Шеф-повар

Был больше месяца назад

По договорённости

44 года (родился 12 сентября 1981)

Москва

Занятость

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Гражданство

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Почта

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Обо мне

Дополнительные сведения:

EDUCATION January 1987 – January 2000 Sri Sumangala college, Kandy, Sri Lanka High school graduation certificate WORK EXPERIENCE April 2015 – to present Basiligo (Catering Company), Abu Dhabi, UAE Head Chef (Pre-opening) Responsible for Menu / Dish Development Planning & Costing, preparing recipe cards for kitchen staff execution. Creating new dishes and offerings for customers a monthly basis. Ensuring a consistent production of high quality food and working with management in cost optimization. Responsible for kitchen design and layout. Manage equipment installation and testing. Recruiting, leading and managing the production team. Managing supplier relationships, managing operations, including inventory planning, budgeting, forecasting, resource planning and waste management. Implementing health and safety standards as per UAE law. Directing team and prepare meals, upholding the highest standards of quality, cleanliness, and safety at all times. Allocating daily responsibilities for staff and manage one or multiple dishes during production, preparing a variety of dishes based on menu. Conducting daily walk-through of the kitchen to ensure a clean, organized, safe, and well maintained facility; report issues as necessary. October 2013 – April 2015 Qasr Al Sarab Desert Resort by Anantara, Abu Dhabi, UAE Sous Chef (Al Waha All Day dining restaurant) Was responsible for daily operations of All Day Dining restaurant, ensuring that food is prepared as per the standards and guest expectations. Maintaining and improving standards of service and operating standards, introducing more variety of menus ensuring maximum guest satisfaction. Controlling departmental expenses including food costs and wages, in line with business levels. Implementing & monitoring all Health & Safety and hygiene practices and procedures. Implementing and monitoring departmental training & development plans via appraisal process. Have good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes. Have full understanding of food controls & experience of ordering & menu pricing. Have good man-management, coaching and team building skills. Have desire & ability to deliver quality ala carte and buffet food. Have experience of large volume functions and weddings. Conducting interviewing/Appraisals/ Trainings for the staff. May 2012 – to September 2013 Eastern Mangroves Hotel and Spa by Anantara, Abu Dhabi, UAE Sous Chef in Ingredients All Day Dining (part of Pre-opening team) Maintaining and improving standards of product, introducing more variety of menus. Maintaining and improving standard of service and operating standards, ensuring maximum guest satisfaction. Controlling departmental expenses including food costs and wages, in line with business levels. Implementing & monitoring all Health & Safety and hygiene practices and procedures. Implementing and monitoring departmental training & development plans via appraisal process. Have good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes. Have full understanding of food controls & experience of ordering & menu pricing. Have good man-management, coaching and team building skills. Have desire & ability to deliver quality ala carte and buffet food. Have experience of large volume functions and weddings. Conducting interviewing/Appraisals/ Trainings for the staff. August 2009 – May 2012 Qasr Al Sarab Desert Resort by Anantara, Abu Dhabi, UAE Chef De Partie in Room Service and Al Waha All Day Dining (part of Pre-opening team) Responsible for everyday Main kitchen operations, preparing food items according to guest menu. Communicating with employees and managers to ensure operational needs are met as well as attending regular operational meetings to ensure effective coordination and cooperation between departments. Participating and co facilitating in departmental training as outlined by manager and as per the Departmental Annual Training Plan. Systematically conducting standards tests during shift and communicating training and re-training needs to manager. Overseeing the orientation and training of new employees and supervising the Designated Trainers. Assisting in the planning and development of recipes, ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Maintaining control systems assuring quality and portion consistency, monitoring food shipments to ensure they meet established purchasing specifications as well and fostering an awareness of the importance of food preparation and quality. Assisting Exec. Sous Chef on maintaining HACCP standard and checklist. Controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Selecting, training, evaluating, leading, motivating, coaching, and discipline all employees in the Kitchen’s food production area to ensure that established standards are met. January 2007 – August 2009 Four Seasons Resorts, Landaa Giraavaru, Maldives Demi Chef De Partie Responsible for everyday BBQ grill operations, preparing food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; completing mis en place and setting-up station for lunch and dinner service. Operating and maintaining kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill. Dating all food containers and rotating as per policies, making sure that all perishables are kept at proper temperatures. Assisting in the planning and development of recipes, menus and ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Monitoring food shipments to ensure they meet established purchasing specifications. Responsible for day to day operation of BBQ Hut (Fuego grill). Assisting in preparation of the theme dinners and lunches, special occasions, weekly General Manager cocktails parties. Preparation food items for In Villa Dining, breakfast buffet cold food items of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service. Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables. February 2006 - December 2006 Sri Lankan Catering (PVT) LTD, Bandaranayake International Airport, Sri Lanka Commis II Daily preparation of the on board meals for international flights in a capacity of 12 000 covers a day. Food preparation according to the HACCP standards. Menu rotation cycle: every 3 months. Help in cutting and preparation for use various varieties of meat, fish and poultry in butchery. Inspection of all meat, seafood, and poultry according to established specifications and International Standards and perform yield testing. May 2004 – March 2005 Grand Oriental Hotel, Colombo, Sri Lanka Commis II Responsible for everyday food items preparation, portioning and plating, mainly for the A La Carte menu. Help in preparation of banquets, functions, business lunches and dinners, special occasions and weddings. April 2000 – December 2003 Kandalama Hotel, Dambulla, Sri Lanka Trainee cook/Commis III Worked mainly in hot kitchen side and butchery. Helped in preparation of food items for the restaurant, In room dining, banquets, functions, group lunches and dinners, breakfasts and breakfast buffet set up. Help in daily butchery routine, such as: preparation and inspection of poultry, different varieties of meats, fish and seafood.