Indian Chef Roshan Xavier Resume

1. Roshan Xavier Swamy
UAE : [phone]
India : [phone]
Email [email protected]
Skype id- roshanxavier1984
CURRICULUM VITAE
Career Objective
A multi-skilled
Assistant Chef
with good all-round food preparation and catering
expertise. Very capable with a track record of dealing with all kitchen, canteen and culinary
related issues. A proven ability to react in areas that require immediate attention and ensuring
that all food is always presented to the highest possible standards. Ambitious and seeking to
continually broaden knowledge of food, cutting edge cuisine, and overall event presentation.
Now looking for a new and consultancy position, one which will make best use of my
existing catering skills andexperience and also further my personal and professional
development.
WORKING KNOWLEDGE OF
● Knives and small wares● Weights and measures ● Health and safety
● Various cooking techniques● Slicing / cryovac machines
● Sanitation procedures
Core Qualifications
:Substantial background in working with Tandoor and preparing delicious Curries.
:Specialties include traditional Tandoori Chicken, Kebabs, Indo-Chinese,Manchurian
Cuisine.
:Experience with various Indian food recipes, Plating styles, Ambience and
presentation.
:Familiar with Indian culinary Cooking Methods, Products and Techniques.
:Strong background in sustained and Indian influenced practices utilized in the culture
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2. and Cuisine.
:Organized planner of menu development focused on Indian food items.
:Knowledge of Indian spices and cooking tools.
:Certified and licensed in the handling of food.
Pre-opening experience.
Able to manage staff in a multi-unit setting.
Display leadership traits appropriate to any situation.
Maintain firm departmental control.
Display an effective, product management style.
Highly motivated for greater opportunities.
Devote appropriate attention to all responsibilities.
Demonstrate a strong customer service mindset.
Reliable and trustworthy on given tasks.
Abilities for greater responsibility.
HACCP Certified.
Professional Experience
Indian Restaurant- Salam Mumbai/Mumbai (India)
April 2014- April 2015 (Fine Dining)
Executive Chef (Indian- Chinese- Muglai Cuisines)
Responsibilities:
:Manage purchasing, inventory control and costing for business.
:Plan, direct and excecute food preparation and cooking.
:Ensure that the food quality is controlled and at par with food cost standards.
:Ensure that the food meets quality standards as determined by management.
:Ensure that the work environment is maintained in a sanitary manner that meets both
sanitation regulations and the standards of management.
:Assist in catering activities for large gatherings and private events.
:Contribute to the knowledge capital of the establishment by sharing experience acquired in
my career.
:Recruit and Hire staff, including cooks and other kitchen workers.
:Supervise and coordinate activities of cooks and workers engaged in food preparation.
:Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
:Meet with sales representatives in order to negotiate prices and order supplies.
:Collaborate with other personnel to plan and develop recipes.
:Plan, direct, and supervise the food preparation and cooking activities of the kitchen.
:Check the quality of raw and cooked food products to ensure that standards are met.
:Check the quantity and quality of received products.
:Estimate amounts and costs of required supplies, such as food and ingredients.
:Order or requisition food and other supplies needed to ensure efficient operation.
:Coordinate planning, budgeting, and purchasing for all the food operations within the
establishments .
:Substantial background in working with tandoor and preparing delicious Curries.
:Experience with various Indian food recipes, plating styles, ambience and presentation.
:Familiar with Indian culinary cooking methods, products and techniques.
:Strong background in sustained and Indian influenced practices utilized in the Culture and
Cuisine.
:Organized planner of menu development focused on Indian food Cuisines.
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3. :Knowledge of Indian spices and cooking tools.
:Inspect supplies, equipment, and work areas to ensure conformance to established standards.
:Demonstrate new cooking techniques and equipment to staff.
:Meet with customers to discuss menus.
:Train kitchen staff with skills necessary to succeed in North Indian Restaurant
:Work both independently and as apart of a team.
:Other miscellaneous duties as determined by management.
Indian Restaurant- Manzil/Perthshire Scotland (UK)
February 2012– March 2014 (Fine Dining)
Assistant Cook
Responsibilities:
:Assisted with preparation of cooking menu items
:Ensures that all sanitation rules are observed by the kitchen staff
: Maintained kitchen equipment and utensils
: Checked all items to ensure adequacy and quality
: Completed utility jobs as and when required
: Prepared salads, dressings and desserts
: Tested new recipes for quality and taste
: Maintain records of prepared food and manage inventory
:Substantial experience in preparing curries and working with tandoor in Indian restaurant
:Deep knowledge of Indian food recipes, portion quantity, plating styles and standards
:Profound knowledge of ingredients and spices used in Indian cooking
:Strong familiarity about Indian culinary items, cooking methods and techniques
:Proficient in Indian hospitality and sustainable practices followed in Indian cuisine
:Ability to plan and develop menu with Indian food items and follow the same
: Ability to display complete know-how of traditional cuisine from North India
:Have a full operational knowledge of all recipes, standards, portion sizes and presentation
style of dishes produced within the Tandoori section
:Working with the management and setting daily production levels and weekly production
levels for the Tandoor section
:Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are
according to standard recipes, portion yields and within agreed time limits and minimum
wastage.
Indian/Gurkha Restaurant- Spice Garden/Perth Scotland(UK)
January 2011– January 2012 (Fine Dining)
Clay Oven Chef
Responsibilities:
:Traditional as well as contemporary preparation and cooking skills of regional Tandoori
dishes relevant to our established menu.
:Expertise in the creation of high quality Tandoori marinades
:Expertise in producing high quality Nan breads
:Adapt in the handling, care and maintenance of specialist Tandoori preparation equipment
:Have a full operational knowledge of all recipes, standards, portion sizes and presentation
style of dishes produced within the Clay Oven section.
:Actively involved in menu planning for the restaurant and outside catering.
:Ensure food prepared in the kitchen is of highest possible standards.
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4. :Working with the management and setting daily production levels and weekly production
levels for the Tandoori section.
:Controlling portion sizes in accordance with food specifications.
:Maintaining stocks levels according to levels of business and understanding how this can
have an affect on food costs.
:Plan and allocate jobs/tasks to subordinate staff, ensuring that all items produced are
according to standard Recipes, Portion yields and within agreed time limits and minimum
wastage.
:Dealing with food complaints efficiently.
:Ability to demonstrate strong organizational skills.
:Able to demonstrate a thorough understanding of traditional Northern Indian Cuisine.
:Creative and passionate about regional Tandoori based cuisine
:The ability to be multi skilled and be able to cook and create Tandoori and curry dishes
from scratch using on the finest locally sourced fresh ingredients.
Indian Restaurant- Tabla Perth/Scotland (UK)
November 2009- December2010 (Fine Dining)
Commis Chef
Responsibilities:
:Support the Demi Chef de Partie or Commis I in the daily operation and work
:Work according to the menu specifications by the Chef de Partie
:Keep work area at all times in hygienic conditions according to the rules set by the
Restaurant
:Control food stock and food cost in his section
:Prepare the daily mis-en-place and food production in different sections of the main kitchen
:Follow the instructions and recommendations from the immediate Superiors to complete the
daily tasks
:Ensure the highest standards and consistent quality in the daily preparation and keep up to
date with the new products, recipes and preparation techniques
:Coordinate and participate with other sections of requirements, cleanliness, wastage and cost
control.
:Ensure consistent great food production, in line with the high quality standards
:Perform tasks within a timely manner
:Contribute to Kitchen revenue through effective food cost control
:Provide support to the Kitchen brigade
:Meet all health and hygiene requirements
Lebanese Restaurant- Ali Tandoori Perth/Scotland (UK)
April 2008- October 2009 ( Fine Dining)
Kitchen Helper And Assistant
Responsibilities:
:Performs any combination of following duties to maintain kitchen work areas and restaurant
equipment and utensils in clean and orderly condition: Sweeps and mops floors.
:Washes worktables, walls, refrigerators, and meat blocks.
:Segregates and removes trash and garbage and places it in designated containers.
:Steam-cleans or hoses-out garbage cans.
:Sorts bottles, and breaks disposable ones in bottle-crushing machine.
:Washes pots, pans, and trays by hand.
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5. :Scrapes food from dirty dishes and washes them by hand or places them in racks or on
conveyor to dishwashing machine.
:Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand
cloth.
:Holds inverted glasses over revolving brushes to clean inside surfaces.
Transfers supplies and equipment between storage and work areas by hand or by use of
handtruck.
:Sets up banquet tables.
:Washes and peels vegetables, using knife or peeling machine.
:Loads or unloads trucks picking up or delivering supplies and food.
Italian Restaurant- Ciao Roma Perth/Scotland (UK)
September 2007- Feburary 2008 ( Fine Dining)
Kitchen Porter
Responsibilities:
:Unloading deliveries of food to the kitchen
:Organising the storeroom
:Collecting and washing pots, pans, plates and cutlery
:Getting pots, pans plates and cutlery back into use as quickly as possible
:Washing and disinfecting kitchen appliances, work surfaces, floors and walls
:Making sure kitchen equipment is properly stored
:Removing and recycling waste from the kitchen.
:Ensure basic cleaning jobs are carried out as quickly as possible.
:Clean food preparation areas and equipment, in addition to crockery and cutlery.
:Keep the storeroom organised.
:Carrying out basic cleaning tasks as fast as possible
:Ensure all deliveries are accountable and safely stored away.
:Check fridge temperatures each morning and afternoon.
:Keep all exits and walkways clear and clean.
:Implement a daily housekeeping plan on all kitchen equipment and in the
general area of the kitchen.
ZENTA (BPO) (US collection and retentions process for Chase Bank):
January 2006– July 2007
Senior Customer Service Associate (Inbound & Outbound).
Responsibilities:
:Handling Customer complaints & Appreciation.
:Monitoring Advisors performance on calls through effective remote, desk & side by side
monitoring & giving timely feedbacks.
:Advisor motivation by employing monthly incentives.
:Refresher Trainings: Identifying training needs of advisors, setting of Action Plans for
development of skills sets.
:Attending Calibrations with team from other CHASE (US) sites
:Conduct Voice & Accent training
:Conducting Trainings based on CUSTOMER SATISFACTION
:Calling customers & managing past due credit card accounts.
:Handling Customer complaints & Appreciation.
:Collecting payments.
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6. :Ensuring to follow FDCPA Laws & provide extreme Customer Service.
:Meeting required targets with 90% attendance & Quality.
Diamond Audio Vision– (Burjuman Centre) Dubai
August 2003– October 2005
Customer Service Assistant– Music Shop
Responsibilities:
:Welcoming customers by greeting them; offering them assistance.
:Advising customers using specialist knowledge on products.
:Helping customer make selections by building customer confidence; offering suggestions
: Documenting sale by creating or updating customer profile records.
:Processing payments by totalling purchases; processing checks, cash, and credit cards.
: Keeping clientele informed by notifying them of preferred customer sales and future
merchandise of potential interest.
:Contributing to team effort by accomplishing related results as needed.
:Processing goods in; checking deliveries, updating stock control and placing merchandise.
:Processing internet and telephone orders.
:Guitar and other instrument repairs.
Educational Qualification
: International Diploma in HospitalityManagement
: NCASS Safe Food Level 2 Certificate: Accredited by City & Guilds
: Subjects Taken- Food poisoning, Cleaning, Refuse, Pest Control, Health & Safety,
Safe Food Handling, Law, HACCP and COSHH.Valid until 12
th
Dec 2016
:Higher Secondary CertificateIndia
: Secondary School Certificate India
Personal Profile
Date of Birth : 15
th
October 1984.
Sex : Male.
Marital Status: Single
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