Contact information

Michael M. Naccarat

4611 Nelm Street
Hyderabad – 22102

Career objective

Looking for a challenging position of the Executive Chef in the reputed Company with a view to use my wide experience for the benefit of the organization.

Skills

  • Good communication skills allowing effective interaction at all levels
  • A proactive team player used to working in a target driven environment, with excellent training and man management skills
  • High commitment to staff development, willing to embrace change, flexible in adapting to a wide range of cooking styles and volume

Career Achievements

  • Successfully made transition to kitchen management and acquired new skills.
  • Successfully transformed restaurant service from carvery service to more modern plated system.
  • Involved in planning recent kitchen refurbishment.
  • Proving myself of being capable to run Carden Park kitchens thus gaining promotion to my current role.
  • Gained personal awards for competitions and was instrumental in steering to team to competition success.

Experience

2009-Present

Executive Sous Chef

MINT RESTAURANT; UK

  • Chosen to assist the Executive Chef for all VIP dinners, in conducting cooking classes, and during special demonstrations.
  • Implemented new plating system, created new menu items.
  • Consistently met or remained under budget on all controllable expenses.
  • Promote and maintain team morale, yield management skills and “ can -do “
  • Attitude.
  • Spearheaded and launched profitable weekend “ Brunch “ to more effectively compete
  • In growing marketplace.
  • Remedied restaurant’s prior challenges with delivery and quality consistency

2006-2008

Executive Head Chef Coventry Techo Centre

Coventry University Coventry

  • Managing a fixed cost budget
  • Deputising in absence of Manager
  • Day to day management of staff and delegation of duties
  • Ordering stock control and stock taking
  • Research into suppliers new products and cost comparisons
  • Relevant training of new staff and ongoing training as and when necessary
  • Menu creations
  • Meetingsdiscussions with the Client
  • Preparation and presentation of day to day meals
  • Cooking and serving of all private dining

Education

  • 2002-2004 College of Arts and Technology – ,

BTEC National Diploma in Hotel & Catering Institutional Operations – Merit Pass

RIPHH Primary & Intermediate levels

  • 2000-2002 Willingdon School

GCSE level passes in: English Language (A)

References

Floyd P. Olivier
Manager
Wap Company.
Floyd_oliver@gmail.com

Adverstiments