junior sous chef

PRESHNEV.R

Mobile : +918********* / +917*********

PROFESSIONAL EXPERIENCE:

7th November 2015 junior sous chef Vivanta by Taj - fisherman’s cove, Chennai

To present Coffee shop, IRD and banquet chef in- charge (www.vivantabytaj.com)

Reason for leaving:

Report to: Chef Sumeet Sood - Executive Chef

4th October 2010 The Crowne Plaza, Bangalore

To 6th November 2015 www.ihg.comhttp://www.ihg.com

http://www.ihg.com

Junior Sous chef

Second Chef in-charge for 4 kitchens - Banquets, Garde Manger, Butchery and

Commissary

Taking care of Banqueting for up to 2000 pax, all buffets in the hotel, club lounge and entire bulk production of Indian and western preparations.

Have also demonstrated culinary skills in ALORO Italian speciality restaurant.

261 room Hotel, with 8 F&B outlets [Here I joined as a commis -1st then I got 3 times

Promotion]

Reason for leaving: Opportunity from ORIENT Hotels group (Vivanta Fisherman’s cove by Taj hotels group)

Report to: Chef Thomas Joseph– Executive Chef

October 2010 Toscano (5 Star Italian Restaurant, Bengaluru)

Commis II

Worked Pizza, meat, pasta and grade manger Section.

Reason for leaving: To be part of the IHG World Chain Hotel

Report to: Chef Jean Michelle and Chef Gautam Bala Subramanian

16th June 2008 The Leela Palace kempinski, Bengaluru

To December 15th 2009 www.theleela.comhttp://www.theleela.com

Commis III

Worked continental section and garde manger

Reported to Chef Bala Sundram – Executive Sous Chef and

Senior Sous Chef Vimal Sundar

Reason for leaving – To be part of the pre-opening team of an Italian Restaurant.

PROFESSIONAL EDUCATION:

2005 - 2008 3 years diploma in Hotel Management and Catering Technology Tiruchirappalli.

2005-2008 Successfully completed B.Sc. (Hospitality and Hotel Administration) in TNOU, Chennai.

SPECIAL PROFESSIONAL TRAINING / SKILLS:

Good skills with Word, Excel and Power point, Quick thinker, Good problem solving skills, great man management skills, relish busy operations and able to perform well under pressure.

PERSONAL INTERESTS:

Cricket, Food shows, Cooking and fitness activities

PERSONAL INFORMATION

Name: PRESHNEV.R

Date of Birth: May2nd 1982

Citizenship: Indian

Mother Tongue: Tamil

Other Languages: English, Hindi, Malayalam,

Marital Status: Married

Date available: Must give 90 days’ notice

Salary expectation: Negotiable

Permanent home address: Kothukovil, karaikal main road,

Melaiyur(po), Thiruvidaimaruthur(tk)

Tamilnadu, India

Present time zone: GMT + 0530 hrs

Best time to call: To be set as mutually convenient

Best number to call: +918*********

E. Mail address: ************@*****.***

1. Reference:

Chef Mayur K. Thapa

Executive Sous Chef – The Ritz Carlton, Riyadh

Email-id: *********@*****.***

Contact no. : +966*********

2. Reference:

Chef Asmicraj.

Chef de cuisine, Crowne plaza Bengaluru

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

Contact no : 918*********

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