COOK / WAITER / WAITRESS : UAE

[Mohammad Sajid]

CATERING

COOK
Soon-to-Open New 4 Star Hotel requires: COOK - Candidate must have min. 3 yrs. exp. in the hotel industry. E-mail CV to: sandrain@emirates.net.ae / fax: 04-2225373.

Location: UAE
Industry: Catering
Email: sandrain@emirates.net.ae

Contact: 04-2225373

WAITER / WAITRESS
Soon-to-Open New 4 Star Hotel requires: WAITER / WAITRESS - Candidate must have min. 3 yrs. exp. in the hotel industry. E-mail CV to: sandrain@emirates.net.ae / fax: 04-2225373.

Location: UAE
Industry: Catering
Email: sandrain@emirates.net.ae

Contact: 04-2225373

[Guest]

Anbazhagan
Anbazhagan Anbuchezhian
# 220, Old Suruli Falls Road, Narayana Thevan Patty, Theni District – 625521, India
Phone No – +919538901305 / +91 9884433108 Email Id : anbuchef24 AT gmail.com
CHEF DE PARTIE
Specializing in Indian, European and Continental Fine-Dining Cuisine
Dynamic, Result-Oriented, and Team-Spirited

Overview
- More than eight years of experience.
- Great ability to supervise employees, to include organizing, prioritizing, and scheduling work assignments.
- Exceptional ability to plan a variety of menus.
- Uncommon knowledge of supplies, equipment, and services ordering and inventory control.
- Remarkable ability to read, understand, follow, and enforce safety procedures.
- Excellent organizing and coordinating skills.
- Strong knowledge of planning and scheduling techniques.
- Remarkable skills in cooking and preparing a variety of foods.
- In-depth ability to develop and test recipes and techniques for food preparation/presentation.
- Immense knowledge of catering set-up procedures.
- Uncommon ability to coordinate quality assurance programs in area of specialty.
- Great ability to assign duties; ability to provide or arrange for training.
Professional Experience VIG Restaurant & Café, Denmark. Feb 2009 - Present
CHEF
- Hire, train, and supervise the work of food and pastry production staff.
- Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
- Schedule and coordinate the work of chefs and other kitchen employees to ensure that food preparation is economical and technically correct.
- Conduct regular physical inventories of food supplies and assess projected needs; order all food and supplies for catering and cash operations.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
- Establish controls to minimize food and supply waste and theft.
- Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
- Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take corrective action where necessary to help ensure that financial goals are met.
- Consult with catering staff about food production aspects of special events being planned.
- Cook and directly supervise the cooking of items that require skillful preparation.
- Evaluate food products to ensure that quality standards are consistently attained.

Asiana Hotels, Chennai, 5*/5* 2007 - 2009
Chef De Partie
- Supervised 15 cooks/chefs.
- Managed back house operations.
- Confirmed and determined any special dietary and other special requirements.
- Maintained a record of all dinner menus, breakfast and afternoon tea dishes and submitted these weekly as required.
- Took the lead in the management of stocks of all items/requirements for the chalet.
- Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested.
- Ensured that all variable costs are kept within budgeted levels.
- Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately.
Ramada Raj Park, Chennai 3*/3* 2002 - 2007
Chef De Partie
- Mainly making the dishes in South Indian cuisine
- Developed new dinner and lunch menus
- Handled special event catering
- Maintained food cost analysis, inventory, budgeting and purchasing
Education & Qualifications - 3 Years Diploma in Hotel Management & Catering Tech., 1999 to 2002 April, Canan School of Catering& Hotel Management., Chennai.
- B.B.A, 2000 to 2003 May, University of Madras, Chennai.
- Human Resource Management,(Certificate course)Mangalore University, Mangalore, October 2001.
References & Supporting Documentation Furnished Upon Request

Hi,

This is Anbazhagan.A. I am having around 8 years of hard-core experience in Indian, South-Indian and Continental foods. I have proven my expertise in my favorite cooking arena of South Indian Curries and other Indian specialties at Ramada Raj Park, Asiana Hotels in India and am currently working with VIG Restaurant and Café at Denmark as a indian chef. I have attached my resume with this mail.

Thank you in advance.

Regards,
Anbazhagan.A

[Guest]

I am Sidhik from Kerala. I am a cook. I have 15 years cooking experience in South Indian, North Indian, Continental and Chinese food.