Company Secondary School

CURRICULUM VITAE

R.Sekar

Mobile: +** – 974*******

Email : ************@*****.***

*/***, **********,

Krishnagiri (D.T) Tamil Nadu, India.

Pin code: 635001

CAREER OBJECTIVE

To strive for perfection and to make maximum contribution for the overall Growth of the organization and me by utilizing my computer skills and human related Motivational talents.

ACADEMIC PROFILE

Course : Two year Diplamo course in Food & Beverage Production

Institution : SISI INSTITUTE OF HOTEL MANAGEMENT AND CATERING

Technolagy

Chennai.

STANDARD

INSTITUTION

YEAR OF PASSING

% OF MARKS

F& B PRODUCTION

SISI INSTITUTE OF HOTEL MANAGEMENT AND CATERING TECHNOLIGY

Chennai

2007

51%

X

Government Higher Secondary School

Periyakottapalli.

2003

45%

.

PERSONAL TRAITS

Learn ability

Scalability

Energetic

Passion to succeed

Desire to implement lateral thinking

Value for time

SOFT SKILLS

Excellent interpersonal skills

Continuous learning & problem solving skills

Strong team leader

TRAINING DETAILS

Company : Deecee Manor Chennai

Designation : Trainee

Company : Ramanasree Mysore

Designation : Trainee

WORK EXPERIENCE:

Company : The Chancery Pavilion, Bangalore

Designation : Commis-1

Period : 20july Still Now

Rules and Responsibility

Working with all types of south Indian & Indian cuisine as a shift in

charge.

Responsible for the shift and maintain the duty chart and the shift menu.

Expose with all South Indian & Indian cuisine Ale carts with various types

of recipe.

Coordinated for the Breakfast, lunch, dinner as a Buffet in charge.

Planning for Brunch menu and set up.

Ability to maintain the kitchen in a hygienic way as per HACCP/ISO norms.

When I am in duty, meet the guest talk to them. If anything they don’t like

or they wants to have same thing about I will made for him and satisfied to

them.

Company : The Atria, Bangalore. Designation : Commis-11 Period : Two year

Rules and Responsibility

Working with all types of south Indian & Indian as a shift in

charge.

Planning and organizing the force coming banquet functions.

Exposed with Outdoor Catering.

Attached training classes regarding hygienic cooking and ISO/HACCP

norms.

Company : Golden Land Mark, Bangalore

Designation : Commi -II

Period : Two year.

Rules and Responsibility

Worked with South Indian Perfossnal chef.

Responsible for the shift maintain the duty chart responsible for shift

menu.

Coordinated for the Breakfast/ dinner Buffet as a buffet in charge.

Take care of store ordering and receiving.

Company : Vasanthabhavan Veg Restaruant, chennai

Designation : Commi -III

Period : Two year.

Company : Swaadhisht Singapore

Designation : Commi -I

Period : Six Months

Company : HMS Host Intarnational Service, Bangalore

Designation : Commi -I

Period : Six Months

Extra Curricular Activities:

Achieved BEST EMPLOYEE Of The Month Award .

The Atria, bangalore HOBBIES

Tyr to make new Recipes, when I’ am free.

Football & Carom

Reading Books.

PERSONAL DETAILS

Date of birth : 30/5/1983

Sex : Male

Nationality : Indian

Father’s Name : G.Ramachandran Blood Group : A +ve Passport No : G2750836 Languages : English, Tamil,Hindi

Marital status : Married

DECLARATION

I hereby declare that the information furnished above is true to the best of my knowledge and Belief.

Yours faithfully

Place : Bangalore.

Date : R.Sekar

Reference:

Chef Vignesh

Executive Sous chef

The Chancery Pavilion, Bangalore

Mob: 966-***-****.

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