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[QUOTE=Guest-IJT;113276][b]Name [/b]: Jomon Paily [b]Email [/b]: joemon_pp AT yahoo.co.in [b]Designation / Skillset[/b] : Food and Beverage manager Hi I am Jomon Paily, working as a Food and Beverage Manager for the moment. I have worked in the production and service as well. Experienced from middle east,, UK and US. looking forward as a Manager in food production or service. [u][b]Resume[/b][/u] : Objective To obtain a position where I can exercise my existing skills and increase my knowledge base thereby contributing to my company’s corporate goal. At present I am working as a Food and Beverage Manager /Ex. Chef in Ambrosia Restaurant and B52 the Lounge bar. (A Unit of Rhombus Hospitality Services (P) ltd, Koramangala, Bangalore.) [b]Educational qualifications [/b]: Completed certificate course in Food and Beverage Service, from Food Craft Institute, Kalamassery, Kerala in 1990-1991. Completed diploma in Food and Beverage Production from Seniors Institute of Hotel Management, Cochin, Kerala 1993-94. [b]Experiences [/b]: AMBROSIA AND B52 (From September 2010 onwards) [b]POSITION [/b]: EX.CHEF/F&B MANAGER [b]Roles & Responsibilities [/b]: - Taking care of main kitchen, Restaurant and the lounge Bar- reporting to General Manager. - Maintaining the International standards in entire establishment. - Training the staff on HACCP and public health. - Handling the barking counter during ala carte sessions. - Menu planning and executing - Staff management, handling of Pay roll, inventory, accounts. - Purchases and issues of all materials, including general and house keeping materials. - Vendor management- quotations, negotiations and payments. - Overview the quality and quantity of all during receiving. - Monitoring and Handling the guest feedbacks. SIMPLY INDIAN RESTAURANT, BORROUGH, LONDON [b]POSITION [/b]: Ex. Sous Chef (From May 20, 2010 to September 2010) [b]Roles & Responsibilities [/b]: - Handling the entire kitchen - Training the assistants on HACCP and local regulations - Planning and execute the menu with Ex Chef. - Purchases and issues of the stores. - Attending the take away orders. - Duty allocations for the staff. Royal Caribbean International, Miami, U S A. June2004 to Sep 2008 ‘RADIANCE OF THE SEAS’ a 2500 passenger cruise liner serving 7 days a week. [b]Position [/b]: Chef de Partie 1 2007 to 2008 Chef de Partie II 2006 to 2007 Chef de Partie III 2005 to 2006 Cook Assistant 2004 to 2005 [b]Roles & Responsibilities [/b]: [b]- Worked in different stations [/b]: Breakfast, Tournant , Windjammer Café, Unpacking and Sauce. - Make requisition for the day to day operation. [b]Overall production for the day [/b]:- sauces, Green peppercorn sauce, black current sauce, truffled wild mushroom sauce, ginger honey teriyaki sauce etc, veg dish of the day, appetizers (hot) for the Main Dining Room and took care of Room Service and cocktail parties . - Maintaining high level hygienic standards and followed public health standards. - To ensure cost control, portion control and wastage control at the optimum level. - Train the staff on HACCP and USPH. [b]- To make Indian food as per daily Special Orders [/b]: Biriyanis, Indian Curries etc. - Duty roaster for the assistants and to follow the time management.. - Stand by for the daily inspection conducted by Ex.Chef and Sous Chef. - Active safety volunteer. Holiday Beach Ajman, United Arab Emirates Jan 2000 to Mar 2004 [b]Position [/b]: Chef De Partie [b]Roles & Responsibilities [/b]: - To plan and execute the menu for the Indian restaurant, banquets and different night clubs, with the help of Ex.Chef. - To produce dishes for Indian restaurant with assistants. - To ensure day to day kitchen operation. - Maintaining the cost, reduce wastage and controlling the portion. - Estimating requirement of raw materials, spices, vegetables , meat, poultry and seafood . - Staffing and planning their yearly vocations. - Maintain the hygienic standards. - Kitchen Fire Fighting Team Leader. Taj Residency Ernakulam 1994 to 2000 [b]Position [/b]: Commis I [b]Roles & Responsibilities [/b]: - Receive requisition from the stores. - Mis en place for the 24 hour coffeeshop (85 cover , The Bubble Café) and speciality restaurant. - Executing ala carte orders with the support of Chef de Partie. [b]- Executing Coffeeshop orders [/b]: grills, pastas, risottos, soups and appetizers. - Incharge of the pantry section for coffeeshop kitchen and room service kitchen. - Maintaining temperature logs and correction logs. - High standards of hygiene as per HACCP and following of local health department regulations. Declaration I hereby declare that all the information given above ate true and correct to the best of my knowledge and belief. [b]Place [/b]: Bangalore. [b]Date [/b]: JOMON PAILY ------------------------------------------------------- [b]More Information about this submission and submitter [/b]:- ___________________________________________________ [b]Submission ID [/b]: 4216901 [b]Date & Time [/b]: 6th Jun 2011 10:29 AM (UTC) IP Address : 122.172.53.28 Browser Info : Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; WOW64; Trident/4.0; GTB6.6; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; MDDC; .NET4.0C) Predicted Country : India[/QUOTE]
