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Demi chef de partie

Location:
Tamil Nadu, India
Salary:
35000$/Annual
Posted:
October 07, 2016

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RESUME

CHARLES SELVAKUMAR

No. ***/*** k.v.apartment, male pattiponappan street,

vyasarpady, perambur,

Chennai -600039

Ph+ 974 50366536

E-mail: acwyk1@r.postjobfree.com

Skype id-charlesrobert03

Profile

Customer oriented hardworking, constant seeker of knowledge excellent sales person very well organized and Enriching my knowledge and experience on the Hospitality field while contributing to the success of a high class establishmen.

ACHIEVEMENTS

Successfully managed the transition from Ex-Pat to fully National Crews

Worked in ARAMARK( American school, Doha-Qatar) as ASSISTANT CHEF (DCDP)

Management of all standards and audit procedures, Implemented HACCP for the unit American school of Doha

Managed the operations under challenging conditions & environment

Developed and monitored key personnel for more advanced roles with company

Worked as a pre-opening team member and initiated the operations of the HILTON Hotels & resorts in CHENNAI in 2013 – 2014.

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.

Detailed knowledge of seasoning and recipes.

Work Experience

SALAM HOSPITALITY, DohaQATAR

Position: Demi chef de partie

From January 2015 to till date

Responsibilities : Arabic cuisine and Italian cuisine Speciality Restaurant

EATOPIA,300 cover Multi-cuisine restaurant with high profile food retail, offering live kitchen of International Deli, salad, mezze counter, Italian kitchen, Arabic kitchen, sushi and raw fish, live butchery, wide range of bakery and pastry with show kitchen

Taking care of quality parameters, Hygiene and Kitchen SOPs. Focused interaction with guest to offer preferential and customized services.

Improving the profitability of the kitchen by cost control and wastage elimination.

Ensuring guest satisfaction at any moment.Maintain clean, safe and hygienic kitchen environment in accordance to HACCP and Qatar Municipal

THE ARAMARK, QATAR

Position: Assistant Chef (DCDP)

From: August 2014 to December 2014

Responsibilities : western cuisine and Butcher

Functioning food preparation in the assigned galley outlet.

Responsible maintaining the hygiene and cleanliness of galley as per USPH standards.

Responsible for daily perishable ordering and maintaining the par levels.

Maintaining the highest quality and standard of work at all times

HILTON HOTEL, CHENNAI

Position: COMMIS II

From: October 2012 to July 2014

Responsibilities : Italian cuisine Specialty Restaurants and garde manger

212 rooms with 6 Food and beverage outlet and enormous banqueting and events capacity. Worked in most popular outlet of Chennai VASCO, 137 cover International cuisine restaurant with buffet, Al a Carte and

theme nights.

Take care of the western hot and cold kitchen.

Responsible for three meal buffet and al a carte.

Lead the team from the front and work according to the organization need.

Involved in the overall profitability of the outlet.

Maintain cost and involved in departmental requisition.

Implement new menu for buffet and al a carte.

Good relative knowledge on western hot and cold kitchen.

Good hands-on experience in sushi and shasmi making.

THE RAINTREE HOTEL, CHENNAI

Position: COMMIS III

From September 2011 to August 2012

Responsibilities : Italian cuisine pizzeria

Managing food production for a la carte, buffet and outgoing food preparation, cleanliness and hygiene, daily track of store movement of incoming and consumption, quality maintenance, cost control involved in staff welfare and training programmes, monthly

THE GRT GRAND HOTEL, CHENNAI

Position: F&B Production apprenticeship

From – Oct 2010 to Jan 2011

Responsibilities. : hot kitchen

Redefining the business hotel category – seamlessly combining form with functions, high technology with exquisite luxury and elegance with efficiency. THE GRT GRAND hotel & resort’s managed five star properties. Providing exceptional service

Receive and store kitchen supplies.

Preparation of Breakfast foods and Banquet foods.

Follow health, safety and security procedures.

Computer Skills

Packages: MS Office (Word, Excel, PP), And Basic Hardware

Training Experience:

THE RESIDENCY HOTEL, Chennai

From – April 2009 to September 2009

To learn the operational aims at all allied areas.

Develop skill and knowledge through different operational activities.

To learn how the 5star kitchen run and assists chef at the show kitchen

Learn operational aims of Banquet and Al a Carte kitchen.

Education & Training

Diploma in Catering Operations

Environmental Awareness

Health & Hygiene/ food safety systems

HACCP safety standards

Training & development to maximize productivity

Intermediate Health & Safety

F&B Cost Control Management

Personal Information

Date of Birth : 03th May1991

Gender : Male

Nationality : Indian

Civil status : UN married

Interests : Pencil art, Training, Reading, Music,cooking

Passport detail : Number L 8921254

Issue date : 01/05/2014

Expire date : 30/04/2024

Reference:

Chef Philippe Bossert

Executive Chef, marriott, cairo.

Email: acwyk1@r.postjobfree.com

Chef Manikandan Raman

Pastry Chef, Sheraton, Dubai.

Email: acwyk1@r.postjobfree.com

Place : Doha, Qatar

Date:07/10/2016

R.CHARLES SELVAKUMAR



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