V. MathanAnand

• Making daily indent for kitchen, Preparing production plan for daily preparation, Checking the quality of raw materials, Introducing new dishes to the menu, Planing the out door catering, Doing set up for out door catering, Make sure the kitchen is clean and tidy, Planing the pest control, Doing the site visit regularly
• Organized special events and catering services, showcasing culinary expertise to a wider audience.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Enhanced dining experience by creating innovative and visually appealing menu items.
• Monitored food production to verify quality and consistency.
• Implemented food cost and waste reduction initiatives to save money.

• Make sure the quality of the raw materials meets the specifications, Maintain the cost and wastage by planning the menu accordingly, Preparing Butchery and Vegetable Request on daily basis, Monitoring the cleanliness and hygiene of the kitchen and chillers, Monitoring quality, taste and presentation of the dishes, Introducing new dishes and varieties in the menu on regular basis, Giving training to staff about safe handling of equipment, Monitoring maintenance work for the kitchen, Monitoring the reports from kitchen supervisors on daily basis

• Preparing the menu for every month, Make sure the quality of the raw materials meets the specifications, Maintain the cost and wastage by planning the menu accordingly, Preparing the Butchery and Vegetable Request on a daily basis, Monitoring the cleanliness and hygiene of the kitchen and chillers, Monitoring the quality, taste and presentation of the dishes, Introducing new dishes and varieties in the menu on a regular basis, Organize weekly meetings with area managers for feedback from clients, Giving training to the staff about safe handling of equipment, Make sure Tool Box Meetings are held on a regular basis, Monitoring the maintenance work for the kitchen, Monitoring the reports from kitchen supervisors on a daily basis, C0-ordinate with QC team regarding hygiene and food handling training for staff on a regular basis

Monitoring HACCP procedure and Records, Making sure company SOP is followed in all aspects, Monitoring blast chiller reports, Making sure proper storage system is followed, Ordering and receiving of raw materials, vegetables and meats, Cross checking weight of meals packed, Maintaining temperature of food, Preparing duty roaster for staff, Controlling food cost and food wastage, Taking personal hygiene and food hygiene classes to staff, Keep good communication with Airline’s Catering Officer to keep up standard, Preparing food sampling for Airlines, Giving training to staff in various cuisines, Co-ordinate with Quality Control Dept to maintain standards

• Preparing the menu for every week, Checking the ordering and receiving of raw materials, Maintain the cost control and plan the menu accordingly, Able to recruit and train personnel to deliver quality, Monitoring the cleanliness and hygiene, Organizing theme buffets, Introducing new dishes and varieties in the menu, Monitoring the chemical usage for cleaning, Giving training to the staff about safe handling of equipments, Preparing the report on a daily, weekly and monthly basis

• Joined as a Kitchen Executive
• Promoted to Sous Chef from May 2013, Responsible for smooth operation of the kitchen, Good in menu Planning, Maintaining the food cost, Monitoring food wastage and make sure FIFO is followed, Make sure the plate presentations are up to the company standard, Make sure the quality of meats purchased, Make the indent sheet and duty roaster, Train the staff to prepare the food hygienically and make sure about their personal grooming, Maintain the store and make reports on a daily, weekly and monthly basis, Executed outdoor catering

• Responsible for food preparation and execution, Make the indent sheet for the day, Maintain the galley up to the USPH standard, Minimize the wastage and recycle of food, Overseeing garbage segregation, Scheduling the duty roaster for the team, Training the staff in USPH, personal grooming and safety handling of equipments, Make sure the temperature of the food and plate presentations are up to the company standard

• Joined as a hotel operational trainee and promoted as a Hotel management trainee, Well trained in different Kitchen selections, learnt basic skills in Kitchen, Startup team of The Brunton Boatyard, a classic backwater view hotel of the group, Experienced in food handling, food storage, ordering, intending, dealing with vendors and cost controlling