Ramesh Kumar

Flat no. *** A/** Ashish mathur sector 10,

Shanti nagar, Mira road 401107

aceuxe@r.postjobfree.com

aceuxe@r.postjobfree.com

Mobile; 828-***-****

OBJECTIVE

To give my best in my professional pursuit for overall benefit and growth

of the company that I serve by facing the challenges. I will show my

caliber and gain some experience.

PERSONAL DETAL

NAME Ramesh Kumar

DATE OF BIRTH 23rd Sep 1966

CATEGORY Ex-serviceman

INDIAN NAVY Logistic branch (FIRST CLASS)

NATIONALLITY Indian

EDUCATION Metric from Uttar Pradesh

CIVILCORSES Diploma in library

DEFENCE COURSE; Cook (sailor) II

Leading cook sailors

Petty officer cook

sailors

Fire fighting weekly at

Visakhapatnam

PREVIOUS EMPLOYEE- Indian navy

PASSPORT DETAILS

Passport No : K2999777

Place of issue : LUCKNOW

Date of issue : 17/07/2012

Date of expiry : 16/07/2022

CDC DETAILS

CT 831231B

Date of ussue: 01/03/2013

Date of expiration: 31/05/2013

EDUCATION

Diploma in Hotel management

EXPERIENCE: 4 MONTH

POSITION DESIRED: SENIOR COOK (INDIAN, ARABIC FOOD & CONTINENTAL FOOD)

WORK EXPERIENCE

Currently I am working with merchant navy as a senior cook.

. Vessal: M T AL Marwa

. IMO: 7330894

. Join Date: 23 Sep 2013 till 29 Jan 2014

Worked with merchant navy as senior cook since 23 Sep 2013 to 19 Jan 2014

RESPONSIBILTIES

> The preparation and cooking of all meals on the vessel, and duties

such as cleaning, purchasing ingredients, designing a menu, and so

on..

> Immediate supervision and job performance of personnel involved in the

food preparation, production and presentation of meals, including

ensuring that dining areas salad bar, dessert bar, beverages, and

condiments are set prior to the beginning of each meal; ensuring that

sanitation standards and personal hygiene are maintained at all times

.

> Ensure that the "Breakout" of provisions necessary for the production

of all meals is correctly inventoried and recorded; that leftovers and

Unused Products are correctly stored and labeled.

> Ensure that every precaution is taken to prevent contamination of

food, including proper thawing techniques; inspect all food before

preparation and serving.

> Ensure that all subsistence items, supplies, and equipment in the

galley are maintained in a neat and orderly manner.

> Ensure, that after each meal, garbage and trash are disposed of in

accordance with environmental regulations and that garbage cans are

sanitized, lined with plastic bags and covered when not in use; check

all switches and electrical equipment, and the main switch to the deep

fat-fryer, to ensure they are in an "off" position when not in use.

> Supervise all galley personnel in the maintenance and sanitation of

galley areas and equipment, including decks, sink and grease traps,

ranges, hoods, grills, ovens serving surfaces, storage areas, deep fat

fryers, mixing machines, utensils, dishwashing areas, etc.

> Knowledge of the responsibilities and duties of all drills held aboard

ship; and carry out environmental protection and pollution

regulations.

EXPERIENCE: 26 YEARS

POSITION DESIRED: INDIAN, MUGLAI, CHINESE & CONTINENTAL COOK

SPECIALIZED STRONG SKILLS:

> Indian cuisine- Both Tandoor Section & Curry Section

> Muglai cuisine- Biryani badshahi, keema matar, muglai chiken pulao,

murg noor jehani, shami kabab and shahjehani murg masala.

> Kitchen Planning, Menu Planning, cost control and Kitchen Management.

> Chinese cuisine-sweet & sour chicken, chicken moogfali and Chinese til

chicken

WORK EXPERIENCE

I have over 26 years of experience in the hospitality industry including

various responsibilities such as supervisory role of chef. Launch new menus

and training of junior staff. I am skilled in production and presentation

of food as necessary to maintain 5 star international standards.

> HEAD COOK

> KITCHEN SUPERVISOR

> SWEET MASTE

> WEFER-Making machine operator (bakery)

> STORE OPERATION

RESPONSIBILTIES

> Coordinated in detail all food preparation and productions for Indian

> Kitchen and kitchen to ensure a total smooth running of the operation.

> Sets up and check buffets in coffee shop, banquet and restaurant

order.

> Ensure that all set ups and prepared food presentations are up to

agreed standards.

> Fully supervised all food tasting, presentations and food samplings in

all production phases.

> Prepares decorative center pieces

> Adopts the clear as you go method of working

> Assists in ensuring that production level of food required is

consistent with needs of hotel.

> Ensured that all standard recipes are adhered to and that all standard

weights and wastage, etc are strictly controlled with high level of

hygiene and sanitation in entire kitchen

Worked with Indian navy as chef since 28 Aug 1984 to 31 Aug 2010

KITCHEN SUPERVISOR

> Supervising all aspects of kitchen management including menu-

planning, monitoring food production to ensure compliance with

quality & hygiene standards.

> Handling all aspects of kitchen management including monitoring

food production and aesthetic presentation of the same.

> Coordinating the work of the kitchen staff and managing the

preparation of meals.

> Experimenting & presenting innovative ideas, styles new dishes

and ensure cost control measure.

> Maintaining quality and consistency of food for enhancing

satisfaction amongst customers.

> Handling duties within kitchen area in accordance with health,

hygiene and safety regulation.

> Synchronizing with; 1. Store keepers to obtain the correct

delivery of the ordered food.2.Purchase manager for timely

availability of fresh and packaged food with the.

HEAD COOK

> Handling kitchen operations on Indian naval Warships.

Responsible for cooking substantive volume of food within very

limited space and in difficult sea conditions, handling large

operational kitchens of various Naval Establishments, where very

large amount of volume n terms of food services are handled.

> Comprehensive practical training in fire fighting & survival

techniques, as well as safety & security aspects.

> Professional training is imparted for aspects relating to food,

production, hygiene and sanitation, butchery, cold kitchen,

inventory management, upkeep of equipments and exposure to

various cuisines.

CERTIFICATION

Courses/diploma undergone in service

> Cook (sailors)II

> Leading cook

> Petty officer cook

> Sea service extract

> Equivalent of naval trade certificate

SEA SERVICE: 07 YEARS 01 MONTH 21 DAYS

> INS RAJPUT-04.08.85 TO 09.05.88

> INS ALLEPPY-21.07.90 TO 06.05.93

> INS KULISH-10.04.04 TO 01.05.07

LANGUAGE KNOWN; HINDI AND ENGLISH (read/write/speak)

I here by declare that all above information give by me are correct to the

best of my knowledge.

Date- 17/06/2014

Ramesh. Kumar

Place- Mumbai

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