RESUME

E-mail: ac8dtx@r.postjobfree.com JOYAL.M

Mobile No: +91-741**-*****

CAREER OBJECTIVE

Ambitious, results-driven Cook with 3+ year’s hands-on experience working at popular restaurants. Track record of providing leadership, guidance and support to culinary staff. Well-versed in preparing menu items and recipes in keeping with production and quality standards. A dynamic individual who effectively allocates resources to staff, monitors food production needs and ensures requirements are met. Recognized for adhering to food handling and sanitation guidelines.

AREAS OF EXPERTISE INCLUDE:

a)Recipe Development

b)Food Service

c)Portion Control

d)Special Events Handling

e)Food Inspection

f)Kitchen Cleanliness

g)Seasoning/Garnishing

h)Inventory Maintenance

i)Cutting and Slicing

j)Quality Assurance

k)Safe Food Handling

l)Kitchen Management

CULINARY SKILLS

Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts

Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods

Proven record of garnishing, arranging and serving food to patrons

Competent at checking freshness of raw food and ingredients before cooking

Ability to bring creative and commercially viable new lines to the market before any competitors.

CULINARY EXPERIENCE

Name of the Company : HOTEL VINAYAGA’ POPPYS GROUP OF HOTELS,.

Designation : COMMIE I (Working as part of a team of highly motivated Chefs. Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the dining hall and cafeteria.)

Duration : May 17th 2015 – July 6th2018

Fishing boat catering : July 12th 2018 – December 10th 2018

Duties & Responsibilities:

Cooking up tasty, nutritious and well balanced meals for customers.

Assisting in the basic preparation of food under the supervision of the Head Chef.

Deciding on the quantities of food to be cooked and size of portions to be served.

Creating dishes for clients with special dietary or cultural needs.

Making sure that kitchen staff always wears appropriate clothing and head wear in accordance with the relevant guidelines.

Negotiating with sales representatives on the price of orders and supplies.

Maintaining the correct level of fresh, frozen and dried foods in the store room.

Checking quantity and quality of food received from suppliers, and then writing food cost reports for Head Chef.

Specialist : Sea foods and Briyani

ACADEMIC PROFILE

Highly educated with Diploma in Hotel Management with 80.4% in Chennai’s Amirtha.

STCW in Hindustan Institute of Maritime Training – Chennai.

OCCP in R.L. Institute of Nautical Sciences – Madurai

Capacity Building in Deep Sea Fishing & Onboard Handling of Tuna in CENTRAL INSTITUTE OF FISHERIES NAUTICAL AND ENGINEERING TRAINING – KOCHIN.

COMPUTER PROFICIENCY

Operating system : Windows XP/7/8/10.

Packages : MS Office

Languages : Basics in C,

ADDITIONAL

Determination, dedication, and discipline

Exceptional presentation and interpersonal skills

Ability to work in a team with diverse backgrounds

Can work under pressure

Strong motivation and leadership skills

Willing to learn and adapt to new opportunities and challenges

Proven ability to lift heavy items

PERSONAL DETAILS

Date of birth : 18/06/1995

Marital status : Single

Sex : Male

Father’s Name : Melki raj

Languages known : English and Tamil.

Hobby : Making innovative foods, Cooking, Surfing net, Swimming,

DECLARATION

I hereby assure you that all information’s given above are best of my true knowledge. If I get a chance to work in your organization, I will do my best to develop the concern and satisfy my superiors.

Yours Faithfully,

(JOYAL.M)

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