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Industrial Training Chef

Chennai, Tamil Nadu, India
October 05, 2018

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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 :

Languages Known

Read & Write : English, Tamil

Speak : Hindi, English, Tamil


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.


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.


Expertise in Cuisines of American, Mexican, Italian, Chinese, Indian, Tandoor, and South Indian.

Excellent management skills.


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.


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

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