A. V IJAY

S/o. Arunachalam. P

**, ******** **** ****,

Kulithalai (Tk),

Karur (DT). 639 110

TamilNadu. I ndia

acoc66@r.postjobfree.com

M obile : 91-959******* / 91-837*******.

C a reer Objective:

A position in the culinary field where I can contribute significantly with my:

• Abil ity to execute exquisite dishes with my experience in South Indian cuisines.

• Abil ity to handle and maintain all types of kitchen tools and equipments.

• Abil ity to design menus for various occasions & Buffet arrangements.

Work experience:

L I TEBITE FOODS PVT LTD

Z ambar costal kitchen

New Delhi, India

Feb-24’-10 ( Present Opening Team )

Position: Sous Chef

Job Description .

• Main forte is in South Indian Curries.

Vijay Resume

• Handling the section under the absence of a Chef.

• Assisted Chef in daily specials and menu planning.

• Providing inputs and ideas in menu designing.

• Check in the daily cleaning schedule that needs to be done and execute them.

• Receiving of daily ingredients according to the standard operating procedures.

• Maintaining Standard recipes, Co-ordination and communicating with other departments.

• Making duty Rota, Allocating staffs and maintaining inventories & par stock.

• Motivating the staff and improving cohesiveness as a team.

• Closely work with the chef during events l ike wine pairing dinners and other such events.

• Directing and guiding kitchen team to provide a consistent, high quality of food and service

• Implements the hygiene and cleanliness procedures and standards

• Guarantees the respect of the recipes according to the “products bible”

• Assists in staff training to enhances their knowledge by clarifying the goals and objectives

for BOH .

• Track Staff and Kitchen Hygiene Checklist. M inimize wastage by proper planning and

u ti l ization.

• Stock requisition from various suppliers for daily and weekly orders

• Conduct monthly inventory and ensure high stock rotation (FIFO basis)

• Sets excellent customer service and work examples

H O TEL AT I T H I

07 ’Nov’ 07 to31 ’Jan’ 09

Pondicherry, India

Commi 1

H OTEL G RT TEMPLE BAY

M amallapuram, India 22’J an’ 04 to11’oct’ 07

Commi 2

STERL I NG BEACH RESORT

M amallapuram, India 22’ma r’ 03 to15’jan’ 04

Commi 3

EXPOSURE TRA I N I NG U N DERWEN T :

• Production ( F & B production )St. Marks Hotel Bangalore, India.

Vijay Resume

• Taj Savoy Leisure Hotel Ooty – India.

Achievements:

A t My level I have pa rticipated in various functions hosted Gourmet I nd ian Cuisine

Festival in

Abudhabi-feb-12/2012.

E ducational Qua l ifications:

Sri Balaji Catering College in Hotel Management, Srirangam, Trichy-2

Completed O ne year Craft Course in Food Production.-‘apr’- (2002)

National H igher Secondary School, Tr ichy, India-mar’2011.

Completed H igher Seconda ry Education.

H S S Nachalur Tamil Nadu, India -mar’1999.

Completed Seconda ry School Leaving Certificate.

Personal Detai ls:

Fathers Name : Arunachalam. P

D ate of birth : 15th M ay’84

M arital status : Marr ied

N ationality : Indian

L 2565647

Passport No. :

L anguages Known : English, H indi,-Malayalam- and- Tamil

P resent Address : D 6, 6091 /1

Vijay Resume

Vasant Kunj

New Delhi

References:

M ay be furnished on request:

Vijay Resume

Contact this candidate