Prasanna Sivakumar
Singapore
Summary
- 13 years’ experience in pizza, fresh pasta, bread and dessert making.
- Having a ‘hands on’ approach to all areas of the kitchen.
- Considerable knowledge for past 10 years in quantity food production methods and quality control.
- Adherence to Sanitation, safety standards and procedures in Singapore.
- Excellent attitude towards changing environment and adaptability.
- Prominent knowledge in computer literacy.
- Expertise in inventory management and record-keeping.
Overview
16
16
years of professional experience
Work History
Jr. Sous chef
MONDO MIO south Italian restaurant
Singapore
01.2022 - Current
- Ensure the restaurant's 70-person capacity is equipped with a chef and cook available and stock levels in the kitchen
- Create unique menu items and plate presentations
- Participate in developing and implementing policies and procedures for smooth operations and food safety
- Manage the monthly schedules of production and staff as well as the maintenance and sanitation of kitchen equipment
- Communicate with other chefs and related heads of departments regarding the tasks and job responsibility and set expectations
- Continuous monitoring of price changes in the food market as well as stock levels should be carried out in order to control costs
- To investigate customer complaints and analyse them with management and staff to resolve the issue and prevent it in the future.
Chef de partie (pasta and grill)
MONDO MIO Italian restaurant
Singapore
01.2018 - 01.2022
- Preparing sauces and side dishes to accompany, among other things cooking items such as ossobuco, Bolognese, oxtail stew., etc
- Make sure the meat is cut properly and has all the cooking times necessary to ensure that the food is cooked to the desired degree of doneness
- Such as tenderloin, lamb rack., paying attention to the plating presentation of meat is essential in creating a memorable and enjoyable dining experience
- Responsible for making fresh pasta with different tastes and colours such as Tagliatelle, Tagliolini, Fettuccine, Gnocchi, and also stuffing pasta for special events like ravioli, tortellini, panzerotti, etc
- Creating a wide variety of pasta sauces and selecting the right pasta for an unforgettable experience for customers
- Developing recipes and ensuring customer satisfaction are both important aspects of menu planning.
Chef de partie
D.O.P MOZZARELLA BAR PTE LTD
Singapore
01.2017 - 01.2018
- The sole responsibility of the most important counter on the restaurant menu (the mozzarella bar counter) is in her charge
- There are more than 12 types of cheese, as well as freshly cut Parma ham (manual cuts) and other cold cuts available at this counter
- Inspects and monitors quality of Parma ham and cold cuts batches such as temperatures, consistencies, counts, weights, compliance with food quality control and sanitation standards and procedures their advisable temperature.
Chef de partie (pizza and dessert)
MONDO MIO Italian restaurant
Singapore
01.2009 - 01.2016
- Making a pizza dough with the right consistency and monitor the storage of pizza dough
- Make sure the dough is properly stored
- Over proofed or dried out dough should be discarded
- Stretch thin and thick crust pizzas by hand and also make calzones, pannuzzo, and breadsticks upon customer request
- Daily making fresh bread like focaccia, baguette, bread rolls
- A part of my responsibilities is preparing, baking, and decorating sweet treats such as tiramisu, lava cakes, almond cakes, panncotta, and fruit cakes
- Customized items for seasonal offerings, special events and personal requests.
Job trainee (commis de cuisine)
HARRISONS HOTELS –CHENNAI
India
- Preparing the kitchen before the arrival of the chefs
- Preparing ingredients beforehand, like cleaning and chopping the vegetables
- Looking after the stock of the kitchen and informing it to the head chef.
Education
HACCP INTERNAL AUDITOR TRAINING COURSE -
SGS International Certification Services Singapore Pte Ltd
Singapore04.2015
INTERNATIONAL ADVANCE DIPLOMA IN HOSPITALITY AND TOURISM MANAGEMENT (IADHTM) -
Thames business school, informatics
Singapore01.2009
BACHELOR OF SCIENCE IN HOTEL AND CATERING MANAGEMENT -
Madras University
India01.2006
BACHELOR OF COMPUTER APPLICATION -
Bharathidasan University
India01.2003
Skills
- Pizza making
- Pasta making and cooking,
- Bread crafting
- Grilling Techniques
- Dessert preparing
- Menu development
- Cost control
- Operational efficiency
- Food presentation
- Waste Reduction
- Sanitation and safety protocol adherence
- Positive attitude
- Adaptability
- Computer literacy
- Inventory management
Personal Information
- Age: 41
- Passport Number: K732383
- Date of Birth: 07/25/82
- Nationality: Indian
- Marital Status: Married
Languages
- English
- Tamil
Timeline
Jr. Sous chef
MONDO MIO south Italian restaurant
01.2022 - Current
Chef de partie (pasta and grill)
MONDO MIO Italian restaurant
01.2018 - 01.2022
Chef de partie
D.O.P MOZZARELLA BAR PTE LTD
01.2017 - 01.2018
Chef de partie (pizza and dessert)
MONDO MIO Italian restaurant
01.2009 - 01.2016
Job trainee (commis de cuisine)
HARRISONS HOTELS –CHENNAI
HACCP INTERNAL AUDITOR TRAINING COURSE -
SGS International Certification Services Singapore Pte Ltd
INTERNATIONAL ADVANCE DIPLOMA IN HOSPITALITY AND TOURISM MANAGEMENT (IADHTM) -
Thames business school, informatics
BACHELOR OF SCIENCE IN HOTEL AND CATERING MANAGEMENT -
Madras University
BACHELOR OF COMPUTER APPLICATION -
Bharathidasan University
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