Mathew Anup Somu

Managing day to day kitchen operations as per company SOP'S.

• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Coordinated recruitment and training of kitchen staff to develop high-performing team

• Managing entire kitchen operations by leading kitchen brigade to accomplish organizational goals

Key Responsibilities:

• Manage, supervise, and participate in preparation of food for all food & beverage outlets.
• Excellent Time Manager
• Developed new menus based on food trends, regional tastes and client Request.
• Ensure awareness and compliance with all Health & Safety work practices
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Negotiated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Hired, managed and trained kitchen staff.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Forecasted supply needs and estimated costs.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.

• Managed cross site kitchen operations
• Assign new menus , assist operations of both sites
• Ordering ; Inventory Control
• Supply negotiations for better pricing

• Managed all aspects of kitchen, including coordinating activities and training for trainee’s (chefs), cooks, and kitchen personnel to ensure safe, efficient and profitable service.
• Maximize profitability of Kitchen operation through effective cost controls.
• Maintain consistent standards of service, ensuring customer satisfaction while creating work environment that supports organizational values.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Forecasted supply needs and estimated costs.

Reporting to Head chef & Executive Chef Key responsibilities:

• Achieved highest S A L T score among all Hiltons in UK
• Managed preparation of food as per company standards.
• Developed implemented new menus.
• Ensured departmental budget being maintained effectively.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Planned and directed high-volume food preparation in fast-paced environment.

• Manage, supervise, and participate in the preparation of food for all food & beverage outlet.
• Assist with developing new menus based on food trends, regional tastes and client request.
• Ensure implementation of effective cost controls without compromising standards of service.
• Ensure awareness and compliance with all Health & Safety work practices.
• Monitored line processes to maintain consistency in quality, quantity and presentation
• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• Acted as head chef when required to maintain continuity of service and quality.

• Joined as chef de partie and has been promoted to Sous Chef
• Completed all paperwork, recognizing any discrepancies and addressing them as required.
• Offered friendly and efficient service to all customers, handled challenging situations with ease.
• Planned and directed high-volume food preparation in fast-paced environment.

• Worked in kitchen as part of industrial training programme.
• Assisting chef de partie to carry out day-to-day activities in different outlets of hot kitchen and also in pastry.

• Worked in different outlets of hot kitchen
• Awarded most outstanding achievement for Extra Effort, Team work and Exemplary attitude in kitchen.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Assisted with routine stock rotation to keep ingredients fresh.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Monitored recipe portioning to control food costs.

• Developed and implemented productivity initiatives.
• Exceeded goals through effective task prioritization and great work ethic.
• Performed duties in accordance with all applicable standards, policies and regulatory guidelines to promote safe working environment.

• Worked in specialty restaurant where Served Cajun & Creole Cuisine, which was part of 3 star business hotel.