Position Purpose :-
To lead the Kitchen Staff, in order to achieve and maintain the highest standards in cleanliness, hygiene and comforts. Achieve total guest satisfaction by providing food which is in best class.Operational :-
Supervise and direct the daily activities of breakfast & lunch buffet and responsibility for the efficient and smooth operations of the department
Lay down service standards regarding cleanliness, amenities and maintenance in the kitchen and walk in freezer and other areas.
Efficiently manage the inventory
Monitor and control the cost efficiently
Device methods of optimal usage of production supplies
Ensure through regular monitoring of guest satisfaction and constant guest feedback prompt, efficient and accurate service to all the guests.
Plan and implement preventive maintenance and cleaning schedules for kitchen and walk in freezer.
Monitor productivity standards and schedule staff in order to optimize man power
Ensure that all the operational standards procedures/guidelines set for all the process/activities/situations are followed (Cost control, scarcity and surplus)
Review the monthly business/occupancy report and develop a work plan.
Co-ordinate with the service staff and provide guests needsKnowledge/skills :-
Thorough knowledge on modern kitchen techniques and latest in technology, hygiene and safety standards
Knowledge of various kitchen equipments.
Knowledge of preparing innovative dishesProfessional Experience :-Organization 1 : Presently working as a Executive Chef in Hotel Zaffron since May 10th 2011 till dateOrganization 2 : Worked as Executive Chef in Hotel Fluid in Mysore since December15th 2010 to April 29th 2011Organization 3 Sponsored links :
: Worked as Team Member in Premier Inn since September 14th 2009 to November 5th 2010Organization 4 : Worked for Bowring Institute as Sou chef from October 10th 2008 to September 8th 2009Organization 5 : Worked for Golden Sun Resort Mamallapuram, Chennai, as Counter Chef from March 5th 2007 to September 20th 2008Organization 6 : Worked for Taj Gateway Hotel on Residency Road as chef in Continental Pantry and South Indian from March Ist 2000 to February 25TH 2006,Organization 7 : Worked for Atria Hotel on Palace Road, as Cook in Continental and Pantry from September 12th 1998 to February 29th 2000Organization 8 : Worked for Lalith Mahal Palace Hotel at Mysore as Continental cook on contract basis from March 31st 1998 to September 10th 1998Organization 9 : Trained as General Cook in Lalith Mahal Palace Hotel at Mysore from 30/01/1995 to 31/03/1998Key Skills and Responsibility :-
Responsible for delivering Guest Delight with Respect in hotel operations from the Production department
Well versed in kitchen by cooking hygienic food
Guest interaction and information to update guests requirements
Co-ordinating the skills of staff, briefing about the food and monthly inventory procedure
Collection, collation and ensuring guests delights in kitchen services
Well versed in product operations and co-ordinations with room services
Knowledge of NSFC, HACCP,FIFAKey Achievement :-
Taking good commence from the guest and the managementQualification : S.S.L.C PASSED
IInd PUC DiscontinuedTech Qualification : : Basic ComputersHobbies : Watching T.V, Listening to Music & Carom BoardLanguages Known : Kan, Eng, Hindi, Tamil, Malayalam & TeluguDate :Place :
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