OLIVER JOHN THANKAYAN

CHEF

Tamil Nadu, India

About

WHO I AM.. A committed and responsible Head chef and Operation Manger, who is able to carry out duties in a professional and positive manner. Can handle multiple tasks, without losing focus of priorities. An innovative and has ability to make the necessary changes needed to improve a working environment and team’s performance. An creative person, can drive a business forward by combining a modern dining experience with traditional values.

Experience

  • Sous Chef at Princess Cruises
    Oct 2024 - Present · 1 yr 9 mos

  • Executive Chef at Shaan food factory
    Nov 2022 - Oct 2024 · 2 yrs

  • Chef at HOME BAKERY
    Aug 2021 - Nov 2022 · 1 yr 4 mos

    PREPARING BAKERY PRODUCTS AND CAKES FOR SPECIAL OCCATIONS

  • Head chef and Operation head at CHOICE CAFE
    Jul 2019 - Jul 2021 · 2 yrs 1 mo

    • Menu Engineering was the very first target . • Did developed the menu from A to Z, A new Menu transformation made during the first 4-6 months • Controlled and managed the finance and budgeting. • Fixed the issues and taken care of all purchase, stores, inventory, accounting etc… • Responsible directing and supervising the Restaurants in All aspects [ Hotel, Food &Beverages, Stores, Guest relation] • Responsible directing and supervising the preparation and service for all food in accordance with the established menus and recipes. • Staff training in all aspects, public health, personnel hygiene, Etc..

  • Regional Operations Manager at WE BURGER , SAUDI ELLAN
    Sep 2017 - Apr 2019 · 1 yr 8 mos

    • Playing a multi role in this company, an operation in-charge, head chef, quality controller & purchase controller of all three branches. • Creating and developing new menu concepts and reworking existing recipes. • Chef reliever for the other branches, and also assist with the presentations of food and continuing culinary educational training programs for all staff. • Created Standard and ‘’centralised’’ recipes. So that the highest levels of food quality consistency can be achieved under high volume productions at all branches. • Rework existing recipes for improved food quality, increased guest satisfaction and operational efficiencies. • Done food cost analysis and menu Engineering for complete menu. Reformulate recipes whenever necessary to allow for greater profitability, without compromising established food quality standards. • Determine the need for any new ingredient requirements during the recipe development process. Support product rollout training, presentations, purchasing and measurement.