Mervyn Jacob D'Rozario

Successful Head Chef with over 15 years out of 25 years in Hostility industries. (Since 1999-2014 as maximum Gulf Experience) providing efficient kitchen, HSE, Menu planning /costing & finalizing task according to the absorbing company budget as well as administrative support to senior management. Proven strong interpersonal and communication skills plus the ability to handle multiple tasks efficiently and a· Organizing training and managing kitchen personnel and supervise/coordinate all related culinary & HSE activities.

· Estimating food consumption and requisition cross check along with menu.

· Preparing all stores documentation, maintaining all store records and entering into the system COMPANY SOFTWARE.

· Ensuring proper equipment operation and maintain proper safety and sanitation in kitchen.

· Creating Menu/costing and reporting to a food Location Manager.

· Providing the daily food cost and other information or reports from COMPANY SOFTWARE as per the requirements of the management.

· Control sufficient stock level in stores and intimate concerned

· Maintain HSE Record

· Ensure Operational Requirement is met with Identified Time Frames.

Develop and Implement a System Of HSE Policies And Procedures

Successful Head Chef with over 15 years out of 25 years in Hostility industries. (Since 1999-2014 as maximum Gulf Experience) providing efficient kitchen, HSE, Menu planning /costing & finalizing task according to the absorbing company budget as well as administrative support to senior management. Proven strong interpersonal and communication skills plus the ability to handle multiple tasks efficiently and accurately.· Passionate in food and cooking

· Strong communication and leadership skills

· The ability to work under pressure

· High standards of cleanliness and hygiene

· The ability to manage multiple tasks

· The ability to work as part of a team

· Creativity and imagination for food

· Good organizational skills

· The ability to manage a budget To harness all the skills and talents that I have acquired and developed over Twenty Three years, in the hotel and catering industries and put it into practice, for the development of organization and my professional career. Thanks& Regards Mervyn

handling the entire kitachen, cost control, menu Planning etc etc