Executive Chef

R. LOKESH BABU

Personal data

Date of birth : *8th JANUARY 1979

City / Country of Birth : Madurai / India

Current Countries of Nationalities : Indian

Gender : Male

Address : J.S,Illam,

54-

H.M.S. Colony,

Veeratipathu,

Theni

main road,madurai-625010

Tamil

Nadu, India.

Email :

*********@*****.**.**

Cell Phone : +91-994*******

Objective

To work in an intellectually motivating environment with employees,

guest satisfaction and profit being my compass of my interactions. The

purpose of my job is the ability to facilitate continuous growth,

learning and creativity of my team.

I love experiments and whenever I can, I always take a risk.

Education

1996-1999 3 Year Diploma In Shevaroys institute of hotel management

and

catering technology,Yercaud,Salem

Dist.,Tamilnadu,India.

1995-1996 +2 Higher Secondary,Dolphin Public

School,Madurai,Tamilnadu,India.

1993-1994 10th Secondary,Dolphin Public

School,Madurai,Tamilnadu,India.

Specialisation:

I was specialized in making

Creativity Breads,European Breads,Various Puff Stuffed

Pastries,Different Rolls,Variety Of Criossants and

Danishes,Variety Of Doughnuts,Cakes and Muffins,Cookies and

Several Desserts.

Work Experience:

1.Chief Baker

13th September 2012 to 30th October 2013 - Kanuhura Resorts &

Spa,Maldives

( Sun Resorts,Mauritius).

I was appointed as Chief Baker in kanuhura resorts and

spa(103 rooms and 3 restaurants),which is an 5 star property and part of

leading hotels of the world and belongs to Sun Resorts,Mauritus.As an

chief Baker,my duties were to look after complete bakery operations from

break fast to dinner,producing various breakfast pastries,breads,muffins

and croissants, to all the outlets for their daily operations.Regular

training to my staffs and hands on job.Maintaining hygiene,costing and

menu planning will be done according to the hotel given budgets.

Reports to Pastry Chef/Ex.Sous Chef and Executive Chef.

2.Head Baker

19th October 2009 to 13th may 2012 - Grand

Centara(Pre-opening),Maldives.

Grand Centara(105 rooms and 3 Restaurants) was an 4

star delux property

belongs to Centara Group(thailand),where I was appointed as Head

Baker for the pre

opening team,and we achieveved sucesssful openings.I was second in

the pastry team

and working close with pastry chef in organizing menu planning and

duty roaster of

pastry team.My duties to look after the bakery operations producing

various bakery

items with high standard.In absence of pastry chef will look after

the team and

maintain the same standard through out the operations.

Reports to Executive Pastry Chef.

3. Chef De Partie

1st May 2009 to 20th Septemer 2009 - Parrot Cay

& Shambala Retreat

Resort, Turks&Caicos Islands,

Carribbean.

Parrot Cay belongs to como Group of hotels which is one

of the wonderful

property and has got celebrities in villas.I was offered as Chef De

Partie.My duties

were looking after pastry and bakery and I will be the reliever for

both sections.

4. Head Baker

20th may 2008 to 13th February 2009 - Zithali

Group Of resorts and spa in

Kudafunafaru (Pre-Opening),

Maldives.

Zithali (50 rooms and 2 restaurants) was an pre opening

property and was

offered in the position of HeadBaker.We achieved success in a very

short span of time

with strong pastry and kitchen team.My duties was to organize the

bakery operations

and train the junior staffs to follow the standard operating

procedures.

Reprts to Pastry Chef and Executive Chef.

5. Chef Baker

12th October 2007 to 18th April 2008 -

CocoaPalm Boduhithi,Maldives

CocoPalm (105 rooms and three restaurants) Belongs to Sun

Tours and

Travels,Maldives.Where I was in the positon of chef baker and

upgraded the bakery

products and implemented new recipes and menu to bring high

standard bakery

products.Cocopalm is the part of the small luxurious hotel of the

world.

Reports to Executive Chef.

6. Head Baker

4th August 2007 to 4th October 2007 -

Sodexho Pass in Osho International

Resort,Pune,India

Osho International is an ashramam where all organic

ingredients used for

cooking and as an head baker worked with organic ingredients

and no

preservatives,experimented and implemented various bakery

products to customer

satisfications.

Reports to Executive Chef.

7.Baker

16th may 2006 to 9th june 2007 -

Jumierah Bab Al Shams,Dubai.

Jumeirah Bab Al Shams (106 rooms,3 Restuarants and 3

Banquet Halls) is an

5 star dessert resort belongs to Jumeirah Group Of Hotels.Where I

was an Night

Baker,looking after the bakery productions for the day,for

breakfast,lunch and

dinner as per the meal planning and requests.To produce breads and

pastries for the

Banquet functions in different locations.

8. Baker (Chef De Partie)

Sep 6th 2004 to May 11th 2006 -

WhiteSands Resort & Spa,

Maldives(Naiade Group Of

Resorts,Mauritius).

White Sands Resorts(150 rooms and 4 restaurants) it was

one of the longest

island resort in Maldives and I joined as Chef De Partie,where I

was assigned to do

the production of bakery goods as per my superior

instructions.During my Job I

learned many techniques and products related to bakery.

9. Baker (Demi-Chef De Partie)

Nov 4th 2002 to Sep 3rd 2004 -

Mirihi island resort (Pre-Opening),

Maldives.

Mirihi Island Resort is an small luxuryious resorts

consisting of 36 rooms and I

was part of an pre-opening team joined as demi chef baker.Learned

from superiors

during my period and worked as per days menu and instructions.

10. Baker

Sep 2001 - Oct 2002 -

Germanus day inn, Madurai, India.

Germanus Days Inn was an days inn group and I joined

as baker and was

working between pastry and bakery.Producing different desserts

and breads for

daily operations of restaurants and baquets.

11. Superivsor

Nov 2000 - Sep 2001 -

Hot breads, Madurai, India.

Hot Breads was chain group of bakeries and well known for its

products and quality.I joined as baker and confectioner and slowly grown in

to the position of supervisor.

12. Assistant Baker

June 2000 - Nov 2000 -

Hotel New Rajeswari, Madurai,

India.

New Rajeswari was an small property holding 2

restaurants and 1 banquet hall,where I was working as baker,producing

breads and pastries for the hotel operations and pastry shop.

13. Kitchen Supervisor

May 1999 - April 2000 -

Birla Copper, Gujrat, India.

Birla copper was an huge industry where I joined as kitchen

supervisor for industrial catering for ICS,Chennai.I was working under the

instruction of my superior and camp boss.

Intership : 6th October 1997 - 5th March 1998, welcom group grandbay,

Vizag, India. In this 60 rooms, 5 star business class Hotel, my job

activities includes of food and beverage department both in kitchen

and services and also done my training in house keeping and front

office too.

Languages :

Language Speaking

Reading

English Good Good

Tamil Good Good

Hindi Good Average

Malayalam Good

Average

Computer Skills : MS OFFICE.

Interests & Hobbies

Travelling,Cooking,Reading.

References

1.Chef Alisdair Bletcher - ******************@*******.***

2.Chef Aritha --

**************@*****.***

References Ex. Supervisors

1.Chef Ben Ame Fabro - *******@*****.***

References (Personal)

1.Chef Alisdair Bletcher - ******************@*******.***

Certifications

2006 Foundation Certificate Of Food Hygiene,Chartered Institute

Of

Environmental Health, London.

Other Information

I have worked in Pre-opening property and have successfully done

the opertions.Worked in various property and learned many things

practically and experimentally.

I hereby state that the above information given by me is true to

my knowledge.

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