Ingredients
Mutton Rump
1 mutton rump
Sweetbreads
100g lamb sweetbreads
50g plain flour
1 egg £0.11
50g breadcrumbs
Mutton fat
Cheeks
8 lamb cheeks
half an onion
half a carrot
half a stick celery
1 clove garlic
1 spring rosemary
150g Collie Wobbles pale ale
400g lamb stock
Asparagus
8 asparagus spears
20g butter
Ramsons
300g ramson leaves
1 head ramson flowers
Cauliflower and Goats Curd Purée
half a cauliflower
20g butter
100g cream
50g Curthwaite goats curd
Instructions:
Mutton rump
Trim the rump of excess fat, then score the remaining fat.
Sweetbreads
Blanch the sweetbreads in boiled salted water for 2-3 minutes, then refresh in iced water. Remove any fatty bits and membrane. Dust in seasoned flour, dip in beaten egg then coat in the breadcrumbs. Heat the lamb fat in a pan to 180°C to fry the sweetbreads later.
Cheeks
Trim any sinew from the cheeks. Heat a pressure cooker pan with a little oil and brown the seasoned cheeks. Remove from the pan and add the chopped onion, carrot and garlic and brown. Put the cheeks back in with the Collie Wobbles pale ale and rosemary and reduce by half. Add the lamb stock and seal in the pressure cooker. Cook slowly for 1 hour 30 minutes checking that it doesn't boil dry. Remove the cheeks and strain into a clean pan. Reduce the stock to a sauce then reheat the cheeks through it.
Asparagus
Snap the asparagus to remove the lower woody parts. Peel the asparagus from the spear down.
Ramsons
Wash the leaves and flowers thoroughly in iced water and pat dry with a cloth.
Cauliflower and Goat's Curd Purée
Cut the cauliflower into small florets and sauté in the butter without colour. Season and add the cream and cook until soft. Blend to a smooth purée with the goat's curd.
To serve
Season the mutton rump and place fat side down in a warm pan. Render the fat slowly over a low heat, and keep draining off excess fat. When rendered down, seal on all sides then place back fat side down in the pan and roast at 200°C for 8-10 minutes. Remove from the oven and leave somewhere warm to rest for 5-10 minutes, then slice into 4.
Reheat the cheeks in the ale sauce.
Deep fry the crumbed sweetbreads in the lamb fat for 2 minutes until crispy.
Boil the asparagus in salted water for 2-3 minutes.
Reheat the purée but don't boil.
Wilt the ramsons leaves with a small amount of butter and a splash of water.
Arrange the puree, asparagus, ramson leaves, rump, cheeks, sweetbreads and ale sauce between 2 plates. Finish with ramson flowers.
CHAR GRILLED TANDOORI SAFFRON JUMBO SHRIMPS WIT ACCOMPANIMENT AND GARNISH
Tuesday 29 November 2011
Sunday 27 November 2011
RECIPES - THREE CHEESE RAVIOLI WITH TOMATO RAGOUT (YIELDS ABOUT 40 RAVIOLIS)
Pasta
500g Flour
75ml Olive oil
Warm water
Filling
200g Cacciocavallo cut into small blocks
200g Ricotta
200g Bu alo Mozzarella
Pinch of Pecorino Romano
Pinch of Parmigiano Reggiano
Generous pinch of pepper
6 Sprigs of marjoram stripped from the stalk
2 Eggs
Ragout
200g Beef chuck whole not sliced
200g Stewing pork
100ml Olive oil
4 cloves garlic crushed with blade of your knife
200ml Red wine
1 A10 tin tomatoes
30ml double tomato concentrate
Method
Pasta:
Knead the our with warm water until smooth and gradually incorporate oil. Cover with a wet cloth and set aside.
Filling:
Pulse the cacciocavallo in the food processor and add the mozzarella and then the ricotta, eggs, marjoram, pecorino and
parmesan and pepper. Pulse, don’t blend ne. The mixture should retain the ricotta consistency and there should be a
strong marjoram presence in the avour.
Roll the pasta thin, cut rounds and ll the raviolis.
Ragout:
Heat oil and add garlic and brown gently. Add the beef and pork, fry till a dark brown colour. Add the wine and reduce to
almost a syrup.
Blend the tomatoes, but not too ne as the sauce needs texture, then add to the meat. Also add the concentrate and stir.
Cook for 5-7 hrs on low heat.
Remove the garlic, beef and pork and make sure the sauce is not too thin.
Complete the dish:
Cook the raviolis until al dent , about 4 minutes, but make sure the lling is warm and melted.
Warm the sauce and pasta gently together with basil and more grated parmesan.
Serve and enjoy!
500g Flour
75ml Olive oil
Warm water
Filling
200g Cacciocavallo cut into small blocks
200g Ricotta
200g Bu alo Mozzarella
Pinch of Pecorino Romano
Pinch of Parmigiano Reggiano
Generous pinch of pepper
6 Sprigs of marjoram stripped from the stalk
2 Eggs
Ragout
200g Beef chuck whole not sliced
200g Stewing pork
100ml Olive oil
4 cloves garlic crushed with blade of your knife
200ml Red wine
1 A10 tin tomatoes
30ml double tomato concentrate
Method
Pasta:
Knead the our with warm water until smooth and gradually incorporate oil. Cover with a wet cloth and set aside.
Filling:
Pulse the cacciocavallo in the food processor and add the mozzarella and then the ricotta, eggs, marjoram, pecorino and
parmesan and pepper. Pulse, don’t blend ne. The mixture should retain the ricotta consistency and there should be a
strong marjoram presence in the avour.
Roll the pasta thin, cut rounds and ll the raviolis.
Ragout:
Heat oil and add garlic and brown gently. Add the beef and pork, fry till a dark brown colour. Add the wine and reduce to
almost a syrup.
Blend the tomatoes, but not too ne as the sauce needs texture, then add to the meat. Also add the concentrate and stir.
Cook for 5-7 hrs on low heat.
Remove the garlic, beef and pork and make sure the sauce is not too thin.
Complete the dish:
Cook the raviolis until al dent , about 4 minutes, but make sure the lling is warm and melted.
Warm the sauce and pasta gently together with basil and more grated parmesan.
Serve and enjoy!
Thursday 24 November 2011
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http://www.standardslearn.org/
http://www.huffingtonpost.com/2010/08/09/10-best-hotel-buffets-in_n_672603.html#s122938&title=Bellagio_Hotel
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C-V OF CHEF ISWARADHASAN SUNDARESAN
ISWARADHASAN SUNDARESAN
TAMILNADU
INDIA
MOBILE -0091 9790261319
E--MAIL iswardass@gmail.com
iswaradhasansundaresan@yahoo.com
PROFILE
Passionate for food with 20 years of progressive of qualitative experience managing food production, and motivated Trainer & Leader with extensive knowledge in all aspects of training and learner’s psychology to impart effective training. Additionally has practical, technical and management experience in all areas of a kitchen restaurant and hotel opening.
KEY SKILLS
• Having extensive experience & knowledge in all region part of Indian cuisines, wide experience & knowledge in Continental, Mediterranean, Arabic, Asian, Creole, Italian, Western International cuisines, can be done Authentic contemporary.
• Controlling expenses to budgeted expectations
• Plan the Restaurant menus as well as the practicum training menu
• Supervise and actively participate proper production
• Inspecting and managing a clean Hygienic work environment, excellent in food safety and quality improvement,
• Great communication motivating others. approachable, guest relationship orientated
• Analytical skill ,problem-solving skill, Presentation skill, Management skill, Training skill, project implementation skills
• Strategic thinking with strong business acumen
• Determining employee development through performance reviews and career
counseling
• Team player, hard work. Duty Responsible
• Identifying training and development needs and developing appropriate programs supporting corporate Developing, presenting and implementing a wide range of training modules for employees
• Adaptable, flexible approach to work and good organizational skills. Ready to learn new techniques and adapt new environment.
• Good knowledge in Menu Engineering, cost controlling, Indenting, Forecasting Budget, Annual Appraisals, Inventory, Computer literate with MS-DOS, Windows & Internet, HACCP, & food standards, MICHELIN, RELAIS&CHATEAUX
• Develop & implement cost saving & profit enhancing green initiatives programmers,.
• Ability to plan and organize & manage the department. Train, motivate & develop a team.
• Food & Beverage Innovation & Marketing, Concept development, Process Improvement,
Expenses management, Restaurant Revenue Management
• Methods-Time Measurement Labor Analysis Multi-Sector Knowledge - Fine Dining, Hotels, Quick Service, Casual Dining, Resort
• Previous pre – opened & oversea’s experiences in India, Mauritius, Egypt., Saint Lucia.
CAREER RE VIEW
PRESENTLY WORKING IN HOTEL SHEVAROYS, YERCAUD, INDIA From 10-8-2011 to still date As a CHEF DE CUISINE I am in charging over responsible for all food & beverage, Hotel as well catering college Planning menus, costing effectively, training & coaching abilities, encourage individuals to perform to achieve best results, culinary expertise, equipment lay out & kitchen design, selecting the right products to fit brand ( cutlery, crockery, small wares, art work, ornaments ). I understands the practical side of how to delivery world –class food in extremely challenging circumstances. I have set – up & implemented the big change in all our Contemporary style of menu in all our food & beverage catering outlets & catering college, And I achieved the guest & student expectations. A thorough under standing of upscale Hotel industries Food Production & Beverage practices. Progressively set – up the implementing of food safety management system based on H-A-C--C-P principles to enable the delivery of a high quality & safe product. Following are my Current responsibilities, cost & lab our control, turn over control, multi-unit operations, administration, International cuisines, sanitation/Hygiene, creativity, development of new & existing operational, standards/quality control, hands – on managerial approach, associate development, motivation & Training, conflict resolution, Guest satisfaction results, menu & recipe development, Purchasing/storing, Team building & concept development, Hiring staff and training, Manning budget development.
THE BODY HOLIDAY LE SPORT, SAINT LUCIA From 3-9-2010 to 1-7-2011
As a Sous chef
The Body Holiday is an amazing St. Lucia resort experience. It is a unique combination of one of the world's most beautiful islands, a resort that provides a truly luxurious and personal service, a Wellness Centre that provides a range of treatments that will leave you feeling alive and a range of activities that could keep you busy from dawn until dusk. On top of this we cater for every taste in food and drink with three great restaurants and relaxing bars.
• In charge of Cariblue & club house Restaurants, Day to day operations start from breakfast, Lunch, Dinner. Implementing Modern contemporary Lunch food themes that include Mediterranean, Oriental, and Mexican, Italian, Indian, New Orleans and international flavors’.
• Kept my sight for nutrition very seriously and this is evident in the meals we serve day after day and sumptuous dishes be guided by flavors create for our guests. Keep on focus the Raw Food Diet Meals.
• Directly to the Executive chef and work closely with him for day to day kitchen operations.
• Hands on Approach, a strong supervisor able to train and motivate teams to peak performance,
• Supervising large staffs of 50, overseeing multimillion dollar food revenue.
• Creating recipes and handling preparation of elaborate meals. Knack to emphasis on, modern-day food presentation and handling.
• I oversee the operational aspects of all key healthy food options and sanitation
Concerns
• Change menu quarterly by keeping guest preferences through continuous guest engagement.
• Departmental trainer for all kitchen staff and HACCP Training
• Implementing healthy, nutritious proteins such as sprouting seeds, grains, nut milks, soy, almond, beans and pulses our sauces and dressings are blended with uncooked oils, nut sauces, oats, quinoa, millet, rye, spelt, buckwheat and barley, miso sauces, yoghurt olive oil, vegetable purées and tahini creating scrumptious dishes that are both wholesome and tasty, bring out the real flavor in each dish
• Pioneered the drive to set global standards in hygiene, menu planning, service, systems and Procedures to match customer expectations on a day-to-day basis.
• Coordinating special theme nights, festival, buffet and group set menus
GRT TEMPLE BAY RADISSON, INDIA From 25-2-2010 to25-8-2010 As a
BANQUETE CHEF DE CUISINE
Radisson Resort Temple Bay Mamallapuram, the largest Resort on the Coromandel Coast, offers you an experience that is exotic, spread over 44 acres of plush green carpet on the shores of Bay of Bengal. 160 rooms with 4 food & beverage outlets plus 5 biggest banqueting Halls. In charging High volume Banqueting kitchen.
• International Cuisine Menus are planned & organized, menu should reflect the policy and thinking of the management and should ensure profits.
• The menu should be suitable for the contemporary market and the ability of the employees if the operation is to succeed.
• Certain factors such as budgetary control, portion & cost controls, proper purchasing,
• Control of production & service, even wastages. Play an important part in managing the kitchen profitable.
Sheraton Sharm Hotel, Resort, Villas & Spa El Pasha Coast, Sharm El-Sheikh, Egypt,
From 5-11-2008 to 15-2-2010 As CHEF DE CUISINE
The airy interior of Sheraton Sharm is a haven of comfort and relaxation from the lobby with its waterfalls to the 835 spacious Seafront Rooms and opulent Suites; Corner, Junior, Executive & Presidential, with 15 food & beverage out lets plus 5 conferences Halls.
• Creative, Innovative, stylish & Tasty, traditional Indian dishes in a modern way without losing the essence of great home cooked Indian meals, Pre-opened chef of Tamarind Restaurant .
• Directly to the Executive chef and work closely with him for day to day kitchen operations.
• Keep on eye sight for, classic presentation, and food quality.
• Guest satisfactions, Make them repeating
• Follow up the time & service counter Management.
• Maintain the highly profitable selling points
• Strong leadership skills, team player and able to build a team Strong background in production A strong passion for food and quality ingredients
• Responsible for brigade of 25 kitchen staff
• Prepare menus and recipes for all outlets.
• Preparing for food Conference, Ala carte restaurant and managing kitchen
• Responsible for food production, cost control, hygiene standard and menu planning of all the Ala carte specialty restaurants
• Taste food production occasionally so as to assure product quality
• Always happy and big smile to work in open kitchen concept.
• Check staff grooming standard, e.g. uniform and personal hygiene
• Duty roaster of all kitchen staff and supervising the production and all activities of cooks.
• Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supervise performance and discipline of kitchen staff
• Attend periodic meetings with other F&B section heads, department heads and management to co-ordinate kitchen department’s activities with other departments
• Conduct inspection of the kitchen set-up, storeroom and refrigerators, to observe conditions, methods and progress of preparation/production.
• Maintains purchasing, receiving and food storage standards
• Responsible for all ordering and purchasing functions of butcher, perishable and grocery. Prepare purchase orders, check requests, expense reports
• Responsibility is to ensure the operation runs smoothly, profitably and Hygiene whilst moving ahead as a Hotel through new food styles and management practices
• I am developing a concept of wine and fusion Indian food pairing and taking the Indian food to the next level.
• Stock receiving, stock rotation, waste management and kitchen hygiene, standardized the cooking methods and food quality were main focus.
• In Restaurant India, I served authentic Northern Indian cuisine and developed my own signature cuisine specifically for the Egypt hotel market
LE MERIDIEN
ILE MAURICE
VILLAGE HALL LANE POINTE AUX PIMENTS S 20°4' E 57°31'
SOUS CHEF FROM FEB 2005 – 19-10-2008.
World best deluxe beach resorts located in the North Coast of Mauritius with 263 rooms and four food and beverage outlets and other sports activates. This newly renovated resort attracts guest from all parts of the world.
• Rising from Jr.Sous Chef to Sous Chef with Executive responsibilities.
• Have banquet facility up to 1500 pax. Launched a set of menu (International, Indian, Mauritian, French, etc..).
• Establish standards of food quality and preparation, direct and co-ordinate all food preparation functions in the kitchen.
• Meeting & reviewing revenue achievement targets
• Up dated the global culinary trends.
• By preventing wastage, Appropriate manning, judicious control of man power
• procuring quality products for better price, adopting best practices
• Maintaining appropriate staff levels, Co-ordinates the development of all promotional material. Maintaining a safe and sanitary restaurant environment and supervise performance and discipline of kitchen staff
• Set up Kitchen Annual Budget and to monitor the budget on target Overall responsibility for the kitchen operation
• Responsible for overseeing and directing all aspects of the outlets.
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Launched the food standards, Home to top end super markets. The selection of chilled delicacies from the Indian Sub Continent.
• Set up full Indian kitchen in main kitchen and specialty Indian Kitchen (Cumin).
• Set up Bistro fast-food restaurant, kitchen and menu (La Croque)
• Creating new food concepts through brilliant cooking presentation
• Work closely together with the Purchasing Manager to get the best quality food products, kitchen materials and equipment from suppliers with the lowest possible price
• Handles guest problems and complaints
• Pre-Opened Chef of fine dining cumin restaurant in North of Mauritius
• Paired food with Wine Veuve Cliquot Champagne.
• Reports directly to the Executive Chef and work closely with him for seasonal food promotions and business reviews.
• Check staff grooming and personal hygiene.
• Establishes and continuously updates mailing lists.
GRT Grand – Chennai INDIA
FROM .JUL 2000 TO .FEB 2005 JOIN AS SENIOR CDP PROMOTED AS A JUNIOR
SOUS CHEF
Best luxury business class Hotel located in Chennai with 133 rooms, 4 food and beverage outlets and high volume Banqueting facilities.
• Preparation and cooking food to the highest company standards, to satisfy customer expectations
• Preparing buffet and a la carte breakfast – both cooked and continental
• Schedule staff duties according to the business forecasts and special arrangements
• Supervise performance and discipline of kitchen staff.
• Managing and inspecting the quality of food and food presentation
• Managing the quality of the guest’s food and service experience
• Communicating with and supporting staff in other Departments
• Assisted the Executive Chef in changing the Food Philosophy and improving the standards of Food and Beverage
• Indian & International foods, cooked with passion, thorough understanding of spices and cooking methodology
• Pre- opened Chef of fine Ala carte Multi Cuisine Restaurant COPPER POINT in the heart of city Chennai. Implementing the International food standards, Preparation and cooking food to the highest company standards, to satisfy customer expectations
• Checks function sheets, daily menus, promotions and initiates requisition of food stuff based on functions, menus and forecasts
• Reports any equipment on the section which needs repair or maintenance.
• Supervises preparation of assigned food for the different subsections
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Looked out for opportunities to develop the business
• Improvised product displays & offerings according to customer requirement.
• Prepares on daily basis food requisition as assigned.
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
• Maintains purchasing, receiving and food storage standards
• Responsible for all ordering and purchasing functions of perishable and Non perishable items.
• Work closely together with the F&B Cost Controller to understand all the recipes cost record and to keep the food cost in line
• Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.
• Ensure that all Kitchen equipments and utensils are handled carefully
• Prepare purchase orders, check requests, expense reports
• Maintaining food production records
THE RESIDENCY COIMBATORE ,INDIA
JUNE-1997 –TO JUL 2000 - JOIN AS A H.O.T AS PROMOTED AS A CDP
• Have a pre - opened experience of Luxury Brand hotel Kitchen.
• Create innovative ala-carte and buffet menus includes food recipes.
• Communicating with and supporting staff in other Departments
• Preparing for food Conference, Ala carte restaurant and managing kitchen
• Have a good knowledge about Royal Cuisines of India from the Northwest frontier
• Assisted Chef in Television show for Local TV about National & International Cuisines.
• Conducting cooking and training classes for new joiners,& clients
• Initiated the concept of live cooking stations in the restaurant
• Appraised twice as “GOLD” for performance during for excellent work shown during the year 1998-1999 and 1999-2000 and being excellent team player
• Started the concept of making homemade chutneys and pickles, which are now famous allover the company and also with the foreign press who come to the hotel for familiarization tours.
• Maintains purchasing, receiving and food storage standards
• Preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Liaise with the Cost controller and Director of F&B, develop new menu and make suggestions to Food and Beverage Manager on menu charges
• Establish standards of food quality and preparation, direct and co-ordinate all food preparation functions in the kitchen.
• Creating new food concepts through brilliant cooking and presentation
• Launched a set of theme menu with decor
• Actively involved in setting up the Kitchen Stewarding Department.
TRAINING SUMMARY, ( DURING COURSE)
Name of the Hotel Period Department
Hotel Savera
Madras
17/04/1995 to 16/09/1995 Industrial Training in all Major Department
Grand Hyatt
Mumbai
19/04/1996 to15/06/1996 Vocational Training F & Production.
Sterling Resorts
Goa
22/12/1994 to 15/01/1995 All Major Department
EDUCATIONAL QUALIFICATION
1994 – 1997 Shevaroys DHMCT Yercaud, Tamilnadu, India
3 years of Higher Diploma in Hotel Management & Catering Technology.
INTERESTED
Chefs and Cooking, Creative, Design, Dining, Entertaining Education Learning, Green Environment, Nature, Finance and Investments, Food and Beverage, Information Technology, News, Events, Happenings, Photography, Films, Traveling, Adventure.
PERSONAL DETAILS
Father’s Name : Mr Sundaresan.R (Late)
Date of Birth : 05/12/1975
Nationality : Indian
Languages Known : Tamil, English ,Hindi.
Passport Number : J7393879
REFERENCES
Mr, Anand Madireddy,
Director of Finance Controller Star Wood Complex, Mauritius,
Mob- 0230 7277963
E-mail anand.madireddy@starwoodhotels.com
Mr,Ravi Nagpal
Executive director
Lateral Holdings Limited, Mauritius
Mob-0230 7277962
E-mail ravi.nagpal@lateralholdings.com
Mr,Rajiv S. Gulshan
Corporate Chef, (Middle East&India)
Giffithlaboratories Limited
E-mail rgulshan@griffithlaboratories.com
Mob-091 9886773373
Off-091 80 41131046
Seetharam Prasad, Corporate - Chef, GRT Grand Hotels,
Chennai, E-mail chef@grtgrand.com,
MOBILE 0091- 9444208135
DECLARATION
I declare that all information given herein is true and correct to the best of my knowledge. Understand that any misrepresentation or omission of facts will be sufficient cause for cancellation of consideration for employment or dismissal from company's service if I have been employed. I give my consent to the company to obtain and verify information from or with any source, as you deem appropriate for assessment of my application for employment
TAMILNADU
INDIA
MOBILE -0091 9790261319
E--MAIL iswardass@gmail.com
iswaradhasansundaresan@yahoo.com
PROFILE
Passionate for food with 20 years of progressive of qualitative experience managing food production, and motivated Trainer & Leader with extensive knowledge in all aspects of training and learner’s psychology to impart effective training. Additionally has practical, technical and management experience in all areas of a kitchen restaurant and hotel opening.
KEY SKILLS
• Having extensive experience & knowledge in all region part of Indian cuisines, wide experience & knowledge in Continental, Mediterranean, Arabic, Asian, Creole, Italian, Western International cuisines, can be done Authentic contemporary.
• Controlling expenses to budgeted expectations
• Plan the Restaurant menus as well as the practicum training menu
• Supervise and actively participate proper production
• Inspecting and managing a clean Hygienic work environment, excellent in food safety and quality improvement,
• Great communication motivating others. approachable, guest relationship orientated
• Analytical skill ,problem-solving skill, Presentation skill, Management skill, Training skill, project implementation skills
• Strategic thinking with strong business acumen
• Determining employee development through performance reviews and career
counseling
• Team player, hard work. Duty Responsible
• Identifying training and development needs and developing appropriate programs supporting corporate Developing, presenting and implementing a wide range of training modules for employees
• Adaptable, flexible approach to work and good organizational skills. Ready to learn new techniques and adapt new environment.
• Good knowledge in Menu Engineering, cost controlling, Indenting, Forecasting Budget, Annual Appraisals, Inventory, Computer literate with MS-DOS, Windows & Internet, HACCP, & food standards, MICHELIN, RELAIS&CHATEAUX
• Develop & implement cost saving & profit enhancing green initiatives programmers,.
• Ability to plan and organize & manage the department. Train, motivate & develop a team.
• Food & Beverage Innovation & Marketing, Concept development, Process Improvement,
Expenses management, Restaurant Revenue Management
• Methods-Time Measurement Labor Analysis Multi-Sector Knowledge - Fine Dining, Hotels, Quick Service, Casual Dining, Resort
• Previous pre – opened & oversea’s experiences in India, Mauritius, Egypt., Saint Lucia.
CAREER RE VIEW
PRESENTLY WORKING IN HOTEL SHEVAROYS, YERCAUD, INDIA From 10-8-2011 to still date As a CHEF DE CUISINE I am in charging over responsible for all food & beverage, Hotel as well catering college Planning menus, costing effectively, training & coaching abilities, encourage individuals to perform to achieve best results, culinary expertise, equipment lay out & kitchen design, selecting the right products to fit brand ( cutlery, crockery, small wares, art work, ornaments ). I understands the practical side of how to delivery world –class food in extremely challenging circumstances. I have set – up & implemented the big change in all our Contemporary style of menu in all our food & beverage catering outlets & catering college, And I achieved the guest & student expectations. A thorough under standing of upscale Hotel industries Food Production & Beverage practices. Progressively set – up the implementing of food safety management system based on H-A-C--C-P principles to enable the delivery of a high quality & safe product. Following are my Current responsibilities, cost & lab our control, turn over control, multi-unit operations, administration, International cuisines, sanitation/Hygiene, creativity, development of new & existing operational, standards/quality control, hands – on managerial approach, associate development, motivation & Training, conflict resolution, Guest satisfaction results, menu & recipe development, Purchasing/storing, Team building & concept development, Hiring staff and training, Manning budget development.
THE BODY HOLIDAY LE SPORT, SAINT LUCIA From 3-9-2010 to 1-7-2011
As a Sous chef
The Body Holiday is an amazing St. Lucia resort experience. It is a unique combination of one of the world's most beautiful islands, a resort that provides a truly luxurious and personal service, a Wellness Centre that provides a range of treatments that will leave you feeling alive and a range of activities that could keep you busy from dawn until dusk. On top of this we cater for every taste in food and drink with three great restaurants and relaxing bars.
• In charge of Cariblue & club house Restaurants, Day to day operations start from breakfast, Lunch, Dinner. Implementing Modern contemporary Lunch food themes that include Mediterranean, Oriental, and Mexican, Italian, Indian, New Orleans and international flavors’.
• Kept my sight for nutrition very seriously and this is evident in the meals we serve day after day and sumptuous dishes be guided by flavors create for our guests. Keep on focus the Raw Food Diet Meals.
• Directly to the Executive chef and work closely with him for day to day kitchen operations.
• Hands on Approach, a strong supervisor able to train and motivate teams to peak performance,
• Supervising large staffs of 50, overseeing multimillion dollar food revenue.
• Creating recipes and handling preparation of elaborate meals. Knack to emphasis on, modern-day food presentation and handling.
• I oversee the operational aspects of all key healthy food options and sanitation
Concerns
• Change menu quarterly by keeping guest preferences through continuous guest engagement.
• Departmental trainer for all kitchen staff and HACCP Training
• Implementing healthy, nutritious proteins such as sprouting seeds, grains, nut milks, soy, almond, beans and pulses our sauces and dressings are blended with uncooked oils, nut sauces, oats, quinoa, millet, rye, spelt, buckwheat and barley, miso sauces, yoghurt olive oil, vegetable purées and tahini creating scrumptious dishes that are both wholesome and tasty, bring out the real flavor in each dish
• Pioneered the drive to set global standards in hygiene, menu planning, service, systems and Procedures to match customer expectations on a day-to-day basis.
• Coordinating special theme nights, festival, buffet and group set menus
GRT TEMPLE BAY RADISSON, INDIA From 25-2-2010 to25-8-2010 As a
BANQUETE CHEF DE CUISINE
Radisson Resort Temple Bay Mamallapuram, the largest Resort on the Coromandel Coast, offers you an experience that is exotic, spread over 44 acres of plush green carpet on the shores of Bay of Bengal. 160 rooms with 4 food & beverage outlets plus 5 biggest banqueting Halls. In charging High volume Banqueting kitchen.
• International Cuisine Menus are planned & organized, menu should reflect the policy and thinking of the management and should ensure profits.
• The menu should be suitable for the contemporary market and the ability of the employees if the operation is to succeed.
• Certain factors such as budgetary control, portion & cost controls, proper purchasing,
• Control of production & service, even wastages. Play an important part in managing the kitchen profitable.
Sheraton Sharm Hotel, Resort, Villas & Spa El Pasha Coast, Sharm El-Sheikh, Egypt,
From 5-11-2008 to 15-2-2010 As CHEF DE CUISINE
The airy interior of Sheraton Sharm is a haven of comfort and relaxation from the lobby with its waterfalls to the 835 spacious Seafront Rooms and opulent Suites; Corner, Junior, Executive & Presidential, with 15 food & beverage out lets plus 5 conferences Halls.
• Creative, Innovative, stylish & Tasty, traditional Indian dishes in a modern way without losing the essence of great home cooked Indian meals, Pre-opened chef of Tamarind Restaurant .
• Directly to the Executive chef and work closely with him for day to day kitchen operations.
• Keep on eye sight for, classic presentation, and food quality.
• Guest satisfactions, Make them repeating
• Follow up the time & service counter Management.
• Maintain the highly profitable selling points
• Strong leadership skills, team player and able to build a team Strong background in production A strong passion for food and quality ingredients
• Responsible for brigade of 25 kitchen staff
• Prepare menus and recipes for all outlets.
• Preparing for food Conference, Ala carte restaurant and managing kitchen
• Responsible for food production, cost control, hygiene standard and menu planning of all the Ala carte specialty restaurants
• Taste food production occasionally so as to assure product quality
• Always happy and big smile to work in open kitchen concept.
• Check staff grooming standard, e.g. uniform and personal hygiene
• Duty roaster of all kitchen staff and supervising the production and all activities of cooks.
• Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supervise performance and discipline of kitchen staff
• Attend periodic meetings with other F&B section heads, department heads and management to co-ordinate kitchen department’s activities with other departments
• Conduct inspection of the kitchen set-up, storeroom and refrigerators, to observe conditions, methods and progress of preparation/production.
• Maintains purchasing, receiving and food storage standards
• Responsible for all ordering and purchasing functions of butcher, perishable and grocery. Prepare purchase orders, check requests, expense reports
• Responsibility is to ensure the operation runs smoothly, profitably and Hygiene whilst moving ahead as a Hotel through new food styles and management practices
• I am developing a concept of wine and fusion Indian food pairing and taking the Indian food to the next level.
• Stock receiving, stock rotation, waste management and kitchen hygiene, standardized the cooking methods and food quality were main focus.
• In Restaurant India, I served authentic Northern Indian cuisine and developed my own signature cuisine specifically for the Egypt hotel market
LE MERIDIEN
ILE MAURICE
VILLAGE HALL LANE POINTE AUX PIMENTS S 20°4' E 57°31'
SOUS CHEF FROM FEB 2005 – 19-10-2008.
World best deluxe beach resorts located in the North Coast of Mauritius with 263 rooms and four food and beverage outlets and other sports activates. This newly renovated resort attracts guest from all parts of the world.
• Rising from Jr.Sous Chef to Sous Chef with Executive responsibilities.
• Have banquet facility up to 1500 pax. Launched a set of menu (International, Indian, Mauritian, French, etc..).
• Establish standards of food quality and preparation, direct and co-ordinate all food preparation functions in the kitchen.
• Meeting & reviewing revenue achievement targets
• Up dated the global culinary trends.
• By preventing wastage, Appropriate manning, judicious control of man power
• procuring quality products for better price, adopting best practices
• Maintaining appropriate staff levels, Co-ordinates the development of all promotional material. Maintaining a safe and sanitary restaurant environment and supervise performance and discipline of kitchen staff
• Set up Kitchen Annual Budget and to monitor the budget on target Overall responsibility for the kitchen operation
• Responsible for overseeing and directing all aspects of the outlets.
• Leads shifts while personally preparing food items and executing requests based on required specifications
• Launched the food standards, Home to top end super markets. The selection of chilled delicacies from the Indian Sub Continent.
• Set up full Indian kitchen in main kitchen and specialty Indian Kitchen (Cumin).
• Set up Bistro fast-food restaurant, kitchen and menu (La Croque)
• Creating new food concepts through brilliant cooking presentation
• Work closely together with the Purchasing Manager to get the best quality food products, kitchen materials and equipment from suppliers with the lowest possible price
• Handles guest problems and complaints
• Pre-Opened Chef of fine dining cumin restaurant in North of Mauritius
• Paired food with Wine Veuve Cliquot Champagne.
• Reports directly to the Executive Chef and work closely with him for seasonal food promotions and business reviews.
• Check staff grooming and personal hygiene.
• Establishes and continuously updates mailing lists.
GRT Grand – Chennai INDIA
FROM .JUL 2000 TO .FEB 2005 JOIN AS SENIOR CDP PROMOTED AS A JUNIOR
SOUS CHEF
Best luxury business class Hotel located in Chennai with 133 rooms, 4 food and beverage outlets and high volume Banqueting facilities.
• Preparation and cooking food to the highest company standards, to satisfy customer expectations
• Preparing buffet and a la carte breakfast – both cooked and continental
• Schedule staff duties according to the business forecasts and special arrangements
• Supervise performance and discipline of kitchen staff.
• Managing and inspecting the quality of food and food presentation
• Managing the quality of the guest’s food and service experience
• Communicating with and supporting staff in other Departments
• Assisted the Executive Chef in changing the Food Philosophy and improving the standards of Food and Beverage
• Indian & International foods, cooked with passion, thorough understanding of spices and cooking methodology
• Pre- opened Chef of fine Ala carte Multi Cuisine Restaurant COPPER POINT in the heart of city Chennai. Implementing the International food standards, Preparation and cooking food to the highest company standards, to satisfy customer expectations
• Checks function sheets, daily menus, promotions and initiates requisition of food stuff based on functions, menus and forecasts
• Reports any equipment on the section which needs repair or maintenance.
• Supervises preparation of assigned food for the different subsections
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Looked out for opportunities to develop the business
• Improvised product displays & offerings according to customer requirement.
• Prepares on daily basis food requisition as assigned.
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
• Maintains purchasing, receiving and food storage standards
• Responsible for all ordering and purchasing functions of perishable and Non perishable items.
• Work closely together with the F&B Cost Controller to understand all the recipes cost record and to keep the food cost in line
• Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays.
• Ensure that all Kitchen equipments and utensils are handled carefully
• Prepare purchase orders, check requests, expense reports
• Maintaining food production records
THE RESIDENCY COIMBATORE ,INDIA
JUNE-1997 –TO JUL 2000 - JOIN AS A H.O.T AS PROMOTED AS A CDP
• Have a pre - opened experience of Luxury Brand hotel Kitchen.
• Create innovative ala-carte and buffet menus includes food recipes.
• Communicating with and supporting staff in other Departments
• Preparing for food Conference, Ala carte restaurant and managing kitchen
• Have a good knowledge about Royal Cuisines of India from the Northwest frontier
• Assisted Chef in Television show for Local TV about National & International Cuisines.
• Conducting cooking and training classes for new joiners,& clients
• Initiated the concept of live cooking stations in the restaurant
• Appraised twice as “GOLD” for performance during for excellent work shown during the year 1998-1999 and 1999-2000 and being excellent team player
• Started the concept of making homemade chutneys and pickles, which are now famous allover the company and also with the foreign press who come to the hotel for familiarization tours.
• Maintains purchasing, receiving and food storage standards
• Preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Liaise with the Cost controller and Director of F&B, develop new menu and make suggestions to Food and Beverage Manager on menu charges
• Establish standards of food quality and preparation, direct and co-ordinate all food preparation functions in the kitchen.
• Creating new food concepts through brilliant cooking and presentation
• Launched a set of theme menu with decor
• Actively involved in setting up the Kitchen Stewarding Department.
TRAINING SUMMARY, ( DURING COURSE)
Name of the Hotel Period Department
Hotel Savera
Madras
17/04/1995 to 16/09/1995 Industrial Training in all Major Department
Grand Hyatt
Mumbai
19/04/1996 to15/06/1996 Vocational Training F & Production.
Sterling Resorts
Goa
22/12/1994 to 15/01/1995 All Major Department
EDUCATIONAL QUALIFICATION
1994 – 1997 Shevaroys DHMCT Yercaud, Tamilnadu, India
3 years of Higher Diploma in Hotel Management & Catering Technology.
INTERESTED
Chefs and Cooking, Creative, Design, Dining, Entertaining Education Learning, Green Environment, Nature, Finance and Investments, Food and Beverage, Information Technology, News, Events, Happenings, Photography, Films, Traveling, Adventure.
PERSONAL DETAILS
Father’s Name : Mr Sundaresan.R (Late)
Date of Birth : 05/12/1975
Nationality : Indian
Languages Known : Tamil, English ,Hindi.
Passport Number : J7393879
REFERENCES
Mr, Anand Madireddy,
Director of Finance Controller Star Wood Complex, Mauritius,
Mob- 0230 7277963
E-mail anand.madireddy@starwoodhotels.com
Mr,Ravi Nagpal
Executive director
Lateral Holdings Limited, Mauritius
Mob-0230 7277962
E-mail ravi.nagpal@lateralholdings.com
Mr,Rajiv S. Gulshan
Corporate Chef, (Middle East&India)
Giffithlaboratories Limited
E-mail rgulshan@griffithlaboratories.com
Mob-091 9886773373
Off-091 80 41131046
Seetharam Prasad, Corporate - Chef, GRT Grand Hotels,
Chennai, E-mail chef@grtgrand.com,
MOBILE 0091- 9444208135
DECLARATION
I declare that all information given herein is true and correct to the best of my knowledge. Understand that any misrepresentation or omission of facts will be sufficient cause for cancellation of consideration for employment or dismissal from company's service if I have been employed. I give my consent to the company to obtain and verify information from or with any source, as you deem appropriate for assessment of my application for employment
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