Gnanasekaran xavier

❖ Presently working in Salsa Verde restaurant as Chef from 2008 to till date.


Job Responsiblities.
• Responsible for day to day operations of the Salsa Verde Restaurant


Assignments include: ➢ Employee management by making weekly duty roaster, duty allocation and job responsibility for each employee under my supervision.
➢ Maintain formal communication between managers and subordinates by maintaining log books, which includes day sales, guest complaints, operational problems and task of the day.
➢ Maintaining several registers like inventory register and hand over register.
➢ Conducting on-job training for new team members.
➢ Checking grooming standards for all team members.
➢ Effective communication with all departments like food and beverage production, maintenance and Head office.
➢ Making team members comfortable by formal meeting like briefing and non formal meeting like parties.
➢ Responsible for making store requisition for food, stationary and all beverages.

❖ Worked in ROSE PATTISEIRE as Kitchen In charge from 2006 to 2008


Job Responsiblities.
• Responsible in ROSE PATTISEIRE.


➢ Menu planning for buffets.
➢ Conducting buffets in various outlets in Kuwait.
➢ In charge for outdoor caterings.
➢ Maintaining kitchen staff and delivery driver's duty roaster.
➢ Updating the standards towards guest needs.

❖ Worked in PANINI restaurant as Chef from 2003 to 2006.


Job Responsiblities.
• Responsibe in PANINI.


➢ Maintaining food cost.
➢ Maintaining kitchen staff duty roaster.
➢ Updating towards customer feed backs.
➢ Reporting the operation manager by day to day basis for the kitchen requirements.
➢ Responsible for store requisition.


India
Worked as Commi - II in Taj Malabar, Cochin from May 1998 -Aug 2003.


Job Responsiblities

➢ Responsible for the kitchen mis-en-pla.
➢ Taking responsibility for effective operation like setting the back up for the kitchen operations.
➢ Updating kitchen stock register and Feed Back register to the Executive Chef.
➢ Responsible for making store requisition for food, stationary and all beverages.
➢ Responsible for daily closing stock and monthly inventory.
➢ Supporting the team members strongly to achieve the goal.
➢ Supporting the Chef (HOD) in cost control.


Curricular Achievements.
➢ Conducted Thai Food Festival in Taj Garden Retreat, Madurai, India.
➢ Awarded for being placed Second in Culinary Competition on Professional Category held in August, 1999 in Taj Malabar, Cochin.
➢ Awarded for winning the First Place in Culinary Competition on Professional Category held in November, 2001 in Taj Malabar, Cochin.

➢ Awarded as the Best Baker during the Course of the academic year 1997 - 1998.
➢ Conducted outdoor Catering while at College.


INDUSTRIAL TRAINING

Cakes n Bakes (3 MONTHS)
Worked in Bakery for all 3 months.

Taj Malabar, Cochin ( 3 Years)
Worked as General apprentice in Chinese and Thai Cuisine.


Taj President Mumbai ( 4 Months)
Specially trained in Thai Pavilion Restaurant