Chef De Partie

RESUME OF

SHAIJU.A KHADAR

Email – ***********@*****.***

Mobile –+91-984*******

Permanent Address

Shaiju Manzil Kannanallor

P.O,Kollam Kerala –

691576

India

Date of Birth : 25.05.1984

Sex : Male

Nationality : Indian

Marital Status : Married.

Passport Number : P 6561162

Languages Known :-

English, Malayalam, Tamil

Strengths : -

Hardworking, Honest, Highly Adaptable,

valuable team player, good

communication & interpersonal skills,

persuasiveness.

Hobbies and Interests:-

Reading, Learning new things

References :-

Available upon Request

Job Objective

Skills

Academic Profile

Professional Qualification

Technical Proficiency

• Presently working as Chef de partie at Hotel Ammu Regency, Thrissur since July 5th 2017 .

• Eleven months of experience in Bechtel Enka (South Caucasus Pipeline project,Georgia)as Head Cook May 2016-April 2017.

• Seven years and Four months of experience in Nani Hotels and Resorts Kollam as Chef de partie (C D P) February 2008-June 2015

• Six Months of experience in Nila Palace Hotel as Commi II,April2007- Oct 2007

• Six Months of experience in Yathri Nivas Hotel(KTDC) as Commi III Sep2006- March2007

• To be a part of a good team in a reputed organization where I can explore my skills, talents, experiences for mutual achievements and growth opportunities available.

• Teamwork & Emotional Intelligence

• Business Etiquette & Professionalism

• Creative Problem Solving & effective thinking

• Excelling at Customer Service

• Handle calls with Confidence and Professionalism

• Negotiating to win

• Working with Negative People and Procrastinators.

• Graduation – BA in Psychology

• Certificate Course in Food Production from Food Craft Institute.

• Certificate Course in Counseling skills.

• Operating System: MS-Dos, Windows

• Packages: MS-Office

• Internet, Email

Professional Summary

HEAD COOK (BECHTEL ENKA,SOUTH CAUCASUS PIPELINE

PROJECT,GEORGIA) ROLE:

• In charge of Indian Kitchen.

• Ensure quality standard are met all times.

• Monitor and assign task to the team members.

• Set menu on a daily basis.

• Regular implementation based on feed back.

• To maintain the hygiene in their area, and for machine cleanliness for the schedules, discipline and personal hygiene of their staff.

CDP (NANI HOTELS AND RESORTS, KOLLAM.)

ROLE:

• Production of all items from their particular area, with the correct recipe card and procedure, correct quantity and of good quality.

• To suggest and trial new menu items, participating in the creation of items for our guests.

• To maintain the hygiene in their area, and for machine cleanliness. For the schedules, discipline and personal hygiene of their staff.

• For the requisitioning, rotation, storage and correct usage of all foodstuffs.

• For the implementation of new menu items and to help develop future ideas.

• To control the wastage and the costs of their section, and to meet budget specifications.

• To have direct supervision of all cooks in the section.

• For the practical training of all staff in the section, and to participate in the theory training given.

• To show full support to the Senior Kitchen staff, the goals and ideals of the operation, working continually towards the betterment of our guest expectations.

• To help handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time.

• To support and participate in hotel activities, such as environmental committees, cost savings etc, which may serve to better our operations or the efficiency of the company. Work Experience

COMMI II (HOTEL NILA PALACE, KOLLAM.)

ROLE:

• All the Production of the Food items in their Section, following the Recipe cards and Quality specifications.

• To Requisition and make sure the Section has adequate food stocks

• To take direct Control of the Commis III's and Trainees in their section.

• To keep to the Standards of Hygiene, Safety and

Sanitation as specified.

• To Train all the under Staff in the Section.

• To work according to the Standards and Procedures of the Kitchen.

• To carry out their designated duties to the best of their abilities

• To be honest and diligent in their work, showing dependability and enthusiasm for the team.

COMMI III (YATHRI NIVAS HOTEL, KOLLAM.) ROLE:

• The correct production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff.

• To ensure the section is kept hygienic and clean.

• To follow the Standards and Procedures

for the Kitchen.

• To carry out their designated duties to the best of their abilities.

• To attend all the Training classes for Kitchen Staff.

• To learn their jobs well and thoroughly

DECLARATION

I do hereby declare that the information given is accurate and authentic to the best of my knowledge, and that I have not withheld any information, which might reasonably be calculated to adversely affect my suitability for appointment. Thanking you,

yours truly,

SHAIJU.A.KHADAR

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