SPORTS
JOHN KILBERT SINDADURAI
Chef With Bakery Production Incharge
Dubai
Summary
Highly motivated, result oriented professional with over 13 year demonstrated ability in Manufacturing of food and Bakery , India, jordan,Singapore,Qatar,UAE. Possess strong Production management, customer service skills, ability to interact with cross-functional departments, discretion and problem resolution capabilities. Ability to diplomatically resolve customer complaints and diffuse tension, to ensure customer retention. Effective at collaborating with others to achieve established goals. A position in a result-oriented company that seeks an ambitious and career conscious person where acquired skills and education will be utilized toward continued growth and advancement.
Overview
18
18
years of professional experience
4
4
years of post-secondary education
1
1
Certification
5
5
Languages
Work History
CHEF
,Oasis Cuisines LLC
Dubai
09.2021 - Current
- Implement the Health and safety culture within the organization through time-framed actions
- Efficient in; monitoring the quality of the product and service provided, establishing financial targets; business forecasts,
- Organizing, supervising and leading in setting up of new sales counters for the bakery
- Supervise; direct production staff members about all daily production with good quality and hygiene procedures, giving help and guidance where appropriate, ensuring health and safety regulations are maintained
- Communicating daily with the management team, production planning work schedules
- Supervise employees such that their duties were performed on time and in hygienic manner
- Dealing with customer complaints, comments, enquiries, and ensuring all events run smoothly
- Interact with customers and VIP clients in a friendly, timely and quality manner; ensure customers and clients' questions are answer accurately and in a timely manner
- Planning new promotions for business development, and starting up of new innovative food products.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Verified compliance in preparation of menu items and customer special requests.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Lecturer, Hospitality Management
MELVIN GROUP OF INSTUTION
Ramanathapuram
06.2020 - 08.2021
- Used variety of learning modalities and support materials to facilitate learning process and accentuate presentations.
- Evaluated and revised lesson plans and course content to achieve student-centered learning.
- Participated and led committee meetings to remain aware of developments in subject.
- Designed and distributed lecture handouts to round out material and increase student understanding.
chief cook
QATAR ROYAL FAMILY
AL RAYYAN
04.2018 - 04.2020
- In Qatar Royal family Al Thani,Al rayyan,Qatar
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Determined purchasing specifications and budgetary allotments for all menu items.
Manager
Home entry pvt.ltd
08.2016 - 11.2017
- Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
- Monitored expenditures to mitigate risk of overages.
- Developed and maintained relationships with customers and suppliers through account development.
Quality Assurance Food Safety
CLASSIC FASHION APPAREL INDUSTRY PVT.LTD
AL HASAN INDUSTRIAL ESTATE
12.2012 - 11.2014
- Incharge in classic fashion apparel industry pvt.
- Evaluated recipe proposals to assess plans and identify ingredient issues.
- Monitored and controlled temperature of products.
- Developed and delivered training on quality assurance procedures and production operations.
- Documented and escalated deviations to supervisors and recommended resolutions.
- Tasted or smelled foods or beverages to evaluate whether flavors met specifications or to select samples with specific characteristics.
- Audited internal activities and conducted thorough inspections.
Chef de partie
WOX RESTAURANT
Amman
09.2013 - 11.2014
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Maintained well-organized mise en place to keep work consistent.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
Unit assistant manager
CRCL pvt.ltd
chennai
11.2011 - 12.2012
- Handled complaints from patients and families and immediately took steps for quick resolution and to prevent reoccurrence.
- Coordinated nursing with other services to promote continuity of total regimen of care.
- Promoted patient independence by establishing patient care goals and taught and counseled patients, friends and family about medications and self-care skills.
- Met with nursing staff and support personnel to plan services, programs and activities.
COOK
SGR INDUSTRIAL CATERING SERVICE
KARNATAKA&CHENNAI
02.2008 - 12.2010
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Inspected appliances, commercial fryers and ovens to verify proper working order.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Job Trainee
lacalyps hotels
goa
03.2007 - 12.2007
- Resolved problems, improved operations and provided exceptional service.
- Maintained excellent attendance record, consistently arriving to work on time.
- Onboarded new temps by entering employee information into systems.
- Developed and maintained courteous and effective working relationships.
Trainee
HOTEL ORIENTAL TOWER
TANJUR
12.2005 - 03.2006
- Www.hotelorientaltowers.com
- Supported departmental tasks to increase understanding of industry processes.
- Acted with integrity, honesty and knowledge to promote culture of company.
- Learned new materials, processes and programs quickly.
- Interacted with customers under supervision to support operational objectives.
Education
Bachelor of Science - TOURISM AND HOTEL MANAGEMENT
MADURAI KAMARAJ UNIVERSITY
MADURAI ,INDIA 01.2009 - 12.2011
DIPLOMA - Food Preparation
ROYAL INSTITUE oF HOTEL MANAGEMENT AND CATERING
MADURAI 06.2006 - 07.2007
PMKVY
Skills
Excellentundefined
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 150 staff members.
- Collaborated with team of [5] in the development of [ESSENCE OF HOSPITALITY].
- Resolved product issue through consumer testing.
Affiliations
- National Association of Social Workers
Certification
Certified [COUNTER SALES EXECUTIVE], [PMKVY] - [GOVT OF INDIA]
Interests
TRAVELLING
GAMING
CHILD CARE
Timeline
CHEF
,Oasis Cuisines LLC
09.2021 - Current
Lecturer, Hospitality Management
MELVIN GROUP OF INSTUTION
06.2020 - 08.2021
Certified [COUNTER SALES EXECUTIVE], [PMKVY] - [GOVT OF INDIA]
03-2020
chief cook
QATAR ROYAL FAMILY
04.2018 - 04.2020
Manager
Home entry pvt.ltd
08.2016 - 11.2017
Chef de partie
WOX RESTAURANT
09.2013 - 11.2014
Quality Assurance Food Safety
CLASSIC FASHION APPAREL INDUSTRY PVT.LTD
12.2012 - 11.2014
Unit assistant manager
CRCL pvt.ltd
11.2011 - 12.2012
Bachelor of Science - TOURISM AND HOTEL MANAGEMENT
MADURAI KAMARAJ UNIVERSITY
01.2009 - 12.2011
COOK
SGR INDUSTRIAL CATERING SERVICE
02.2008 - 12.2010
Job Trainee
lacalyps hotels
03.2007 - 12.2007
DIPLOMA - Food Preparation
ROYAL INSTITUE oF HOTEL MANAGEMENT AND CATERING
06.2006 - 07.2007
Trainee
HOTEL ORIENTAL TOWER
12.2005 - 03.2006
PMKVY
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