M. SHAIJEEV MUTHAPPAN

KEY RESULT AREAS

• Monitor Quality Standards of products in all outlets and Work with all Outlet Chefs, Outlet Managers and Banquet Service Managers to take corrective action when necessary to ensure Concept Statement and Standards of Operation are maintained to agreed standards
• Establish and implement and control performance so as to achieve the highest possible hygiene standards, minimize Operating Equipment Breakage and streamlined and efficient resources and equipment flows
• Managing: Technical aspects of the kitchen area Scheduling of the kitchen staff for ensuring maximum productivity
• Works closely with the Director of Food and Beverage Services, Events Director, and supports all marketing and up-selling activities.
• Focus attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Maintaining: A high standard of all food preparation across the F &B division Service and hygiene in the production kitchen according to the standards required by the management
• Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system.
• Recruit, select, motivate and develop a culinary team
• Instill and support the Training initiative and philosophies of the company and work closely with the Training Manager developing a team of active Departmental Trainers
• Conduct annual Performance Appraisals providing honest and appropriate feedback
• Administering various general activities including: Maintaining strict control over the use of in-stock food items. Ensuring the ordering practices to remain within budget. Everyday planning of the menu. Facilitating of communication amongst chefs and others F&B Dept. Managing the kitchen and ensuring compliance with all standards of best practices
• Well-versed with POS and Micros system.
  
  
  
  

Responsibility/Tasks
* In charge of the Maestro's Mediterranean Restaurant & Terrace, View room and banquet dining,
* Complete restaurant market plan, and special theme night promotions.
* Created menus, and costing.
* Purchased new products, food items, and equipment to improve service flows and service quality according to new menus.
* Imparted information via departmental meetings and briefings.
* Assisted with monitoring and evaluating staff performance concerning occupational health and safety responsibilities and performance standards.
* Monitored the daily, weekly, and monthly checklist for the Kitchen Brigade is carried out and ensured proper follow-up to attain maximum quality and efficiency. Maintaining a clean and hygienic kitchen.

Responsibility/Tasks

* Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

* Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

* Prepared meals efficiently under time constraints for timely service during peak hours.

* Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

* Prepared food items in compliance with recipes and portioning control guidelines.

* Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Responsibility/Tasks

* Training of line staff in food hygiene and technical skills.
Setup and standardization of breakfast, lunch, and dinner operations and actively supported the menu development process with market analysis, dish creation, and
standard recipe costing.
* Tracking of guest comments, and creating and implementing action plans to improve customer satisfaction.
* Ensured rigorous execution of the recipes organized on the menu by instructions from the corporate chef and confirmed the technical sheets and hygiene and safety standards.
* Placed orders and, as necessary, negotiate with supplier's.
* overall cleanliness involving the stewarding team.
* Tracked the daily/weekly/monthly production logs.

Responsibility/Tasks

* Successfully launched the new a la carte menu and change the concept of the chopsticks restaurant from a Chinese restaurant to a south-east Asian restaurant after 3 months of operation, due to the various feedback from guests and higher management
* Conducting pre and after-shift briefings, monthly meetings and departmental training to ensure staffs are aware of the day-to-day updates and procedures
* Involved in making the training manual as well as the standard operating procedures of the kitchen
and setting the hygiene standard for the kitchen.
* Responsible to lead and help execute the highest and beyond expectations culinary experiences at
chopsticks restaurant as well sunken lounge.
* Overseeing the food production by Commis chefs, demi chefs, chef de parties and junior sous chef
* Overlooking the budget, forecast and marketing plan to drive revenue to increase the awareness of
the outlet

Responsibility/Tasks

*Proficient in managing menu planning & theme events including the proposal of new items, coordinating menu development, and motivating team to come up with new ideas for presentation.
* Always committed to preparing the highest quality meal. Seeking the finest ingredients and using the best techniques to deliver the best product possible.
* Results-driven with extensive Training experience and solid expertise in the areas of kitchen management, hospitality, cooking, conflict management and resolving various issues in a timely manner.
* Successfully launched the new a la carte menu and change the concept of Sea underwater, after 6months of the operation, due to the varies feedback from guests and higher management
* Conducting pre and after shift briefings, monthly meeting and departmental trainings to ensure staffs are aware of the day to day updates and procedures
* Skilled at controlling the quality & quantity of produced items by adopting various measures such as adjusting production according to projected covers, using function sheets & so on
* Keeping the food cost below budget throughout the year but improving the quality.
* Responsible for the store items and checking all the inventory items
* Achieved 93.3 points ServSafe® Hygiene audit in the year of 2017

Responsibility/Tasks

* Overseeing the food production by Commis chefs, demi chefs, and chef de parties
* Keeping the food cost below budget throughout the year but improving the quality
* Involved in the administration of the kitchen in the absence of Executive sous chef , as well as being involved in the resolution of problems in pastry department
* Drastically improved the guest feedback on food presentation and variety of menu.
* Doing the purchasing, staff training, recipe costing and budget control
* Making sure all the staffs are trained according to the Hotel standard also conducting Quality audits for all F&B outlets and to drive the quality in F&B division
* Successfully launched the new a la carte menu and change the concept of Main kitchen and pool bar
* Delivery of my clients culinary dream when, where and how they want all within budget
* Controlling fine dining food cost at or below29.5%compared to the industry standard32.2%
* Creating different foods to pair with wine for wine dinners.
* Train the sub ordinates to perform well, to maintain the high quality of standards as per company norm
* Organizing the staff birthdays celebration fishing trip in every month to motivate the staffs and to improve the team work among the team members