RESUME

THAYUMANAVAN SOMASUNDARAM

Phone: 886-***-****

E-mail: acso9s@r.postjobfree.com

Objective:

To establish a niche for myself in a dynamic organizational environment through hard work, working within the team and developing knowledge effectively to achieve organizational objectives.

EDUCATION QUALIFICATION:

Degree : B.Sc., (Hotel & Catering Management)

University : University of Madras in India

Project Done : Moghalai Cooking

PROFESSIONAL EXPERIENCE:

Dev Foods, January’2015 – Till Date

Bangalore

Catering manager

Responsible for overseeing all operations of kitchen.

Manage recruiting, training, purchasing, sanitation, scheduling, seasonal promotions, food or labor cuts and many other responsibilities.

Responsible for various other duties as assigned.

Balan Restaurant, July’ 2012 – December’2014

Ramnad

Catering manager

Responsible for overseeing all operations of kitchen.

Responsible for planning and organizing the catering events for guest.

Manage purchasing, sanitation, scheduling, seasonal promotions, food or labor cuts and many other responsibilities.

Evaluate food products to ensure that quality standards are consistently attained.

Boost staff to improve productivity.

Café Coffee Day Lounge, October’ 2010 – May’2012

Bangalore

Senior Executive F & B Lounge

Responsible for overseeing all operations of kitchen.

Done all setting including execution, quality and financial responsibility.

Manage recruiting, training, purchasing, sanitation, scheduling, seasonal promotions, food or labor cuts and many other responsibilities.

Evaluate food products to ensure that quality standards are consistently attained.

Find out problems and solve them professionally and quickly.

Boost staff to improve productivity.

Responsible for various other duties as assigned.

Personal Chef July’2006 - 2010

Select menu items with an eye toward quality, variety, availability of seasonal foods, popularity of past dishes and likely number of customers.

Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.

Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner.

Proficient knowledge of computer programs, especially to create menus, analyze recipes to determine food, labor and overhead costs and to calculate prices for various dishes.

Hardworking, self-motivated individual with proven record of responsibility. Equally effective working independently as well as in a team effort.

Winlead Food And Café, Singapore. June’ 2009 – August’2009

Catering manager

Responsible for distributing cleanup assignments to improve employee confidence and teamwork.

Responsible for planning and organizing the catering events for guest.

Responsible for helping chef in day-to-day operations including supervision, scheduling of employees and training, placing weekly food orders and food cost control.

Maintained monthly budget and performance.

The Alamo, Tex- Mex Restaurant, Sep’2004 - May’2006

Dubai Marine Beach Resort & Spa, Dubai.

Sous chef, CDP

Supported and worked under the executive chef

Helped the executive chef design the menu and finalize on the dishes

Took the responsibility of entire dish making process along with 14 cooks and delivered quality, delicious dishes.

Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of The Alamo.

Supervised cooks and managed the preparation, portioning, garnishing, and storage of all food items.

Reported to the Chef and assumed responsibility for the kitchen in absence of Executive Chef.

Helped at developing menus, maintaining food inventory, food preparation and storage, large scale cooking.

Taj Residency, Bangalore May’1998 – July’1998

Trainee

Learned the gourmet cooking, healthy and nutritional cooking, and cooking basic and convenience foods. Baked with and without mixes, prepared soups, sauces and stocks, meat cutting, and butchery.

Learned the food ordering process.

Prepared and cooked meals for campers and staff.

Ensured kitchen areas are constantly clean - ranges, cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, garbage, recyclables, etc.

Hotel Lucia, Thiruvananthapuram. Dec’1997 – Jan’1998

Trainee

Responsible for measuring and weighing ingredients.

Poultry, fish and shellfish were cleaned for cooking.

All kitchen equipment and appliances were sanitized daily.

Learned the uses of kitchen utensils and equipment and the operation thereof.

Carried food supplies, equipments and utensils from work and storage areas.

PERSONAL DETAILS:

Father’s Name : Somasundaram

Date of Birth : April 14, 1979

Address : #936/59, 3rd floor, 11th ‘c’ cross,

Vyalikaval extension,

Malleshwaram,

Bangalore-560003

Hoping for a favourable consideration.

Yours faithfully,

THAYUMANAVAN.S

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