Executive Chef Food Safety

TO

MD / GM / HR.ADMIN MANAGER

Job application CV for qualified and hands on proven experienced EXECUTIVE CHEF& KITCHEN MANAGER Position international multi cuisine high volume high end multiple concepts operational production central kitchen admin for multiple outlets, covering combined Middle eastern countries foods, European foods, Tropical Indian foods,

Mediterranean foods, cosmopolitan pan Asian fusion foods, special Health diet foods such as keto, gluten free, lactose free, low fat & low carbs, plus multi station international buffet restaurants, a la carte speciality restaurants, guest's special events caterings, room service, & multinational team cafeteria. I am collectively- compititively -productively, capable for fit in to all aspects of the multiple productional kitchen’s operational requirements as advertised and beyond in emerging markets trends needs in line with top management's set operational vision targets expectations towards inventing increasing operational commercial core values to new hights through competitive multi cuisine multiple concepts culinary kitchens management.

• I possess all necessary capabilities of haccp learned qualification & over all 25 years hands on experiences as Head Chef/ Executive Chef in star class hotels, chain of multi concepts restaurants & contractual multiple caterings with central kitchen, banqueting &projects, luxury Marina beach clubs, in Dubai, Qatar, KSA, Maldives and German luxury cruise liner (AIDA)European foods preparations trends & food cultures. Also I have worked as. executive chef for one year for Eriyado resort Maldives. ( Visa card copy attached ), I am as distinguishing productive chef leader, can contribute through the followings operational in puts to achieve- attain and exceeding budgeted financial performance with out compromise in core values.

1.)With GM'S & Culinary operations Manager’s advanced approval, review all current running menu, after research analysis on done sales movements, re placing non moving menu items with new compititively up sellable unique international menu based on customer's nationalities and lifestyle- food cultures and their buying power in concern with pricing towards achieving set end profit margins, updating the menu item's product knowledge to service team for effective upsellings and organizing kitchens backup mis en place for quick a la carte services & productional purposes in organaised way with safety practices FIFO& FEFO regular internal auditing all walk in chillers and walk-in freezers and in all operational areas such as receiving& sanitation area, butchery backups, veg prep areas backups, bakery-& pastry, hot kitchen, cold kitchen, dish wash- pot wash &utensils store racks room, kitchen’s sub store room, garbage disposals. All operational tasks de centralizing towards responsible sous chefs& chief steward and guiding them & over seeing, if necessary I will be also hands on to make it happen as I always on walk around with eagle's eye for offering operational help.

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2.)Cordinating and guiding the central store for cost effective row &frozen food materials purchase with high yield set specifications brands through standards multiple suppliers with central storing practices. With better pricing & long term credit for managing funds flows turn over for support contribution company's money management.

3.)Daily issues controls and monthly inventory controls in line with done food sales turn over trends& forecasted occupancy revenues and budgeted financial projections

4.)Keeping food cost & labour cost within permitted levels with product end users top satisfactions &with set SOP&KPI.

5.)Food safety standards implementation supervision in all operational areas such as receiving sanitation storing process, food displays, team's personal hygiene.

6.)Operational foods wastages controls& waste disposal management in concern with eco environment safety practice as per local authorities regulations.

7.)Direct pro inter acts with the customers for genarating positive feed back developments &productive operational trouble shooting for facilitating repeats businesses& best long lasting impressions.

8.)Exploring ways for additional business through events functions catering& banqueting with unique compititive up sellable menu for exceeding the budgeted revenues.

9.)Assisting HR department in hiring cost effective & retainable manpower towards developing guiding multinational kitchen teams, Stewarding teams, Service teams towards its optimum set operational objectives with belongingness work cultures and high morale.

Sir, Please note that I am physically and morally disciplined & extraordinarily blessed with best health and good medical fitness Records for work & manage busy kitchens operations effectively productively for long working hours in operational demands trends including on day offs& holidays for emerging potential food sales revenues opportunities, as my age is plus point towards inventing better adaptable practical operational new ways towards reaching better end financial performance with all operational core values. my experiences is my teacher & my operational history is my guide. I am confident that my operational contribution in puts will facilitate successful commercial expansions.

I am very familiar with: hands on—effectively in the flowing operations

1.Buffet Bulk backup & A la carte prep backups mi en place of all planned international cuisine such as British foods, Italian foods, French foods, American foods, middle eastern including GCC country foods,Indian &cosmopolitan Asian fusion foods plus including health concern vegan, keto, gluten free, low carbs, low fat, low calorie, root veg &greens meals. overall ISO & HACCP standard in all operational areas such as receiving-sanitation-storing-preparations-Service- foods displaying in banquetings, a la carte plated, and team personal hygiene

2.Cosmopolitan food court food production activities & theme nights,special events

3.Catering projects mobilizing-setup& it’s food production- food service management with minimum investment cost of infrastructure in space& equipment.

4.Chain of multi concepts Restaurants food production & Central kitchen operation management

5.Pre-opening set up kitchens admin activities in star class hotels and training & development of multi skilled- multi national team .

My Details Bio Data on next pages

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qualified and hands on experienced EXECUTIVE CHEF flexible in taking up available most senior chef position

NAME : THIAGARAJAH . RAJA KULENDRAN

PERMANENT ADDRESS : B 18 Maddumagawatte Housing Scheme

Nugegoda, Sri Lanka

NATIONALITY

: SRI LANKAN

CONTACT TEL

: 0094 - 729935080 (Sri Lanka)

WHATSAAPP CONTACT

: 0094 - 729935080

E-MAIL ADDRESS

: **********@*******.***

Recently MANAGERIAL JOB

: From the 12th of March 2020 until 9th of March 2021 working as executive chef at Eriyadu Resort Hotel Maldives

LAST MANAGERIAL JOB : 1) In Qatar for last five years (June 16th 2011 – 13th August 2016) worked as food cost inspecting chef & other senior positions in catering, coffee shop & central kitchen divisions of Opera Group of company Total 18 operating outlets.

2)November 2017 to June 2018 – worked as project executive chef

pre-opening – start-up of Karpaha sands hotel

(Palmyra Palm) –

Pasikuda (owned by Hong Kong based French company)

3)Dec 2018 to Apr 2019 – Worked in German based luxury

cruise linear as executive sous chef

WORK EXPERIENCE IN HOTEL & CATERING INDUSTRY

Over 25 years in Dubai, Qatar and KSA

EDUCATIONAL QUALIFICAION

1)Diploma in Catering & Hospitality Management at Hotel School Sri Lanka

2)Passed in professional Cookery Exam at Hotel School in Sri Lanka.

CROSS EXPOSURE TRAINNING: 1) I underwent special hands on training in all aspects of Hotel Food production & Kitchen Management at Jabel ali Hotel, Al Ain Hilton Hotel & Fujairah Hilton Hotel.

2)In Saudi Arabia, I underwent training in ISO & HACCP awareness training in mega bulk food production at Aramco’s SGS.

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MY JOB ROUTINE :1) Suitable Budget Oriented Cost effective Menu Planning

ACCOUNTABILITY 2) Production of Cold kitchen, Hot Kitchen, Bakery &

Pastry kitchen,room service kitchen,Veg.Prep .Kitchen& Butchery

Mis en Place & backups planning

3)Food Quality & portion Control

4)Food cost control & food Cost forecasting

5)Daily kitchen issue control, backup inventory control with guiding the central food store

6)Hire – Train- Develop Productive team in coordination with hotel’s HRM

7)Kitchen equipments & labour cost control

8)Team Roster planning for cost Effective Man hour

Consumption for decentralizing scope of jobs towards team mates

9)Organizing Proper Food Hygienic safety according to

Standard Requirements HACCP & ISO in all operational areas

10)Developing cost effective new recipes in smart way to Satisfy the customers and to achieve & exceed Company’s budgeted profit target .

11)Attention to detailed to customer feedback for providing cost effective solutions & keep them happy with less cost 12) Staff dining café managing with in set budget target. 13) In overall supporting – assisting – implementing – supervising towards managerial operational vision and mission.

MY PREVIOUS JOB ASSIGNMENTS &WORK HISTORY IN DUBAI, QATAR & K.S.A

1)Worked as Executive Sous Chef for central production kitchen at

BIN HENDI GROUP for 25 restaurants (Japanese, Italian,

American, Arabic & Chinese) from June2005 to Feb.2007 in Dubai

2)Worked as Executive Chef at AL SUWAIDE Catering Company in Al – Khobar Saudi Arabia for one year (December 2003 to Dec. 2004).

3)Executive chef - ADMA- SPINNEYS CONTRACT

CATERING ABU DHABI. U.A.E for two years

(Oct 2001 to Oct 2003)

4)Worked as Executive Sous Chef at FUJAIRAH HILTON HOTEL in UAE for Two years (Sept 1999 to Sept 2001) 5) Worked as EXECUTIVE CHEF at ST GEORGE HOTEL

(150 rooms)DEIRA, DUBAI for 01 year (Sept. 1998 –Aug 1999)

6)Worked as EXECUTIVE CHEF AT RAMEE INTERNATIONAL

HOTEL (100 ROOMS) DEIRA, DUBAI for 02 years

(Oct 1996 – Aug. 1998)

7)Worked as SOUS CHEF AT DUBAI GOLF & RACING CLUB

NAD AL SHIBA, DUBAI for 03 years (Sept. 1993 –Aug 1996)

8)Worked as a FOOD PRODUCTION MANAGER for ANTIB

CATERING, DUBAI for 02 years (Aug, 1991 – June 1993)

9)Worked as CLUB CHEF CUM CATERING IN - CHARGE for

DUTCO GROUP CLUB, DUBAI for 08 years

(June 1983 to June 1991)

10)Worked as a CHEF DE PARTE at JEBEL ALI HOTEL, in

I DUBAI. (Dutco Group) 01 year (May 1982 – May 1983)

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MY WORK HISTORY IN SRI LANKA: (1979 – 1982)

1)Worked as Trainee Production line chef at Thai – Lanka Air Line Catering Flight Kitchen

2)Worked as Trainee Chef de partie at Browns Beach Hotel (250 rooms)

3)Worked as Trainee Diet Chef at National

Hospitals Catering

Colombo

REFERENCE :1) Mr. Jerome

Managing Director,

Karpaha Sands Resort Hotel

Pasikuda

T.P No : 070 -3662001 srilanka

2) Mr.Saddam Al Saddi

General Manager,

Opera FSC Group

Qatar

T.P.NO :009********** Qatar

Moreover I always enjoy my challenging and demanding job by doing something more than the expectations. I am very healthy and result oriented, energetic, enthusiastic, honest, dependable & hard working team player & team leader who excels in challenging & competitive job environment. I always have open mind to learn latest food trends.

Furthermore, always I have passion for food to make others happy. I am very disciplined in all personal and professional aspects, with my over quarter century hands on experience in multi cuisines food production in many senior chef position under and with European overall Head Executive Chefs in pre – opening involvements, I am very able to invent, develop & manage successful cost effective new concepts which will contribute to the guest's satisfaction & work teams morale &the company’s commercial success in line with the top management's operational vision targets.

My work culture is to do more better& more than the expectations to contribute unique best long lasting best impressions in guest's feed backs with team’s belongingness work cultures morale

As chef leader I always Enjoy -- Catching hearts through the stomach .

Taste--Service--cost.—with food safety. With God Blessing --

SUCCESS NEVER ENDS .

Its expandable and shareable.

Thanking you

Yours sincerely

Thiagarajah Rajakulendran (Chef Raja)

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