chef
Resume:
RAJASEKAR MOHAN CONTACT
PERSONAL
A self-motivated quality-driven Chef with a strong commitment to safe and efficient kitchen operations and exceptional cuisine. A real passion for managing food preparation and motivating the culinary team to deliver truly spectacular results in food delivery. Extensive experience developing innovative menus ideas that have the perfect balance of customer satisfaction and profit. Seeking a challenging position in an established company that can utilize my current skills and achievements.
WORK EXPERIENCE
Waltham abbey Marriott Hotel July 2011 – feb 2015
Chef de Partie
www.marriott.co.uk
4 star hotel, 162 rooms, Thyme restaurant with show kitchen, Tempo Lounge bar, 12 meeting rooms
Responsibilities
• Assist chef in ensuring “Health & Safety” standards are maintained all time.
• Responsible for Preparation of foods & Presenting to standards for Ala carte Diners, Conference Diners in all F&B outlets.
• Responsible for creating specials every day dinner (Daily special, Catch of the day, Healthy option)
• Buddy Commis & train them to Marriott standard.
• Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times
• Handling food complaints under senior chef’s absence
• Managing stock control and ordering supplies when chef is not available.
• Responsible for meat order for daily use.
• Checking labels for daily using food products according to Marriott standard.
• Ensure that all stations (Salad counter, Larder, Sauce, Dessert) are set appropriately.
• Process and store food items.
• Make sure that all kitchen staff is aware of standards and protocols.
• Manage rotation of food items in chillers.
• Work effectively as part of a team.
• Maintain temperature record weekly.
Key Achievements
• Reorganized the food rotation procedure by employing a “time log” for each type of food item.
• Nominated as “Employee of the Year 2012” Award following provision of excellent kitchen services and supervisor feedback.
• Recognized as employee of the month in October 2013 in hotel.
• Recognized as employee of the quarter in 2014 in hotel
• Passed 2013 “EHO” audit.
• LPP 3 years review got sp.
• GSS 2013 achieved above brand average.
• “BLACK BOX” Marriott competition won 3rd price for main course. 7 Marriott hotels from London participated.
Golden Water’s Hotels & Resorts May 2008 – May 2009
Hotel Operation Trainee
www.kumarakom.com
Responsibilities
• Reporting senior chef.
• Responsible for preparing Indian breakfast.
• Preparing and presenting south Indian dessert.
• Making healthy and hygiene Indian food.
REFERENCES AVAILABLE UPON REQUEST
ADDRESS
53, Keela Street
Nachalur post,
Karur.
639110.
TELEPHONE
************@*****.***
SKYPEID : rajasekar489
EDUCATION
Kensington College of Business
2010 - 2011
M.B.A
Master’s in business administration
General University of Wales, U.K.
2005 – 2008 S.R.M. Institute of Hotel
Management
B.Sc
Bachelor in Hotel Management
Chennai, India.
TECHNICAL SKILLS
• Birch street {procurements}
• Blue cube (payroll}
• MGS {Marriott Global Source}
• M quest {accessing Guest
Satisfaction Survey}
ADDITIONAL TRAINING
• Level 2 Food Safety Hygiene
• Completed All Levels in Passport to success (In-House training)
• Fire Trained
• First Aid Trained
• Blue cube Champion (Payroll
Management)
• Menu Engineering (familiar with menu engineering tool)
PROJECTS
Flight Catering Ambassador’s Group
Dec 2006 – March 2007
Trainee Chef
• Reporting to section chef.
• Preparing sandwiches for flights
(air India, Lufthansa).
• Preparing Indian sweets.
• Reporting head chef with training records.
Royal Southern Hotels Chennai
May 2006 – July 2006
Trainee Chef
• As above
Contact this candidate