bartender

CURRICULUM VITAE

Application for the post of head bartender.

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CAREER OBJECTIVE and personal summary

A suitable designation in the area of food and beverage production, where I

utilize and contribute effectively my acquired skills and professional

experience, with willingness to acquired and assimilate new trends and new

innovation to enhance my knowledge in the field with a focus of personal

growth.

Improving food and beverage knowledge and team work achievement is the

target to make guests satisfaction with beverage and food.

To be innovative sincere and hardworking potential in the responsibilities

given and to be a team player and able to fulfill organizational

requirements efficiently and effectively.

Flexible in the ability to adapt to challenges when they arise while

remaining aware of professional roles and boundaries, having a

approachable, cheerful and friendly personality and a proven ability to

ensure that a guest experience is always relaxing and enjoyable. Now I am

looking for a new & challenging position, one which will make best use of

my existing skills & experience and also further my personal development.

9 years experience I have in bar industry.

INDUSTRIAL EXPERIENCE

Senior mixyology and in charge of the sunset bar with 40 covers, -20th

January 2013 present,

W retreat spa resort, (Starwood property) Maldives

(5* property)

Head bartender in main bar, pool bar, restaurant bar, sunset bar-20TH DEC

2011- 05th january 2013,

Soneva gili by six senses resort & spa, Maldives

(5* property)

SENIOR BARTENDER in main bar, pool bar, sunset bar, restaurant bar - 1st

Dec 2009 - 20th Nov 2011

Velassaru Resort Maldives,

Universal Enterprises, pvt, ltd. (5*property)

Senior waiter for 1 year, SENIOR BAR TENDER in main bar, airport bar - 1st

July 2006 - 4th Nov 2009

The Zara tapas Spanish bar, Oriental Cuisines Pvt, Ltd, Chennai, Tamil

Nadu, India

HOUSEMAN - 1st May 2005 to 18th June 2006

Quality Inn Sabari Chennai, Tamil Nadu India (four star hotels)

INDUSTRIAL TRAINEE waiter - 5th Nov 2002 - 30th Nov 2004

Neelkesh Outdoor Caterers Pvt Ltd, Chennai, Tamil Nadu, India

INDUSTRIAL TRAINEE waiter - 1st May 2002 - 1st Nov 2002

Hotel Global Chennai, Tamil Nadu

KEY SKILLS, ACHIVEMENTS AND SPECIALIZATION

. Unbelievable innovative cocktails making with passionate and

creativity.

. Making the cocktails how the way guests likes,

. And cocktails matching with foods.

. Have Knowledge about beers and Japanese sakes, port wine sherry, red

and white & rose & champagne & sweet (or) dessert wines, and all the

spirits and aperitifs etc.

. Wine serving technique to guest strongly knowledge I have.

. And following the wine temperature during serving wine.

. I do make smoothies, milk shakes, frappe, fresh juices, all the kind

of coffees and espresso with freshly ground coffee beens according to

the company standard,

. Tobacco, Have cigar knowledge and Smokey sheesha.

. Understanding guest body language.

. Beverage promotion.

. Ensures that following subordinate bar staff are well groomed and in

proper uniform when reporting for duty.

. Highest quality of spirits, beer and non-alcoholic beverages are

offered to passengers all the time.

. Always keep eye contact with guest; be smile with guest and team

members, focus always guest needs.

. Using always guest names and keep remembering and acknowledge to greet

the guest while enter in the bar area and warm welcoming and if I

cross the guest at any places I do wishing the guest, the most

important is guest should be always happy to journey with us.

. Suggestive selling beverage and up selling, good attitude with guest.

. Always helpful with guest, follow the company rules and regulation

. Always be on time.

. Training with bar team member regarding beverage,

. Providing quality service to guests.

. Hardworking.

. Bar Opening and closing and analyses the beverage sales items everyday

and following the daily inventory and consume my true knowledge.

. Minutely checking the glass wears if any cracking or chipped and

highly maintain the glasses cleanliness.

. Maintain the glass washing machine temperate (rinse above77%/washing

below 55%) the glasses.

. Following the glass wear inventory, and making the breakage report and

handover to supervisor or bar manager.

. Very important at the bar, keep always clean the coffee machine and

following the (MSDS) material safety data sheets.

. Always I will tasting the cocktails quality before serve to guest,

for me our guest should be happy...and satisfaction and let them to

coming back again.

. Strictly and first priority Following the drinks and cocktail

preparation timing with in 3 minute and serve to guest with in 5

minute .

. Always keep clean and follow the Hygiene standards.

. If there are have any problems with electric or carpenter works,

communicate and immediately sending the job order to engineering

department to fix it.

. Checking and keep the records about the freezer and chiller

temperature (am/pm). As per company standard.

. Involved in team activities, a team player and result oriented

individual

. Committed and determined to achieve more than the targets.

. Capable of doing work under stress and attaining targets

. Everyday contact the training regarding beverage knowledge

improvement,

. Allocating working area for bartender. Follow the cutlery and

crockery inventory.

. Making the weekly duty roaster according to bartenders day off and

ML, EL, DIL and annual vacation.

. Preparing new cocktail menu, and day special cocktail and mocktails,

. Before operation start, checking the garnish and condiment fresh

juices and labeling currant date on dairy products and fresh juices

and fresh puree, fresh cut fruits etc...

. Everyday maintain (FIFO) first in first out for beers and soft drinks

& packed juices etc...

. Making the refreshing cocktails at the pool bar in the afternoon time.

. And making new martini cocktails, champagne cocktails for sunset

timing, and increase the profit and archive the daily budget targets

from beverage side.

. If happening any party's or management cocktail hours,keep preparing

everything in advance in bar side, and bar tools and locate the area

for bar counter and making the check list for the operation and

allocate the bartender .

. And everyday contact the training about how to handle the busy

operation smoothly and free pouring tasting. and teach them by heart

the cocktail menu and drinks recipes,

. Giving the wine training about looking behind the label, wine region

and history, and grape verities, important is how to recognize the

flavors, and which wine match with which foods, and contact the

training for all the liquors. Highly volume motivation I will give to

my bartenders.

. Follow the duty timing. Attain the briefing everyday with colleague's

.weekly once we will have meeting together and highly motivation each

other.

. Willing to learn new things and culture from my colleagues and

managers and I will teach them whatever I have known.

. Flexible and receptive to new situation

. Good leadership skills, training conducting skills, strong

organization skills.

. Open minded and outgoing personality.

. Positive attitude to work and ability to work with under pressure.

. Always communicate with supervisor or manager about the bar and guest

complaints and guest comments & what's happening inside of bar counter

area and I always like to work as a team.

. And briefing time Make sure inform to all the waiters that what is N/A

item 86 at the bar.

. Always be proactive.

. WILLING TO WORK LONG HOURS AND SUPPORTING WITH TEAM MEMBERS.

. ALWAYS OPEN MIND AND COMMETED WITH TEAM.

. FOLLOWING THE (HACCP)hazard analysis & critical control points,

. Management system in which food safety is addressed through the

analysis and control of biological, chemical, and physical hazards

from raw material production, procurement and handling, to

manufacturing,distribution and consumption of the finished product.

. I believe myself; i will do my best job with your family. My dream to

be part of your family.

PROFESSIONAL EDUCATION

. SSLC & Higher Secondary Passed

. Craft course diploma in food &beverage service

NAME OF EDUCATIONAL INSTITUTION

. M.M.A COLLEGE OF CATERING TECHNOLOGY AND HOTEL MANAGEMENT,

. Tamil Nadu, INDIA

. DURATION DATE: March 2001 - April 2002 (1 year and 6 months)

. WSET, Wine and Spirit Education Trust, London .conduct by Jeffry

benzene, director of WSET AWARDS Maldives. Level 2 (pass), year 2012.

PRINCIPAL SUBJECTS COVERED

. Food & Hotel accounting, catering management, hotel Equipment

Maintenance

. Hygiene, Principles of management & costing, HR Management,

housekeeping,

. Office Food, Beverage and sanitation, Food and Beverage Services

. DURATION DATE: March 2001 - April 2002 (1 year and 6 months)

COMPUTER KNOWLEDGE

. Microsoft Windows, XP, Words, Excel, Power Point, BIRTCH SHEET, micros

symphony using for billing and checks and settlement and closing

report and Manu items sales report and switch to outlet

LANGUAGES

ENGLISH /TAMIL EXCELLENT GOOD FAIR BAD

Speaking Yes - - -

Reading Yes - - -

Writing Yes - - -

TRAINING PROGRAMMES UNDERGONE

. A 3 days workshop on bar tendering, conducted by the Marriott hotel-

Chennai, Tamil nadu, India.

. Seminar on fire fighting and prevention quality inn sabary hotel 4

star deluxe, Chennai, Tamil nadu, India.

. Seminar on hygiene control quality inn sabary hotel 4 star deluxe

Chennai, Tamil nadu, India.

. Food safety Asia program undergone in sonevagili by six senses beyond

the 5 star, Maldives.

. Introductory skills workshop for supervisors & managers, sonevagili by

six

Senses, beyond the 5* star property, Maldives.

. FSA (Food Safety Asia) training in W retreat Maldives.

. Hennessey cognac training in W retreat Maldives.

. Cigar training in W retreat Maldives.

. Whatever whenever service for special talents in W retreat Maldives.

. Attained the training for next generation, In W retreat Maldives.

. First aid training w retreat spa Maldives.

. Fire fighting training w retreat spa Maldives.

. Signature Cocktail training with grand Collins the best bartender in

Asia pacific from Australia W retreat spa Maldives.

. Signature Cocktail training with yudi the best bartender in Bali,

Indonesia retreat spa Maldives.

. Highly grooming standard w retreat spa Maldives.

.

PERSONAL PROFILE INFORMATION:

Name : Muthu kumar

Fathers' Name : S. Periyasamy

Date of Birth : 25-05-1985

Birth place : Karikudi

Height : 185 Cms

Marital Status : Single

Religion : Hindu

Mother Tongue : Tamil

Nationality : Indian

Languages Known : Tamil, English

Hobbies : Reading about the food and beverage &

wine & Planning

Permanent Address : No.55, Mari Amman Koil Street,

Kalaiyar Mangalam - Post,

Okkur - Via, Sivagangai - District,

Pin - Code: 630 557.

Tamil Nadu, India.

Phone: (0) 4575 -2303489

Mobile: 965-***-****

Weight : 70kg

Email iD :

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

Skype ID : muthu.kumar267

Passport no. : L6797669 (expiry

on 02/02/2024)

Current location contact # : 00960 -7890788

Present address : W retreat spa

resort, Fesdhu Island north ari atoll, Republic of Maldives

DECLARATION

I hereby declare the above mentioned information is true and correct to the

best of my knowledge and belief

Thank you for your consideration.

Reference contact

Venkatarathnam

Assist galley operation manager. (919039)

Celebrity cruise.

Your Sincerely

Muthu kumar

Maldives Complete Blog

Best of the Maldives: Cocktail Compendium - Gili Lankanfushi

Published 16 September 12 1:9 AM Maldives Complete

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A refresher for the end of the day is a cocktail which can also sparkle,

uplift, sooth or relax. The 'Doctor of Mixology' has to be Muthu Kumar,

Head Bartender at Gili Lankanfushi's their Overwater Bar. He trained for 6

months in cocktail mixing. And looking at the dissertation length bar

cocktail menu, you can see why. Gili offers...

. 24 Champagne Cocktails - including, "Sake - Cham" (Japanese junmai

daiginjo sake, syrup and Champagne) and "Royal Lime Sorbet" (Fresh lime,

syrup, Champagne mixed with lime sorbet)

. 19 Martinis - including, "Apple and Cinnamon Martini" (Organic apple

juice, lime juice, syrup, cinnamon vodka, muddled with fresh apple and

cinnamon), "Cardamom and Pineapple Martini" (Cardamom vodka, syrup and

fresh pineapple juice)

. 12 "Herb Cocktails"

. 11 "Limbo" (Lime in Maldivian) cocktails

. 12 Vodka cocktails

. 6 Wine cocktails

. 9 Gin cocktails

. 10 Rum cocktails

. 9 Tequila cocktails

. 9 Brandy cocktails

. 8 Whiskey cocktails

. 10 coffee cocktails (5 hot versions and 5 cold ones)

. 6 "Signature Cocktails"

They also have 6 'Shooter' cocktails crowned by the house specialty the '7

Layer Shooter' - Muthu Kumar (With the W Retreat's signature '7 Layer

Chocolate Cake' I am wondering if there is some sort of culinary law od

physics that says you can pile up an ingredient on top of itself a number

of times, but it is absolutely limited '7'. Sort of like the number of

times you can fold a piece of paper in half).

It's not just the recipes that have variety, but the ingredients

themselves. They stock 21 types of Vodka, 19 types of gin, 15 brands of

Rum, 8 Tequillas, 29 liqueurs, 38 whiskies, 13 Apperitifs and 8 Digestifs,

18 Cognacs, 9 Grappas, 9 ports/sherries, 10 soft drinks, 11 juices, 7

smoothies, 7 lassis, 12 beers, 14 mocktails, 25 'spa' cocktails (eg.

Ayurveda elixirs), 20 types of teas.

In short, 151 types of cocktail made from 248 types of drinks (and of

course, you could have any of the latter straight up).

Stay tuned for Muthu's latest innovation as he is soon to introduce 'Smoky'

cocktails to the already encyclopaedic mix.

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Filed under: best of, drinks, Gili Lankanfushi, Maldivian staff

mm

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