SENTHIL KUMAR SAKTHIVEL
Karaikudi
Summary
Dedicated and experienced EXECUTIVE CHEF looking for the work in a challenging kitchen in a five-star hotel/restaurant as a kitchen in charge in a medium to large hotel/restaurant in the CONTINENTAL background. Willing to put the culinary experience gained through years of hard work to good use.
Overview
19
19
years of professional experience
Work History
EXECUTIVE CHEF
BABAI TIFFINS
09.2023 - Current
- Lead and oversee all culinary operations, including menu development, food preparation, and presentation, in adherence to culinary traditions
- Costing and implementation of seasonal and special menus
- Responsible for cost control and purchasing support
- Responsible for overseeing all aspects of food service in the restaurants
- Led and trained other staff members, as well as possess extensive knowledge of quality food and appearance
- Audits product costs, manage daily operations and inventory control
- Prepares food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Manages kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
- Maintains a skilled kitchen staff by properly coaching, counseling and disciplining employees
- Ensures all staff understood expectations and parameters of kitchen goals and daily kitchen work
- Ensured all restaurant operational quality aspects are met.
UNIT CHEF
IO KITCHENS
01.2023 - 06.2023
- Supervises and manages employees
- Manages all day-to-day operations
- Understands employee positions well enough to perform duties in employees' absence
- Develop and implement environmentally friendly processes and procedures for food preparation
- Assists in developing daily and seasonal menu items
- Directs kitchen team activities to assure top quality meal service –accurate food preparation, and timely delivery at precise food temperature
- Working alongside the culinary team to ensure excellence standards are met, to inspire creativity and to coach associates in their professional development
- Created a first-in, first-out food rotation system which cut down wastage by 90%
- Inspected food storage units regularly to ensure that standards are met
- Maintaining budgeted food
- Following and enforcing company guidelines and policies
- Creating a positive and productive work environment for front and back of house
- Staying current on food trends, ability to adapt to change.
UNIT CHEF
LOYAL HOSPITALITY PVT. LTD
09.2021 - 12.2022
- Supervises and manages employees
- Manages all day-to-day operations
- Understands employee positions well enough to perform duties in employees' absence
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Develop and implement environmentally friendly processes and procedures for food preparation
- Assists in developing daily and seasonal menu items
- Directs kitchen team activities to assure top quality meal service –accurate food preparation, and timely delivery at precise food temperature
- Working alongside the culinary team to ensure excellence standards are met, to inspire creativity and to coach associates in their professional development
- Created a first-in, first-out food rotation system which cut down wastage by 90%
- Inspected food storage units regularly to ensure that standards are met
- Maintaining budgeted food
- Following and enforcing company guidelines and policies
- Creating a positive and productive work environment for front and back of house
- Staying current on food trends, ability to adapt to change.
UNIT CHEF
BUNDL TECHNOLOGIES PVT. LTD
07.2018 - 05.2020
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other Chefs of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health, safety and hygiene practices.
CHEF
G&P CRUISE LINE
03.2017 - 05.2017
- Assisted head chef in kitchen maintenance, organization of supplies, scheduling staff shifts and supervision of kitchen staff
- Created a first-in, first-out food rotation system which cut down wastage by 90%
- Inspected food storage units regularly to ensure that standards are met
- Directs kitchen team activities to assure top quality meal service –accurate food preparation, attractive plating, and timely delivery at precise food temperature.
CHEF DE PARTIE
Carnival Cruise Lines
01.2014 - 01.2017
- Preparing and presenting the main course by sticking to the menu
- Maintaining HACCP log
- Training Commi chefs
- Assisting the Sous chef
- Ensured the health and safety standards are being maintained at all times
- Assisting the junior kitchen staff and ensured the kitchen is kept clean all the times
- Ensured that hygiene standard menus are prepared and served all the times.
DEMI CHEF DE PARTIE
Carnival Cruise Lines
01.2009 - 01.2014
- Assisting junior kitchen staff and ensuring kitchen is clean at all times
- Maintaining the safety standards and hygiene standard menus.
COMMI Chef
Carnival Cruise Lines
01.2008 - 01.2009
- Preparing the main course by sticking to the menu
- Weighing and measuring cooking ingredients
- Cleaning fish and poultry preparation for cooking
- Stirring and staring sauces and soups
- Assisting the head chef with menu planning
- Ensuring safety, security and hygienic standards are being followed.
COMMI –I
Mark Boulevard hotel
01.2007 - 01.2008
- Ensuring high culinary standards are being followed
- Preparing the main course by sticking to the menu
- Weighing and measuring cooking ingredients
- Cleaning fish and poultry preparation for cooking
- Stirring and staring sauces and soups
- Assisting the head chef with menu planning.
COMMI –II
The Grand Ashok hotel
01.2006 - 01.2007
- Weighing and measuring cooking ingredients
- Ensuring the food items are prepared in accordance with the specs.
COMMI–III
Kings Park Inn
01.2005 - 01.2006
- Weighing and measuring cooking ingredients
- Stirring and staring sauces and soups
- Ensuring the food items are prepared in accordance with the specs.
Education
DIPLOMA, First -
Sourashtra Institute of Hotel Management and Catering technology
01.2005
HSC, Second -
Alagappa Model Higher Secondary school
01.2003
SSLC, Second -
Alagappa Model Higher Secondary school
01.2001
Skills
- Problem Solving
- Adaptability
- Collaboration
- Strong Work Ethic
- Time Management
- Handling Pressure
- Leadership
- Food Safety
- Cost Control
- Menu development
- Menu Planning
Languages
English
Tamil
Hindi
Kannada
Personal Information
- Father's Name: A. Sakthivel
- Date of Birth: 12/22/1985
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Awards
- Employee of the month in BUNDL TECHNOLOGY (2018 DEC)
- Employee of the month in carnival cruise Line (2014 & 2016)
- Best Employee of the month in Grand Ashok Hotel (2007)
Passport Number
N 603878
Hobbies and Interests
- Traveling
- Listening to Music
Permanent Address
Sri Jyothi Vilas, #159, CMC Road, Karaikudi, Tamil Nadu, 630001, India
Training
- The Residency, Continental, south Indian Butchery, 12/2004 - 04/2005
- The Infantry Court, Continental and south Indian, 12/2003 - 04/2004
Disclaimer
I hereby declare that all the particulars furnished in this application are true, complete and correct to the best of my knowledge and belief.
Timeline
EXECUTIVE CHEF
BABAI TIFFINS
09.2023 - Current
UNIT CHEF
IO KITCHENS
01.2023 - 06.2023
UNIT CHEF
LOYAL HOSPITALITY PVT. LTD
09.2021 - 12.2022
UNIT CHEF
BUNDL TECHNOLOGIES PVT. LTD
07.2018 - 05.2020
CHEF
G&P CRUISE LINE
03.2017 - 05.2017
CHEF DE PARTIE
Carnival Cruise Lines
01.2014 - 01.2017
DEMI CHEF DE PARTIE
Carnival Cruise Lines
01.2009 - 01.2014
COMMI Chef
Carnival Cruise Lines
01.2008 - 01.2009
COMMI –I
Mark Boulevard hotel
01.2007 - 01.2008
COMMI –II
The Grand Ashok hotel
01.2006 - 01.2007
COMMI–III
Kings Park Inn
01.2005 - 01.2006
DIPLOMA, First -
Sourashtra Institute of Hotel Management and Catering technology
HSC, Second -
Alagappa Model Higher Secondary school
SSLC, Second -
Alagappa Model Higher Secondary school