RAJA. MUTHYALU

• Overlooking the entire kitchen operations
• Included seasonal menu changes, costing, and management of bakery and pastry team, hiring and training and retraining the staff
• Train front of the house on the new dishes and make them understand on the product
• Handling all the purchases
• Trying new samples, negotiate & implement them in the kitchen according to the company’s standard and budget
• Discussing monthly and yearly budget along with P&L of the company
• Responsible for food cost analysis, menu development, oversight and implementation of pastry production
• Manage employee performance and development through training, coaching, performance management or corrective action
• Develops, designs, or creates new ideas and items for Pastry Kitchen
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Strives to improve service performance
• Developing New menu Items to ensure the offering is current and on top of international trends
• Assisting in the recruitment and training of all new Pastry chefs
• Following outlet policies, procedures and service standards
• Supervising and managing employees; understanding employee positions well enough to perform duties in employees' absence
• Communicating performance expectations in accordance with job descriptions for each position
• Monitors and maintains inventory costs in alliance with allocated budget.

· Opened a new branch in London and was in for 2 months to train the staff on the quality and standards of the company, setting up the new kitchen unit, all the machinery and products

· Pastry Chef in charge for all the outlets in UAE.

· Coordinated for internal and external events, customized menus and recipes development for each exhibition opening, seasonal promotion amenities, and special requests including all dessert for events, meeting, catering, and banquets.

· Maintaining food cost under control, keeping a close eye on wastage. Maintain the memos

On the daily expenses, keeping in loop all the concern departments.

Take Care of day to day Operation of all the outlets Concern to the company Standards.

· Leading a team of 15 of their Schedule Duty roasters Etc.

· Dealing with suppliers on new products, food tasting, negotiation on the prices, credit terms.

· Take Care of day to day Operation of all the outlets Concern to the company Standards.

· Leading a team of 15 of their Schedule Duty roasters Etc.

· Using Top quality Ingredients like Elle n Vire, Callebaut, Valrhona Décor Etc.

· Assisting Executive Chef in Menu planning for special events.

· Very well-mannered doing the food cost of pastry.

· Maintain same standard of food level to special events (4000 Pax).

· Training team on new product knowledge and handling of major equipment’s.

· Interacting with clients for their preferences dessert’s cakes etc.

· We also do caterings on all the occasions, we run 3 food trucks with a special menu.

Doing A la Carte Plating with Molecular trends.

• Opened a new branch in London and was in for 2 months to train the staff on the quality and standards of the company, setting up the new kitchen unit, all the machinery and products
• Pastry Chef in charge for all the outlets in UAE
• Coordinated for internal and external events, customized menus and recipes development for each exhibition opening, seasonal promotion amenities, and special requests including all dessert for events, meeting, catering, and banquets
• Maintaining food cost under control, keeping a close eye on wastage
• Maintain the memos On the daily expenses, keeping in loop all the concern departments
• Take Care of day to day Operation of all the outlets Concern to the company Standards
• Leading a team of 15 of their Schedule Duty roasters Etc
• Dealing with suppliers on new products, food tasting, negotiation on the prices, credit terms
• Take Care of day to day Operation of all the outlets Concern to the company Standards
• Leading a team of 15 of their Schedule Duty roasters Etc
• Using Top quality Ingredients like Elle n Vire, Callebaut, Valrhona Décor Etc
• Assisting Executive Chef in Menu planning for special events
• Very well-mannered doing the food cost of pastry
• Maintain same standard of food level to special events (4000 Pax)
• Training team on new product knowledge and handling of major equipment’s
• Interacting with clients for their preferences dessert’s cakes etc
• We also do caterings on all the occasions, we run 3 food trucks with a special menu
• Doing A la Carte Plating with Molecular trends., Responsible for the entire banqueting operations of the hotel related to pastry & Bakery
• Handling the SHADES restaurant Al’carte deserts
• Compiling the special desserts menu for VIP events
• Keeping all the HACCP records up to date according to the standards
• Training commi’s and demi chefs on the product knowledge.

· Worked with The Address Dubai Marina from Jun 2014 to 2015.

· Responsible for the entire banqueting operations of the hotel related to pastry & Bakery.

· Handling the SHADES restaurant Al’carte deserts.

· Compiling the special desserts menu for VIP events.

· Keeping all the HACCP records up to date according to the standards.

· Training commi’s and demi chefs on the product knowledge.

• Worked in main restaurant longitude which serves breakfast buffet and Ala carte service for lunch and dinner
• Responsible for mis-en-place, handling lunch and dinner Ala carte services
• Making Ala carte plating and picking up desserts according to the standards
• Keeping all the FSA records up to date
• Interacting with guest & help them with their preferences.

• Preparing orders to established standards
• Ensuring that assignments are carried out efficiently
• Paying attention to portion control and food cost
• Keeping all the HACCP records up to date
• Interacting with guest & help them with their preferences.

· Preparing orders to established standards.

· Ensuring that assignments are carried out efficiently.

· Paying attention to portion control and food cost.

· Keeping all the HACCP records up to date.

· Interacting with guest & help them with their preferences.