, U.A.E (Off shore)

Chief Cook

Cook and prepare all foods, including Arabic, Indian, Chinese dishes.

Prepare and cook all foods in accordance to recipes

Wrap and unwrap all fresh foods for proper storage

Respond to any customer complaint

Maintain kitchen in clean and sanitary conditions

Operate stoves, microwaves, grills, and fryers

Monitor food quality

INDIA EXPERIENCE

Capsi Restaurant, Tirunelveli, Tamilnadu, India

F&B Manager

Leading a team of 50 employees

Assisting the General Manager in administering and managing restaurant operation,

Maintaining established costs and quality standards

Participating in restaurant management as a member of the hotel Executive Committee

Setting up and maintaining of expense and revenue / profit budgets

Setting up and standardization of the F&B Service Department

Setting up and standardization of the Kitchen & Stewarding Department

Maximizing customer satisfaction by “Anticipating guest needs” training

Maximizing revenues / profits by promotions & in-house activities

Implementing standardized Food & Beverage Menus

Holding regular Kitchen Meetings

Sourcing, interviewing and hiring of all F&B colleagues

Managed the daily operations of restaurant and banquet facility.

Krishna Inn, Guruvayoor, India

Restaurant Captain

Taking booking for the conference parties, private party,birthday party.

Preparing costing report of F&B service department.

Making sales report of F&B service department on daily and monthly basis.

Taking care of banquet,room service and the restaurant .

Making log book of the F&B outlet

Gem Catering Pvt. Ltd, Chennai, India

Restaurant supervisor

To make sure that all company standards and procedures are implemented and adhered to in my area of work

Maintain relationships with customers and staff

Overseeing the day to day operation of the restaurant including cleaning,

Floor plan lay-out, table settings and theme of the restaurant.

Being responsible for all cashiering duties

Meeting, greeting and getting feedback from guests

Assisting Food and Beverage Director with staff scheduling

Investigate and resolve complains concerning food quality and service.

Delegating duties to staff

EDUCATION

SSLC

Diploma in Hotel Management

Diploma in Computer Application

ADDITIONAL QUALIFIACTION

Completed sea survival course conducted by Gulf Technical and Safety Training center UAE

PERSONAL INFORMATION

Date of Birth : 15/05/1972

Marital Status : Married

Nationality : Indian

Passport No : P-4087653

Religion : Muslim

Language Known : English, Malayalam, Hindi, Arabic, Tamil Permanent Address : Al-Naseeb, Palayoor South, Chavakkad, Thrissur Dist, Kerala –India, 680506

DECLARATION

I declare those to the best of my knowledge and belief the information given above is true and correct.

SAJAN PUTHUVEETTIL

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