Executive Chef Manager

ARULKUMAR

Chef

*/**, **********, ***********, ******: 909-***-**** / 744-***-****

Papanasam, Thanjavur, Email: ********@*****.***

Tamilnadu- 614203. Birth: June 26th 1983

Personal statement

A reliable, trustworthy, flexible individual having relevant culinary experience and qualifications that you are looking for. I have a comprehensive understanding of the food industry and of what drives sophisticated contemporary dining. Have decision making, leadership, integrity and job passion as my unique qualities and more than able to abide by food hygiene regulations. As a ‘can do’ person I am able to hit the ground running and am confident that be able to exceed expectations. Now I am looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career.

Professional Dossier

Junior Sous Chef, Sep 2015- Present

Kalyan Hometel, Sarovar Group, Chennai

Managing the entire kitchen operation as a second chef command.

Conducting training classes for the kitchen team.

Planning & implementing new menus and recipes.

Coordinating with the executive chef and monitoring food cost control by proper guidance in food wastage and usage.

Chef de Partie, Sep 2013- Oct 2015

Hard Rock Café, Chennai

Making sure that all kitchen and company standards are implemented.

Enhancing the culinary skills of the team by conducting training classes.

Handling indents and Food stock inventory to keep up food cost control.

Monitoring my junior chefs for overall food production.

Kitchen Manager, July 2012- Aug 2013

L’auroville Café, Mahabalipuram

Running a continental style of restaurant with fusion of Indian and Chinese.

Taking in charge of the entire kitchen and food service to guest.

Motivating the staff to provide wow service to the guest.

Maintaining the food and hygienic standards.

Organizing food for special occasions like banquets, weddings and conferences.

Chef Internship, Nov 2010- June 2012

The Connaught, London

Working as a chef in Larder, Banqueting, Fine-dining and breakfast section.

Reporting to the Sous Chef everyday for the stock indent.

Working with Michelin Star Chef for delivering classic cuisine.

Senior Chef de Partie, Nov 2007- Jan 2010

Royal Caribbean International, USA

Checking and following up HACCP records every day.

Responsible for all aspects of the kitchen including cost control.

Nominated as Best Employee of the month and high Appraisals by Sous Chef.

Certified chef by American Culinary Federation (ACF).

Completed training in HACCP and USPH.

Line Cook, May 2006- May 2007

Ruby Tuesday

Grilling all kind of Steaks, Seafood, Chicken and Burgers.

Making Production Sheet for used and leftover foodstuff.

Coordinating the chef for Cost Control.

Quality Award for outstanding work.

Consistent Kudos from Guest for presenting food with perfect doneness.

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