B.H.M20 yrs Exp Professional Executive Chef/Corporate chef/Chefmanager

RESUME

MR. C. MANIKANDAN

MOBILE: +91-770*******

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

CAREER ABRIDGEMENT

Around Twenty years quantitative experience in the hotel industry, adroit

in Culinary speciality - Human resources

Budget and forecasting

Team Management

Theme festivals

Specialized in Indian, Chinese, continental, Tandoor, south Indian and

Innovation of New dishes.

A Strategic planner with adaption in implementing cost reduction

measures to achieve saving in terms of materials & logistic cost.

Hands on experience in leading cross – functional Team and

multicultural communication.

Proficiency in supporting and sustaining of positive work environment

that fosters team performance with strong communication and relation

management skills.

Posses excellent inter personal and negotiation skills with proven

track record of utilizing a process oriented approach towards the

accomplishment of cost, profit, service organization goals.

CORE COMPETENCIES

Executive chef - Hotel Krishna palace, Hospet, (Hampi)

1.

Bellary district

Executive chef - MYSTIQ FOODS Pvt Ltd, Chennai

2.

Food Production Head - VJP Hotel Management &

VJP

3.

Catering technology, Trichy

Catering

Sous Chef - ASWATHI FOOD CRAFTS Pvt Ltd,

4.

M.G. Road, Bangalore

CULINARY SPECIALITY : Punjab, Goan, Chettinad, Kerala, Malaysian,

Kashmiri cuisine.

HUMAN RESOURCES : Implementing HR policies for

manpower

planning recruitment, selection, induction,

Orientation development of employees in

the organisation .

Theme festivals : Bharat ka Bhojan, Amchimarathakhana,

Dosa festivals, Halloween Nights.

Consultant chef : Hindustan Unilever Ltd., Bangalore.

EMPLOYMENT RECITAL:

Corporate chef, Juscooked eateries pvt ltd,Bangalore, june 2012 to june

•

2013,

Executive chef, Hotel Krishna palace, Hospet, Bellary district

•

Karnataka from may 2011 to december 2011,

Executive Chef, MYSTIQ FOODS,RED E FOOD ZONE,,Chennai – jan

•

2010 to nov 2010.

Senior Chef Faculty, VJP college of Catering and Hotel management,

•

Tiruchi,Tamilnadu Jan 2009 to jan2010.

SousChef, Aswathi Foods pvt ltd,, M.G.Road, Bangalore sep 2008to Dec

•

2008.

Chef Faculty, Jenneys Academy,(Jenneys groups of hotels and resorts)

•

Tiruchi, Sep 2005 to August 2008.

Restaurant Chef, Oxford Multicuisine Restaurant, Sharjah, UAE June 2002

•

- July 2005.

Restaurant Chef, The TAJ Multicuisine Restaurant,Chennai,,Feb 1998 to

•

Apr 2002.

INDUSTRIAL TRAINING

Trianee Cook, IGGI Resort, Ooty, 1996 - 1998.

Industrial Training, Hotel The Taj Connemara,

Chennai. 1995

Training, Park Sheraton Hotel & Towers,

Chennai Dec 1994. (Bakery & Confectionery)

ACADEMIC PROFILE :

B.Sc Tourism and Hotel Management : Madurai Kamaraj University, DDE Madurai

2008

Craftsmanship Course in Food : Institute of Hotel Management Catering

Production and Patisserie Technology (IHM), Taramani. Chennai – 113

1995

H.S.C : Anjugam Hr.Sec.School, Chennai

1994

S.S.L.C. : Avichi Hr.Sec.School, Chennai

1992

PERSONAL DETAILS

Name : C. MANIKANDAN

Father’s Name : R. Chandrasekar

Gender : Male

Date of Birth : 09/Jan/1977

Nationality : Indian

Religion : Hindu

Martial Status : Married

Contact Address : 22- Renga Nagar,

3rd Main Road,

K.K.Nagar- Po,

Trichy – 620 021,

Tamil Nadu

Reference : MR. KRISHNA SANTHAKUMAR,

General Manager, Hotel Ivory towers,

M.G.Road,Bangalore.

Mr. Rubinath,MYSTIQ Foods,

General Manager,chennai

.

Declaration :

I here by declare that above furnished details are true to the best of my

knowledge and belief.

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