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<pre>Array ( [var] => cut_url ) </pre> Resume for SONY A. for Educator / Teacher / Food, Tobacco & Beverage Production in Singapore, Singapore. Search More Resumes for Educator / Teacher on #ZSMO41E37

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Resume for SONY A. for Educator / Teacher / Food, Tobacco & Beverage Production in Singapore, Singapore

Occupation: Educator / Teacher Industry: Food, Tobacco & Beverage Production
Country: Singapore City: Singapore
State: Singapore ZIP: 309097

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Sony A.
> Good blend of Quality Manager and Curriculum specialist with direct trainer experience.
> years of management & leadership experience in F&B operations and training with well
known international hospitality brands.
> Spearheaded the projects; WSQ Diploma in Culinary Arts and WSQ Diploma in Pastry and
Bakery, the first national skill diplomas in the respective fields.
> Developed WSQ certificates in F&B Service, Food Production and Food Preparation,
Modules on Food Hygiene Audit and many Skill Programmes for Upgradation and Resilience
> Excellent leadership in Quality Assurance proven by preparing organizations for Edutrust
certification, WSQNCI status, Casetrust, Singapore Quality Class and Continuous
Improvement Review by WDA; to name a few.
> WSQ Certified Trainer, Assessor and Curriculum developer in competency based training
and assessment.
Professional Experience
East Asia Institute of Management October to Till Date
East Asia Institute of Management EASB is one among the six Institutions who received the
coveted Edutrust Certification in the very first round of audits. EASB offers Masters, Bachelors,
Diploma and various other programmes in a wide range of subjects.
Role: Curriculum, QA and Instructor Manager Location: Singapore
. Set up the CET Continuing education and Training Centre for EASB
. Develop WSQ Programmes Curriculum and Courseware for Continuing Education and self
. Liaise with WDA and other external agencies for programme development and accreditation.
. Manpower planning and budgeting for the CET division.
. Do feasibility study on introducing short programmes WSQ and NonWSQ and market
. Manage the manpower and facility logistics for the CET programmes.
. Plan the infrastructure requirements and set up the EASB Hospitality and F&B Training Academy.
. Manage and appraise the lecturers on lesson delivery and assessment.
. Conduct training and assessments on CET programmes to professional candidates.
AtSunrice GlobalChef Academy February to September
AtSunrice GlobalChef Academy is the NCI for Food and Beverage Industry in Singapore and
Edutrust certified institution for F&B Industry in Singapore.
Role: Curriculum and Quality Manager Location: Singapore
. Develop curriculum and assessment systems for various professional programs. Prepare
Team AtSunrice for various certifications and audits.
. Chair to Academic Standing and Assessment Committee, to decide on all the policy matters
pertaining to Academics, Assessments and Student Awards.
. As a member of Academic Board, provide expert advice to the Chairman Director of the
Academy on matters pertaining to curriculum structure and academic deployment.
. Lead a multicultural team of professional instructors & train them on lesson delivery,
assessments, new systems, tools and SOPs on classroom management.
. Conduct direct training on Cuisines, Hospitality, Hygiene & Sanitation, Nutrition,
Management, and Leadership.
National Council for Hotel Management September to February
National Council for Hotel Management is India’s premium brand in hospitality education
delivering skills, knowledge, concepts and techniques to students to emerge as global hospitality
service providers.
Institute of Hotel Management and Catering Technology, Trivandrum
Role: Instructor, Food and Beverage Studies Location: India
. Worked as lecturer in charge of delivery of culinary and hospitality curriculum to students of
Bachelors in Hospitality and Hotel administration
. Performed in various roles such as Examination Superintendent, discipline committee member etc.
. Acknowledged as the Cuisine Ambassador on Kerala cuisine by Dept of Tourism and have
represented the state in various regional cuisine workshops across India.
. Demonstrated high enthusiasm and contributed in improving the learning process, training
outcomes and quality of coaching.
Taj Group of Hotels July to September
Taj group of Hotels is arguably the finest of luxury hotel chains in India with hotels in the
country and other properties worldwide.
Hotel Taj Malabar, Cochin, Kerala
Role: Senior ChefdePartie Location: India
. Lead a team of chefs in ‘Rice Boats’ one of India’s finest seafood restaurants.
. Consistently ensured excellent food and service standards by delivering on creative menu
design, cost management and staff training.
. As a member of “Core Chef Team” had managed many prestigious events including the visit
of Her Majesty Queen Elizabeth II’s visit to India
. ‘ – Diploma in Hotel Management from National Council for Hotel Management and
catering Technology IHMCT: India’s premier Hotel Management School.
. ’ – Bachelor of Science in first class from Kerala University, Kerala, India.
. ’ PreDegree th with First Class from Sree Narayana College, Kerala University
. ’ – Secondary School Certificate th with high distinction % from Board of
Secondary Education, Kerala, India.
. Apart from my excellent Academic records, I have actively participated and won many
accolades in various co curricular and extracurricular activities.
Personal Details and Reference
Date of Birth : May
Nationality and Residential Status : Indian, Permanent Resident
Residential Address : E, Gilstead Court,
Gilstead Road, Singapore
References :
Mr. Randy Chow,
Senior Faculty and Operations Manager,
AtSunrice Global Chef Academy,
Fort Canning Center, Singapore
Phone: +
Mr. Frederic Deshayes Sylvain,
Chief Pastry Consultant,
AtSunrice Global Chef Academy,
Fort Canning Center, Singapore.
Phone: +
Mr. Sunil Kesavan,
Vice President, Human Resources,
South, South East Asia and Middle East,
Australia and New Zealand Banking Corporation,
OUB Center, Singapore.
Phone: +

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