MOORTHY KANAWETHI
MOORTHY KANAWETHI
Head Chef
Sector: Hospitality
Salary: AED15000 / Monthly
(Age: 51 years)
Dubai, Dubai, United Arab EmiratesAbout
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Academic Level Degree Bachelor
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Industry Hospitality
PROFESSIONAL SUMMARY
Dear Sir / Madam,
As a highly skilled Banquet Chef My experience aligns well with the qualifications you are seeking in
particular role Head chef, I am certain valuable addition to your organization with my culinary experience
more than 20years in the kitchen & leading 10 years as manager positions in the kitchen Operation I am adept in employee supervision, team leadership & all-rounder skill set for the Executive sous chef role
KITCHEN MANAGEMENT
ï‚· Hiring and training
ï‚· Team building
ï‚· Menu planning
ï‚· Quality control inspections & maintain kitchen
ï‚· Maintaining food safety Local Authority & International HACCP Standard
MENUS AND CUISINE HANDLING
ï‚· Fine Dining
ï‚· Casual Dining
ï‚· Asian cuisine
 Indian curry’s and Tandoor
ï‚· Basic Arabic Cuisine
ï‚· Buffet & Plated set menus
ï‚· Special Vegan & jain food
ï‚· Outdoor-Catering
In addition to my experience I am extremely enthusiastic about my new role as Head chef to welcome the
opportunity to contribute success in your organization
Please review my attached resume for additional details regarding my expertise and career achievements. I will
follow up to request an appointment to discuss how my experience and background meets your needs.
Thank you for your time and consideration.
Sincerely,
Moorthy Knawethi
Education
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1993 - Present
INTERNATIONAL CUISINE & HOTEL MANAGEMENT
Sri Lanka | DIPLOMA
Experience
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2018 - Present
Ritz Carlton Hotel - Dubai
BANQUET SENIOR HEAD CHEF
Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques. Monitored quality, presentation and quantities of plated food across line. Supervised preparation of specialities and customer requests to verify accuracy in production. Controlled and directed food preparation and service in high volume kitchen. Prepared rotas to optimise coverage while balancing payroll costs. Produced or amended menus and item selections in conjunction with restaurant manager. Directed quality, presentation and proper quantities of plated food from line activities. Negotiated with suppliers to secure high-quality and excellent value produce. Incorporated customer recommendations and feedback to modify and update menu.