Sivakumar Paramasivam Email and Phone Number

A Jan 2013 - Present• Prepared the menu according to the customer tastes achieving the highest quality standards and customer satisfaction.• Trained and supervised kitchen personnel and supervise/coordinate all related culinary activities and oversee special events.• Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.• Adhered to companies policies, procedures and guidelines, and implementing them in a fair and responsible manner• Oversaw entire schedule of meal planning, cooking, handling food, and grocery ordering one day prior• Maintain budgets and optimize expenses, estimate food requirements and food/labor costs• Prepare regular reports for upper management. Ensure staff follows health and safety regulations

• Assisted the management in the development of new concepts by creating and introducing new menus• Created standardized recipes, keep food cost at minimum and at the same time, initiate and sustain an ongoing research in the F&B industry.• Maintained controls and to ensure quality, consistency and hygiene both for products and equipment’s

• Planned and executed menus in collaboration with other colleagues. Ensure adequacy of supplies at all times• Managed ingredients that should be frequently available on a daily basis• Provided undivided attention productivity of the kitchen such as speed and food quality

• Prepared specific food items and meal components at my station.• Collaborated with the rest of the culinary team to ensure high-quality food and service.• Responsible Stocktaking and ordering supplies for my station.• Improved food preparation methods based on feedback.• Provided undivided attention productivity of the kitchen such as speed and food quality

• Ensure all food is prepared as per food preparation requirements.• Ensure meals are produced on time, and sufficient quantities are available for the various areas.• Taught new staff the required skills to perform their roles to the required standard.• Delegated duties to the kitchen staff as per the menu requirements.• Be available for functions as they arise to ensure that the food is prepared and served as required

• Assisted in the food preparation process• Cleaned, cut and prepared all fruits, vegetables, herbs, and salad items.• Cooked foods such as different meats, fish, potatoes, eggs, vegetables, fruits, and pasta.• Served food according to correct taste, temperature and visual appeal.• Received deliveries and verifying all order items has been delivered and are of good quality.• Coordinated with senior chef de Partie & make preparation for breakfast.• Followed up on proper handling and right temperature of all food products.• Once a month on the job training to provide basic information about food, cleaning, sale & complaints