Executive Chef

RESUME

Mr. Gururaj Rajendran

# **, *** *****, ***** *****,

Ramanathapuram,

Coimbatore - 641045

Email:********@*****.***,*******.*********@*****.***

Mobile: 999-***-****

Career objective:

•Have the ability and experience to prepare quality variety dishes in the stipulated time.

•Have expertise in variety of techniques in cooking to prepare healthy tasty dishes

•Have excellent managerial ability and have managed various teams with great efficiency.

•Have ability to produce cost-effective quality healthy delicious dishes by appropriate planning

•Have experience of managing all operations related to dish in star hotels

•Have also trained team mates, by conducting practical and training cooking classes

•Have got many appreciation and certification, for making excellent new delicious dishes.

Work experience:

1.Kandha Restaurant working as Executive Chef from 14 Nov 2016 to current.

2.Idli Dabba Private Limited worked as a Executive Chef from 13th May 2016 to

05 Nov 2016.

In United Kingdom:

1.Palmer's Trading Estate Preston ltd t/a Palmer's fish and chips and Terrace cafe working as a Head chef from 20 Oct 2012 to 10 Oct 2015.

I had ability to make English traditional cuisine, English breakfast and lunch.

Indian cuisine like north Indian and south Indian foods.

Maintain HACCP book, food stocks and food supplier’s books.

2.Currys and Dosa working as a chef from 19 Oct 2011 to 17 Oct 2012.

I had to make all varieties of Indian, Chinese and English breakfast.

Cooking South Indian Breakfast Such as Idly, Dosa, parotta, Pongal, Pori, Gravies and Lunch Time Meals Biriyani Dishes, Vegetarian Meals etc.

3.Sri Rathiga restaurant, Ilford worked as Asst Cook Part Time 30/04/2010 TO 30/03/2011.

4.Chennai Dosa group of restaurant, Eastham worked as a chef for 1 year 5months from 25/11/ 2008 to 25/4/2010.

In India:

1.Chariot beach resort, Mahabalipuram worked as Sous chef for 3/5/2007 to 30/9/2008

PRIMARY JOB ROLES:

1.I am a self-motivated person. I work well independently or as part of a team.

2.As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner.

ACADEMIC PERFORMANCE :

Degree

College

University

Year of Passing

Class

B.S Hospitality and Tourism Management

Shevaroys College of Hotel Management and Catering Technology.

Alagappa University,

Karaikudi

2004-2007

I Class

M.B.A

Masters of Business Management

Ethames Gaduate school.

Sunderland university, united kingdom

2008-2011

I class

EDUCATIONAL QUALIFICATION :

Course Name

School / College

Board

Year of Passing

Percentage

S.S.L.C

Govt.Hr.Sec.School,

Bhavani

State Board

April 2002

75%

H.S.C

Ideal.Hr Sec.School, Anthiyur.

State Board

March 2004

69%

INDUSTRIAL EXPOSURE TRAINING:

Name of Organization

Duration

Departments

Taj Garden Retreat,

Coonoor.

22 Weeks

(October – March)

All the Major Departments

PREVIOUS TRAINING EXPERIENCES:

ODC At Shevaroys Hotel In Food Production Department,Yercaud

ODC at Star Holidays, Yercaud.

ODC at Retreat, Yercaud.

AREA OF SPECIALIZATION:

Food and Beverage - Production

RESEARCH PROJECT:

Albumen cookery-Life History of Egg in B.S (HM&T).

Grievance handling –A case study on Reliance communication in MBA.

AWARD AND ACHIEVEMENTS:

2004 - Worked In The Bulk Team Assistant Student Chef In “UP HILL- 2004” Food Festival.

2005 - Worked In Food Production Department Student Chef In SOUTHERN SPICES DELIGHT – 2005 In Bulk.

2005 - Worked In Food Production Department Student Chef In UTTAR BHARAT KE KHANA – KHAZANA (THEME LUNCH) – 2005 In Display.

2005-As A Cultural Secretary.

2004-2005 Cricket Winners In College Level.

2007 MAHARAJA (COOKERY) competition participant in SNS College.

OTHER COURSES:

Secured certificate in Royal institute, London for FOOD SAFETY

Secured certificate is Royal institute, London for HACCP

Secured certificate is Royal institute, London for FOOD HYGIENE AND FIRE SAFETY

EXTRA CURRICULAR ACTIVITIES:

Carving [Basic of Vegetable, Butter, Salt Dough, jelly]

Member of Rotaract Club, Yercaud

Strengths and Technical skills:

•Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

•Efficient in making different delicious menu charts to attract customers

•Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers

•Microsoft office [MS Word, MS Excel, MS power point] .

LANGUAGES KNOWN:

English – Reading, Writing and Speaking

Tamil – Reading, Writing and Speaking

Kannada- To Speak and Understand

HOBBIES:

Playing Cricket, cooking and driving.

Personal profile:

Name : Gururaj rajendran.

Father name : Rajendran.

Date of birth : 03-01-1987.

Passport number : G5564404

Experience : 10 years

Nationality : Indian

Gender : Male.

DECLARATION

I hereby declare that the information furnished above is true to best of my knowledge.

Place:

Date: (Gururaj)

Contact this candidate