Experience

Loama Resort Maldives at Maamigili

• 1 - 100 Employee

• Chief Butcher

  • Feb 2015 - Present

  > !05 Villa Including 4 Outlets Chinese , Japaneese ,Thai , Italian , Kitchen, A la Carte Buffet Babecue. Daily Distribute Mis En Place For The Outlets . > Handling .Day To Day All Butchery Operation.Maintaining Standardization, Food Cost Reducing,Odering Meat And Seafood. > Internal Traning[Train To Trainer]. Manage Food Preparation Processes, And Allocate Duties And Meal Orders. >Regularly Maintaining Hygiene & Sanitation Base Of Standard Safe Food Handling And Cleanliness Of Chillers, Freezers. Including Dating, Proper Storage, Rotation, Etc. > Keep All Working Areas Clean And Tidy And Insure No Cross Contamination . >Involve In Daily Chef Briefing . >To Monitor On Kitchen Transfer Form/Ordering From Respective Outlet And To Be Given To Chef De Cuisine To Be Key In To The System In Order To Maintain The Food Cost . >Monitor On FIFO And On Daily Basis In Order To Keep The Freshness Of Product And Avoided Any Wastages. >Weekly Deep Cleaning Schedule Follow Up And Internal Swabbing System In Place To Insure The HACCP And Butchery Hygiene Standard Show less



The Residence Maldives by Cenizaro The leading Hotels of the World [ pre opening ]

• Maldives

• Chief Butcher

  • Mar 2012 - Jan 2015

  >In Charge Of Chief Butcher 94 Villas Different Concept And Ala Carte (Fine Dining, Asian, Western kitchen) Buffet , Barbeque, Daily Distribute Mis En place For The Outlets .Breakfast, lunch & Dinner Including Of Villa Dinning, with Very Busy & High Standard Of kitchen Operation. > Handling .Day To Day All Butchery Operation.Maintaining Standardization, Food Cost Reducing,Odering Meat And Seafood. > Internal Traning [ Train To Trainer ] Conduct Regular Training Sessions And Standard Cuts Procedures In My Department As Well As Culinary Team. > Manage Food Preparation Processes, And Allocate Duties And Meal Orders. >Regularly Maintaining Hygiene & Sanitation Base Of Standard Safe Food Handling And Cleanliness Of Chillers, Freezers. including Dating, Proper Storage, Rotation, Etc. >To Control On Daily Ordering As According To Daily Guest Turn Over On Walking Guest, Room Occupancy And Event Order On MC . > Involve In Daily Chef Briefing . > To Monitor On Kitchen ]Transfer Form/Ordering From Respective Outlet And To Be Given To Chef De Cuisine To Be Key In To The System In Order To Maintain The Food Cost . > Monitor On FIFO And On Daily Basis In Order To Keep The Freshness Of Product And Avoided Any Wastages. >Price Analysis And Comparison Of Product From various suppliers. >Weekly Deep Cleaning Schedule Follow Up And Internal Swabbing System In Place To Insure The HACCP And Butchery Hygiene standard >Conduct Monthly Inventory To Establish Requirements For Food Cost Control Show less



One&Only Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Chef De Partie Butcher

  • Mar 2005 - Dec 2011

  >In Charge Of Chef De Partie Butcher 130 Villas With Very Busy & High Standard Of Kitchen Operation Different Concept And Ala Carte (Fine Dining, Asian, Western Kitchen) Japanese Kitchen, Garden Restaurant ,And Arabic Kitchen Daily Distribute Mis En place For The 4 Outlets . >All Day Dining 250 Covers Ala Carte Breakfast, Lunch and Dinner. >Huge Team Of Expat Chefs. >Handling Day To Day All Butchery Operation.Maintaining Standardization, Food Cost Reducing, Odering Meat And Seafood . > Kitchen Internal Traning [Train To Trainer]. >Regularly Maintaining Hygiene & Sanitation Base Of Standard Safe Food Handling And Cleanliness Of Chillers, Freezers. And Butchery Area. >.Keep All Working Areas Clean And Tidy And Ensure No Cross Contamination. >To Control On Daily Ordering According To Daily Guest Turn Over On walking Guest, Room Occupancy And Event Order On MC . > Involve In Daily Chef Briefing . >To Monitor On Kitchen Transfer Form/Ordering From Respective Outlet And To Be Given To Chef De Cuisine To Be Key In To The System In Order To Maintain The Food Cost . > Monitor On FIFO And On Daily Basis In Order To Keep The Freshness Of Product And Avoided Any Wastages. Show less



Six Senses Hotels Resorts Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Chief Butcher

  • Oct 2001 - Nov 2004

  >45 Rooms Small Luxury Resort Ala Carte Restaurant .Eastern ,Western ,Japanese, . >Regularly Maintaining Hygiene & Sanitation Base Of Standard Safe Food Handling And Cleanliness Of Chillers, Freezers. And Butchery Area. >To Control On Daily Ordering As According To Daily Guest Turn Over On Walking Guest, Room Occupancy And Event Order On MC . >Involve In Daily Chef Briefing . >To Monitor On Kitchen Transfer Form/Ordering From Respective Outlet And to be Given To Chef De Cuisine To Be Key In To The System In Order To Maintain The Food Cost . > Monitor On FIFO and On Daily Basis In Order To Keep The Freshness Of Product And Avoided Any Wastages. >Weekly Deep Cleaning Schedule Follow Up And Internal Swabbing System In Place To Insure The HACCP And Butchery Hygiene Standard. Show less



Confifi Beach Hotels Pvt Ltd.

• Sri Lanka
• Hospitality

• Chief Butcher

  • Dec 1998 - Sep 2001

  Chief Butcher Chief Butcher



aramco

• Saudi Arabia
• Oil and Gas
• 700 & Above Employee

• Butcher

  • Dec 1996 - Nov 1998



Hotel Ceysand Bentota

• Bentota SRi Lanka

• Chief butcher

  • Apr 1989 - Apr 1991