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Work experience

Jun 2014Present

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 2011Apr 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 2008May 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 2007Aug 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

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

20062007

Diploma in professional cookery 

Indian Institute of Management Studies
20052006

Higher secondary

Markoma  Higher Secondary School , Vengoor, Government of kerala , India .
20042005

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 : [email protected]                           Contact No : 00968 93218854

                           00968 95967902

Email :  [email protected]

                 [email protected]

               [email protected]

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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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