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Management Restaurant

Location:
Dubai, Dubai, United Arab Emirates
Salary:
2500
Posted:
October 04, 2016

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RESUME

PRASAD RAMACHANDRAN

JW MARRIOTT MARQUIS

DUBAI

Mobile No. +971*********

E mail acwwrg@r.postjobfree.com

PERSONAL SUMMARYA highly motivated and capable professional chef with a real passion for preparing popular, healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organizational skills and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also encourage junior staff to achieve their best when preparing meals. Looking for an immediate start and to join a busy and successful team where I can fulfil my potential and further advance an already successful career.

.PROFFETIONAL EXPERIENCE

Currently working in JW Marriott Marquis Hotel Dubai, as a

Commis 1, Kitchen 6, (all day dinning)from May 2014

Working as a chef of k6 all day dining operation.,

Preparing weekly rotational all Indian dishes,

Help the chef de parties with giving menu ideas,

Work in western and Indian sections for daily 1200pax breakfast lunch and Dinner operation,

Monitoring stocks

Monitoring hygiene and cleanliness

Talk to guests with special requests and wishes

Preparing mise en-place,

Following all hygiene practices according to HACCP plan,.

Home food restaurant Al karama, Dubai

(worked as a commi from may 2013 to may 2014.)

It is a Traditional South Indian Restaurant offering all Taste varieties of South India.

I was responsible to do Breakfast, Lunch and Dinner as a shift base

Cochin restaurant Al karama, Dubai

(worked as commi from January 2010 to 2013 February)

It is Kerala Cuisine Restaurant serving all kind of homely taste varieties of kerela

I was responsible to do all shifts and prepare dishes as per the order specially lunch and dinner

Hotel Fort queen, Kerala India

( worked as a commi from January 2008 to December 2009 )

.

Cooking competencies:

Full knowledge of the Statutory Regulations contained in the Health & Safety at Work Act.

Comprehensive understanding of Food Hygiene Regulations.

Experience of high volume catering in a busy work place.

Personal:

Maintaining personal and professional development to meet the changing demands of the job.

Able to work as part of a team.

Relaxed personality with excellent communication skills.

Eager to learn new recipes and cooking techniques.

KEY COMPETENCIES AND SKILLS CleanlinessFood preparationAttention to detailPunctual

ACADEMIC QUALIFICATIONS

1.Diploma in hotel management : from CONTINENTAL INSTITUTE OF HOTEL MANAGEMENT, Kerala India

2. Plus two : Board of Kerala, India

3. S.S.L.C : Board of Kerala

PERSONAL DETAILS

Name : Prasad Ramachandran

Date of Birth : 28 may 1988

Marital Status : Single

Nationality : Indian

Languages known : English, Hindi, Malayalam and Tamil

Passport Details

Passport no: : H2625090

Date of issue : 05.02.2009

Date of expiry : 04. 02.2019

Place of issue : Malapuram, kerala,india

REFERENCE.

AJOK.A.Z. RAMESH PRASAD

CHEF DE CUISINE SOUS CHEF

JW MARRIOTT MARQUIS JW MARRIOTT MARQUIS

DUBAI DUBAI

PH.009*********** PH.009***********

DECLARATION

I hereby declare that all the details and particulars furnished above are correct to the best of my knowledge

Place

Date PRASAD RAMACHANDRAN



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