Sathya Murthi

 Central kitchen Operation manager  

Company: MADO 

• New Outlet menu creation.
• New Outlet kitchen planning and purchasing the kitchen equipment’s.
• Staffing
• Provide SOP to all outlets and implement SOP in the kitchen operation.
• Provide checklist for all outlets as per HACCP.
• Quality check in all outlets.
• Record the all recipe and update the brand manual standard and kitchen chef 
• Ensure all product are prepared according to the Qcs standard Estimating food requirements and food/labor costs.
• Monitor all kitchen outlet activities. Coordinate with cost controller on costing Of newly Developed recipe.

Control the Elements that determine profit and loss.

• Responsible for all major kitchen / restaurant operating expenses. Set Margins and manage the business against projections.
• Reviews and analyses monthly profit and loss statement with operation department & Finance 

Operation/Executive Chef (5 outlet)

Company: Memes Curry Kuwait

June 2020 – JUNE 2021

• Control the elements that determine profit and loss. Responsible for all major kitchen / restaurant operating expenses. Set Margin’s and manages the business against projections.
• Maintain a positive and professional approach with co-workers and customers.
• Responsible for the selection, training, and development of the personnel within the department; planning, assigning and directing work: appraising performance; rewarding and disciplining employees; safety
• Planning and directing food preparation and culinary activities
• Modifying menus or create new ones that meet quality standards
• Estimating food requirements and food/labor costs

Plan and direct food preparation and culinary activities

• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards

CULINARY MANAGER (operation Kitchen and catering)

Company: SUBLIME KUWAIT

March 17th, 2018 – October 2020

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Coordinates with the purchase department for acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.

• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, strage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

CENTRAL KITCHEN CHEF (HEAD CHEF) & FOOD SAFETY– (7 OUTLET)

Company: Gate Mall 

September 2014- to March 17th2018

• To ensure that all food and products are consistently prepared and packed according to the recipes, portioning, cooking and food quality standards.
• To order food products according to predetermined product specifications and received in correct unit count and condition.
• To control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
• Ensure kitchen inventory accuracy with accurate labeling, dating and rotating with FIFO method for all raw material and prepared food products
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the standard operation procedure.
• Ensure the vision and proper food programs are consistent through audit check list sensible for HACCP compliance within the catering services.
• Motivate, coach and train staff to perform to the highest standards.
• delivered. Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
• Practices & observes safety rules and regulations 
• Daily delivery Report makes a record.   
• Production is never delayed due to incomplete preparation activities.

• Highlights:
• Implemented ISO certification in the organization.
• Certified in Fire safety and food safety certified.

Quality Assurance – Operation of the kitchen Production and Hygiene

Company: The Regency,5 Star Hotel, Kuwait

December 2010- August 2014

Job Role:

• Preparation of SOPs, working out for cleaning schedules and their implementation.
• Ensuring Food Hygiene and Sanitation SOP’s at all production areas, dishwashing utilities, receiving and storage areas
• Conducting Supplier audits
• Conducting in house audits
• Prepare purchase request as per chef request.
• Daily check for Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
• Practices & observes safety rules and regulations and encourages others to do the same
• Make routine inspections of all equipment and kitchen areas to ensure that cleanliness and sanitary procedures are maintained and to ensure that all equipment is in proper working condition
• Implement all Food Hygiene policies and procedures in the all the Kitchen, Store and Dishwashing area.
• Controlled food temperatures and assured all food are at correct temperatures while storing.
• Check the delivery items are at correct quality and food temperature is maintained.

Highlights:

• Ensuring the Successful operation of events happening in the hotel in terms of quality and service.
• Managed the pressure and busy situations and made it a success.
• Participated in Fire safety training.
• Attended the HACCP training.

Asst Kitchen Manager – Operations of the kitchen 

Company: Ruby Tuesday - American Restaurant Chain, Kuwait. 

November 2003 – December 2010

Job Role: 

• Provided courteous and informative customer service in an open kitchen format.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Effectively managed and assisted kitchen staff in producing food.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Followed proper food handling methods and maintained correct temperature of all food products.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Prioritizing the work based on the demand.
• Estimation of the production as per the business demands.
• Conducted the line check to ensure the hygiene standards.
• Planned the next day routine.
• Verified the expiry check list.
• Verified proper portion sizes and consistently attained high food quality standards.
• Displayed a positive and friendly attitude towards customers and fellow team members. 

Highlights: 

• Monitoring the operations of the kitchen and coordinating with the staffs for the required assistance.
• Maintaining SOPs throughout the hotel by ensuring continues training in this regard.
• HACCP & Quality – Strict adherence to the relevant food Safety Standards always.
• People Development – Continuous Training of staffs under me
• Allocation – Assigning daily responsibilities to the staffs and briefing about the

COMMIS II – Operations of a restaurant & Compliance to the standards

COMPANY    : FAIRMONT HOTELS) PARK INN, BY CARLSON GROUP, CHENNAI, 

MAY 2000 – NOV 2003

Job Role: Cook in the Continental, Cold & Salad Kitchens.

COMMIS III – International flight catering

COMPANY  : TAJ, INTERNATIONAL FLIGHT CATERING, CHENNAI, INDIA 

JUNE 1998 – OCTOBER 1999

Job Role: Cook in the Continental, Cold & Salad Kitchens.

Kitchen Trainee in Various Organizations

COMPANY : THE TRIDENT OBROI, PARK INN BY CARLSON & SINDHOORI – CHENNAI,INDIA.

DURING MAY 1997 – MAY 1998

JOB ROLE: COOK IN THE CONTINENTAL, COLD & SALAD KITCHENS.

Diploma In Food Production, India

VJP College of Catering & Hotel Management, Trichy, India.

Higher secondary

T.H.S school  Tamil     Nadu India