Highly Experienced International Chef

Available

Serial No: 7490

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Skills keywords: chef

Short Bio:

EXECUTIVE-CHEF
Specializing in Italian, French, Continental, Indian & Arabic Fine-Dining Cuisine
Dynamic, Results-Oriented, and Team-Spirited.

VISION:
To inspire and get motivated while spearheading the aspiring team for achieving the target adhering to stringent schedules.

OBJECTIVE:
To seek a suitable position in your reputed establishment to prove my expertise and fulfill my passion of Customer Satisfaction

Current location:  Maharashtra, India - View on map

Preferred Sector of Employment:  accounting and finance

Spoken languages: Arabic, english, french, Hindi, Tamil

Location I am interested in working: Anywhere

QUALIFICATIONS:

Professional:

2010 – M.Sc Hotel Management

Annamalai University

2008 – Post Graduate Diploma in Hotel Management. (Project: Heritage Hotels of India)

Annamalai University

2004 – Executive Master in Business Administration in Hotel Management (M.B.A)

Chattisgarh University

1999 – Bachelor of Science in Hotel Management and Catering Technology

(Project: An Effective Kitchen Personnel Management) Madras University

CORE STRENGTHS:

 Decade plus experience in Kitchen Management and Cuisine

 Possess leadership qualities and time management

 Professionalism exemplars in every touch of work

 Achievement outpours in all tasks consistently

 Passion of the job glitters in

o 4* Environment

o Relais & Chateaux Restaurants &

o ISO Certified College Central Kitchen

SPECIALISED TOPPINGS TO ADD FLAVOUR

 Designate as Master (Corporate) Chef

 Corporate /Executive/Sous-Chef experience in million-dollar, upscale establishments

 Trained by Chef Ashok, Chef Ghouri & Train the Trainer – Mr. Mohamed Ali

 Training and Development Specialist; Teaching instructor

 Successful catering experience handling 10,000+ People/ Day)

 Maximizing kitchen productivity and staff performance

 Television Reality Shows (BBC, Star Vijay, Zee Tamil)

 Proud participant in the Most (10) Guinness World Record achievement in a day.

 Hands on experience in Menu design and execution of the menu. Developing Menu for Banqueting, Conference, Coffee Shop, Room Service, & host of all other occasions.

 Liaise with clients, unbiased negotiation to both the client as well as the establishment to the best satisfaction

 Soundly trained to handle Vendors for pricing and procuring all kitchen equipments, utensils & cutlery, technology, grocery, all related things.

PROFESSIONAL EXPERIENCE:

16.04.2013 to till date EXECUTIVE CHEF

MGM Beach Resorts,ECR-Muttukadu, Chennai,india.

02.05.2012 – 15.04.2013 EXECUTIVE SOUS-CHEF

Le Meridian, Coimbatore, Tamilnadu, India

18.05.2009 – 01.05.2012 CORPORATE CHEF

Arjun Hospitality Services,

(A unit of Achariya Educational Public Trust) Puducherry, India

01.05.2008 – 17.05.2009 EXECUTIVE CHEF

Le Dupleix 4* Heritage, Puducherry, India

05.07.2005 – 20.04.2008 EXECUTIVE SOUS-CHEF

Bilqase Throne Hotel 4*, Dammam, Saudi Arabia

02.01.2003 – 30.06.2005 CHEF-D-PARTIE – Continental

The Madina Oberoi 5*, Madina, Saudi Arabia

01.02.2001 – 31.03.2002 COMMIS II – Continental

Welcome Group, Park Sheraton Hotel & Towers 5*, Chennai, India

31.05.1999 – 18.12.2001 Kitchen Operational Trainee

Shan – Days Inn 3* – Chennai, India

EXECUTIVE SOUS-CHEF

Le Meridian, Coimbatore

 Menu planning & duty roasters

 Cost Analysis and Stringent measures of quality on food production

 Strictly follow Budget and time management

 Ensure Guest satisfaction and safety measure

 Plan outlined synchronizing with the time management agreements and guarantees as per corporate-chef with regard to menus, recipes, methods, pictures and specifications.

 Follow proper schedule of storing procedures, food orders, food cost, equipment, sanitation and hygiene. Check all the food store rooms daily.

 Strive for creativity and “wow” effect on themed buffets, BBQ’s and Action Stations.

 Enforce “Clean as you go” work habits.

 Methodically adjust food orders to the guest counts.

 Assist with food preparation for recipe development, test panels,

 Organize demonstrations, and trade shows

 Develop new products according to projects briefs as assigned mesmerizing taste buds

 Document to keep accurate records of lab work, ingredients used, formulation and modifications

 Pros and cons of functional ingredients explained which relates to the culinary development of the recipe

 Organizing official paper work related to profile and maintains file.

CORPORATE CHEF

Arjun Hospitality Services,

(10year, 21 institutions, 1000 Workforce 10000 students)

 Corporate Chef also a Profit Centre Head, reporting to Managing Director

 South Indian, Indian and Continental cuisine, serving 5000 Students/day managing Dining halls, Hostel/College Cafeterias/theme park across Pondicherry

 Hire, train, and manage Fifty Four Cooks/Assistant Chef/Supervisors

 Plan weekly / daily menu, assure quality control

 Nutritional values balanced menu changed from time to time with the management’s ideas adhered

 Budget Forecast, Purchase/Stock Inventory /Storing explored and maintained

 Monthly Billing and maintaining credibility and thus stabilizing purchase and its cost

 Maintain Productivity Standards, Fix Performance Standards.

 Increasing productivity by appropriately inducing technology improvements

 Logistics management across institutions maintaining the timely delivery schedule

 Culinary organizer (min of 1-2K pax) for Functions/Institution Gatherings/Outdoor activity

 Greatest event of The Most Guinness world records created on a single day with 11000 people on Aug 2010 was catered with Breakfast/Lunch/Health Drinks and Snacks

 Managing and motivating large diverse group of employees with strict discipline and round the clock service

 Maintaining highest standard of Spic and Span cleanliness and hygiene in the kitchen

EXECUTIVE CHEF

Le Dupleix 4* Heritage, Puducherry, India

o Supervised 8 cooks/chef

o Managed back house operations.

o Performed purchasing function for this $3.5 million upscale establishment specializing in Italian, French & fusion cuisine.

o Thorough knowledge of all sections of kitchen including international cuisines.

o Regular interaction with the guest in terms of their preferences and choices.

EXECUTIVE SOUS-CHEF

Bilqase Throne Hotel 4*, Dammam, Saudi Arabia

o Managed 28 people and managed production of high-volume establishment for this $16 million upscale restaurant

o Specializing in French, Continental and Middle East cuisine.

o Worked as an Executive chef at one and half years.

o Menu planning & duty roasters and job involved organizing all type of official paper works.

CHEF-D-PARTIE – Continental

The Madina Oberoi 5*, Madina, Saudi Arabia

o Responsible for the smooth functioning of the Continental Kitchen.

o Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.

o Record inventory of supplies and order stock from main storeroom; estimate daily and weekly requirements and replenish items as appropriate.

o A team of 3 staff reported

o Maintain clean work areas, utensils, and equipment.

o Perform miscellaneous job-related duties as assigned.

COMMIS II – Continental

Welcome Group – Park Sheraton Hotel & Towers 5*, Chennai, India

o Report to Chef-de-Partie.

o Worked on range for production and presentation of dishes.

o Grilled and garnished hamburgers or other meats such as steaks and chops.

o Grilled, cooked, and fried foods such as French fries, eggs, and pancakes.

o Performed simple food preparation tasks such as making sandwiches, carving meats.

KITCHEN OPERATIONAL TRAINEE

Shan – Days Inn 3* – Chennai, India

o Report to Chef-de-Partie

o Basic mis-en-place operations.

o Helped with meal preparation and serving.

o Knowledge of supplies, equipment, and services ordering and inventory control.

o Exceptional organizing and coordinating skills.

o Remarkable skills in cooking and preparing a variety of foods.

o Strong knowledge of food preparation and presentation methods, techniques, and quality standards.

o Excellent ability to manage receipt of goods and supplies.

INDUSTRIAL TRAINING EXPERIENCE (1997 – 1998)

As a trainee to explore the industry at the outset

HOTEL ANANDHA INN 3*, Pondicherry, India

ORIENTAL TOWERS 3*, Thanjavur, TamilNadu, India

GRT GRAND DAYS 3*, Chennai, TamilNadu, India

Others- Worth to be mentioned:

 Basic Familiarization course in Fire Fighting

 IELTS BAND SCORE – 6.5