Sivakumar J
Asian Chef
Tirunelveli
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
21
21
years of professional experience
Work History
Hotel Manager
Salem Sri Saravanaa Bhavan Hotels
07.2013 - Current
- Developed and implemented marketing strategies to promote hotel services.
- Established a positive work culture that promoted teamwork, collaboration, and employee morale.
- Conducted regular staff performance evaluations, identifying areas for improvement and providing constructive feedback.
- Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
- Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
- Oversaw all aspects of event planning, from contract negotiation to day-of coordination, resulting in successful events and satisfied clients.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Negotiated contracts with suppliers, achieving cost savings while maintaining quality standards.
Kitchen Supervisor
Chalhoub Group
03.2009 - 05.2013
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Reduced food waste through effective inventory management and menu planning.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
Commis II
Emarald Valley
01.2005 - 02.2009
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Education
Bachelor of Arts - Tourism And Travel Management
Tamil Nadu Open University
Chennai 06.2009 - 04.2011
No Degree - Diploma in Hotel Operational Management
Annai Fathima Institute
Madurai, India 04.2001 -
Skills
Food and beverage operations
Hotel management
Meal preparation
Menu development
Kitchen management
Food quality
Cost control
Staff coordination
Equipment maintenance
Time management
Team collaboration
Workflow optimization
Timeline
Hotel Manager
Salem Sri Saravanaa Bhavan Hotels
07.2013 - Current
Bachelor of Arts - Tourism And Travel Management
Tamil Nadu Open University
06.2009 - 04.2011
Kitchen Supervisor
Chalhoub Group
03.2009 - 05.2013
Commis II
Emarald Valley
01.2005 - 02.2009
No Degree - Diploma in Hotel Operational Management
Annai Fathima Institute
04.2001 -
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