prakash cv new
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Prakash ManiPresent address:Le Meridien Al Aqah Fujairah-UAE Mobile : +971 507409961E-mail address : [email protected]
Objective Looking for an opportunity to explore new avenues where the qualities
and experience gained can be utilized to optimum level and work towards achieving goals set to bring financial success in a particularly competitive climate.
Personal Details
Place and date of birth : Bangalore-India- 3rd May 1974Sex : MaleMarital status : MarriedLanguage : English,Hindi,Arabic,Kannada,Tamil,Malyalam,TelguNationality : IndianPermanent address : Prakash Main
No.117, 40 Ft.RoadManjunatha Nagar, Rajaji NagarBangalore-560010
Phone : +91-80-2315022Mobile phone : +971 507409961Passport no : L 9465486
Professional Qualification Secondary School
Job Descriptions &Working Experience1
Presently Working as Sous Chef with Le Meridien Al Aqah Beach Resort, Fujairah, U A E in Pastry, Bakery and Confectionery Kitchen since 2002.till the date.
Responsibility: In charge of Pastry and Bakery kitchen, Banquet along with executive
sous chef on absent of executive chef, and in room dinning with 218 room and coffee shop with festive themed nights every day/banquet and ODC.
Make sure all daily breakfast, lunch and dinners set up and pick up on time.
Ensure proper receiving, storage & rotation of food products. Writing, menu planning and designing of buffet and ala carte in Views, in room dining and designated sections for special occasions.
Ensure the smooth hygienic operation of the department by optimizing the use of all kitchen materials and manpower, thereby maximizing revenue and guest satisfaction.
Co-ordinate and execute training of kitchen colleagues, maintain colleague motivation through individual and department training.
Ensures proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.
To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
To complete material checklist e.g. mise-en-place within own department for all sections.
To check daily each section in own department to ensure work has been carried out in the proper manner.
To plan rosters on a weekly basis and to review on a daily basis with the Executive Chef /Executive Sous-Chef, overtime, rosters and holiday requirements and absenteeism.
Control point for kitchen station food requisitioning. To assist the Executive Chef to monitor the use of standard recipes that
allows the kitchen department to operate at an acceptable food cost (30.50%).
To assist the Executive Chef to maximize colleague productivity to minimize payroll costs.
To monitor operating costs and take immediate corrective action when necessary to reduce and control expenses.
HACCP and maintaining highest standards of hygiene. Ability to manage and motivate a diverse group of employees.
Creating awareness among the staff regarding cost. Handling special event for VIPs guest.
Worked as Demi Chef de partie with Sheraton Dammam hotel and tower,Saudi Arabia in pastry and bakery kitchen from 1998-2002
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Ensure proper receiving, storage & rotation of food products. Writing, menu planning and designing of buffet and ala carte in coffee shop, in room dining and designated sections for special occasions.
Ensure the smooth hygienic operation of the department by optimizing the use of all kitchen materials and manpower, thereby maximizing revenue and guest satisfaction.
Co-ordinate and execute training of kitchen colleagues, maintain colleague motivation through individual and department training.
Ensures proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.
To check daily each section in own department to ensure work has been carried out in the proper manner.
Control point for kitchen station food requisitioning. To assist the Executive Pastry Chef to monitor the use of standard
recipes that allows the kitchen department to operate at an acceptable food cost.
To assist the Executive Pastry Chef to maximize colleague productivity to minimize payroll costs.
To monitor operating costs and take immediate corrective action when necessary to reduce and control expenses.
HACCP and maintaining highest standards of hygiene. Ability to manage and motivate a diverse group of employees.
Handling special event for VIPs guest.
Worked as Commi III in Pastry, Bakery and Confectionery Kitchen with Dammam Oberoi Hotel, Saudi Arabia during August 1996 to December 1998.
Ensure the smooth hygienic operation of the department by optimizing the use of all kitchen materials and manpower, thereby maximizing revenue and guest satisfaction.
Ensures proper daily preparation of menu items with the kitchen stations to exceed guest satisfaction and expectation.
To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
To complete material checklist e.g. mise-en-place within own department for all sections.
To assist the immediate supervisor (CDP) to monitor the use of standard recipes that allows the kitchen department to operate at an acceptable food cost.
To assist the immediate supervisor (CDP) to maximize colleague productivity to minimize payroll costs.
To monitor operating costs and take immediate corrective action when
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Computer Skills : literate – MS desktop packages, e.g., Word / Excel / PowerPoint / Outlook
Achievement and Certificate holder:
Team Player for 800pax (500adult, 300kids) NBF event on 5th December 2014, with dinner buffet and coffee break.
As Team support, Success brings 16 medals on east coast culinary competition held in Miramar 16th June 2013.
Completed “Supervisory skill Training Program and Department Trainer”
Completed the twelve modules of Le Meridien Service Culture Training: LE MERIDIEN BRAND, LEMERIDIEN EXPERIENCE, +LEADING LE MERIDIEN CULTURE
Completed” Supervising Food Safety Level 3” The Basic Food Hygiene Certificate from Safe Hand Foodtech
Consultants 8th July 2006 The Basic Food Hygiene Certificate of Chartered Institute of Health
Environmental (2002) Emergency Life Support-All ages from St.Jhon Ambulance UK at PRM
international, valid for 3 year from 7th Oct 2009 Emergency Life Support-All ages from St.Jhon Ambulance UK, valid for
3 year from 8th June 2008 Customer Service Workshop held on 5th May 2009 at Le Meridien Al Aqah
Fujairah Experienced in planning, supervising and managing the Food & Beverage culinary for smooth functioning of departments.
Responsible for selection, training and development of the personnel within the culinary department.
Certified HACCP team leader (lead HACCP & CLIFTON audit), certified First Aider, certified Departmental Trainer & certified Practical Process Auditor.
Lead kitchen team during supplier audit and market survey. Implement food safety at kitchen premises & doing random kitchen audit. Provide support of a specialist nature to the Executive Committee,
particularly to the Executive Chef and Food and beverage director.
REFERENCE :
1. Chef Suzanne Ayer [email protected]: 0085293343297, or 0085228427410Former Executive Chef Le Meridien Fujaerah
2. Mr.Anura KannangaraDirector of Human Resources Le Meridien FujairahPhone : 0097192044802
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