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SELVANAYAGA
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Chef
Job Type: Full-Time

Education

From 0 to 2002
SIHMCT
No added languages

Experience

EX.PASTRY CHEF
CHIDA INTERNATIONAL HOTEL
February 2011 - Present Day (6 years 1 month)

Work Experience:-

Organisation:- Chida International Hotel

Designation:- Executive Pastry Chef

Nigeria (From Feb-2011 to till date)

Key Job responsibilities:-

Training to pre-opening & initial opening of the organization’s new hotel complex.

Enhance standard quality service, professionalism & customer satisfaction.

Train & organize in-house training of key employees.

Demonstrate of new pastry production, presentation, Display & Attracting the Customer.

Introduce abundance of confectionery varieties according to the customer’s requirement.

Every day production to pastry corner, cafeteria, fast food & multi cuisine restaurant’s buffet.

Pastry, Desert, Cakes, Cookies, Carving, Jelly, Ice creams, Juices, snacks, etc,

PRODUCTION MANAGER
TOP 10 VENTURES LIMITED
October 2009 - January 2011 (1 year 5 months)

Organisation:- TOP 10 Venture Services Limited

Designation:- Production Manager

Nigeria (From Oct-2009 to Jan-2011)

Key Job responsibilities:-

Handling Bulk orders from the American University of Nigeria.

Catering Services to Federal Secretarial and State Secretarial office in Yola.

Daily Supply of Food & Beverage to Bank of PHB, Zenith, Access, UBA, Sky, FinBank,

Inspect the production area and were house, dry store, maintain of stock Monthly base.

Record of production, Sales, operations, purchasing, Inventory, closing stock report.

Introduction of New products based on consumer taste.

Menu Planning, Food Costing, Sales Report, Staff Supervision and work scheduling.

EXECUTIVE CHEF
AIRLINE SERVICES LTD
October 2005 - September 2009 (4 years 1 month)

Work Experience:-

Organisation:- Airline Services Limited (Flight catering)

Designation:- Executive Chef

Nigeria (From Oct-2005 to Sep-2009)

Key Job responsibilities:-

Check the quality of raw and cooked products Ensure the standard.

Demonstrate new cooking, presentation, create decorative, food Display.

Estimate Amount and cost of required to Supplies.

Inspect the production area to Sales, were house to Dry store & kitchen Store.

Analyze for recipes cost of prices to menu based on food, labour overhead.

Record of production to operations, sales to store purchasing Movement, specified forms.

Menu planning changed by monthly base for the all Airlines.

Catering to Daily Flight, Handling Special Meal, Hot Snakes, Pastry, Deserts, Danish, Croissant, Pizza, Bread. Sugar,& Salt paste, Gum paste, jelly and Carvings

BRANCH MANAGER
PARK 'N' SHOP
October 2003 - September 2005 (2 years 1 month)

Work Experience:-

Organisation:- Park ‘n’ Shop, (Group of Artee Industries Ltd.)

Designation:- Pastry Chef (Branch Manager – Retail)

Nigeria (From Oct.2003 to sep-2005)

Key Job responsibilities:-

Handling Bulk orders for corporate clients.

Maintaining stock to sales ratio and control of inventory in the process of manufacturing.

Handling production and local purchases and vendor relations management.

Menu Planning, Food Costing, Sales Report, Staff Supervision and work scheduling.

COMMIS I
ITC PARK SHERATON
October 2002 - September 2003 (1 year 1 month)

Work Experience:-

Organisation:- ITC Park Sheraton Group of Hotels

Designation:- Commis –I Head Pastry Man

India (From Oct- 2002 to Sep-2003)

Key Job responsibilities:-

Head Pastry Man handling buffets, outdoor catering, and cake shop with ITC Park Sheraton Group of Hotels, Chennai, India

Handling party orders in the restaurants of the hotel

Completing party orders by way of focusing on teamwork and leadership skills

Quality Control initiatives Handling samples for new clients.

COMMIS III
AMBASSADOR
August 2001 - September 2002 (1 year 2 months)

Work Experience:-

Organisation:- Ambassador Pal lava Group of Hotel

Designation:- Commis –III Baker

India (From Aug-2001 to Sep-2002)

Key Job Responsibilities:-

Assents’ Baker work with Ambassador Pal lava Group of Hotels, Chennai, India

Handling all catering to airlines such as British Airways, Jet Airways and Lufthansa.

Monthly Menu Planning to Airline Catering services, weekly once change of production

Creative Thinking and Art Decorators & Designer

Bakery Tools & Equipments and imported machine operations.