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Management Service

Location:
Chennai, Tamil Nadu, India
Posted:
November 30, 2018

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Resume:

SUBRAMANI SANKAR

No:** nanmangalam road

nemili cherry

Chrome pet Chennai 600044

PHONE-09+996******* EMAIL: ac7t6s@r.postjobfree.com

CAREER OBJECTIVE :

CHEF EXECUTIVE – SOUTH INDIAN SPICEL VEGETARIAN COOK JOB NEED

Award winning innovative chef with an exceptional record of service and International experience at such noted establishments as the Indian restaurants –both in India & Abroad. More than 22 years of experience in all facts of Cooking and management for the Four star Hotels. Specialization in Vegetarian Dishes of South Indian.

Additional experience in---

* Performance management * Expense management * Capacity Planning

* Private parties /functions * Quality assurance * New menu Items

* Catering services * Staff training/management

Career Accomplishments: INDIA

# BRAGHADEESH CATERING SERVICES, TANJORE, INDIA

@ Transformed Operations, increasing profits 50% by creating new menu items and marketing

Catering services to Business

@ Business profit increased by 45% with in three months period by accelerating the business

# SABAPATHY CATERING SERVICE, CHENNAI, INDIA

@ Worked as Master Chef- serving for the Office and party catering services.

@Services extended up to the Various Embassy offices and net profit increase by 40%

@ Received appreciation from the City Lions Club – got the regular service for the all

Lions Club in the Chennai.

>>>ABROAD

# ASHOKA INTERNATIONAL RESTARUNT, DOHA, UNITED ARAB EMIRATES

@ Worked as Head Cook in the unit- Ensured efficient and flawless operations including simultaneous

Oversight of 20 functions and reception.

@ Selected to participate in the International Food Fair- 1990. Got certificate appreciate for a

Special dish.

@ Appreciation letter from the Ministry of tourism and development –Doha.

@ Got the contracts from the Embassy parties.

# MAHARAJA RESTARUNT, COLOMBO, SRILANKA

@ Worked as a South Indian Chef- Boosted outside sales by 65% by creating new menus.

@ Net profit more than 45% with in 6 month period by cost effective production and purchase

Management.

@ Participated various Food fairs and exhibitions.

# AARTHI RESTRUNT, VIENNA, USA

@ Worked as Chief –in- Charge for the Indian division and performed the duties of Menu

Preparation.

@ Presented various new menus in Indian Continental Fusion food items.

@ Received letters of appreciation from the Marriage agencies of India and Srilanka.

# PRESENT EMPLOYMENT POSTION

CHIEF CHEF – YOGI’S RESTARUNT, VANCOUVER, BC, CANADA

@ Working as an Executive Chef – for the various operations including the management.

@ Increased the business profit by making new menus and programs by 55%.

@ Trained the Hotel staffs and advised the management to achieve profit by proper

Purchase plans.

@ Presently the restaurant gets rare reviews from various nationalities.

CERTIFICATIONS

CERTIFICATE IN FOOD PRODUCTION – CRAFTMANSHIP – from M.M.A. COLLEGE OF CATERING TECHNOLOGY AND HOTEL MANAGEMENT, CHENNAI, INDIA.

Personal Details:

DATE OF BIRTH : 12.05.1962

Marital status : Married

1.SOUTH INDIAN VEG COOK

REFERENCES

Available on request

--- S. Sankar



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