Customer Service Manager

Tamilarasan Perumal

Mobile +86-182-****-****

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

Profile:

An enthusiastic and motivated Trainer & Leader with extensive knowledge in all aspects of training and learner’s psychology to impart effective training. Additionally has practical, technical and management experience in all areas of a kitchen, restaurant and hotel opening experience.

Previous working experience in China and Macao, Kuwait (Middle East), Morocco

Education:

DHMCT - Higher Diploma (Hotel Management And Catering)

MTM - Distance Madurai Kamaraj University Madurai.

Key Skills:

Teamwork

Cooperation

Well-organized

Duty Responsible

Customer focused

Hygienic

Menu Planning

Hard work

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred and food photographic

Duties:

Responsible for the operation, inter-departmental relations, communication, & cleanliness, quality, standards, supervision, training and employee relations. Implement all standardized procedures, rules and regulations systematically to be in line with hotel standards and policies.

Career Review:

Presently working:

Intercontinental Kunming P. R. China

Sr.Sous Chef: Presently working in Sr. Sous Chef

Maintaining food production records

Responsible for the food quality and banquet

Maintaining the cleanliness and hygiene of the kitchen

Maintains purchasing, receiving and food storage standards

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

The Venetian, Conrad, Holiday Inn, Sheraton Sands Cotai, Macao P.R. China

Sous Chef:

Reporting to the Chef De Cuisine

Preparation and cooking food to the highest company standards, to satisfy customer expectations

Prepare menus and recipes for Indian kitchen and new dishes

Preparing dishes according to the order given by the customer

Prepare everything inside the restaurant before the start of the operation

Launched a set of theme menu with decor

Keep all food wastage to a minimum

Intercontinental Chengdu, P. R. China

Sous Chef:

Have a good knowledge about Ayurvedic food and Royal cuisines of India and food from the Northwest frontier

Having extensive knowledge of all regional cuisines of India. Very strong in Indian cuisine experience and knowledge in International cuisine

Have full knowledge of all menu items, daily features and promotions

Controlling expenses to budgeted expectations

Communicating with and suppoting staff in other Departments

Holiday Inn North Chongzing, P.R. China

Sous Chef:

One of the best deluxe down town hotel located in the North chongzing China with 277 rooms and four food and beverage outlets and other sports activates. This newly opened hotel attracts guest from all parts of the world

Have pre-opening experience of star hotels.

Responsible for the quality of all food prepared in the kitchen

Promote the restaurant through good food and great customer service

Initiated the concept of live cooking stations in the restaurant

Creating new food concepts through brilliant cooking and presentation

Kerzner International Mazagan Beach Resort, Morocco

Sous Chef:

Mazagan Beach Resort locates between El Jadida and Azemmour extends on 250 hectares, at the edge of a splendid beach of 7 kilometers on the Atlantique coast.

Responsible for the quality of all food prepared in the kitchen

Make suggestions to the Chef de Cuisine concerning improvements in guest satisfaction and business volume.

Have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives as necessary.

Radisson SAS Hotels & Resorts Kuwait

Indian Chef Rangoli Restaurant:

Was the opening Chef of this fine Alacarte speciality restaurant in the heart of Kuwait. Radisson SAS hotel Preparation and cooking food to the highest company standards, to satisfy customer expectations

Preparing for food Conference, Alacarte restaurant and managing kitchen

Supervise and actively participate proper production

Prepare the mis-en-place in every station assigned

Assess the Chef de Partie in every station on the operation

Checking the daily stocks and supplies that come in and out

Responsible for all ordering and purchasing functions of butcher, perishable and grocery

Consistent portion control and Implement Menu Safe system and ensure all employees are trained up to the correct standards

Duty roaster of all kitchen staff and supervising the production and all activities of cooks.

Below the Hotel employment history:

K Stars Mumbai, India :Kitchen responsibilities and supervising

Cennys Gateway Salem, India :Kitchen responsibilities

Savera :Commi 1

The Residency :Commi 1

Personal Details:

Fathers Name : Perumal.L

Address : River Street, Harur, Dharmapuri, Tamilnadu, India.636903

Nationality & Religion : Indian & Hindu

Marital Status : Married

Language Known : English, Tamil, Hindi

Passport Number : G8221414

Reference:

Mr.Jerry Goh Mr.Patrick Morin Mr.N.Murlidharan

General Manager Director,Excutive Chef, General Manager

Holiday Inn Down Town Mazagan Beach Resort KStars Hotel,

Beilishilu Financial Street, 24000-El Jadida CBD Belapur, Navi Mumbai,

Xichenqu, Beijing 37 Casablanca, Morocco. Mumbai, India

China *********@*****.***

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

Declaration:

I here by declare that the above-furnished details are true of best of my Knowledge and belief.

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