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Saikripa Foods Acres Club Mumbai : Sous Chef
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Saikripa Foods Acres Club Mumbai : Sous Chef
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[QUOTE=Guest;144857]CURRICULUM VITAE ALSTON MATHIAS [b]E-Mail [/b]: izellahm AT yahoo.com ______________________________________________________________________________ [b]Objective [/b]: To seek a career in a challenging hospitality service Environment, which satisfies my fast track Professional Career which is based in a positive and winning attitude for customer service. [b]Profile [/b]: Executive Sous Chef (Craftsmanship Course in Cookery from Institute of Hotel Management and Catering Technology, Mumbai) [b]Experience [/b]: [b]Employer [/b]: INTERCONTINENTAL THE LALIT, Mumbai, India. [b]Designation [/b]: Executive Sous Chef [b]Experience [/b]: Since 1st April 2007 [b]Working Area [/b]: Entire kitchen area [b]Responsibilities [/b]: - Responsible for the smooth working of the entire kitchen. - Independently carrying out of orders in the food and non-food area. - Monitoring the flow of goods. - Checking goods at the goods in point in cooperation with the Purchasing Supervisor, carrying out inventories. - Training and management of kitchen team members and trainees. - Drawing up menus for all outlets in cooperation with the hotel's Executive Chef. - Hold employee interviews and employee assessments, documentation of the HACCP lists for all store rooms and observing the HACCP bases for all the relevant areas. - Carrying out banqueting events and catering events from event planning to completion, carrying out taste cookings and refresher training courses. - Creating decorations in F & B outlets, preparing all meals and checking all dishes at the kitchen hatch. - Observing the standards of service during the daily operating sequence, handling immediate complaints. - Continuous monitoring of costs in relation to Payroll, Food Costs and Other Expenses. - Observe local competitors by competition checks, identify with trends on the gastronomy scene and food presentation. [b]Employer [/b]: INTERCONTINENTAL THE GRAND, Mumbai, India. [b]Designation [/b]: Sous Chef [b]Experience [/b]: 22nd March 2005 to 30th March 2007 [b]Working Area [/b]: 24/7 (All day dining Restaurant of 175 covers) [b]Responsibilities [/b]: - In charge of the 24/7 all day kitchen including breakfast, Western & Indian cuisine and interactive live kitchen mainly Pizzas, Pastas and Grills. - 24/7 is a Multi cuisine Coffee Shop with 178 covers capacity average 500 cover per day. - Handles a team of 2 Chef De Parties, 4 Demi Chef De Parties, 25 Commis and 10 Apprentice. - Directly involve in the training juniors, Standardization of recipes and cost control and reduction. - Handles cyclic Buffet Menus, Theme Nights like Seafood Night, Barbecue Night and also assist in organizing food festivals. - Responsible for Kitchen Inventories, Ordering Receiving and also for storing of goods and produce. - Maintenance of effective sanitation and hygiene in the kitchen. - Training all juniors by novel and innovative method so as to fully involve them and their ideas in any food promotion. - Responsible for weekly staff schedules and annual vacation planning in accordance with the projected business levels. - Co-ordination with all departments in the Hotel for smooth operation. - Controlling food cost in the main kitchen by way of effective supervision and material management. [b]Employer [/b]: NAJLAA GENERAL TRADING & CONTRACTING Kuwait. [b]Designation [/b]: Sous Chef [b]Experience [/b]: May 2004 to August 2004. [b]Working Area [/b]: Main Kitchen (600 covers) [b]Responsibilities [/b]: - Catering for the U. S. Support Services in co-ordination with K. B. R. - Preparing food according to U. S. standards and recipes - Responsible for kitchen inventories, Ordering, Receiving & also for storing of Goods & produce. [b]Employer [/b]: REZAYAT CATERING & SUPPORT SERVICES Saudi Arabia. [b]Designation [/b]: Head Chef [b]Experience [/b]: November 2002 to November 2003 [b]Working Area [/b]: Main Kitchen (500 covers) [b]Responsibilities [/b]: - As the head chef my duty was controlling food cost - Planning weekly menu for 500 hundred guests. Mainly breakfast, lunch, dinner. - Planning menu to suite a large clients mainly Americans, British, Koreans, Japanese, Indians, Pakistanis. - Interacting with guests & getting feed back & planning menu according to there liking - Planning food festivals - Planning weekly staff schedules, and annual vacation planning. - Creating and experimenting new menus. - Conducting periodically training of staff on hygiene & new menus. - Briefing, controlling & motivating the kitchen employees. [b]Employer [/b]: JUMERIAH INTERNATIONAL (World Trade Center Hotel) Dubai, U.A.E. Designation: Demi Chef De Partie Experience: April 2002 to October 2002 Working Area: Main Kitchen Responsibilities: - Worked in the main kitchen involved in preparing food for the buffet. - Filling out food requisition & following control system which will ensure quality and portion. Employer: HOTEL MARINE PLAZA, Mumbai., India Designation: Sous Chef – Continental Cuisine. Experience: August 1999 to December 2001 Working Area: Main Kitchen Responsibilities: - Involved in creating and experimenting new menus for coffee shop and Banquets. - Effective management of leftovers and controlling food cost in the main kitchen by way of effective supervision and material management. - Briefing, controlling and motivating the kitchen employees. - Plan food festival in the coffee shop. - Standardize recipes and develop standard operating procedures in the kitchen. - Performance evaluation of employees and training them on need basis. - Maintenance of effective sanitation and hygiene in the kitchen. - Liaison with the F&B Manager to develop new menus as per the popularity. Employer: GULF FORUM HOTEL, Muscat. Oman Designation: Demi Chef De Partie Experience: July 1997 to April 1998 Working Area: Coffee Shop (Tropicana Restaurant) Responsibilities: - In charge of the Tropicana Restaurant (Coffee shop) - Involved in developing daily buffet menus for the 70-cover coffee shop and Poolside café. Managed the food cost under control by means of effective indenting, storage, standard recipes, avoiding spoilage and controlling leftovers. Employer: HATTA FORT HOTEL Dubai, U.A.E. Designation: Chef De Partie Experience : January 1996 to March 1997 Working Area: Main Kitchen – Continental Section Responsibilities: - In charge of the continental section in the Main Kitchen. Experimented many new continental menus. Trained employees on the job. - Assisted the chef in preparing the indent. Participated in development of creative menus. Employer: JEBEL ALI HOTEL Dubai, U.A.E. Designation: Demi Chef Experience: March 1992 to July 1995 Working Area: Restaurant – Club Joummana Responsibilities: - In charge of the Hotels club Restaurant mainly club Joummana. - Learned extensive continental cuisine by way of experimenting new daily menus for the Buffet. Management of material and controlling of spoilage and waste. Employer: AMBASSADOR’S SKY CHEF, Mumbai, India. Designation: Commis II Experience: August 1990 to February 1992 Working Area: Main Kitchen – Hot Range Responsibilities: - Trained in the hot kitchen and learned many new dishes and its presentation. - Involved in the opening of croissants etc. worked with the standard recipes and maintained the consistency of the products sold in croissants etc. outlets. As Ambassador Sky chef is one of the largest flight catering unit serving a majority of domestic and international flights, I even learned the quality Hygiene and Sanitation practices in the kitchen. Employer: HOLIDAY INN, Mumbai, India. Designation: Commis II Experience: February 1990 to July 1990 Working Area: Main Kitchen Responsibilities: - Trained in the hot kitchen. Handled the hot range for a la carte orders and involved in Mis en Place work in the kitchen. Learned the art of Food Presentation. Educational Qualification: Bachelor of Arts, Wilson College, Mumbai in April 1987. Professional Qualification: Craftsmanship course in cookery Institute of Hotel Management and Catering Technology Mumbai from July 1988 to April 1989. Career Enhancement: - Attended two week program on experimental cuisine conducted by Chef Maurice Burton, UK, facilitated by FHRAI. - Participated in a seminar on kitchen planning organized by HRA, India. - Attended a foundation course in food hygiene & safety from the Royal Institute of Public Health, UK. - Done an Internal Quality Auditor Course of ISO 9001 – 2000. - Successfully completed The Implementation & Auditing Course on Codex HACCP by BSI.[/QUOTE]
