SANKARA KUMAR

Mobile: +** – 828*******

E-Mail: act3q1@r.postjobfree.com

Dynamic professional possessing strong culinary skills ( Executive chef ); a great sense of taste (expertise in international cuisine), a well balanced managerial style (having around a decade of expertise background of hotel and hospitality services) and a flair for business development.

An proven administrator, capable of handling and leading them towards clear profitability .

PERSONAL TRIVIA

Date of Birth: March 11, 1972.

Communication Address: 4/65 I C.SK.bhavan, Kavimani nager, Puthery, Nager coil, Tamil nadu, 629001

Fluent in English, Hindi, Tamil, Malayalam and Kannada.

TECHNICAL EDUCATION

Diploma in Hotel Management and Catering Technology, Institute of Hotel Management, Trichi 1988

PASSPORT DETAILS

PASSPORT NUMBER: J 6236901

PLACE OF ISSUE: Madurai

C/1D Visa Valid Till March 2018

I previously worked as a Executive chef in Wyteportico adoor Kerala from 14th April-2014 to Nov 19th 2015

My Previous Employment History Up to Date

Organization Position Duty From To

1

Disney Cruise lines U S A

Chef De Cuisine

Whole Operation of Main galley

April 20 th 2013

Dec 7 th 2013

2

The Royale Gardens, Hotels & Resorts, Haripad, Kerala

Executive chef

Whole Operation

July 2011

March 30 th 2013

3

Carnival cruise line, Miami U S A

Sr Souschef

Second in Command

Sept 1996

2011 Jan

4

Taj Residency cochin, India

Chef de Partie

continental

Nov 1993

August 1996

5

Guest line days, Thrupathy,

Commis ii

continental

June1993

Oct 1993

Well specialized in American, Continental, French, western, Oriental, Thai, Indian, Mexican Cuisines

Multi-outlet / High Volume Operations Management

HACCP Certification and Compliance Audit

Standardize recipes & operating procedures

Creative Menu Development and Customize menu

Price Structuring & Cost Containment

Team Building & Training

Safety, Sanitation & Quality Control

Systems Automation

Inventory/ Purchasing

Strong Culinary skill sets – Continental, Italian, Indian, Mexican, Pastry & Bakery

Good Leadership skills and effectively managed people from diverse backgrounds and cultures

Expertise in frozen food processing, thawing and freezing like, dairy products, par baked products, fresh/cooked meat, fish,vegetables and gravies etc

Seeking a challenging opportunity at a senior position with

Hotels / Hospitality – Executive chef and team leader

Cruise lines- chef de cuisine as a in charge of the galley operation- project manager

Cruise lines – Sr Souschef as in charge of Galley and second in command for Galley.

EXPERTISE

Over 17 years of comprehensive in catering experience encompassing menu planning, standardization, presentation, costing, etc.

Hand-on experience of F&B Production - Banqueting bulk production for (ex.)cruise line,

Regular interacting with the guests in terms of their preferences and choices

Fine dining without compromising the company standards

Training and development specialist; teaching instructor

Creating fusion menus basic sauces & their derivatives

Maximizing kitchen productivity and staff performance

Developed key administrative and management skills, handling F&B operations, business development, vendor management etc with pre opening experiences.

An innovative professional, having entrepreneurial bent of mind and acute awareness of business processes, with advantage of clear concepts and visualization of process and possessing people and time management skills.

Good Knowledge of HACCP Standards

Oversee complete operations including budgetary planning & execution, tendering, administration, inventory management, production and procurement of both perishable products as well kitchen equipments.

Overall in charge of the conceptualization and implementation of project including project planning and execution, installation & commissioning of equipment, administration.

Deliver service and satisfaction as commitment; resolving client inquiries and complaints and develop rapport with customers.

Develop and impart training for personnel on customer service and inventory procedures according to company policies and procedures.

An energetic and confident leader with excellent organizing and administrative capabilities, a positive attitude, and flexibility in approach.

ACCOMPLISHMENTS

Disney Cruise lines Port Canaveral USA

I Joined Disney Cruise lines From April 20 th 2013 as a Chef de cuisine and I am second incharge in the ship for Galley, also I am incharge for main Galley operation also disney cruise lines got four ships and it’s capasity of 4000 passenger ‘s,

2013 April 20 th to 2013 Dec 7th

DUTIES & RESPONSIBILITIES :

Position : Chef de cuisine

In charge for Main galley and main restaurant and Maintain the standard‘s and recipes that’s specified by the company Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.

To direct, motivate, control, evaluate and provide feedback to all galley employees.

Liaise with Food and Beverage Manager and Restaurant Managers regarding any menu changes, guest feedback, etc.

Also responsible for 50 cooks

Royal gardens Hotels & Resorts Haripad, Kerala, India

I worked as a Executive chef in Royal gardens Hoteles&Resorts On July 29 th 2011to march 30 th 2013, I am fully Responsible for the Whole food operation,Costing and Budgeting of the menus, and menu planning also Coaching the people. The Royale Gardens Hotel is The Four star property and it’s Have 30 Rooms and 9 Royale duplex villas And Five Different F&B Outlet Which is One Indian specialty, Second is ContinentalSpciality, Third one is Chinese specialty, One 24 hrs Coffee shop, and One local attraction Kerala Restaurant

2011 July 29 th to 2013 March 30th

DUTIES & RESPONSIBILITIES :

Position : Executive Chef

Overall In charge For F&B Operation, Five F&B outlets and Costing and food quality maintaining, Maintain the standard‘s and recipes that’s specified by the company, To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate, Conduct regular operational and sanitation inspections of all kitchen areas.

CARNIVAL CRUISE LINES Miami (U.S.A)

1996 sept 14 th to Jan 2011

Position: Sr sous chef

I I joined carnival cruise lines in September 1996 as asst. cook. And have come up step by step in the coming up years from the scratch and as of today I have reached the best possible position –souschef –second in charge of the whole operation)

It has been more than 15 years I have been working for carnival cruise lines. It has been the passion for cooking and there support from carnival’s top level management for my career development that has lead me to this respectable position.

World's popular Cruise Line

Worked for 15 yrs in Carnival Cruise Lines, which is a member of the exclusive World's Leading

Cruise Lines alliance with a fleet of 28 Cruise ships with total guest capacity of each ship about 3500 guests

And approximately 1200+ multinational workforces. The ship sails from Miami, Tampa, New Orleans,

And Los Angeles to the Bahamas, Caribbean Islands, Mexican Riviera, Alaska and exotic ports.

Additional Trainings undergone in Carnival Cruise lines

1.I have completed the intensive training program organized by George blanch regarding the new menu implementation in all the ships fleet wide in France.

2.I have completed the training program conducted by CDC centre of disease control in order to maintain the ships standards.)

3.Successfully Completed Crowd Management course & Hospitality Communication Skills Course, United States of Public Health course, Held by Carnival Cruise Lines

4.I have been selected as star employee of the month twice during couple of contracts, certificate is available on request

5 .In charge of Cleaning & Sanitation of work area on a regular basis for good hygienic practices in accordance with UNITED STATES PUBLIC HEALTH (USPH) by using Three bucket system

6. Maintaining the logs like Temperature logs, time logs, HACCP.

7 .Pursued Certified Courses: STCW (U.S.A), HACCP (U.S.A), and USPH (U.S.A)

Attended Workshop Training: Team Management, and SCC Course.

DUTIES & RESPONSIBILITIES:

1.To provide our guest with a professional style of service conducive to the Carnival steak house experience

2.To assist in other areas of Guest Services when ever required. (As discretion of F&B Manager)

3.To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.

4.Maintain the standard‘s and recipes that’s specified by the company

5.Check the quality of the meat and report any product deficiency if there is any to the chef de cuisine in the specified format.

6.To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.

7.Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.

8.To direct, motivate, control, evaluate and provide feedback to all galley employees.

9.Liaise with Food and Beverage Manager and Restaurant Managers regarding any menu changes, guest feedback, etc.

10.Monitor quality and specification of all items loaded onto ship tso ensure company standards are adhered to. Report all discrepancies to the chef.

11.Review food cost work sheet and daily issues with department heads.Plan any corrective action. Accordingly.

12.Plan and execute any special menus as directed by the chef

13.Conduct regular operational and sanitation inspections of all kitchen areas.

14.Provide accurate feedback at all times to the chef.

Taj Residency Cochin, India, Nov 1993 to august 1996 Position: Chef De Partie

Taj Residency is the five star hotel and it’s Belongs to Taj group of companies, got two

multi cuisine restaurant and 24 hrs coffee shop and 170 rooms, one conference hall

Duties & Responsibilities

1. Worked in different kitchens under the supervision of Chef.

2. Specialized in Fine Dining.

3. Following the hotel’s kitchen Speculations.

4. Maintaining highest standards of cleanliness & Hygiene in the display kitchen.

5. Preparation & checking the quality of meats on daily basis.

6. Preparation & checking the quality of vegetables on daily basis.

7. Maintaining the Butchery items.

8, Responsible for the setting up of continental and pantry kitchen.

9. Commissioning of Hot and cold buffet.

10 Responsible for Ordering and receiving.

11. Working hands on to ensure seamless Operation.

12, to ensure the quantity and quality of the food as per the Companies specs.

June 1993 to Oct 1993 Guest line days in Thirupathy Position: Commis II

This hotel is belong to Mahindra & Mahindra company and its have 240 rooms and it is a

three star hotel this hotel have two main restaurant and one coffee shop, conference hall

300 pax capacity.

Duties & Responsibilities:

1. worked in different kitchens,

2. Following the hotel’s kitchen Speculations.

3. Maintaining highest standards of cleanliness & Hygiene in the display kitchen.

4. Preparation of lunch mise en place

5. Preparation for the dinner lines

6. Cut the Butchery items.

Jan 1989 to June 1993: Quality inn southern star Mysore. Position: Commis III

This is an three star property and it’s have one multi restaurant and one 24 hrs coffee shop,

also a conference hall, capacity on 140 rooms Responsible for the setting up the kitchen.

Commissioning of cold buffet.

Responsible for Ordering and receiving.

Working hands on to ensure seamless Operation.

To ensure the quantity and quality of the food as per the Companies specs.

Assisting chef in planning out menus and implementation

Thank you & Regards

Yours Faithfully

Sankarakumar

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