subramanian murugesan

* Maintaining quality & hygiene standards for streamlining processes and generating cost savings in operations. * Thus ensuring HACCP standards throughout the organization and maintaining compliance schedule for the same. * Ensure profitability of operations and supervise all aspects of F&B Production and Operations, arranging and combining resources, material and people. * Designing, developing and implementing the Standard operating system manual/ SOPs for the systems. * Ensure preventive & breakdown maintenance and repair of the building and equipment. * Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production standards to ensure compliance with quality & hygiene standards. * Identifying and networking with cost effective & reliable Vendors/ Suppliers for purchase of requisite materials and spares as well as project procurements

* Working as department Head & lead the F&B Production team. * Planning Menu & special events for the organization, whole calendar year. * Train the staff towards multi cuisine in order to reduce overall manpower. * Fulfill all guest needs during events and weddings and have good relationship with them. * Responsible for all food production, logistics and resources. * Planning & implementation of all back of the house procedures in line with company policy. * Planning and implementation of standard recipe books for consistency. * Planning & implementation of dedicated training manual. * Managing all ordering, stocktaking & cost control. * Management of staff including Executive Sous Chef & Sous Chefs across the Organization. * Responsible for the planning special menus for Royal Families. * Responsible for recruitment and disciplinary issues. * Responsible for all HACCP, Hygiene & due diligences.

* Worked as Department Head & F&B Production of the Restaurant. * Have a good and successful personal communication with feedback, to each individual employee. * Planning food for festival & special events for the whole calendar years. * Train the staff towards multi cuisine, in order to reduce overall manpower. * Responsible for all food production, logistics & resources. * Planning & implementation of dedicated training manual. * Managing all ordering, stocktaking and cost controlling. * Ensure to maintain HACCP & Hygiene standards up to mark with the Hygiene Manager.

* Responsible for all food production, logistics and resources. * Planning & implementation of all back of the house procedures in line with company policy. * Planning and implementation of standard recipe books for consistency. * Managing all ordering, stocktaking & cost control. * Management of staff including Jr Sous Chef & Chef de parties across the Organization. * Responsible for all HACCP, Hygiene & due diligences.

* Supervise and work in production of standardized food items: plated a-la-carte restaurant, * Handling a team of 08 colleagues. * Make daily store requisition and purchase requisition * Report equipment failures and follow up. * Report missing store products and follow up. * Help the Head chef to make recipe up-date's in computer and recipe book. * Make payroll attendance worksheet. * Help to make sure, that everybody check the dates of store items and use the old products before the new ones. * Be aware of food cost and always control the wastage. * Follow and supervise standard of menus, methods, pictures and recipes. * HACCP (hazard analysis and critical control point) to ensure that HACCP is followed.

Executive Chef & General Manager at The Gathering Bistro