D. KARTHIK

Plot No. *, Rajannagar IInd Street,

Injambakkam, Chennai – 600115.

Tamil Nadu, India.

M : +919*********

E : acvpny@r.postjobfree.com

CHEF

AREAS OF EXPERTISE

Cost Control

Cooking Methods

Food handling & Kitchen Hygiene

Menu Planning & Knowledge

Nutrition

Kitchen Management

Food Stock Control

Training & Motivating Staffs

Administrative Skills

Safety Regulations at Work

Knife Skills

PERSONAL SUMMARY

A highly motivated & capable professional cook with a real passion for preparing popular healthy nutritious Food having a hands on approach to all area of the kitchen possessing excellent organizational & administrative skills. A quick learner who can effortlessly fit in to existing established environment & also able to expertly instruct cooks in the preparation of cooking, garnishing, presentation of food to the highest standards in a busy environment.

Looking for a suitable chef position in a existing & Innovative Restaurants.

PERSONAL SKILLS

Multitasking

Always Professional, Courteous, Polite & Friendly

Punctual

Flexible

Team Working

Good Communication Skills in English to Speak, read & write

Personal Hygiene

Basic Computer Knowledge

Licensed to drive two & Four wheeler.

ACADEMIC QUALIFICATION

Madras University 1999 – 2002

B.Sc., Catering & Hotel Management.

Kellet Higher secondary School 1997 – 1999

Maths, Physics, Chemistry & Computer Science.

CULINARY SKILLS

Quickly responding to customer needs, enquiries, solving complaints in a professional manner.

Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in food production & service is consistent with hotel standards.

PROFESSIONAL COURSES

Basic Food Hygiene

Advance Course in European Cuisine

First Aider

Fire Prevention & Fire Fighting

Food Principles

PERSONAL DETAILS

D.O.B : 6.11.1981

Nationality : Indian

Civil Status : Married

Passport No : H2532521 EXP:19.01.19

Indian CDC No : CH20558 EXP: 28.04.23

Panama CDCNo:104171LI EXP: 15.09.19

Marshall Island :MH448099 EXP:02.02.21

US Visa C1-D : K4749631 EXP:09.09.20

Efficiency in Making Inventories & Purchase order.

Familiar with TDZ, FIFO, HACCP guide lines, Food contamination, Hygiene standards, Customer Care, Cooking Methods & minimizing food wastage.

Abel to cook variety of dishes in South Indian, North Indian & European Cuisine.

Skilled in preparing, seasoning cooking wide range of foods including starters, soups, entrees, sauces, desserts, sandwich, pizzas, Burgers, Fries, Variety of Potato & egg preparations.

Physically Fit & able to lift heavy goods & stand for long period of time.

competent at checking freshness, quality, quantity of Seafood, Meat, Poultry, Vegetables, Fruits & Dry Provision while receiving food supplies & knowledge of storing food supplies at Appropriate temperature.

Knowledge of Current Market trends, Menu design & styles that are in line with industry standard.

CAREER HISTORY

MARTIME EXPERIENCE

SHIP ASSIGNMENTS

SYNERGY SHIP RECRUITING SERVICE INDIA PVT. LTD.,

19.11.15 – 05.03.16. MT. NAVE PULSAR STEWARD

22.01.15 – 13.03.15 MT. STI YORKVILLE CHIEF COOK

30.09.14 – 22.10.14 MT CITRUS EXPRESS CHIEF COOK

MODEC OFFSHORE SINGAPORE PVT LTD

07.01.13 – 25.06.13 FPSO CIDADE MANGARATIBA CHIEF COOK

SYNERGY SHIP MANAGEMENT

25.01.11 – 07.06.11 MV. VIETANAM EXPRESS CHIEF COOK

MSC. SHIP MANAGEMENT PVT. LTD

10.11.09 – 15.07.10 MV. MSC ANAHITA CHIEF COOK

04.03.08 – 22.11.08 MV. MSC AURORA CHIEF COOK

12.01.07 – 11.09.07 MV. MSC ANGELA CHIEF COOK

21.12.05 – 29.09.06 MV. MSC GABRIELLA TRAINEE COOK

Head Chef/Chief Cook

Duties & Responsibility:-

Direct Management of sous Chef, Comparing Hotel Standard, over all incharge of kitchen, dining area, pantry, stores accommodation, supervising 2Nd Cook & steward to enhance highest standard of food beverage service, housekeeping on board.

Controlling food cost, food wastage & food stocks.

Negotiating with food suppliers on the price of purchase orders.

Following personal hygiene, food hygiene, safety regulation & cleaning schedule for designated equipments storage areas.

Preparing weekly menus Inventories, purchase order for seafood, Meat, poultry, Eggs, Dairy, vegetable fruits & dry provisions, & cabin stores for a month during long voyage.

Arranging food supplies to the appropriate stores & Maintaining temperature log for deep freezer Fish room, Meat Room, Dairy Room, Vegetable Room, Lobby, portable deep freezer & Refrigerator

Cooking wide range of Nutritious foods in European cuisine, South Indian cuisine North Indian cuisine.

Preparing Breakfast, Lunch & Dinner, Every day Making Specialty foods for ship owners, surveyors, port authorities as per their request.

Following FIFO while consuming food stock & Randomly Inspecting stores for expiry of food Ingredients.

Checking the Flavor, taste, texture, quality, quantity, eye appeal & temperature of the food while serving, Ensure that food should not be in temperature danger zone. (400F- 1400F).

Cutting vegetables & Butchering a wide variety of Meats, sea food, Poultry & developing good knife portioning skills.

Disposing Food waste, plastic, metal, paper, wood, Glass, Cutleries, crockery’s stores in separate individual Garbage Bins.

Ensure that all kitchen, cabin, stores and sufficient for voyage.

Meeting port inspection.

Stewards

Duties & responsibilities

Assisting chef for making Mise. en. place, cleaning kitchen, accommodation, stores, table setting, washing cutleries, crockery’s, glass & utensils laundry operation serving, Breakfast, Lunch & Dinner to the hotel standards.

HOTEL EXPERIENCE

COMMI II DAYS INN VIJAY PARK HOTEL CHENNAI JULY 2003 – AUG 2004

Food & Beverage production (pantry, continental, south Indian &North Indian)

Duties & responsibilities

Maintaining high Sanitation standard throughout the working station.

Washing & sanitizing kitchen tables. Equipments & utensils.

Assisting chief de party in the production of Misc-en-place for the celebration of all menus according to receipt.

Training & Motivating Trainees to perform the quality of food & customer service.

Cook dishes according to Ala carte orders, Table D’hote Orders, Banquet & Restaurant Buffet food prospects.

Responding customer complaints, Minimizing food wastage & concentrating on portion control & FIFO stock Rotation ensure that food is always delivered on time.

COMMI-III HOTEL ABUPALACE CHENNAI May 2002 – Jun 2003

Food & Beverage production (Pantry, continental & Indian)

Making variety of omelets inside the Restaurant on at side counter as per guest choice in Breakfast.

Receiving Daily food stocks from the stores & collecting Intended seafood, Meat, Poultry from Butchery.

Arranging Food supplies to be Cold room & Deep freezer room.

Frequently cleaning kitchen tables, Equipments & utensils.

Assisting commis for Daily Misc-en-place & cooking foods according to kitchen order ticket.

Efficiently operating kitchen equipments including Deep fryer, Grill, Stove, oven & Microwave oven, dough Maker.

RESTAURENT EXPERIENCE

Senior Assistant Manager Dominos Pizza Restaurant Oct 2011 – Nov 2012

Duties & Responsibilities

Ensure that kitchen areas, Dining areas, Rest rooms, Floors, Doors, Mirrors are cleaned & sanitized at hourly Basis.

Implementing HACCP, standard operation procedures

Greeting customer’s making them Comfortable, taking orders, professional solving guest complaints if any.

Training motivating the, staff to enhance customer service, food & Beverages Service standards, Following standard operation procedures, portion control, Minimizing food wastage.

Ensure that customers are happy with customer service food quality & staffs are well groomed.

Organizing client booking & Reservation for parties, special events.

Preparing staff duty Rota Inventories, purchase order, Daily, weekly & Month end sales report to company Maintaining food cost & labour cost under budget.

Consistently achieved target fixed by the company.

Tracking the production staffs on portion control, food wastage, Presentation & customer Service.

INDUSTRIAL TRAINING

PARK SHERATION HOTELS & TOWERS CHENNAI

Trainee Waiter Food & Beverage Service Banquets Restaurant 15.12.1999 – 15.01.2000

TAJ SAVOY – OOTY

Trainee Waiter Food & Beverage Service Restaurant 01.11.2000 – 30.11.2000

HOTEL SAVERA

Trainee Waiter Food & Beverage Service Piano Restaurant 21.06.2001 – 21.07.2001

DECLARATION

I hereby declare that the above said information’s are true to the best of my knowledge and belief.

Date:

Place : (D. KARTHIK)

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