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Indian cook

North Sydney, Nova Scotia, B2A 1C6, Canada
March 11, 2019

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Curriculum Vitae

Ajesh km


Vettimukal p.o


Kottaym, Kerala.

Email id:


Mob: 095********

: +966*********


To be professional associated with growth oriented origination with all objectives to accepts all kinds of challenger and until my education and experience more meaningful sphere of work hard toward achiever of the organization.


●10th passed from holly family HSS Kottayam

●+ 2 passed from St: marys HSS kidangoor, Kottayam.


●DHM (diploma in hotel management)

(1 year) from School of management studies Ettumanoor, Kottayam.

●COPA (computer operator and programming assistant)

from P-tech computers ettumanoor, Kottayam.

●DCA (diploma in computer application)

from P-tech computers ettumanoor, Kottayam

●DTP (desktop publishing)

from P-tech computers ettumanoor, Kottayam


1) one year training(1st&2nd) experience in hotel SIDHARTHA regency, thrissur,kerala,india.

2) 6 months experience in hotel sidhartha regency thrissur as a commi 3rd.

3) 8 months experience in hotel Kottayam regency erumapetty, thrissur as a commi 3rd.

4) 1 year experience in hotel mannapuram, thrissur as a commi 2nd.

5) 8 months experience in hotel mannapuram, thrissur as a commi 1st.

6) 1-year experience in hotel Lumiere organic cuisine, Ernakulam, Kerala.

7) 9 months experience in hotel the waterfront shaw lavasa, pune. as a CDP.

8) 1.2 months experience in hotel the Sreevalsam Residency vembayam, Trivandrum, as senior CDP

9) 2.2 years’ experience in hotel Merlin international, Thrissur, Kerala as a sous-chef

10) 1-year experience in INDUS-RAY Ishigaki, Okinawa, japan as a chef.

11) presently working in Ghadwa Ashwa, Riyadh, Saudi Arabia.


●Report to SOUS Chef.

●Brief to the staff for upcoming event & function.

●Responsible for Indian Curry Sherbet and Rice Dishes Veg. and Non-Veg.

●To check the function sheets of all functions.

●Proper maintain the night closing balance register.

●Responsible for Ala-Carte and Regular Dinner buffet in restaurant.

●To follow the Hotel Standard recipe.

●To maintain the quality and quantity of the dishes.

●Place the daily bazaar store order for next day

●Feed the requisition in MMS system for next day.

To minimize the wastage of food materials & cost control



●Flexible towards changes.

●Believe in the team work

●Devote myself fully towards the work assigned to me.


●Reading Food Books

●A good chef in Indian Curry


●Hindi, English & Malayalam


●North Indian Food

●South Indian food

●Continental food.

●Chinese Food.


Mr. Saleem moideen - Eecutive chef

(Gadwa Ashwa, Riyadh)

Mr.Nelvin C John - General Manager

(Hotel merlin international, thrissur, kerala.)

Mr.Biju KV - General manager

(Hotel North PRIDE, Ernakulam.)

Mr.Radi Manoj - Sous chef

(Hotel WATERFRONT SHAW, lavasa, pune.

(OLD WORLD group of hotels)



Address : kunnelcheruvil

: vettimukal p.o

: ettumanoor

: Kottayam.

age : 31

D O B : 10/2/1986

gender : male

religion : Christian

nationality : Indian

marital status : single


I hereby declare that all the above statements are true to the best of my knowledge and belief.

Place : Kottayam.

date : / /18

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