Food Safety Cost Control
Resume:
CONTACT
@ *****************@*****.***
Nellikuppam, Chengalpettu
SKILLS
Culinary Expertise - Expert
Menu Development - Expert
Food Preparation - Expert
Kitchen Management - Expert
Food Safety - Expert
Cost Control - Expert
EDUCATION
Qualification : Certificate Course in Cookery
Institute/University : Institute of Hotel
Management
Period : Yr 2011
Qualification : Certificate Course in Bakery
ans Pastry
Institute/University : Institute of Hotel
Management
Period : Yr 2014
Qualification : Diploma in Veg and Fruit
Carving
Institute/University : Sai Institute
Period : Yr 2014
LANGUAGES
English
Tamil
EMPLOYMENT HISTORY
Fairfield By Marriot.
MGM Beach Resorts
Raddison Blue
Duet India Hotels Pvt Ltd
Esthell Hotel Pvt Ltd
Adyar Bakery
Total 10+ years experience
SUMMARY
I am fast learner and adapt to new environment within a short period. Able to work under pressure and take up challenges. Determined and highly motivated person. Easy to get along with peers and superiors. EXPERIENCE
Prepare and bake a variety of breads, pastries, and other baked goods
Measure and mix ingredients according to recipes and production schedules
Operate baking equipment and machinery
Ensure all baked goods are of high quality and meet customer expectations
Maintain cleanliness and organization of the bakery and work area
Order and maintain inventory of baking ingredients and supplies
Train and supervise assistant bakers and other bakery staff
Stay up-to-date with industry trends and new baking techniques
Ensure flawless execution of all food events
Plan and manage the food operations for events ranging from 20 to 1,000 guests
Train and manage kitchen staff
Perform daily inventory and order food supplies
Develop menus and comply with health codes
Develop and oversee food production, preparation, and presentation
Recommend changes to menus and recipes based on feedback from guests
Lead culinary department in planning, researching, and implementing new menus and dishes
Successfully lead culinary team
Prepare requisitions for food purchases
Conduct inventory and prepare requisitions for food supplies
Conducts monthly inventory and oversees other culinary activities
Supervise all food supplies, equipment, and utensils
Develop and oversee budget and resources
Maintain health, safety, and environmental
Cooking and presentation as per the standardized recipes
Allocation of work
Checking mis-en-place on quality and quantity
Control wastage
Maintain quality
Innovate new dishes
Maintain discipline and grooming of staff
To Maintain Hygiene and sanitation
Portion control
Storage of food and provisions
Raw material quality check
Allot duties to commis
Control over production and wastage.
Assist in implementing TBEM processes
Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your workplace. SARAVANAN.T
CHEF
Contact this candidate