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Corporate Chef

Location:
Salem, Tamil Nadu, India
Posted:
November 27, 2018

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Resume:

CURRICULUM VITAE

SENTHIL JEYARAMAN

Date of Birth & Age: 6th Feb 1976 / 42Years

Total Experience: 23 Years

Present Address: Senthil.J

Plot no: 9, Thilak Illam,

D.N.C Vijaya Nagar,

Via Anna Nagar, Kannan Kurichy Post,

Salem Dist, Tamil Nadu, India, Pin: 636008

Mobile: 0091 638-***-**** / 0091 948-***-****

E-mail: ac7s2k@r.postjobfree.com

Religion: Hindu

Nationality: Indian

Marital Status: Married with Two Children

Size: 176 cm, 64 kg

Passport Details:-

Passport No: M 9744250

Date of issue: 01 / 12 / 2015

Date of Expiry: 30 / 11 / 2025

Languages Known: Tamil Mother Tongue

English Speaking: Fluent Writing: Good

Hindi Speaking: Fluent Writing: Fair

Marathi Speaking: Good

Malayalam Speaking: Fair

French Working Knowledge

Education: 1987 – 1993 Higher Secondary School, Salem, TN, India

1993 – 1994 Craft Course in Food Production, Food Craft

Institute, Trichy, TN, India

1996 Diploma in Hotel Management, Management

Studies & Promotion Institute, New Delhi

2004 Food & Beverage Management, American Hotel&

Lodging Association, From Bahrain

Additional Qualification: Undergone Training by the “Bahrain Training Institute”

Basic Safety

Cost Control Familiarization

Supervisory Effectiveness

Advance Supervisory Skills

Telephone Skills

Well trained in HAACP Certification

Awards / Achievements: 2008 Silver Medal winner Bahrain Chef Masters “The Art of Cuisine”

BBC online Master Chef Course Level 1 & 2.

Media articles Salaam Magazine, Gulf Daily News.

2007Successfully handled a challenging Banquet for 1200

People with show cooking / Sit down Dinner

2007 Received excellent appreciation from the celebrity

Chef Sanjeev Kapoor for helping his TV Show “Khana Khazana”

2005 / 2004 Performed in Bahrain 55 TV Channel’s ‘Good

Morning’ Bahrain Cooking Show for two years.

2003First place Award winner in Live Show Cooking

Competition on Bahrain Hotelier’s Day

1996 Achieved Best Employee of the Month

Best Department of the Year / Holiday Inn

Computer Skills: WORD / EXCEL / POWER POINT / INTERNET

Referees: Mr. Raakesh K. Sharma, Group General Manager

Future Hotel Management, Bahrain,

Tel +973-******** ac7s2k@r.postjobfree.com

Mr. BalagurunathanVenkatesan, Corporate Chef,

Asiana Hotels, Chennai, TN. ac7s2k@r.postjobfree.com

Job History

CORPORATE CHEF (Promoted)

July 2007 – April 18 Arman Hotel

Future Hotel Management, Bahrain

Arman Hotel / Phoenicia Hotel / Phoenicia Tower

Handling all three Hotels 4* in the Group looking after 24x7 Coffee Shop with Four times Buffet Breakfast / Lunch / Dinner / Midnight / Ala carte / Room service + Six Outlets + 350 Seat Banquet Hall / 2 Conference rooms / Out Door Catering successfully with team of Executive / Sous Chef under and Team by having every day morning departmental meeting. Mainly involved on recruiting / Food Promotion / Launching new menu / Maintain food cost percentage within budget / Banquet bookings / Market survey / Spot Checking / Quality analysis / Corporate Meetings and Hygiene checking based on ISO 9000 / 22000. Kitchen brigade of 90 People www.armanhotels.com

Sous Chef (Promoted)

Jan 2002 – July 2007

Al Bander Hotel & Resort, Bahrain 4* Deluxe

Seafood Specialty Restaurant / 500 seat Banquet Hall with five branch kitchens Total Kitchen brigade of 42 people. Provided the best assistance to the Executive Chef by handling independently and often been a reliever for him. www.albander.com

Demi Chef de Partie

Dec 1999 – Nov 2001 / Opening Team

The Best Western Elite Hotel / Juffair / Bahrain 4* Deluxe

Handling day to day operation without complaints by helping the Executive chef also gained a valuable first time experience of handling the kitchen without Executive chef for more than one year www.bestwesternjuffair.com

Commis II

Jan 1999 – Oct 1999 / Opening Team

The Le Meridien Pune / India 5* Deluxe

Worked in ala carte / Room service kitchen / Banquet up to 1000 pax and the Fusions specialty kitchen gained strong knowledge about the high standards and quality www.lemeridienpune.com

Manager / Chef in Charge

Oct 1997 – Nov 1998

Vinayak Fast Food & Caterers Pune / India

Newly opened Multi cuisine Restaurant next to the Engineering College as a business partner / Chef in Charge

Commis II

Dec 1995 – Oct 1997 / Opening Team

Holiday Inn Pune / India 5*

Worked in ala carte 24x7 Room service / Coffee shop kitchen / Garde manger/ Butchery and also in banquet kitchen up to 800 pax gained a valuable experience international food quality and standards www.ichotelgroups.com

Commis III

June 1994 – Nov 1995

The Trident Oberoi Chennai / India 5*

Joined as a Commis III where I got a wonderful chance of being in various kitchen and also Oberoi Flight catering kitchen www.tridenthotels.com

Industrial Trainee

March 1994 – May 1994

Taj Coromandal Chennai / India 5*

Worked at Taj Flight Catering Kitchen in all section of the Kitchen

Overall Scope and Purpose of Job

Being committed to provide quality service both to the customers and the Management, Always love to be a role model by leading the entire team as an example by involving in every task with everyone in the team. To reach the target and goal of the company ensuring the supervision, control and running of the kitchen ancillary services. To be specified in quality and quantity standards of the department without compromising adhering to the company statuary regulations.

Thank you

Chef Senthil. J



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