Chef De Partie Service

RANJITKUMAR SUKUMARAN

** ******** ****

ABBEY WOOD

LONDON SE2 9SJ

MOBILE:0044 077********

E-MAIL: ****************@*****.**.**

PERSONAL DETAILS

DATE OF BIRTH 18TH December 1980

NATIONALITY British/ OCI

MARITIAL STATUS Married

ACADEMIC QUALIFICATION

•AUG 2003 Specialization in French/European cuisine

LE CORDON BLEU-LONDON

•JUNE 2001 Dipolma in hotel management &catering technology

ANJUMAN-I-ISLAM INDIA

INDUSTRIAL TRAINING

• Worked in GOLDEN GATE A grade restaurant churchgate Mumbai for four weeks

• Worked in MARINE PLAZA five star hotel Mumbai in kitchen for four weeks

• Worked in OBEROI HOTEL Mumbai in house keeping for three weeks

• Worked in GOURMET CAKE SHOP for four week

ALL THESE TRAINING GAVE ME A GOOD EXPOSURE OF THE INDUSTRY WHICH

HELPED TO GIVE ME A RIGHT DIRECTION OF THE FIELD TO BE CHOSEN AND

GET IN

.WORKED EXPERINCE

MARCH2011 Joined as junior sous promoted to senior sous chef

in CORINTHIA GROUP of London UK

RESPONSIBILITY

Communicating with inter department with various needs arise

Planning a bespoke menu as per guest requirements

Following HACCP procedure and implementing

Daily ordering and stock controlling

Keeping a good eye on the food cost

Responsible for daily conference and banqueting needs

Maximum covers of 300 sit down

Per-con with the guest of their requirements

Dealing with budget set

Menu planning, tasting, setting up the standard

Future forecasting, promotion, planning kitchen requirements

NOV2008 - Worked as junior sous chef for ROYAL GARDEN hotel NOV

2010

RESPONSIBILITY

Taking decision on the absence of any senior chef

Menu tasting for de jour and set menu

300-350 covers including breakfast, lunch and dinner

Checking the mep for all the section

Butchery and stock rotation

OCT 2002 - Joined as demi chef de partie promoted as senior chef de partie

NOV 2008 In JUMERIAH CARLTON TOWER hotel London UK

RESPONSIBILITY

Worked in brassie covering around 150-200 cvs on a spilt shift

Worked in the 2AA rosette on all the section,covering fish,sauce,side

And grill section

Working in main kitchen, banquet and spa kitchen

FEB 2003 Worked as demi chef de partie in GRANGE CITY HOTEL London UK

MAR2002

RESPONSBILITY

Working in larder section

Outside catering 100- 500 pax

Helping chef with sushi making

Preparing mep for sauce

Getting ready for the service on hand

Canapé service

JULY 2000 - Joined as commii chef in ORCHID hotel Mumbai

AUG 2002

RESPONSIBILITY

Joined as butchery chef to learn the basic

Worked in pantry

Sorting out the fridge and freezer as per the regulation.

Following the mep sheet and duly completing it before the shift finish

ACHIEVEMENTS

•Achieved silver medal in fish competition held in HOTEOLYMPIA excel London

•Achieved best employee of the year 2013.

•Achieved highest mark in food production state level in 2001.

•Achieved food and hygiene certificate in level course 2 and 3

•Supervisory skills course

EXTRA CURRICULMN ACTIVITIES

•Won the softball tournament organised within the city of various hotel

•Represent the football at state level in 1995

•Participated in various theme dinner as a chef around the city of London

•Running a own takeaway business in london

LANGUAGES KNOWN

English Hindi Marathi and Malayalam

HOBBIES & INTERESTS

•Sports

•Listening to music

•Cooking with new recipe

REFERENCE

CHEF Kim Hyung CHEF Garry Hollihead

EXE SOUS CHEF EXE CHEF

W HOTEL CORINTHIA HOTEL

Doha London

Contact this candidate