P.SURESH KANNAN MOBILE: 848-***-****

E - mail : ac383z@r.postjobfree.com

Dynamic, Conscientious Individual with 20 Years Progressively Responsible of Hotel Operations and Food Preparation Management Experience.

DATE OF BIRTH : 1ST - JUNE-1975

WORK PROFILE

HOTEL PALM SHORE {PALAKKAD} : JULY-2011-TILL DATE

As a GENERAL MANAGER CUM

EXECUTIVE CHEF

RAJ HOTEL {TUTICORIN} : DEC-2010-JUNE-2011

As a OPERATION MANAGER CUM CHEF

THOMAS HOLIDAYS & RESORTS : JUNE-2009-NOV-2010

{TRIVANDRUM}

As a EXECUTIVE SOUS CHEF

SAJ EARTH RESORTS {KOCHIN} : SEP-2008-MAY-2009

As a RESTAUREND MANAGER CUM

SOUS CHEF

CLUBMAHINDRAMUNNAR : Nov2006-MAR2007

as a SOUS CHEF

CARNIVAL CRUISE LINE : Sep 2004-AUG2006

As a CHEF DE PARTIE with a proven performance in planning and food service at hotel conventions and high volume banquets responsibilities.

-Budgeting food inventory and labor cost controls.

-Encourage the culinary staff in overall preparation and presentation of superior food products while ensuring proper food handling in compliance with health sanitation codes.

-Help The Company be a leader in the Food.

-Develop long term strategies to competitively position the company.

-Understand the concept of running a high volume restaurant and draft training programs to get the best out of people.

-Accomplish culinary human resource objectives

-Meet culinary financial objectives.

-Develop recipes and portion specifications.

-Oversee food preparation Improve menu quality and consistency Prepare menu and food preparation reports.

CARNIVAL CRUISE LINE : OCT1999-JULY 2004

DUTIES AND RESPONSIBILITIES :

-To Learn to maintain the quality and Presentation of all food service.

-To follow U.S.P.H Procedures in all food production and galley maintenance

-To assist the assistant Cooks in production and servicing

-To learn to follow all recipes to company specifications.

-To communicate and cooperate with all other team members to ensure a smooth delivery food system.

-To learn and to follow the procedures for garbage separation.

-To perform other duties as per management request.

ORGANIZATIONAL RELATIONSHIP :

This position of cook reports directly to the senior cook, section cook, first cook, sous chef and the chef.

CHOLA SHERATION-CHENNAI : JULLY 1996-OCT1999

As a CATERING ASSISTANT graduted to a CHEF DE PARTIE

Responsibilities include.

-Maintian safe, secure, and healthy work environment

-Maintain food ingredients, food preparation, and general supplies

-Maintain culinary equipment

-Maintain Professional and technical knowledge

-Accomplish culinary goals

-Possess and outstanding knowledge of Indian Chinese and Fusion cuisine preparation.

EDUCATIONAL QUALIFICATION

B.Sc Hotel Management & Catering Technology 1993-1996

BARATHIYAR UNIVERSITY-COIMBATORE

CERTIFICATE COURSE IN CULINARY ART 1990-2000

Conducted By CARNIVAL CRUISE LINES-USA

PRIMARY CERTIFICATE IN FOOD HYGENIC 1999

Conducted By ROYAL INSTITUTE - UK

MBA FINAL YEAR

LANGUAGES :

1. TAMIL

2. ENGLISH

3. HINDI

4. FRENCH

5. SPANISH

6. TELUGU

7. MALAYALAM

DECLARATION

I Assure You That Details Furnished Above Are True and Correct To the Best of My Knowledge and Belief

( P.SURESH KANNAN )

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