Arjun D. Email & Phone Number

Lhaviyani, Maldives

Nepal

# Organises & sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. # Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel policies and Procedures and Minimum Standards. #Monitors food and operating costs and controls these by reducing waste.#Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function. #Ensure the sanitation standards for kitchen are being met. #Be familiar with all sections of the kitchen to facilitate the flexible use of employees. #Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.# Assists to oversee the punctuality and appearance of all kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department's grooming standards. #Assists in the training of the employees ensuring that they have the necessary skills to perform their duties with maximum effeciency. #Making market list seeing hotel occupancy & banquet events in Iscala system. #Mass production for big events for banquet & out door catering as well as cooking.

Maldives

#Daily controlling of production to make sure that standards are met with proper handling of meat ,poultry, seafood, processed products. # Checking & preparing all administrative work sheets and helping colleagues whenever needed to mention standard of organization.#Works with the Purchasing department in the procurement of the best product for the best price.#Checking the food rotation – first in – first out & new products. #Inventory, procurement, receiving, inspecting and storing of meat, poultry, fish, seafood, pork including fresh vegetables, dry store, dairy products upon delivery & ordering.#Making sure of all equipments, machinery as well as freezer and chiller are running properly. #Working in accordance with outlets chefs to meet highest standards culinary recipes & theirs cut.#Briefing colleagues about daily arrivals of group, activities, work ethics, hygiene, food safety to mention the standard of organization. #Responsible for preparation of butchery value added cuts, seafood, processing products to main kitchen, cold kitchen, entire outlets of resort,. #Monitor and implement portion cuts with recipe standards overseeing spoilage & wastage. # Ordering of produce, meat products, fish & seafood, frozen & chilled products, pastry seeing the occupancy volume in weekly basis. #Arabic grill marination knowledge with kebab making & grilling skills. # Weekly, seasonal & festive seasons ordering for entire F & B kitchen outlets in coordination with executive chef, ex- sous chef & purchasing manager. # Hands on practices for FSA, during quarterly visits of section. #Supplying of freshies (meats, fish, seafood, frozen products, produce, diary etc) according to requisition provided by inter department. #Making requisition for weekly movement of products from in house project container & dry store. #Work under Sous Chef & Executive Chef instruction whenever needed seeing the work structure as outlet demand.

United Arab Emirates

 Knowledgeable about arabic cuisine, salads, grill and the culinary industry and food preparation.  Ensures that food goes to the customers in a timely manner. Prepare ingredients & marinations for cooking, including portioning, chopping and storing food. Weigh, measure, and mix ingredients. Ensure adequacy of supplies at the cooking stations. Prepare menus in collaboration with chefs & colleagues.  Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.  Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently.  Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.  Follow company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.  Ensure uniform and personal appearances are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with colleagues using clear and professional language. Develop and maintain positive working relationships with team to reach common goals listen and respond appropriately to the concerns of other employees.  Ensure adherence to quality expectations and standards.  Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes. Put effort in optimizing the cooking process with attention to speed and quality. Enforce strict health and hygiene standards. Help to maintain a climate of smooth and friendly cooperation.

United Arab Emirates

 Preparing all types of grill foods. Involve working with a wide variety other foods, vegetables and salads as per menu Preparing food on a grill to the individual preferences of the guest who orders it. By paying attention to speed, cleanliness & organization, a grill man ensures that each food item prepared meets both restaurant and the guest standards  Responsible for preparing dishes prior to being cooked, this may involve cutting or carving meat, fish or poultry as well as assembling, measuring, and mixing other ingredients for each particular dish. Prepare barbeque stuff, roast and familiar with seasonal poultry. Production & preparation of Kebabs, Tawook, Tikka etc & grill in accordance with menu. Always using (FIFO) First In First Out. Maintaining safe food handling practices as required by restaurant

Nepal

 Dealing with the visitors and Salesman from suppliers and company, assisting them in checking their stocks and processing orders. Checking stocks and availability of Meat, Fish and Poultry. Making duty schedule for the staff in weekly basis. Guiding and helping staff in the process of cutting meat when they are in need of. Preparation, Production and displays the weekly and weekend promotional lines. Stuff and cook turkeys in a bulk quantity during the festive seasons. Monitoring stocks under FIFO system. Aware of hygiene, kinds of meat and its origin, the life of products and its storage temperature, freshness and its quality, palatable and its nutritive value. Control the wastage, shrinkage and maintain the stock and order form. Providing and organizing technical training for effective cutting and selling technique to under performed butchers in order to improve sales and margin.

Dubai

 Prepare and arrange meat for sale. Product knowledge of different meat and different cuts. Deliver efficient and friendly customer service. Checking stocks and accepting deliveries and perpetual Inventory. Control the wastage, shrinkage and maintain the stock. Aware of hygiene and food safety.

United Arab Emirates

 Selects, cuts, trims, prepare and arrange meat for sale. Result-oriented. Dependable professional experience in customer service and sales. Checking stocks and accepting deliveries. To do perpetual inventory. Prepare LPO (local purchase order) for the department and monitors daily orders. Control product wastage, correct cutting techniques according to company standards. Aware of hygiene, meat origin and its kind, product life, storage temperature, quality and freshness. Excellent dealing with the customers inquiries to ensure of achieving customers satisfaction. Prepare barbecue stuff, roast and familiar with seasonal poultry and games like turkey, guinea fowl, pigeon, rabbits etc. Always using (FIFO) first in first out. Additional, due to knowledge of cashier, helped Check out Department as in Cashiering when they need off and busy hour.

Kathmandu, Nepal

• Ensure guests receive high quality of service with pleasing personality. • Provide excellent customer service for the growth of entire organization.• Responsible for educating customers about food and beverage served to them.• Making sure the orders are right, the food comes out as quickly as possible.

Kathmandu

 Preparing lesson plans of different subjects as given by school.  Evaluation of students and theirs progress through out theirs academic as well as extra curricular activities. Maintaining disciplinary role of students in classroom. Encouraging students as an advisor. Communication with parents about student progress.

Nepal

 Greet customers and seat them according to their preferences Offer welcome drinks and beverages Fill water glasses and refill beverages Offer appetizers and alcoholic drinks Take orders and provide information about menu items Suggest menu items when requested by the customer Relay patrons’ orders to the kitchen Ensure that the order is prepared according to the menu

Graduate In Commerce, Business Administration, Management And Operations

School Leaving Certificate, General Studies