Objective

To contribute best of my Calibre and Skills to the Industry by learning and applying best of the knowledge.

Professional Summary

Performed and learned cooking techniques in Continental, as Commis-3 in Lalit Ashok commi-1 in confident purpose hotel and worked as cdp at spiga restaurant & Taj hotels

Presently worked at fresh menu as junior sous chef till apirl 2016.

Fruit, Vegetable carving.

Good communication and interpersonal skills.

Ability to interact with individuals at various levels and to work in multi-cultural environments.

Aptitude for Training and Learning.

Professional Qualifications

BHM

(Bachelor in

Hotel Management)

2010 to 2013

IHMCT&AN BANGALORE

Advance Diploma in

Hotel Management and catering technology-Chennai

B grade

2005-2007

SISI Chennai

Training Experience

MGM Beach Resort-Chennai

Culinary department

FOUR MONTHS

THE VIJAY PARK-Chennai

ONLY FOOD PRODUCTION

THREE MONTHS

THE LALIT ASHOK-Bangalore

ONLY FOOD PRODUCTION

SIX MONTHS

THE CHANCERY PAVILLION-Bangalore

All major department

22 WEEKS

Linguistic Proficiency

Well versant in English and Tamil

Conversant in Hindi.

Personal Details

Nationality Marital Status Date of Birth Sex (M /F)

Indian

Unmarried

24/10/1986

Male

References:

Chef Krishnendu Mukherjee. Senior Chef, IHM Bangalore. Mbl: 093********

Chef Samuel Santhosh : Pastry Chef, IHM Bangalore. Mbl: 092********

Achivement :

In college 1st&2nd year stood 1st place in culinary competation.

Complicated Taj homt management program.

Date:

Place: Bangalore (J. Santhosh Kumar)

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