Executive Chef
Zad Catering Services
Total years of experience :27 years, 2 Months
•• Mobilized Abu Nakhla camp Project
• Mobilized fine Dining ZAD Restaurant at Lusail
• Handling client like Q-rail, Supreme Committee (Stadium Project), Ashghal (Public Works - Qatar), NPP.
• Ensure entire production is following food safety standard
• Determining the quantities of food to be cooked and the size of portions to be served.
• Cooking to the highest level of food quality, taste and presentation.
• Staff training on culinary activities and food safety
• Organizing staff to do cleaning and sanitizing duties.
• Leading a multi-talented and cross functional group of people
• Able to communicate clearly with other managers, as well as kitchen and dining area personnel.
• Member of ZAD Food Safety Team and Trained internal Auditor
• • Mobilized Qatar Shell Project and handling 4 kitchens, six mess halls, near about 200 cooks and chefs.
• Menu preparation and planning of food production
• Determining the quantities of food to be cooked and the size of portions to be served.
• Cooking to the highest level of food quality, taste and presentation.
• Organizing staff to do cleaning and sanitizing duties.
• Leading a multi-talented and cross functional group of people
• Inspecting the dress and personal hygiene of kitchen staff to making sure it is up to standard.
• Able to communicate clearly with other managers, as well as kitchen and dining hall personnel
Assumed full responsibility in maintaining labor and food cost, developing menus and recipes, negotiating with suppliers, placing orders online, bidding major supplies between seasons, as well as ensuring orderliness of stock room, refrigerators, freezers, and the entire kitchens
RESPONSIBILITIES:-
Independent in-charge
Responsible for Guest care and Satisfaction.
Responsible for development and implementation.
Responsible for setting and achieving Sales Targets.
Menu planning.
Managing a team 42 cooks and chefs.
Responsible for Cost controlling.
Organized a food fest known “Thanima” (Traditional herbal food fest).
RESPONSIBILITIES:-
Lead a team of CDP and Commis.
Supporting for achieving Sales Targets.
Responsible for planning and File managing system
Responsible for Cost control activities.
Played a leading role for organizing “Delicious food fest”
Organizing the training program.
Conducted a Cookery show for Aviva Life Insurance.
Reported to Ex. Chef
RESPONSIBILITIES:-
As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I also managed a team of 25 cooks and I was reporting to chief chef. I was appreciated for establishing clear rules and regulations while preparing dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.
ISO: 14001 (The Leela palace Bangalore will be the first choice hotel with in Asia for the discerning business and leisure traveler)
RESPONSIBILITIES:-
I had been worked in their Outlets Called Citrus and Jamawer (One of the World Famous Outlets of India). I was assigned in the preparation of dishes mainly sea foods and meats. Expertise in Traditional Indian dishes like Dosas, biryanis, and tandoor dishes (which are favorite dishes of customers of Citrus Dine). Apart from the non-vegetarian I am expertise too in vegetarian dishes, and was assigned the task of preparing side items using vegetables and fresh fruits, also played a valuable role in achieving ISO-14001 Certification. Attended a workshop on Food Production, Waste Management and Food Safety conducted by Corporate Chef
RESPONSIBILITIES:-
I worked in an outlet which is appreciated by Administrators and recognized as the Best outlet among the Middle East for its Quality service by Spain .I was assigned in the preparation of new delicious healthy dishes for breakfast, lunch, and dinner, and Indian and Chinese cuisine; which is my strong area, I also managed theme nights and weekend candle lights buffets, Handled successfully Catering Services for 300pax to 600pax at various out door units. I have separately handled Live Buffet service at Indian Consulate and was appreciated by all the concerned. I was reporting to chef. I joined as Commis II, after my efforts and hard work the company promoted me as a Commis I.
RESPONSIBILITIES:-
I started my careers in casino hotel as a CommisIII, after one year I became as a Commis II, my work area is mainly in the hot kitchen, and also I worked in the cold and banquet kitchen (500pax to 3000pax
Diploma in Hotel and catering management, 1995 November, Continental institute, Kerala, India.
Diploma in Computer Application, 1994 September,M.E.S College,Kerala,India.(pace information systeam banglore, india)