JANARTHANAM.M

202-****-*** Street, fort Saskatchewan, AB, t8l1v6 Mobile No. 587-***-****

E-Mail: aczj3b@r.postjobfree.com

CAREER OBJECTIVE

Intend to build a career with leading corporate of hi-tech environment with committed and dedicated to people, which will help me to explore myself fully and realize my potential. Willing to work as a key player in challenging and creative environment.

PROFESSIONAL QUALIFICATION

Completed One Year Diploma in Bakery & Confectionary, from Asian Institute of Hotel Management Catering Technology, Tamil Nadu, Indian Year (2004 – 2005).

B.T.H.M (Bachelor of Tourism & Hotel Management).

WORK EXPERIENCE

Successfully Completed Industrial Training in HOTEL MASS (CLASSIQUE) India, from April 2004 to January 2005.

Worked as a Bakery & Confectionary in KNISH HOT BREAD’S, Chennai, India from 2003 to 2004.

Worked as a Commis-1 in a Bakery & Confectionary in Saj Flight Services, Bangalore, India from 2005 to 2007.

Measured and mix ingredients according to recipes or special customer Instruction.

Mixing, cutting and forming dough.

Prepared production schedules to determine the variety and quantity of goods to be prepared.

Worked in artisan bread section and learnt different kind of artisan breads of the company.

Handling the Bakery & Pastry Shop. Using the team according to their talent.

Food Thermometer calibrations, Checking temperatures for the deep freezers, maintaining HACCP Standards.

Worked as a DCDP in the BON-SANTE, HERITAGE FOODS (INDIAN LIMITED), Hyderabad, India from 2007-2008.

Managed production of various varieties of desserts.

Mixes and bakes square, bars, breads, biscuits, cakes and supervise and trained staff in the production process.

Organize safety meeting at the beginning of every shift.

Handled order supplies, receiving, shipping and inventory management.

Worked as a commis-1 with Royal Caribbean International Cruise Liners (United States) from 2008-2012.

Worked on the Royal Caribbean International Cruise Liners ship of 1800 guest.

Prepared dessert of dinning room with a capacity of 1000 people.

In charge of 5 people in bakery section.

Worked on specialty restaurant for a la carted dessert.

Decorated buffet with different chocolate garnish and sugar garnish.

Decorated pre plated dessert for dinning room.

Discussed menu with chef of prepare dessert according to menu.

Made special occasion cakes on the ship.

Participated in all safety meetings on board.

Made sure all the sanitation procedures are being followed.

Working as a line cook with joey Mayfield 2013.

Station set up.

Prepping Food: (Chopping vegetables, Butchering Meat, Preparing Sauce.)

Cooking: (Cooking good quality food and serving right time and temperature

Clean up working station

Stocking

Working as the cook in Line cook original joe’s Restaurant from 2015- till date

Observe and test food to determine if they have been cooked

sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Weight, measure, and mix ingredients according to recipes or

personal judgement, using various kitchen utensils and equipment.

Portion, arrange, and garnish and food.

Supervise kitchen helpers.

STRENGTHS

Ability to work in a team as well as individual.

Good in analytical and problem solving skills.

Good communication skills

Good interpersonal skill

Positive attitude, flexibility

DECLARATION:

I hereby declare that the above statements given are correct and true to my Knowledge.

Yours Faithfully

JANARTHANAM.M

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