Varun Varghese

  • Sultanate of Oman
Varun Varghese

 HEAD CHEF

Work History

Work History
Jun 2014 - Present

HEAD CHEF

The Cave Muscat

Currently working and joined  in the esteemed organization " Cave Muscat " project that is the "largest man made cave in the world" under the Falcon tourism and directly involved project of the Ministry of Tourism(Oman),since June 2014  as Head Chef. 

  • Overall responsibility for daily operations in the kitchen.
  • Liaising with purchasing companies for food orders.
  • Maintaining or raising the profit margins on food
  • Producing menus and new dishes.
  • Managing, training and recruiting a brigade of chefs . 
  • Meets and exceeds company Food GP budget
  • Order or requisition food and other supplies needed to ensure efficient operation.
  • Recruit and hire staff, including cooks and other kitchen workers.
  •  Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • All kitchen staff to be trained on dish specification and how to achieve food margins Determine how food should be presented, and create decorative food displays.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  •  Estimate amounts and costs of required supplies, such as food and ingredients.
  •  Inspect supplies, equipment, and work areas to ensure conformance to established standards.
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
  •  Meet with sales representatives in order to negotiate prices and order supplies.
  • Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
  •  Supervise and coordinate activities of cooks and workers engaged in food preparation.
  •  Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Check the quality of raw and cooked food products to ensure that standards are met.
  •  Check the quantity and quality of received products.
  • Demonstrate new cooking techniques and equipment to staff.
  • Record production and operational data on specified forms.
  • Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

Jun 2011 - Apr 2014

SOUS CHEF

Sifawy Boutique Hotel
  • Provided executive oversight for the day to day hotel operations of $3 million F and B functions. Developed and implemented  operational policies/procedures, standards and performance goals to maximize sales revenues, control costs and ensure quality customer service.  
  • Total scope of responsibility included restaurant.
  • Designed and implemented budgeting, expense control and month end reporting methods.
  • Managed, trained and developed both permanent and contract staff in quality based service.
  • Maximize the sales revenues through up selling.
  • Twice change the ala cart -buffet menus and got very impressive comment through management , trip adviser.
  • Assist and support the executive chef in routine and additional tasks
  • Ensure that customers are served well and effectively
  •  Help with the planning of menus and meals
  •  Maintain high food quality and presentation
  • Supervise the preparation and service of food
  •  Rotate products to avoid spoilage
  •  Handle concerns in the kitchen
  •  Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
  •  Assist to the sales and cuisine team
  •  Monitor food expenditure
  •  Perform product inventory
  •  Help the executive chef to pick and train kitchen personnel
  •  Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Sep 2008 - May 2011

 Worked CHEF DE PARTIE (March 2010 - May 2011)

Shangri-La Hotels and Resorts
  • Supervised trained and developed 35 permanent and other contract based staffs in quality-based production.
  • Maintain high standards of personal appearance and hygiene at all time.
  • Ensure smooth operation and efficiency of the assigned area.
  • To provide a courteous and professional service at all times.
  • Follow up with engineering for any maintenance work .
  • Preparing, cooking and presenting dishes within your specialty
  • Helping the sous chef and head chef to develop new dishes and menus.
  • Ensuring  high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margins.

    Worked as D. CHEF DE PARTIE (May 2009 -  Feb 2010  

  •  To maintain a high standard as specified work in accordance with the Head Chef’s instructions.
  •  To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from  Chef de Partie, Sous Chef .
  •  To aid in achieving food cost, kitchen standard and overall objectives and helping Commis Chefs learn to improve their ability.
  •  To keep high standards of personal hygiene, clean uniform and overall camaraderie.
  •  To keep high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chefs.
  •  To be fully aware of all hygiene control and chemicals uses at Shangrila.
  • To have full knowledge have and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction.
  • To have a committed approach to the development of creative service in the kitchen.
  • To offer a personal service to Club members and residents of the House that is in keeping with shangrila.
  • To comply with all Hotel and Company policies. 
  • To be aware of, and comply with statutory requirements regarding the work place such as health & safety, hygiene, fire prevention, licensing and employment law, etc.
  • To carry out any reasonable duty to assist in the smooth running of the Company.
  • Worked as COMMI 1 ( Sep 2008 - May 2009)

  • To maintain a high standard of specified work in accordance with the Chef De Partie instructions.
  • To prepare, cook and serve food delegated , ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
  • To monitor stock movement and be responsible for ordering on current  section .
  •  To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage.
  • To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef .
  • To keep high standards of personal hygiene, clean uniform and overall team spirit .
  • To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained .
  • To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to .
  • To be punctual for work and report directly to the manager on duty on arrival in the kitchen.
  •  To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit.
  • To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
  • To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef.
  • To be fully aware of all hygiene control and chemicals used in the work place .
  • To have full knowledge of, and be able to act upon, fire procedures.
  • To comply with all Shangrilas policies .
  •  To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.
  •  To carry out and assist in the smooth running of the kitchen .
  • To attend all meeting and training sessions as required .
  • To comply with any reasonable request from your superiors.

May 2007 - Aug 2008

COMMI

Woodlands
  • Industrial training in production
  • Basic hygiene knowledge
  • Basic product knowledge

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HIGHLIGHTS

Designed and executed strategic and tactical action plans for F&B Operations consistently meeting/exceeding goals for profitability efficiency and service quality in middle east

  • Recruited, developed, motivated and directed highly created, efficient and passionate teams devoted to hotel service of highest quality.
  • Monitored and maintained standards for food preparation, waste/chemical disposal, equipment and supplies to assure compliance with established safety, environmental and sanitation regulations.
  • Hotel of the year award Shangri-la barr al jissah resort & spa 2008.
  • Achieved Shangri-la food safety exam with rating 100% 2008.
  • Best international restaurant oman 2 day award 2008.
  • Team member for the best food safety kitchen with rating 99.5% 2008.
  • Hazard analysis award (HACCP) 2009.
  • Silver star member at Shangri-la barr al jissah January 2009.
  • Team member for the food hygiene award of oman 2 day for the year 2009.
  • Silver star member Shangri-la barr al jissah February 2010.
  • Silver star member Shangri-la barr al jissah april 2010.
  • Team member for the best food safety kitchen with rating 86% January 2010.
  • Certificate of appreciation , out standing commitment , support, dedication and successful opening sifawy boutique hotel & spa September 2011.
  • Team member of the month june 2012 sifawy boutique hotel & spa.
  • Best sea food restaurant oman 2 day award 2012.
  • Team member of the month sifawy boutique hotel & spa may 2013.
  • Trip advisor delighted award to sifawy boutique hotel & spa 2014.

Skills

Skills

Food & Beverage

  • Manages the administration of the Food and Beverage department and procedures in order to ensure departmental effectiveness and efficiency.
  • Verifies and works to ensure a high standard of food and beverage quality and excellent customer services throughout the department.
  • Attend and be actively involved in management meetings.
  • Ensures that representatives from the kitchen attend service lineups and meetings.
  •  Periodically visits dining area when it is open to welcome members.
  • Support safe work habits and a safe working environment at all times.

Hospitality Management

  • planning menus.
  • Making sure food is of the right quality and price and is produced on time.
  • Managing stocks of food.
  • Controlling a budget and keeping accurate records.
  • Managing health and hygiene procedure 

Hotels

  • Designed and executed strategic and tactical action plans for F&B Operations consistently meeting/exceeding goals for profitability efficiency and service quality in middle east
  • Recruited, developed, motivated and directed highly created, efficient and passionate teams devoted to hotel service of highest quality.
  • Monitored and maintained standards for food preparation, waste/chemical disposal, equipment and supplies to assure compliance with established safety, environmental and sanitations regulations.

Hospitality

Creativity,Passion,Business Sense,Attention to Detail,Team Player,Multitask,Commitment to Quality, Quick Decisions,Handle Criticism.

Education

Education
2006 - 2007

Diploma in professional cookery 

Indian Institute of Management Studies
2005 - 2006

Higher secondary

Markoma  Higher Secondary School , Vengoor, Government of kerala , India .
2004 - 2005

SSLC

St : Mary's High School

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DRIVING LICENCE

Valid GCC and Indian driving licence.

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REFERENCE 

Mr : Dayaparan Ponnambalam                                         Mr :Thomas Oommen

General Manager                                                                    Chef Guild  President , Sultanate Of Oman

Falcon Tourism Investment LL C                                     Contact No : 00968 95593795

Muscat,Oman                                                                           Email : Jetcarevin@gmail.com                           Contact No : 00968 93218854

                           00968 95967902

Email :  p.dayaparan@gmail.com

                 daya@falcon.om

               daya@meyshan.com

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DECLARATION

I hereby solemnly declare that the above furnished details are true to the best of my knowledge and belief.                                                         

Place: Muscat                                                                          VARUN VARGHESE            

         

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