ROY VARGHESEroyvarghese2002@yahoo.com

+97477041323 

Sous ChefQatar Airways Catering

CompanyP.O Box 22383Doha-Qatar

An enthusiastic and dedicated professional with extensive

experience across food production. Exceptional leader who is able to develop and motivate others to

achieve the goals. I have proved my ability to manage and perform the routine of the production related activities, even during the time of manpower crisis from conception

through to successful completion. A proactive individual with a logical

approach, challenges and performance effectively within

highly pressurised working environment

LOOKING TO PROGRESS INTO A SENIOR MANAGEMENT POSITION PERFORM AND

IMPLEMENT THE DIFFERENT OUTLOOK TO ACHIEVE TARGETS AND TO ATTIRE THE COMPANY GOALS. THEREFORE KEEN TO

FIND A NEW AND SUITABLY CHALLENGING ROLE AS PROFESSION ORIENTED.

OBJECTIVE

                                                                    

2013-TILL DATE SOUSCHEF  QATAR AIRWAYS CATERING COMPANY ( QATAR)All hygiene related activities, records keeping in the department.In charge of all staff scheduling and their all work related activities.Maintaining good staff relations through effective communication, leadership, discipline and motivation.Responsible of entire production related activities under the production manager.Exposure in conducting food presentations to different airlines as per theiri requirements.In charge for the entire frozen food production for the hajj operation for other stations.Catering to the Aramco flights in a way of a la carte menu, which leads to complete satisfaction of the customer.2009 MAY- DEC. PRODUCTION HEAD (SPECIAL ASSIGNMENT)

Delegated as Production Head, taking over all the responsibilities of the entire department with 56 staff in different sections (Hot Kitchen / Cold Kitchen / Bakery / Pre-Preparation & Staff Feeding.Responsible for entire day to day operations of the production department for above eight months period. Remarkable achievements were taken by the entire unit in this period.Our catering unit won the Golden Award for best food safety and food quality in entire Europe/Africa and Middle East in 2009 and 2010 from IATA.Producing 9000 to 11000 meals per day especially on the seasonal period.High potential in the departmental operations. Achieving all the objectives during high manpower crisis.Delegated to conduct recruitment from India for Saudi Arabian Airlines Catering for Dammam station during this period.Exposed to all related activities in production and developed different skills which helped in increasing the management skills.Responsible for setting up the departmental objectives and budget for 2010.     

PLATING WITH PASSION

CREATIONS NEVER ENDS

2005-2007 CHEF DE PARTIE CARNIVAL CRUISE LINES (U.S.A)

Promoted to the next position in the department to hold the responsibilities.Introducing training programmes for the staff and given on job training to different work related subjects. Designing effective store communication procedures to ensure smooth operations.Conducting daily inventories and preparing consumption reports.Investigating and understanding weekly wastage issues, producing a user friendly guide, and monitoring the same.Staff scheduling and time updating helped to learn all related possibilities in time management. Trained and certified in crowd management.Excellent potential in different airline auditing and to achieve the products as per their required specification.Supported in all restaurant operations of the catering like outside parties and banquet functions. Nominated as one of the best employ of the month in the entire unit. Good exposure in time management in attaining the daily meals of 35000 per day.

2004-2005 DEMI CHEF DE PARTIE CARNIVAL CRUISELINES (U.S.A)

Performed excellent in cruise line operations and have enough knowledge on executing 3000 hot meals pre plated in every day operations. As Caribbean and European oriented business, the knowledge in verity exceeds to no limit.Developing my career in the professional way trained in different food related areas in the ship that helped out in future operations. Managing and developing good store co ordinations in achieving monthly inventories and stock keeping.Handling all food complaints by studying, investigating and suggesting corrective action plans.

HOT AT TABLE

DIFFERENT STYLE !! CREATIVE PEOPLE

2002-2004 COMMIS CHEF SAUDI ARABIAN AIRLINES CATERING (K.S.A)

Worked as Commis Chef with Saudi Arabian Airlines Catering Riyadh.Achieved good knowledge on flight catering and different processing methods in the unit to achieve the flight standards. As food related profession have good knowledge on H. A. C. C. P procedures and its documentation and the implementation in all related areas.Have accountability for I.S.O standards and procedures as the products prepared in the standardized procedures.Excellent potential in different airline auditing and to achieve the products as per their required specification.Supported in all restaurant operations of the catering like outside parties and banquet functions. Employ of the month in the entire unit. Good exposure in time management in attaining the daily meals of 35000 per day.

1996-2002 COMMIS I THE OBEROI GROUP OF HOTELS (EAST INDIA HOTELS)

Achieved all basic standards of cooking, processing, and storing of products and have a wide knowledge on different types of cuisines from one of the major leading chain of east India hotels, The Oberoi.Initial member to open one of The Oberoi property in India and had enough exposure in different areas of hotel and restaurant operations.Exposure in menu planning and food costing and to verify and study on the local market criteria in planning the menu for the hotel which leads the food and beverage revenue high.Good exposure in bulk productions and banquet operations.

PASSION OF COOKING

SWEETER SIDE OF LIFE

EDUCATION AND QUALIFICATIONS

Diploma in food production from Mahatma Gandhi University.Pre degree from the Mahatma Gandhi University.Industrial training as the part of the diploma from The Oberoi Group of Hotels conducted at THE TRIDENT Ahmadabad, India.

KEY I.T. SKILLSMS Word, Excel, Access, Internet & Email.

INTERESTS AND ACTIVITIESCurrently include: innovations of new recipes and implementations in regular operations, verifying the quality of raw material to boost up the control measures in costing.

PERSONAL DETAILS

Date of Birth: 1st June 1976 Nationality: IndianLanguages known: English, Hindi, Malayalam, Tamil. Marital status Married

SKY IS NOT A LIMIT

FEEL GREAT IN DIFFERENT ALTITUDE

QUALITY RECOGANIZED

DELIGHTED TO SERVE

THANK YOU

A

LL by Chef Roy