Vinoth Muthuraja Email & Phone Number

United Arab Emirates

United Arab Emirates

United Arab Emirates

Responsibilities:• Coordinate daily Front of the House and Back of the House restaurant operations• Planning and oversee food preparation and production ensuring that hygiene and safety rules have complied.• Ensure all stocks are adequate for the needs of the business at all times.• Menu Planning, Cost control and Inventory management.• Deliver superior service and maximize customer satisfaction.• Regularly review of product quality and research new vendors.• Mentoring and training junior staff to meet the standards and increase performance.• Ensuring high standards of food hygiene and follow the rules of health and safety.• Monitoring portion and waste control to maintain profit margins• Control operational costs and identify measures to control waste.• Prepare detailed reports on weekly, monthly and annual revenues and expenses• Interact with guests to solicit comments and respond efficiently to customer complaints

Abu Dhabi, United Arab Emirates

Singapore

Responsibilities: • Prepare and present appetizers, salads, sandwiches, dressing and sauces• Manage the pizza department.• Food preparation for outlets and outdoor catering and banquet functions. • Prepare antipasti and Italian desserts.• Ordering fruits, vegetables and ingredients the correct quantity in order to control wastage and cost control.• Presents terrines, prepare cold item for buffet• Rotation of foods-First in first out (FIFO). • Daily briefing for the staff, planning of work, quality of food, maintain high standard• Make sure food quality and quantity meet our standards. • Follow the clean as you go policy and keep work area clean at all times.

United States

• Prepare salads, Appetizers, sandwiches, dressings and sauces.• Terrine & pate and Vegetable carving• Making accompaniments decorating fruits.• Managing cheese and cold cut section.• Making buffet arrangement for the parties.• Preparing and taking the order for the operation.• Make sure production sheets are filled out and updated on a daily basis.

Chennai Area, India

• Managing the Garde manger.• Managing the pantry department. • Preparing alacarte menu for the dinner operation.• Opening the buffet for lunch operation.• Maintenance of stock.

Bangalore, India

• Working In buffet Gardemanger for all kinds of Salad• Preparing mis en place for the daily operation• Working in pasta live counter and Salad live counter

Puducherry, India

• Checks inventories to see proper storage and rotation of stock.• Maintain good housekeeping practices in all food production areas• Slicing meat debone fish making fillet.• Salad preparations.• Preparing variety of sauces for the foods.• Communicate with the head chef for the menu trail.• Rotation of food through the FIFO system.

Master Of Business Administration - Mba, Hotel Management & Tourism, A

Bachelor’S Degree, Hotel/Motel Administration/Management

Diplomo, Hospitality Administration/Management

Nitec, Restaurant/Food Services Management

Basic Food Hygiene