Service Food

BIJOY.C. REGHUNATHAN

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Phone:089******** /098********

Email : *****.*********@*****.***

OBJECTIVE:

A goal oriented, self-motivated, professional, with a strong career

graph in the field of Food and Production, Considered a quick decision

maker with balanced approach and passion for my job. A complete team

player.

PROFESSIONAL EXPERIENCE:

. 14 Months experience as a chief cook in container ship

. Worked as a 2nd cook for MSC CRUISE LINE- 12 months

. Worked as Commi II for TUNGA REGANZA NAVI MUMBAI :May2008 to June2009

. Worked as Commi III THE LEELA PALACE KEMPINSKI, MUMBAY -an Affiliate of

Kempinski Hotels and Resorts:April 2007 to May 2008

(A star Deluxe Hotel that has been awarded the "FIVE STAR DIAMOND

AWARD IN 2004 (AAHS), Best Hotel among new business Hotels in the

world by Forbes Magazine in 2002, and awarded the CNN Ultimate Service

Award from the Indian Subcontinent from 2002 & 2003.)

. 2 Years work experience as a OS- Deck side( Merchant Navy)

JOB RESPONSIBLITIES

. Hv to oversee the staff, place orders for culinary items& direct

overall preparation of the food which is served in the dinning

establishment

. To prepare the menu & planning the set menu items& specials as well

as provide receipes

. Placing food orders& necessary kitchen tools orders & resolving all

kitchen staff complaints

. Developing recipes& making them just perfect to serve the patrons

. Maintaining& ensure the safety standard& sanitary requirements are

met each& everyday

. Maintaining the standards of the Kitchen and the Food.

. Performinmg administrative duties such as performing payroll

calculations, calculate purchase order costs, placing food ordersfrom

merchants.

. Speak to the guest for menus for special events.

. Regular interaction with the guest about the quality of the Food.

. Responsible for the smooth Operation of Brunch, Buffet happening every

week.

PREP COOK ASIAN, WESTERN&CONTINENTAL CUISINES

. Making A la carte orders and following legendary service

. Maintaining the hygiene and cleanliness of the kitchen, cold rooms

and stores

EDUCATIONAL QUALIFICATION

1.CRAFTMANSHIP COURSE IN COOKERY FROM KOHINOOR COLLEGE OF HOTEL MANGAEMENT

TECHNOLOGY

(INDIA 2006 to2007)

2.DIPLOMA IN CULINARY ARTS PROGRAMME AT ICCA, CENTRE GOA 2010

3.PRE- SEA COURSE FOR RATINGS ( DECK RATING)-YEAR 26/02/2001 TO 23/06/2001

PERSONAL DETAILS:

Gender : Male

Date of Birth : 31st-May-1979

Nationality : Indian

Fathers Name : P.Reghunathan

Languages Known : English, Hindi, Malayalam, Tamil and Kannada

Hobbies : Cooking and Listening Music.

Mailing Address : Pappy villa

Kanderi,

Nirmalagiri p.o.

Kuthuparamba

Kannur (DT)

Kerala -670701

Passport details

Number : G 7604522 Place of Issued: Calicut, Kerala state

Date of Issue : 29/02/2008

Date of Expiry : 28/02/2018

CDC DETAILS

1)Number :CH15595 2)Number

:653091

Type of CDC :INDIAN Type of CDC

:PANAMA

Date of Issue :12/09/2001 Date of Issue

:17/03/2010

Date of Expiry :12/09/2021 Date of Expiry

:17/05/2015

REFERENCE:

(1) CHEF. MR DINESH

MSC CRUISELINE

MSC LIRICA

(2) CHEF BINOY RAGHUNATH

M/V GSI ADMIRAL

HaliFax, N.S Canada

Ph:011-874331600337

I declare that above information are true to the best of my knowledge and

belief

(BIJOY .C.REGHUNATHAN)

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