S. MURUGAN No: ***, Nehru Street,
Coimbatore - 641009
A hospitality industry which could provide me challenging opportunity for organizational growth and career and development.
With my unique mail of working skills, managing the kitchen providing these and natural cooking of food is order to excess the guest expectation which operating on the best established standards of presentation, taste and Quality, I can asset to any hotel management team.
Father’s Name : A. Sivakaminathan
Date of Birth : 23.04.1976
Age : 39 years
Nationality : Indian
Religion : Hindu
Professional Qualification: Catering technology craft course at Trichy, FCI,
During the year 1991 – 92
Technical Qualification : PGDCA
Language known : Basic, C, C++
Packages : MS – Office, FoxPro
Operating Systems : MS – Dos, Windows – 98
Training Experience : 3 Months trainee finished at West End Hotel,
Bangalore. (May 1992 to Aug 1992)
(TAJ GROUP OF HOTELS)
Hotel River View, Vellore.
From 1992 To 1993
Commis - III
Velan Hotel Green fields, Tirupur
From 1993 To 1994
Commis - III
& Commis - II
Anandha Inn, Pondicherry
From 1994 To 1997
Commis - I
Le’ Meridian, Cochin
(Group of Hotels)
From 1998 To 2001
Commis – I &
Demi Chef -de - Partie
Hotel Gayathri Bhavan, Coimbatore
From 2001 To 2005
Comfort Inn, Tirupur
From 2005 To 2007
Park Plaza, Coimbatore
From 2007 To 2008
Hotel DRG lifestyle,
From 2008 To till 2015
( at present working )
Symphony Hotels, Maldives
From 1997 To 1998
Commis – I
TOTAL EXPERIENCE : 23 years in hotel industry.
JOB DESCRIPTION &
Manage the all production staff, including under control kitchen stewarding.
Know how to make the food cost control chart and submit to general manager periodically.
Known how to control the food cost and prove it myself.
Making rotational type wise hygienically kitchen cleaning.
Schedule regular staff briefing to ensure effective and open communication, meet the general manager on as regular basis for mutual exchange of information.
Ensure proper training to new staff, and maintain the high quality of food.
Preparing the duty roaster for all production & kitchen stewarding staff.
Ensure monthly stock takes are carried out accurately and timely manner.
Attending the VIP guests & providing the best quality of food.
To make sure that the sub-staff keep the hygiene level & cleanliness to the standards of kitchen area & surroundings.
Evaluated staff performance and reporting to general manager.
In charge for the entire operation of production and Quality & quantity of food control, budget for food, meat and fruits, many cycling, menu planning, indenting stock, checking, receiving and food costing done periodically.
Maintain the production staff attendance register and other register maintain for regular receiving milk, vegetables, soft drinks and etc.Therefore control the wastage.
Preparing menu card planning is outlet like Restaurant, Banquet, Bar, Room service and Coffee shop.
Preparing the total kitchen layout for new project and arrange staff as requirements.
Introduce the new dishes for daily to regular guest, and making “special of the day “.
Known to make seasonal food festival like Dosa festival, Biriyani festival, Rajasthan food festival, Asian food festival, French food festival, Appam festival and many more.
Specialist in Continental, Chinese, North Indian, South Indian, Pantry, Chat and Tandoor Department.
Manage costs and stocks efficiently and within budget
End of month reports are handed in on time to the general manager.
HOBBIES & INTEREST : Cooking, Salad Decoration, Collection of Recopies,
computer operating, Games Activities like chess
DECLARATION : I hereby declare that all the information given above
are true to the best of my knowledge.
Place: Coimbatore (S. MURUGAN)