CURRICULUM VITAE
RAJGANESH J
Email ID – ac7q4v@r.postjobfree.com
Mobile – 917*******
OBJECTIVE:
Looking forward to join your organisation where I can use my expertise and talent to impress the customers with my delicacies and my employers with a high level of customer satisfaction, there by adding up to the prestige of the organization.
AREAS OF EXPERTISE:
Dessert Preparation
Dessert Garnishing
Chocolate Showpieces
Basic Sugar Work Garnishes
Wedding and Birthday Cakes
Bread Display
Food and Work Safety Regulations
Food Cost Control
Inventory Control and Store Ordering
ACHIEVEMENTS:
Won Bronze Medal in IFCA Culinary Challenge and Exhibition in 2008.
Certified in United States Public Health Training. The mission of the U.S.P.H. is to protect, promote, and advance the health and safety of the United States. This mission is achieved through rapid and effective response to public health needs, leadership and excellence in public health practices, and advancement of public health science.
WORK EXPERIENCE:
Organisation: Novotel IBIS OMR (Combo property)
Duration: October 2018 to till date
Designation: Sous Chef
Roles and Responsibilities:
In charge for Bakery & Confectionery
Organisation: Novotel Chennai Sipcot
Duration: September 2015 to October 2018
Designation: Chef-De-Partie
Roles and Responsibilities:
In charge for Bakery & Confectionery
Organisation: Worked in Park Hyatt
Duration: December 2014 to April 2015
Roles and Responsibilities:
To Handle responsibilities for the desert production for banquet and the flying elephant restaurant
Organisation: RCCL Cruise Line
Duration: November 2008 to October 2014
Designation: Chef-De-Partie
Roles and Responsibilities:
To Handle responsibilities for the desserts served at different outlets in the Cruise ship.
Prepared new Menus under the supervision of the Corporate Chefs.
Desserts (Sugar-free, Dairy, and Vegan) were prepared on my instructions to make sure that each product met the required specifications achieving the right quality.
Being the key person for the various pastries served for the entire ship. Serving upwards of 3500 people daily.
Organisation: Hotel Radha Park Inn
Duration: November 2006 to October 2008
Designation: Commis 2
Roles and Responsibilities:
Worked as a Cake Decorator and preparing Desserts.
Worked as a baker and pastry cook.
Organisation: The Aruna Chennai
Duration: October 2004 to September 2006
Designation: Commis 3
Roles and Responsibilities:
Performed baking activities in accordance to the hotel’s menu
Learned how to prepare desserts on my own.
Organisation: Hotel Ambassador Pallava
Duration: November 2003 to March 2004
Designation: Industrial Trainee
Roles and Responsibilities:
Gained valuable experience to create the perfect landmark for being a chef.
Gained exposure from different sections in the kitchen department and was able to implement my theoretical knowledge into various tasks.
EDUCATION:
Craft Course in Bakery and Confectionery from ASAN Memorial Institute of Hotel Management and Catering Technology in 2004 with First Class.
H.S.C. with Second Class from Sri Ramakrishna Mission Higher Secondary School.
S.S.C. with Second Class from Sri Ramakrishna Mission Higher Secondary School.
PERSONAL INFORMATION:
Name: J. Raj Ganesh
Father's Name: V. Jayakumar
Date of Birth: 18.06.1986
Marital Status: Married
Nationality: Indian
Sex: Male
Known Languages: Tamil and English
DECLARATION
I hereby declare that the above information furnished by me is true to the best of my knowledge and belief.
PLACE: CHENNAI
DATE: (RAJ GANESH J)