Krishnakumar Moorthy Email & Phone Number

Saudi Arabia

Bay La Sun Hotel & Marina Managed by Al-Khozama Group of hotelSaudi ArabiaCategory - 5 Star. Chef de Partie – June 2014 - stillDescriptions :  > Aid and assist the sous Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required> Schedule staff and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy> Carry out close supervision and inspection through all the production sections in both processes and staff, and report findings  > Partnering with human resources in conducting training, disciplinary and grievances meetings, recruitments and performance management for the department employees > Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply> Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods> Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule

Maldives

Chef De PartieMeeru Island Resorts & Spa, Maldiveswww.meeru.com North Male Atoll, Maldives, Indian Ocean Rating: 5 Star Meeru Island Resort offers 286 Villa Resort with 6 F&B outlets Including 2 main (AlI Plan) buffet restaurants and 3 a la carte featuring (Coffee shop, Asian Wok and Over water Fine Dining outlet) Achievements:• Reduced budgeted food cost.• Improved customer satisfaction by introducing new menus and concepts with Assistance of Executive Chef• Responsible for Daily all food production, menu planning, food cost. • Ensuring motivation and morale is high and encourages staff retention• Supply team with required support materials and training to give them the best chance of optimizing results • Controls and monitors departmental costs on an ongoing basis to ensure performance against budgets.• Work Close with the Executive Chef to ensure the department meets the company goals within the established guest service and budgetary standards.

Karnataka, India

Commis- II (Sauce)Club Mahindra Kodagu Valley, Coorg, India www.clubmahindra.com Rating 4* >A medium sized resort with 150 bungalows with 3 outlets. Responsible for Sauce preparation, Daily food preparation and Mis- en place on day-to-day operations Needs.

Karnataka, India

Kitchen Trainée / promoted Commis Chef Orange County Resort, Siddapur, Coorg, Karnataka, India. www.orangecounty.in Rating: 5* (RCI Gold Crown Property)A medium sized resort with 65 Villas with 4 Restaurants outlets. Learn all basic, cold and Hot Prep, Sauce, butchery. .

Diploma In Hotel Management, Restaurant, Culinary, And Catering Management/Manager

Activities and Societies: National Seminar on "South Indian Contemporary Food"

Associate’S Degree, Restaurant, Culinary, And Catering Management/Manager, 1

Activities and Societies: food and beverage production undergone industrial exposure training in f&b production department..