Summary of Qualifications :
More than Eight years experience.
Great ability to supervise and train employees, to include organizing, prioritizing, and scheduling
Work assignments. :
Exceptional ability to plan a variety of menus.
Uncommon knowledge of supplies, equipment, and services ordering and inventory control.
Remarkable ability to read, understands, follow, and enforce safety procedures.
Excellent organizing and coordinating skills.
Strong knowledge of planning and scheduling techniques.
Remarkable skills in cooking and preparing a variety of foods.
In-depth ability to develop and test recipes and techniques for food preparation/presentation.
Immense knowledge of catering set-up procedures.
Uncommon ability to coordinate quality assurance programs in area of specialty.
Great ability to plan work schedules and assign duties; ability to provide or arrange for training.
Professional Experience :
ROYAL COURT at MADURAI Jan 2010 -Jan 2011 :
As a captain :
Conduct Buffet set for all dish & supervise to the service staff
Before start Restaurant conduct the meeting to staff
Make a duty roaster to staff
Give training to new staff
Order taking from the guest & making the bill
Conduct weekly meeting for staffs with F&B Manager
PRIYANKA RESTAURENT at Singapore 2009 – Apr.2010 :
Chef de cuisine :
Making tandhoori dishes and supervises the work of food production staff.
Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct.
Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations.
Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.
Establish controls to minimize food and supply waste and theft. .
Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
Prepare necessary data for the budget in area of responsibility; projects annual food and labor costs and monitor actual financial results; take correctiv
e action where necessary to help ensure that financial goals are met.
Consult with catering staff about food production aspects of special events being planned.
Cook and directly supervise the cooking of items that require skillful preparation.
Evaluate food products to ensure that quality standards are consistently attained.
Perform miscellaneous job-related duties as assigned
Hotel Pandian at Madurai 2007 2009 :
commiee I :
Made birthdays and anniversaries special Stacks wood delivered to chalet, prepared and cleaned fire, lights the fire on arrival day and thereafter according to guests' preference.
Managed and cleaned all food storage areas within the chalet.
Helped chalet girl/boy clear dinner.
Maintained a record of all dinner menus, breakfast and afternoon tea dishes and submitted these weekly as required.
Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately.
Hotel Rennaissance at Kochi 2005 2007 :
Cook :
Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly.
Learned the food ordering process.
Participated in menu planning as needed with Food Manager.
Prepared and cooked meals for campers and staff.
Guided Food Service Staff.
Oversaw kitchen clean up through/with Assistant Cook and Food Service Staff.
Ensured kitchen areas are constantly clean ranges, cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, garbage, recyclables, etc.
HOTEL BOGMALO BEACH RESORT at Goa Nov2003-Jan2004 :
As a training steward :
Handling the room service
Liquor &wine service to the guest
Arranging new year setup for Buffet
Order to the kitchen
Clean & reset the table
HOTEL PARK INN at MADURAI Sep 2004-Jan2005 :
As a Training cook :
Cut the vegetables & other items for making dish
Clean & wash the vessels
Learn from the head cook for making dish with in a time
Learn about the portion of the dish
Educational qualification :
Bachelor of HOTEL MANAGEMENTAND CATERING SCIENCE (2001-2004)Completed from Madurai Kamaraj University.
Higher Secondary Course (1999-2001) Completed from SOURASHTRA Higher Secondary School, Madurai, with 69% marks.
Declarations :
I hereby declare that the information furnished above is true and correct to the best of my knowledge.
Date :
Place :