Saikripa Foods Acres Club Mumbai : Sous Chef

[mskavi]

Saikripa Foods - Acres Club Mumbai, : Sous Chef

Keywords: Sous Chef

Designation: Sous Chef
Experience: 5 - 10 Years
Location: Mumbai,
mumbai
Compensation:
Best in the industry
Education:
UG - Any Graduate
PG - Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 04 Jun 2009

Job Description:
the person will be responsible for a particular unit, with a knowledge of food production, planning,forecasting etc.. should be responsible for the food costing, staff turnover, employee productivity.

Desired Candidate Profile:
looking for a dedicated person who can look after an entire unit, with a knowledge of food costing, productivity etc...

Company Profile:
We are one of the best of its kind in mumbai. coming up with a 4 star deluxe property in mumbai.

Executive Name: charly

Address:
Not Mentioned

Email Address: charliextc@gmail.com

Telephone: 9930817818

Keywords: Sous Chef

[Guest-IJT]

Name : ARUN NAIR
Email : arunnair_2002 AT hotmail.com
Designation / Skillset : eXECUTIVE SOUS CHEF
COVERING LETTER
Respected Sir,
I am writing to apply for Executive Sous chef advertised in your reputed organization and enclose my CV for your consideration
I have Eleven years of experience in Food & Beverage Production, which includes Continental, Italian, Thai, Arabic, and Garde Manger & Vegetable Preparation.
I am available for interview with a couple of days’ notice along with my original documents and I’m sure you will not be wasting your time by seeing me.
Kindly do the needful.
Yours sincerely
Arun Sivaraman Nair.

Resume :

OBJECTIVE :
To be able to work in an organization where I am able to expand my knowledge
And contribute effectively towards the growth of the organization.
PROFILE :
Eleven years of Hotel Industry experience in F&B Production, this includes
Continental, Italian, Thai, Arabic, Garde Manger & Vegetable Preparation
WORK EXPERIENCE :

Presently working for Elite group of hotels (Elite Seef Residence & Tower) as Sous Chef August 2009 (Bahrain)
Reporting to General Manager.
Smooth operation of all production departments, conducting daily briefing of all kitchen staff & Kitchen Stewarding Supervisors.
Menu Planning for A’ la Carte, Table d' hôte& Banquet, Food Costing, Food demonstration, which includes directing & coordinating the activities of food production. To improve and maintain quality of the food product.
Regular inspection of all production department, to ensure all the production areas are clean &maintain proper hygiene standard, briefing about FIFO ..
Maintaining records like thawing temperature, serving temperature.
Executing and implementation of HACCP, USPH standard and record keeping for MOH inspection, Safety aspects in kitchen
Attending daily HOD meeting, Monthly MIS meeting, and MOD report.
Meeting guest and highlights request.
Indent of raw materials, meat product ,dry stores through material management system .Negotiation with suppliers
Recruitment
Achievement :
Recipe publication : Eating Out (Bahrain) Gulf weekly
Guest honor : Nestle taste of India cookery competition as Judge
New Concept with different theme BBQ grills, fish market ,
Bikini Brunch weekly
Food Costing,Menu Engineering ,Kitchen layout , Staff hierarchy , Equipment planning, (which includes heavy & light equipment).
Kohinoor Continental as a Sous Chef from February 08 to July 2009.
Reporting to Executive chef.
Conducting daily briefing of all kitchen staff & Kitchen Stewarding Supervisors.Smooth operation of all production departments,
Maintaining records like thawing temperature, cooking & serving temperature
Log book (daily issues) kitchen recipe audit
Menu Planning.
Regular inspection of all production department, to ensure all the production areas are clean &maintain proper hygiene standard, briefing about FIFO ..
Training staff about hygiene, food demonstration, which includes directing &co coordinating the activities of food production. To improve and maintain quality of the food product.
Meeting guest and highlights request.
Indent of raw materials, meat product and stores through material management system.
Recruitment.
Achievement :
Conducted a Southeast Asian cuisine festival in the month of April 08.
Conducted an Arabic Nite festival in the month of July 08
Taj group of hotels (Taj Banjara-Hyderabad) as Chef de Partie (GSS) from
September 2005 to till October2006.
Achievement :
Conducted a Sizzler Festival in the month of October’05
Conducted a Satay Festival in the month of December’05 which includes Thai, Malaysian, Indonesian, Vietnam Cuisine
Conducted a Thai Festival in the month of August’06
Planning Menu’s for new Launching of Continental & Thai Cuisine held in January ‘06
Recipe publication : woman's magazine Savvy
P & O Cruises :
P & O Sea Princess Cruises : Worked as 2CK (Demi Chef de partie) (Inauguration team of Sea Princess)
P & O Caribbean Princess Cruises : Worked as 2CK from March to October 2004
P & O Grand Princess Cruises : Worked as 3CK from March 2003 to November 2003
Hotel : ITC Grand Maratha Sheraton & Towers (Mumbai) 2000 – 2003
(Pre-opening team of ITC Grand Maratha Sheraton & Towers.)
INDUSTRIAL EXPOSURE
Trained in the “The Leela” (Mumbai) in Food and Beverage Production for a period of 3 Months (1997)
Trained in the “Centaur Hotel” Juhu (Mumbai) in Food and Beverage Production for a duration of 3 months
Experience in Food and Beverage service on casual basis at Taj West End, Ashoka, Windsor Manor, Holiday Inn, California Resort, Atria
EDUCATIONAL BACKGROUND

DEGREE
CONDUCTING AUTHORITY
DATE OF PASSING
Bachelor of Hotel Management
Administrative Management College, Jayanagar – Bangalore
1998
HSC
A. Vartak College – Mumbai
1995
SSC
St. Augustine’ s High School
1993
Diploma in Office Automation
NEAR Computers
1999
COMPUTER SKILLS
MS – OFFICE
MS – WORD
MS – EXCEL
MS – POWER POINT
INTERNET AWARENESS
STCW (Standard of training, Certification & watch keeping) :
Fire prevention & fire fighting
Elementary first aid
Personal safety &Social responsibility
Personal survival techniques
CURRICULAR ACTIVITIES
In charge Chef of the Indian Section at “Relish Food Festival” at Administrative Management College (1997)
Member of the set - up team at “Gourmenite” Food Festival at Administrative Management College (1996)
Participate in Chef Competition held at Christ College – 1997

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More Information about this submission and submitter :-
___________________________________________________
Submission ID : 4255751
Date & Time : 15th Jun 2011 10:14 AM (UTC)
IP Address : 82.194.62.20
Browser Info : Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0)
Predicted Country : Bahrain

[Guest]

CURRICULUM VITAE
ALSTON MATHIAS

E-Mail : izellahm AT yahoo.com
______________________________________________________________________________
Objective : 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.

Profile : Executive Sous Chef
(Craftsmanship Course in Cookery from Institute of Hotel
Management and Catering Technology, Mumbai)
Experience :
Employer : INTERCONTINENTAL THE LALIT, Mumbai, India.

Designation : Executive Sous Chef
Experience : Since 1st April 2007

Working Area : Entire kitchen area

Responsibilities :
- 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.


Employer : INTERCONTINENTAL THE GRAND, Mumbai, India.

Designation : Sous Chef
Experience : 22nd March 2005 to 30th March 2007

Working Area : 24/7 (All day dining Restaurant of 175 covers)

Responsibilities :
- 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.
Employer : NAJLAA GENERAL TRADING & CONTRACTING
Kuwait.

Designation : Sous Chef
Experience : May 2004 to August 2004.
Working Area : Main Kitchen (600 covers)
Responsibilities :
- 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.


Employer : REZAYAT CATERING & SUPPORT SERVICES
Saudi Arabia.
Designation : Head Chef
Experience : November 2002 to November 2003
Working Area : Main Kitchen (500 covers)
Responsibilities :
- 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.
Employer : 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.