Saji Chalayil

PROFESSIONALEXPERIENCES
Executive Chef at Flora Airport Hotel Cochi, Kerala. 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. Keep time and payroll records. Maintain a positive and professional approach with coworkers and customers.
Former Executive Chef at Quilon Beach Hotel Quilon Kerala.
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Former Executive Chef at Lulu International Saudi Arabia. (24-Oct-2017 to Jan 2020
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Former Executive Chef at Hotel Bonanza, Alleppey, Kerala, India. July 2015 to Oct 2017
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Former Executive chef at Broad Beans Hotels. Vytila, Cochin, Kerala, India [2014-2015]
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, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.
Worked as Sous chef in café Bateel [Italian Cuisine -17-3-2013 to 18-3-14]
In-charge of the Production department. Direct day-to day operations of the kitchen and keeping that the qualify of food are always maintained at a high standard surpassing guests” expectations. Indent raw material required for Production. Shall use the available information and own judgment to decide the quantities to be requisitioned each day. Objective is to ensure that all menu items are always available and at the same time, wastage and spoilage is kept to a minimum. Keep the food cost within the prescribed limits in coordination with the F & B Controls department.
Chef de Partie, The Address Montgomery Dubai Jan 27 -2010
1 The Address Montgomery Dubai is a 5-stars boutique hotel owned by Emaar, which enjoyed an award at the Arabian Property Awards “The best small hotel in Arabia”
2 The multi outlet complex includes the award winning restaurant, “Nineteen”. It has won many awards, such as “Best European Restaurant in the UAE”in 2008, Time Out magazine, and is the best Friday brunch recommended by most of the magazines in 2009.
3 In charge of Banqueting and special events in the absence of the Sous Chef.
4 Maintain filing system and all documentation relating to the kitchen.
5 and sourcing for special items required for promotions and new menu.
Implement cost effective measures (consumables) and creating the same awareness amongst the team.
6 Knowledge of volume production and ability to maintain the highest Standards.
Demi Chef de Partie, Jebel Ali Golf Resort and Spa, Dubai. Feb 28th2005 to 2010
1 Responsible for the day to day operations, buffets set up and follow up daily function sheet.
2 Maintain filing system and all documentation relating to the kitchen.
3 Ordering and sourcing for special items required for promotions and new menu.
4 Implement cost effective measures (consumables) and creating the same awareness amongst the team.
5 Knowledge of volume production and ability to maintain the highest standards.
6 Conduct regular assessments on hygiene standards for all area.
7 Responsible for banquet event food preparation.
8 Ordering all items for main kitchen under approval executive chef.
9 Assist the Sous chef with daily operations when required.
10 HACCP and maintaining highest standards of hygiene.
11 Manage the maintenance of equipment with in kitchen / other. Supervising 6 associates.
Commis 1, The emirates golf club. Dubai February 2001 to February 2005
1 Preparation and cooking Indian, western and Middle East food.
2 Daily buffet set up Banquet and a la carte coffee shop.
Informs on daily basis the chef de partie on all relevant information on operational and personal matter
3 Preparation and cooking Asian, Indian Food Banquet and a la carte coffee shop.
4 Performs duties common to position and other duties may be assigned. Indian and Tandoori Chef, Taj Residency, Cochin, India Oct 1993 to Dec 1999
Worked as a Indian and Tandoori Chef in Indian Restaurant Daily buffet for lunch.Ala carte.,Banquet
Assistant Indian Chef, Grand Hotel, Cochin, India 1992 to Oct 1993
Worked as a assistant Indian and Tandoori Chef in Indian Restaurant Daily buffet for lunch & Ala carte.
Taj Malabar Hotel Cochin 1992
Six Months Trainee Cook , Gard Manger, Indian Kitchen.

EDUCATION QUALIFICATIONS

1989 - SSLC, St. John’sHS,Eraviperoor, Kerala, India

1991 - Pre- University, S.B Collage, Changanasery, Kerala, India 1992 - Cookery Course, Consult Inn, Kerala, India