Pre-opening Executive Chef - THE MAGNUS
(2024-07)
- Setting up the kitchen with equipment's, input in kitchen planning with manning of hiring all section chef
- New trending menus, plating and execution
- Planning food promotions and budgeting the food costs for F&B
- Create a work environment that is high in employee morale and provides constant learning & outlets
- Development and use the feedback from employee satisfaction survey to draw an action plan
- Develop systems and procedures that achieve higher cost efficiency and quest satisfaction
- Recruitment and performance appraisal management of associates in the department
- Establish quality and quantity standards of food preparation & presentation
- Develop and Standardize new recipes in order to add variety to the F&B outlets
- Work closely with the purchase manager for developing standard purchase specifications (SPS)
- Devise methods for optimal use of raw materials, fuel & hygiene supplies and maintain the Budgeted food and operational cost
- Ensure availability of stock and raw materials in the island (optimum level) through proper planning and co-ordination with dedicated purchasing team
- Monitor adherence to safety, hygiene and cleanliness standards across all F&B areas
- Planning and well execution of residential conferences and high-end social events uplifted the daily buffets, a la carte menu presentation, themed buffet nights
- Conceptualization of new buffet ideas and presentation for All Day Dining
- Preparing new menus based on the expertise available, implementing them through proper trial and lasting session arranged for regular clients and food connoisseur
- Planning of food promotions with innovative menus, event calendar and budgeting the food costs
- Create a work environment that is high in employee morale and provides constant learning & Planning for recreation, outing every month for a small batch of chefs to ensure great team building and work ate balance
- Standardize new recipes in order to add variety to the F&B outlets
- Taking regular hygiene rounds of all kitchen areas with ensure better cleaning
- Operational equipment's. Cutleries and crockery inventory in terms to maintain breakage report tendering process, vendor development, evaluation and finalization
- Planning and well execution of residential conferences, bureaucrat events, wedding ceremonies
- Work in association with the F&B manager and finance controller in the area of outlet promotions food festivals, menu planning & pricing
- Co-ordinate with the chief engineer for preventive maintenance, procurement of new equipment's, energy consumption executive optimize manpower strong available
- Jade restaurant-contemporary Indian restaurant 60 cover the crimson jazz bar 100 cove. 400 Pax Modern banquets Hall
- Best new resto bar 2025 awarded
Executive Chef - DARZA LUXURY RESORT
(2022-11 - 2024-05)
- Planning food promotions and budgeting the food costs for F&B
- Create a work environment that is high in employee morale and provides constant learning & outlets
- Development and use the feedback from employee satisfaction survey to draw an action plan
- Develop systems and procedures that achieve higher cost efficiency and quest satisfaction
- Recruitment and performance appraisal management of associates in the department
- Establish quality and quantity standards of food preparation & presentation
- Develop and Standardize new recipes in order to add variety to the F&B outlets
- Work closely with the purchase manager for developing standard purchase specifications (SPS)
- Devise methods for optimal use of raw materials, fuel & hygiene supplies and maintain the Budgeted food and operational cost
- Ensure availability of stock and raw materials in the island (optimum level) through proper planning and co-ordination with dedicated purchasing team
- Monitor adherence to safety, hygiene and cleanliness standards across all F&B areas
- Planning and well execution of residential conferences and high-end social events uplifted the daily buffets, a la carte menu presentation, themed buffet nights
- Conceptualization of new buffet ideas and presentation for All Day Dining
- Preparing new menus based on the expertise available, implementing them through proper trial and lasting session arranged for regular clients and food connoisseur
- Planning of food promotions with innovative menus, event calendar and budgeting the food costs
- Create a work environment that is high in employee morale and provides constant learning & Planning for recreation, outing every month for a small batch of chefs to ensure great team building and work ate balance
- Standardize new recipes in order to add variety to the F&B outlets
- Taking regular hygiene rounds of all kitchen areas with ensure better cleaning
- Operational equipment's. Cutleries and crockery inventory in terms to maintain breakage report tendering process, vendor development, evaluation and finalization
- Planning and well execution of residential conferences, bureaucrat events, wedding ceremonies
- Work in association with the F&B manager and finance controller in the area of outlet promotions food festivals, menu planning & pricing
- Co-ordinate with the chief engineer for preventive maintenance, procurement of new equipment's, energy consumption executive optimize manpower strong available
- Banquet hall overall 6000 Pax Capacity, Two restaurant and Bar
Pre-opening Chef De Cuisine - HYATT REGENCY THRISSUR
(2019-08 - 2022-10)
- Development to all associates by using feedback by Hyatt employee satisfaction survey
- Develop systems and procedures that achieve higher cost efficiency and guest satisfaction
- Recruitment and performance appraisal management of associates in culinary
- Presenting annual plan for culinary using business excellence model framework, linking the department objectives to the hotel's overall strategy
- Establish quality and quantity standards of food preparation & presentation
- Develop and maintenance
- Monitor adherence to safety, hygiene and cleanliness standards across all
- Month on month to analyses F&B portability
- Preparing new menus based and imparts trial & tasting section for continuous improvement
- Work closely with the purchase manager for developing standard purchase specifications (SPS)
- Devise methods for optimal use of raw materials, fuel & hygiene supplies and maintain the budgeted food and operational cost
- Ensure training need analysis (TNA) for all sous chefs as well as rank & tile is done by spending time with individual team members, then plan training accordingly in coordination with training
- Uplifted the daily buffets, themed buffet nights, conceptualization of new buffet ideas and presentations
- Ensure through regular monitoring of guest's feedback, prompt, efficient and accurate service to every guests along with the best quality gastronomy delivery
- Preparing duty and responsibility allocation sheet and leave planner to schedule staff in order to Celebrate each precious moment of team members (Birthdays, anniversaries, special mention by quests, extraordinary efforts etc) and make it memorable
- Work in association with the F&B manager and executive sous chef in the area of outlet promotions, food festivals, menu planning & pricing
- Co-ordinate with the chit engineer for preventive maintenance, procurement of new equipment's. Energy consumption etc
- Award Pre-Opening Star Performer from Hyatt Regency Thrissur
- Award Care Champion of month from Hyatt regency Thrissur
Sous Chef - ZONE BY THE PARK COIMBATORE
(2018-03 - 2019-08)
- Taking care of overall operation of food production, heading the departments as (HOD)
- Head the kitchen with (23) chefs to operate the 200pax banquets operation ballroom 20pax 2nos, IRD with 55 rooms
- All day dinning capacity of 70pax with revenue of 40 lakhs per month
- Controlling the food cost to the budget, trying out new thyme food promotion to enhance the footfall to make revenues
- Discussing with guest for menus for banquets and giving new ideas and enhance the banquets revenue
- Training the staff for standard operation of the park hotel group
- FIFO policy, maintaining high standard of hygiene and monitoring Haccp standard instructing chefs to follow and monitoring
- Discussing with F&B manager and GM and forecasting for pre month budget and giving ideas to achieve the forecasting budget
Sr. Chef De Partie - CROWNE PLAZA KOCHI
(2016-01 - 2018-03)
Reporting To Sous Chef
- Working in all day dinning (mosaic restaurant) international cuisine, ala carte kitchen and room service
- Overlooking continental section, Indian and south Indian
- Handling guest complaints, maintain stock for smooth operation, controlling food cost
- Menu planning, new promotion to enhance business, maintain staff record
- FIFO policy, maintaining high standard of hygiene and monitoring haccp standard instructing junior chefs
