Customer Service Management

D. HARISH KUMAR

Contact: +009***********

E-Mail: **************@*****.***

Skype id: harishkumardhamodharan

Dear Sir/ Madam,

Please find attached my Resume for the position of Sous chef/Junior sous chef. I'm particularly interested in this opening / position, which relates strongly to my over 12 years of experience in Hospitality Management, F&B Operations, Banquet Management and Client Servicing.

Working As Chef-De-Partie with Oceania cruise line. I believe I meet all the essential criteria of the position. Highlights of experience and demonstrated talent I would bring to your organisation include:

Pivotal in spearheading All day dining Restaurant Functions & Productions Operations

Stellar in rendering assistance in executing Kitchens for Hot & Cold Foods

A keen communicator with honed interpersonal, problem solving and analytical abilities.

I am now looking to take up roles in F& B production (Culinary) in Hospitality Industry. Of particular interest to me would be positions in Hospitality Management

I am keen to join your firm due to its leading position in the industry, great organizational culture, spirit of innovation, professionalism (you can chose as you see fit) that characterizes your firm and its employees. I am attracted to this role on account of the sous chef/Junior sous chef (We suggest you mention certain key areas that have attracted you to this position – organizational performance, values, challenges, best fit, etc.) that it offers.

I appreciate your taking the time to review my credentials and experience. Looking forward to a positive response.

Thanking you.

Sincerely,

D. HARISH KUMAR

Enclosure: Resume

JOB OBJECTIVE

Seeking assignments in F& B production (Culinary) in Hospitality Industry for Sous chef/junior sous chef

SUMMARY

Over 12 years of experience in Hospitality Management, F&B Operations, Banquet Management and Client Servicing

Have successfully & efficiently handled the hospitality operations

Ability in understanding the requirements of the client & providing customized services

Possesses clear understanding of budgets, cost analysis, stock, P&L, business requirements and experience of operating numerous units

Abilities in delivering value-added customer service and achieving customer delight by providing customized services

Knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology & methods

Possess excellent communication & interpersonal skills with good experience of working in multi-cultural environment

AREAS OF EXPERTISE

Hospitality Management: Supervising all aspects of restaurant, bar, banquet, housekeeping & front-office including menu-planning and monitoring food production to ensure compliance with quality & hygiene standards. Conducting hygiene inspections and ensuring the compliance of the hotel for all statutory safety norms involving guest & staff safety including food safety and hygiene standards.

Kitchen Operations: Coordinating with operating staff to upkeep kitchen equipment in perfect working order, handling operational functions like staff briefings, creating the duty roster, shift management, etc. Managing the work of chefs, cooks and other employees to ensure qualitative food preparation.

Client Relationship Management: Delivering high quality services, resulting in customer delight and optimum resource utilization for maximum service quality. Ensuring maximum guest satisfaction by closely interacting with guests to understand their requirements & customizing products & services to their needs.

EDUCATION

Diploma in Hotel Management & Catering Technology from Empee Institute of Hotel Management & Catering Technology, Chennai ( 1999 – 2002)

ORGANIZATIONAL EXPERIENCE

Since Dec2014 to present Oceania Cruise line as Chef de partie for All day

Dining Restaurant.

Mar’11to Oct”13 Renaissance, Doha City centre hotel & Courtyard by Marriott & Marriott Executive Apartment, Middle East First Marriott 3 Hotels as Senior Chef-De-Partie

Accountabilities

Joined as a part of Pre-Opening Team in main kitchen

Spearheading Banquets Functions & Productions Operations

Rendering assistance in executing Ala Carte Kitchens for Hot & Cold Foods

Making arrangement for Chiller as per Marriott Standards

Adhering to First-In First-Out Procedure

Maintaining the food standard and quality

Imparting 15 minutes training as per Marriott Policy in the absence of Sous Chef

Attaining profit margin for each food outlets

Innovatively creating new dishes

Nov’10-Mar’11: Movenpick Hotel Deira, Dubai, UAE as Chef-De-Partie

Accountabilities

Acted as a part of Pre-Opening Team in main kitchen

Rendered support in managing all day dining restaurant, room service and banquet

Aug’06-Sep’10: Sheraton Dubai Creek Hotel & Towers, Dubai, UAE as Demi Chef-De-Partie

Accountabilities

Headed Room Service Kitchen Operations encompassing four outlets, lobby café, Chelsea arms pub, room service, pool bars. & towers lounge

Led Continental Cuisine & Italian, Mediterranean Restaurant & Arabic

Deftly maintained the par stock levels of the store items

Conducted periodic inspection of the kitchen

Nov’04-Aug’06: Abu Dhabi Golf Club (by Sheraton), Abu Dhabi as Commi-I

Accountabilities

Worked in Coffee Shop Kitchen & Fine Dining and Continental Cuisine & Italian & Mediterranean Restaurant

Ensured maintenance of highest standards of cleanliness and hygiene in the display kitchen

Administered Chillers and Traulsans

Deftly maintained the standards of the Kitchen and Food Quality

Rendered assistance to Chef-De-Partie in making new menus & carrying out promotions

Sep’02-Nov’04: Beverly Hotel, Chennai as Commi I

Growth Path

Sep 02’-Apr’04: Hotel Operations Trainee -Food Production Department

’Apr04-Nov04: Commi 1- Main Kitchen

Accountabilities

Supported the Sous Chef in preparing high quality food

Administered both Hot and Cold Kitchen

Designed Misenplace for both Ala Carte & Banqueting Menu

TRAININGS ATTENDED

Basic Food Hygiene Training Conducted by Renaissance Hotels

Industrial Exposure Training at Hotel Radisson, Chennai

Training of Essential Skills for Supervisors & Managers

Marriott Basic Food Hygiene Training Great Food Safe Food

Basic Food Hygiene Training Level 1

PERSONAL PERTICULARS

oDate of Birth : 18-07-1981

oSex : Male

oMarital Status : Married

oPassport Number : j 4206200

oLanguages Known : English, Malayalam, Tamil & Hindi

NATURE OF WORK

oEnsuring that profit margin are achieved for each food outlets. Maintaining high standard & quality foods. Creating new dishes and taste.

OTHER DETAILS

Adaptive, Hard working, Fast grasping, Optimist

Salary Expectation : Negotiable

I hereby undertake that the above details are correct to the best of my knowledge and belief on the event of any information being furnished by me in the application is found to be incorrect at any time, my selection will be cancelled.

Yours faithfully

D. HARISH KUMAR

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