Executive sous chef
Resume:
Resume
Shiva Raman **************@*****.***
Summary:
I have 25+ years of cross-platform experience in F&B Kitchen analyzing, managing, maintaining, and minor repairing kitchen equipment’s. develop exceptional relationships with co-workers, management and end users.
Objective:
A sincere honest and dedicated team player with an ability to take up challenges that benefits both, organization and self where my acquired experience will be a valued asset and, I am flexible in adapting to a wide variety of workplace, with strong command in both written and spoken English.
Skills:
Excellent time management skills & strong organizational skills, Good knowledge of computers, Strong customer service orientation and skills, Exceptional detail in follow-up, Strong budgetary, projections, and cost control skills, Ability to produce consistent profits, Solid scheduling experience, Follow/enforce company policies and procedures.
Work Experience:
Company : Hotel Bhuvanesh (Own Business)
Work Description : Running small restaurant in native – Aug 2021 to Till date
Work Experience:
Company :BLR Lounge Service PVT LTD
Position : Sous Chef – June 2019 to July-2021
Job Description:
Working as Sous chef reporting to Executive Chef where I’m in-charge of kitchen department. Responsible for the Buffet menu, for all day dinning which has breakfast, AM hi-tea, Lunch, PM hi-tea & Dinner, as well as costing, Inventory and Kitchen trainer. Company : The Bird Catering & Lounges.
Position : Executive Sous Chef – January 2014 – June 2019 Job Description:
Working as Exe-Sous chef reporting to Executive Chef where I’m in-charge of kitchen department. Responsible for the Buffet menu, for all day dinning which has breakfast, AM hi-tea, Lunch, PM hi-tea & Dinner.
Company : The Park Plaza (5 Star Deluxe), Bangalore Position : Pastry and Bakery Kitchen Executive –October 2012 –January 2014 Job Description:
I am working as Kitchen Executive, where I’m in-charge of whole pastry department. Responsible for the Buffet menu, for all day dinning and menu Preparation. Company : The Ottera Hotel, Bangalore ( CROWN PLAZA ) Position : Sr. Chef de partie (Pastry and Bakery) –March 2009 – Sep 2012 Job Description:
I am working as Sr.Chef de Partie, where I’m in Second in-charge after the sous chef. Responsible for the Buffet menu, for all day dinning and ottera outlet a la Carte menu Preparation. Assisting the Sous Chef for the preparation and menu designing. In the absence of Sous Chef placing and purchasing order for the day today preparations for the Pastry Kitchen.
Company : The Westin Mina Seyahi Beach Resort and Marina, Dubai The Westin Dubai Mina Seyahi Beach Resort & Marina offers a tranquil setting with exceptional views over the Arabian Gulf. Designed to inspire, revitalize, and refresh, the 294 spacious guest rooms and suites feature the Westin Heavenly Bed, luxurious bath amenities. The indulgent spa and Westin Workout Gym provide total relaxation and rejuvenation. Our resort also includes ten food and beverage venues and extensive conference and banqueting facilities, including an outdoor amphitheatre, making ours an ideal destination for weddings, gala dinners, and concerts. Position: CDP – April 2008 – Jan 2009
Job Description:
I am worked as Sr CDP, where I’m in third in-charge after the sous chef . Responsible for the Buffet menu, for all day dinning and Westin outlet a la Carte menu Preparation. Assisting the Sous Chef for the preparation and menu designing and also in charge for the HACCP Currently in force . In the absence of Sous Chef placing and purchasing order for the day today preparations for the Pastry Kitchen. Company : Madinat Jumeirah
Madinat Jumeirah is a resort of unimaginable proportions, winding waterways, authentic Arabian architecture and endless fascination of 900 rooms and villas. Madinat Conference and Banqueting is a part of Madinat Jumeirah with 9000 m 2
versatile facility like multi
purpose arena, main and junior ballroom, conference centres, meeting rooms & Fort Island. Position: CDP - May 2004 to April 2008 in Madinat Jumeirah Job Description:
Worked as a CDP in pastry kitchen hen I joined in Madinat Jumeirah I was a comis 1 then I have got continuous promotion at my career. My responsibilities are as making duty rota for my colleagues on regular basis. And in charge for live cooking in banquets hall and also we do set menu for pre-plated functions as well as I assist for my Sous Chef during at the time of work. When we have a special events such as Sheik’s function then I use to handle all the function setup as well as show pieces. Company : Dubai Park Hotel, Dubai, U.A.E
Position : 2
nd
Commis 19
th
Feb 2000 – 20
th
April
Job Description :
I started as apprentice in Main Kitchen,I was promoted to 3 and 2 nd
Commis. My Job
Responsibility is to look after breakfast, lunch & dinner buffet and a la carte order in 24 hours coffee shop. As well we work for banqueting. Where I learned to work out the garnish and different kind of pastry depend upon the country. We also do set menu function .
Accomplishments:
Employee of the Month in Madinat Jumeirah at October 2005.
Certificate for working for Royal Wedding.
Employee of the month in Dubai Park Hotel at April 2001.
Certificate of Appreciation for March 2007 from Madinat Jumeirah. Affiliations:
Organization : Jumeirah Group
Date : May 2004-2008
Affiliation/Role: CDP
Interests:
Description: Music, Reading Culinary Books, travel, and art. Education:
2 years Food craft course in Food Production.
Personal Reference:
Will be provided upon need
Personal Information:
Father Name : Thatchnamoorthy
Permanent address : North Street, Kulumur post,
Sendurai tk. Perambalur District,
Pin Code-621714,
Tamil Nadu, India.
Nationality : Indian
Date Of Birth : 05 July 1970
Marital status : Married
Issue Place : India
I hereby declare that all the information furnished above is true to the best of my knowledge. Place: Bangalore - Siva Raman
Date:
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