SUNDAR G
Bangalore
Summary
Highly self-motivated and goal oriented professional committed to pursuing a long-term career in Management field, Offer 29 + years track record demonstrating strong skills in the food industry and marketing industry, posses great co-ordination with good interpersonal/communication skills. Sound ability to analyze recipes to determine food, labor, and overhead costs and to assign prices to various dishes. Remarkable skills to develop menus far enough in advance so that supplies can be ordered and received in time. Uncommon ability to estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Immense ability to plan for routine services and deliveries. Excellent communication skills (both written and spoken). Excellent interpersonal skills and ability to motivate staff to higher achievement. Superb customer relation skills. Remarkable ability to work with diverse individuals and groups; work with data of different types and purposes; and utilize a wide variety of job related equipment. Great Problem solving ability to analyze issues, create plans of action and reach solutions.
Overview
30
30
years of professional experience
5
5
Languages
Work History
FOOD AND BEVERAGE MANAGER
ST.JOHNS MEDICAL COLLEGE & HOSPITAL
01.2019 - Current
FOOD AND BEVERAGE MANAGER
ST.JOHNS MEDICAL COLLEGE & HOSPITAL
01.2019 - Current
KIOSK AT IT PARKS
OWN VENTURE
- 10.2019
KIOSK AT IT PARKS
OWN VENTURE
- 10.2019
Executive Chef & Operations Head
WILLYS RESTAURANT& HOOKAH BAR
- 06.2018
- Cuisine: Continental & Fusion
- Seating Capacity: 50 Covers
Executive Chef & Operations Head
WILLYS RESTAURANT& HOOKAH BAR
- 06.2018
- Cuisine: Continental & Fusion
- Seating Capacity: 50 Covers
Executive Chef & Head Operations
HAVI KITCHEN
05.2016 - 08.2017
- Cuisine: Multi Cuisine
- Seating Capacity: 90 Covers
Executive Chef & Head Operations
HAVI KITCHEN
05.2016 - 08.2017
- Cuisine: Multi Cuisine
- Seating Capacity: 90 Covers
Executive Chef & Operations Head
TREE HOUSE KITCHEN & CULTURE
10.2015 - 05.2016
- Cuisine: Pan Asian
- Seating Capacity: 90 Covers
Executive Chef & Operations Head
TREE HOUSE KITCHEN & CULTURE
10.2015 - 05.2016
- Cuisine: Pan Asian
- Seating Capacity: 90 Covers
Executive Chef
CHILLI TAMATAR
08.2013 - 09.2015
- Cuisine: Multi Cuisine
- Seating Capacity: 45 Covers
- ODC- Schneider Electric & OLAM Foods (FMCG)
Executive Chef
CHILLI TAMATAR
08.2013 - 09.2015
- Cuisine: Multi Cuisine
- Seating Capacity: 45 Covers
- ODC- Schneider Electric & OLAM Foods (FMCG)
Executive Chef &General Manager
TEY
09.2012 - 08.2013
- Responsibilities: Taking care of the entire operations and promotions of the company.
- Cuisine: European
- Seating Capacity: 95 Covers
- ODC- Deutsche Bank, NTT data, Gunasheela Maternity Hospital, VM Ware, Conference Call.
- Tea Today India Pvt. Ltd.
Executive Chef &General Manager
TEY
09.2012 - 08.2013
- Responsibilities: Taking care of the entire operations and promotions of the company.
- Cuisine: European
- Seating Capacity: 95 Covers
- ODC- Deutsche Bank, NTT data, Gunasheela Maternity Hospital, VM Ware, Conference Call.
- Tea Today India Pvt. Ltd.
Executive Chef &General Manager
Le Palais Croisette
11.2010 - 08.2012
- Restaurant & German Bakery
Executive Chef &General Manager
Le Palais Croisette
11.2010 - 08.2012
- Restaurant & German Bakery
General Manager& Executive Chef
The Green Peppers
12.2008 - 11.2010
- In charge for the whole operations of the company.
- Reports directly to the Managing Director about the regular day to day operations.
- Staffing, Training, Crisis Management, Client Management, Business Development, Financial Management.
General Manager& Executive Chef
The Green Peppers
12.2008 - 11.2010
- In charge for the whole operations of the company.
- Reports directly to the Managing Director about the regular day to day operations.
- Staffing, Training, Crisis Management, Client Management, Business Development, Financial Management.
Junior Sous Chef
Pullmantur cruise Lines
07.2005 - 11.2008
Junior Sous Chef
Pullmantur cruise Lines
07.2005 - 11.2008
Chef
Madras Café
05.2001 - 05.2005
- Madras café established since 1998, one of the finest Indian and Kosher fine dining restaurants.
- Winner of Zagat survey awards for the best Indian and Kosher food.
- Worked as a Chef for a period of four years demonstrating my management skills in Kitchen Maintenance, Allocating staff duties, Maintaining Restaurant hygiene and public health.
- Key player in planning, organizing and successful opening of the restaurant.
- Managing a staff of 24, responsible for all aspects of financial, creative and managerial tasks that are needed to operate the restaurant.
- Well capable of planning the menus and executing the work.
- Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities.
- Demonstrate continuous commitment to reducing food and labor costs.
- Managing the store inventory and place the orders with vendors accordingly.
- New York, USA
Chef
Madras Café
05.2001 - 05.2005
- Madras café established since 1998, one of the finest Indian and Kosher fine dining restaurants.
- Winner of Zagat survey awards for the best Indian and Kosher food.
- Worked as a Chef for a period of four years demonstrating my management skills in Kitchen Maintenance, Allocating staff duties, Maintaining Restaurant hygiene and public health.
- Key player in planning, organizing and successful opening of the restaurant.
- Managing a staff of 24, responsible for all aspects of financial, creative and managerial tasks that are needed to operate the restaurant.
- Well capable of planning the menus and executing the work.
- Train employees and evaluates job performance for the purpose of supporting them in the completion of their work activities.
- Demonstrate continuous commitment to reducing food and labor costs.
- Managing the store inventory and place the orders with vendors accordingly.
- New York, USA
First Cook
Norwegian Cruise Lines
05.2000 - 02.2001
- The food is the one of the most important areas of a luxury liner since the majority of time spent while on a vacation revolves around food.
- Ensures the efficient operation of all food production areas: constantly analysing cost and quality of food production, knowing to manage within set budgets and adhere to time management guidelines.
- Checks all food outlets, buffets, action stations and food displays for creativity, quality, cleanliness and safe food handling.
- Responsible for implementing and maintaining all standards set by Corporate office, establishes the manner and means to train personnel in his/her area of responsibility according to standard operating procedures.
- Accomplish tasks related to inventory, equipment control and maintenance, comprehensive knowledge of United States Public Health rules and regulations, and participate in training and re-enforcement.
First Cook
Norwegian Cruise Lines
05.2000 - 02.2001
- The food is the one of the most important areas of a luxury liner since the majority of time spent while on a vacation revolves around food.
- Ensures the efficient operation of all food production areas: constantly analysing cost and quality of food production, knowing to manage within set budgets and adhere to time management guidelines.
- Checks all food outlets, buffets, action stations and food displays for creativity, quality, cleanliness and safe food handling.
- Responsible for implementing and maintaining all standards set by Corporate office, establishes the manner and means to train personnel in his/her area of responsibility according to standard operating procedures.
- Accomplish tasks related to inventory, equipment control and maintenance, comprehensive knowledge of United States Public Health rules and regulations, and participate in training and re-enforcement.
Chef cum Manager
Bobby-O-Clay Pot Curry
12.1997 - 04.2000
- To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.
- To report any faults or defects to management, paying particular attention to any safety or health hazard.
- Scope and General Purpose: To control and supervise the running of the kitchen, ensuring that the preparation and presentation of food complies with the required standards.
- Main Duties: To ensure that all meals, snacks and functions are correctly prepared, cooked and served.
- To ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and staff are trained to effect good portion control.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- To ensure that the preparation of food is hygienic and that a 'clean as you go' discipline is adhered to.
- To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
- To ensure that company and statutory hygiene standards are maintained.
- To ensure that all kitchen staff are clean and correctly dressed at all times.
- To promote team spirit and lead by example.
Chef cum Manager
Bobby-O-Clay Pot Curry
12.1997 - 04.2000
- To assist with or present regular training or coaching sessions, so that staff perform their duties correctly.
- To report any faults or defects to management, paying particular attention to any safety or health hazard.
- Scope and General Purpose: To control and supervise the running of the kitchen, ensuring that the preparation and presentation of food complies with the required standards.
- Main Duties: To ensure that all meals, snacks and functions are correctly prepared, cooked and served.
- To ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and staff are trained to effect good portion control.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- To ensure that the preparation of food is hygienic and that a 'clean as you go' discipline is adhered to.
- To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
- To ensure that company and statutory hygiene standards are maintained.
- To ensure that all kitchen staff are clean and correctly dressed at all times.
- To promote team spirit and lead by example.
Management Trainee
Hotel Kings Park
11.1996 - 10.1997
- Meet and assist guests in all Food & Beverage outlets of the hotel, and ensure that at all time maximum guest satisfaction is being achieved.
- Assist the Director of Food & Beverage in the overall day to day operations of the department (planning, control, supervision and coordination).
- Will be involved in the projects and missions engaged by the F&B department, will then work closely with Director of Food & Beverage and will be the dynamic to give opinion, bring ideas and always tries to improve the quality and reduce the problems in the operations.
- Chennai, India
Management Trainee
Hotel Kings Park
11.1996 - 10.1997
- Meet and assist guests in all Food & Beverage outlets of the hotel, and ensure that at all time maximum guest satisfaction is being achieved.
- Assist the Director of Food & Beverage in the overall day to day operations of the department (planning, control, supervision and coordination).
- Will be involved in the projects and missions engaged by the F&B department, will then work closely with Director of Food & Beverage and will be the dynamic to give opinion, bring ideas and always tries to improve the quality and reduce the problems in the operations.
- Chennai, India
Industrial Trainee
Hotel Ashok
05.1996 - 10.1996
- This is a six month Industrial training which provided extensive knowledge in various fields In the Hospitality Management.
- India Tourism Development Corporation (ITDC) Group of Hotels
Industrial Trainee
Hotel Ashok
05.1996 - 10.1996
- This is a six month Industrial training which provided extensive knowledge in various fields In the Hospitality Management.
- India Tourism Development Corporation (ITDC) Group of Hotels
Education
Certificate - Food Production and Patisserie
Institute of Hotel Management (IHMCTAN)
Chennai, IndiaBaccalaureate Degree - Information Technology
G.G. University
IndiaCertification - Food Protection
Dept of Health
City of New York, USAEntry Level in Commercial Cookery License - undefined
SKILLS RECOGNITION INTERNATIONAL
AustraliaCertification - Food-Safe Taste Testing
National Food Service Management Institute (The University of Mississippi)
USACertification - Serving-It-Safe
National Food Service Management Institute (The University of Mississippi)
USACertification - The Importance of Leadership in Team Building
National Food Service Management Institute (The University of Mississippi)
USACertification - Fire Fighting, First Aid, Passenger Familiarization, Personal Survival Techniques, Social Responsibilities
Maritime Institute Under Director General of Shipping Corporation, DGCA
IndiaCertification - Norwegian Cruise lines Training Program for Public Health
USACertification - undefined
Certification - International English Language Testing Systems
01.2009
Skills
Event planning and coordination
Key Areas Of Expertise
- Possesses adequate experience in Hospitality Management.
- Manage Multitask job loads.
- An all rounder.
- Cuisine Knowledge- Indian, Continental, Chinese, European, Panasian, Fusion Etc.
Domain Knowledge
- Food Industry
- Hospitality
Work Exposure
Traveled internationally as part of the work to many countries throughout the world. Been to USA, US Virgin Islands, Canada, Panama, Costa Rica, Mexico, British Virgin Islands, Europe, Africa & Asia-Pacific.
Domicile
Bangalore, Karnataka, India
Personal Information
Date of Birth: 06-AUG-1973
Timeline
FOOD AND BEVERAGE MANAGER
ST.JOHNS MEDICAL COLLEGE & HOSPITAL
01.2019 - Current
FOOD AND BEVERAGE MANAGER
ST.JOHNS MEDICAL COLLEGE & HOSPITAL
01.2019 - Current
Executive Chef & Head Operations
HAVI KITCHEN
05.2016 - 08.2017
Executive Chef & Head Operations
HAVI KITCHEN
05.2016 - 08.2017
Executive Chef & Operations Head
TREE HOUSE KITCHEN & CULTURE
10.2015 - 05.2016
Executive Chef & Operations Head
TREE HOUSE KITCHEN & CULTURE
10.2015 - 05.2016
Executive Chef
CHILLI TAMATAR
08.2013 - 09.2015
Executive Chef
CHILLI TAMATAR
08.2013 - 09.2015
Executive Chef &General Manager
TEY
09.2012 - 08.2013
Executive Chef &General Manager
TEY
09.2012 - 08.2013
Executive Chef &General Manager
Le Palais Croisette
11.2010 - 08.2012
Executive Chef &General Manager
Le Palais Croisette
11.2010 - 08.2012
General Manager& Executive Chef
The Green Peppers
12.2008 - 11.2010
General Manager& Executive Chef
The Green Peppers
12.2008 - 11.2010
Junior Sous Chef
Pullmantur cruise Lines
07.2005 - 11.2008
Junior Sous Chef
Pullmantur cruise Lines
07.2005 - 11.2008
Chef
Madras Café
05.2001 - 05.2005
Chef
Madras Café
05.2001 - 05.2005
First Cook
Norwegian Cruise Lines
05.2000 - 02.2001
First Cook
Norwegian Cruise Lines
05.2000 - 02.2001
Chef cum Manager
Bobby-O-Clay Pot Curry
12.1997 - 04.2000
Chef cum Manager
Bobby-O-Clay Pot Curry
12.1997 - 04.2000
Management Trainee
Hotel Kings Park
11.1996 - 10.1997
Management Trainee
Hotel Kings Park
11.1996 - 10.1997
Industrial Trainee
Hotel Ashok
05.1996 - 10.1996
Industrial Trainee
Hotel Ashok
05.1996 - 10.1996
KIOSK AT IT PARKS
OWN VENTURE
- 10.2019
KIOSK AT IT PARKS
OWN VENTURE
- 10.2019
Executive Chef & Operations Head
WILLYS RESTAURANT& HOOKAH BAR
- 06.2018
Executive Chef & Operations Head
WILLYS RESTAURANT& HOOKAH BAR
- 06.2018
Certificate - Food Production and Patisserie
Institute of Hotel Management (IHMCTAN)
Baccalaureate Degree - Information Technology
G.G. University
Certification - Food Protection
Dept of Health
Entry Level in Commercial Cookery License - undefined
SKILLS RECOGNITION INTERNATIONAL
Certification - Food-Safe Taste Testing
National Food Service Management Institute (The University of Mississippi)
Certification - Serving-It-Safe
National Food Service Management Institute (The University of Mississippi)
Certification - The Importance of Leadership in Team Building
National Food Service Management Institute (The University of Mississippi)
Certification - Fire Fighting, First Aid, Passenger Familiarization, Personal Survival Techniques, Social Responsibilities
Maritime Institute Under Director General of Shipping Corporation, DGCA