Professional Experience Management
Resume:
VAIRAMANI ARUMUGAM
Dedicated and quick learning professional with over 20 years of culinary experience, academic preparation and a lifelong interest in Bakery and pastry evolution. Actively involved with the industry from 1995 and cruise industry from 1999 till 2009 and presently CITY CHEF in THE FRENCH LOAF (UNIT OF ORIENTAL CUISINES PVT LTD) Bangalore.
All over Incharge and Responsible for operation of Bakery and Confectionery Production Unit.
Quality Control and Successful implementation of new menu.
Food cost control and strong in inventory management.
PROFESSIONAL EXPERIENCE
FROM MARCH 2015 TILL DATE CITY CHEF (BAKERY AND PASTRY PRODUCTION UNIT HEAD) FOR THE FRENCH LOAF (ORIENTAL CUISINES PVT LTD) BANGALORE.
FROM MAY 2014 TILL NOVEMBER 2014 PASTRY CHEF IN BREDZ FACTORY, KHARAFI GLOBAL, KUWAIT.
AUGUST 2009 TILL MARCH 2014 PASTRY CHEF(BAKERY AND PASTRY INCHARGE) IN LE ROYAL MERIDIEN CHENNAI
MARCH 2004 TILL JUNE 2009 CARNIVAL CRUISELINES MIAMI FLORIDA JUNIOR SOUS CHEF (BAKERY AND PASTRY INCHARGE)
FEB 2001 TILL FEB 2004 CARNIVAL CRUISE LINES MIAMI FLORIDA
CHEF DE PARTIE BAKERY AND PASTRY
MARCH 1999 TILL JAN 2001 CARNIVAL CRUISE LINES MIAMI FLORIDA
PATISSIER
JULY 1998 TILL 1999 GRAND BAY SHERATON VIZHAG INDIA
TRAINEE COMMIS
NOVEMBER 1995 TILL 1998 WELCOM GROUP HOTEL CHOLA SHERATON CHENNAI INDIA
APPRENTICE BAKERY AND CONFECTIONERY.
EDUCATION & PROFESSIONAL TRAINING
Craft course in Bakery and Confectionary (1995) from STATE INSTITUTE OF HOTEL MANAGEMENT, TRICHY, TAMILNADU, INDIA
Leadership management course named championship 2002 from JOHNSON & WALES UNIVERSITY, MIAMI, FLORIDA, USA in 2002.
(GEORGES BLANC, Burgundy, France, 3*** Gastronomic Restaurant) An intensive culinary program with Chef Georges Blanc in his gastronomic restaurant and kitchen. The program entails the menus offered by the kitchen, bakery and confectionary and techniques of wine and food pairing developed and used in French cuisine by Master Chef Blanc and his team.
PROFESSIONAL SKILLS
Strong in system handling- Recipe costing, scheduling, Inventory management.
Strong in leadership-Train and motivate staff for smooth running operation
Hygiene- Increase the knowledge of safety, sanitation, personal Hygiene, HACCP and accident prevention tips for food preparation workers by implementing training
Food preparation and presentation skills - Continually develop new menus and test recipes and techniques for food preparation and presentation that help ensure consistent high quality and minimize food costs.
Financial management- Project monthly food and labor costs and monitors actual financial results (P&L) and responsible for taking corrective action where necessary to help ensure financial goals are met.
PERSONAL DETAILS
Date of Birth 23rd December 1978.
Married
Presently contact me at :
*************@*****.***
Skype:vairamani.arumugam
Phone:
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