CURRICULAM VITAE
PERSONAL DETAILS
Name : A LATHEEF SULTAN
Passport Details
Passport Number : J9423964
Place of Issue : Chennai
Date of Issue : 14.12.2011
Date of Expiry : 13.12.2021
Name of the father : Abdul Kafoor
Date of Birth : 24.09.1985
Nationality : Indian
Sex : Male
Marital Status : Married
Contact Address : No.C9, Besant Avenue, Adyar
Chennai – 600020
Tamil Nadu, India
Contact Info : 984******* (Mobile)
Email : ac7ae2@r.postjobfree.com
Languages Known
Read & Write : English, Tamil
Speak : Hindi, English, Tamil
EDUCATION & QUALIFICATION
Craftsmanship Course in Food Production (2001 – 2002)
Institute of Hotel Management Catering Tech & Applied Nutrition,
CIT Campus, Taramani, Chennai - 600113
(Ministry of Tourism, Govt of India)
Industrial Training in Food Production (May 2002- Oct 2002)
ITC Park Sherton & Towers,
TTK Road, Chennai – 600018.
Secondary School Leaving Certificate (2000 – 2001)
Board of Secondary Education, Tamilnadu – India.
Besant Theosophical High School, Chennai.
PASSIONATE CHEF .
Progressive culinary professional with over 14 years of experience in establishments that include a world-class five star hotels, resorts, several upscale fine dine restaurants, outdoor private caterings and Cruise ships. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer - oriented professionals.
HIGHLIGHTS
Expertise in Cuisines of American, Mexican, Italian, Chinese, Indian, Tandoor, and South Indian.
Excellent management skills.
PROFESSIONAL EXPERIENCE
HOT DOSAI (Traditional South Indian Restaurant).
OMR Food Street, Navallur – Chennai - 600119, IND. Nov 2016 – till date
Position: Head Chef
Duties and Responsibilities:
Well planned Cost effective South Indian menu designed especially according to the locality s interest.
Restaurant seating capacity of Dine- inn 60 pax special catering orders taken for family parties.
Successfully running business setup with average monthly revenues of 3.5 lakhs rupees for now out of 1.25 lakhs rupees of breakeven.
Controlled food and operating expenses while enhancing food quality and improving kitchen techniques.
Instrumental in keeping expenses in check while preserving reputation for excellence and quality.
BANYAN PROJECTS INDIA PVT LTD. (Escape Hotels, Brick lane Grill)
(Multicuisine Restaurant).
100 Feet Road, IndiraNagar, Banglore, KN - 560038, IND. Jan 2012 – Aug 2016
Position: Chef-De-Partie.
Duties and Responsibilities:
Takes care of daily food preparation and duties assigned by the Superiors to meet the standard and the quality set by the restaurant.
Coordinates daily tasks with the sous chef.
Responsible to supervise junior chefs or commis.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
CARNIVAL CRUISE LINES, USA. Nov 2006 - Sep 2011
3655 NW 87 Avenue, Miami, Florida 33178-2428
Position: Demi Chef De Partie
Duties & Responsibilities:
Worked as a full time employee in Main Galley under supervision of Sous Chef in different sections including Fish, Function and Roast.
Earned Certificate for Fluency in English Language from Carnival College.
Certificate in Crowd/Crisis Management, Operating life raft and survival techniques on the ocean.
Attended regular emergency drill trail every week as per company norms.
Awarded best employee of the month several times.
Preparation of ever changing innovative Hors d’oeuvres, hot and cold canapés, beef, wellington, salmon wellington, beurre blancs, sauces, relishes, salsas, jams, confits, coldcuts, salads, soufflés, home made sorbets and ice creams.
Worked closely with the head Chef in menu planning and production.
ITC PARK SHERATON & TOWERS. Nov 2002 - Oct 2006
TTK ROAD, Alwarpet – Chennai – 600018, IND.
Position: Commis Chef
Duties & Responsibilities:
Perfectly Trained by Masters and handled individually in various Cuisine sections like Italian, French, Chinese, Garde Manger, Pantry, Butchery and South Indian.
Managed Towers Lounge [French Cuisine] and Khyber Grill By the pool under my leadership.
Even worked in Banquet Kitchen and Outdoor parties – in Bulk Cooking.
Managed Private Party of British High Commission as a team leader successfully.
Assist the executive chef in assessing applicants and training new kitchen staff.
Indenting and maintaining the par stocks levels of the store items.
I hereby declare that all information furnished above is true to my knowledge
Place: Chennai Yours Truly,
Latheef Sultan A