Over 18 years of Culinary experience Hotels ranging from small to large catering to business, luxury and resort clientele. Experience in Fine dining Indian Cuisine ,Lebanese cuisine ,high volume ala carte, high volume production, Banqueting operation, casual destination

Experience

  • Sous chef

    at Rosewood Hotel

    January 2013 - at Present

    Abū Z̧aby

    •Ensuring: Compliance with all Rosewood hotels food & beverage policies, standards and procedures by training, supervising, follow-ups and hands on management •Compilation of menus and introduction of new dishes to the menu, while ensuring maximum profitability and creativity •To control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards Drafting of concept ideas and menus for all special events and functions while encouraging all colleagues to put forward their ideas and utilizing them wherever practical •To ensure ADFCA(Abu Dhabi food control Authority and HACCAP guidelines are achieved and maintained. Check monitoring procedures daily •On an on-going basis; control and analyses restaurant costs, P & L reports to ensure performance against budget; implementing corrective measures where necessary to produce positive business results

  • chef de cuisine Banquet

    at Marriot Hotels

    September 2011 - September 2012

    Pune - Mahārāshtra

    • Overseeing and running the Banquet and production kitchen for one of the largest Banquet facilities in Pune, Maharashtra, India, 20,000 sq. ft. facility consisting of 9 Event rooms and 8 Executive meeting rooms with seating from 8 - 2000 with an average banquet function between 300-900 covers. • Maintained a great work environment with a good working relation while increasing the productivity in a unionized environment. • Assisted Executive Chef in keeping the cost to minimum, bringing up the Events scores and improving the quality of the food served with seasonal and local offerings. • Kept the food cost percentage at 25.3% with a Food and Beverage revenue upto 50 million USD /Month.Scheduling to balance labor effectively. • Creating menus inspired locally from seasonal ingredients . Coordinating, purchasing and control procedures as well as ensuring adequate training of staff accordingly together with the Executive chef / Executive sous chef..

Education

  • Three year Diploma in Hotel Managment and catering Technology,

    at 12 th Higher secondary school

    1998 - 2001 (3 years) Chennai - Tamil Nādu

  • Three year Diploma in Hotel Managment and catering technology

    at 12th Ho=igher secondary school

    1998 - 2001 (3 years) Abū Z̧aby

Services offered

  • Chef by Profession

    • Ensuring: Compliance with all Rosewood hotels food & beverage policies, standards and procedures by training, supervising, follow-ups and hands on management
    • Compilation of menus and introduction of new dishes to the menu, while ensuring maximum profitability and creativity
    • To control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards Drafting of concept ideas and menus for all special events and functions while encouraging all colleagues to put forward their ideas and utilizing them wherever practical
    • To ensure ADFCA(Abu Dhabi food control Authority and HACCAP guidelines are achieved and maintained. Check monitoring procedures daily
    • On an on-going basis; control and analyses restaurant costs, P & L reports to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
    • Supervising staffing levels to ensure that guest service, operational needs and financial objectives are met.
    - Completion of disciplinary procedures and documentation according to Standard and Local Operating Procedures (SOP’s and LSOP’s) as well as providing support to the Peer Review Process.
    - Interacting with guests to obtain feedback on Food quality and service levels.

Languages

  • Arabic Native

  • Tamil Native

  • Hindi Native

  • English Native

  • Malayalam Conversation

Hives