VigneshRajendran

#J **,*th A cross, Lakshminarayanpuram

Bangalore-560021

Mobile: +91-966*******

Email:ad2mht@r.postjobfree.com

Position Applied for: Head Chef

Objective:

Seeking a challenging placement in your esteemed organization where my skills and knowledge with more than Twenty TwoYears’ Experience in Hotel Industry can be utilized for the development for the mutual benefit. I am very adoptable and hard working person and I can enhance my knowledge and experience in your reputed organization.

Area of Specialization: Food & Beverage Production (kitchen) –

1.Multi Cuisine chef

2.Well specialized in south Indian cuisine

Exposure to various departments in the Kitchen and as a result of that has honored the Professionalism. This exposure has helped to develop the leadership quality. Multi skilled in all aspects such as Indian, Continental, Mediterranean, food creation etc.

Educational Qualification:

BSc - Bachelor of Hotel and Catering Management 1997- 2000 Authority – University of Madras

Higher Secondary – March 1997– Mount Saint Joseph Matriculation Higher Secondary School Tiruvannamalai – Government of Tamil Nadu

SSLC – March 1995– Saint Joseph Higher Secondary School Tirupapuliyur - Government of Tamil Nadu

Sound Knowledge of Computer Literacy

Experience:

Working as a Executive Chef from April 2016 to till date in

Hotel La Marvella Bangalore

Duties and Responsibility:

Making multi cuisine buffet menus &Ala carte menu designing. Implementing the standard recipes, Creative plates, presentation & Portion control standards

Responsibly for Set-up quality of raw material, supplier Selection, Forecasting, Coordination with purchaser & Store

Preparing the food as per guest request and special orders from the guest.

Preparing every day special menu in our al carte restaurant

Cooking and explaining the demonstrating the special dishes

Handling the kitchen brigade and allotting the responsibility

Conducting briefing to all team members

Budgeting, costing, recruiting, branding, and training the Team members

Molding the sub ordinate to our standard and customize the team members

Worked as a Executive Sous Chef from November 2009 to February 2016 in The Chancery Pavilion Bangalore

Duties and Responsibility:

Playing a key role in creating new dishes for menu & for the buffets. Doing PR with the guest & collect feedback.

Preparing the special orders and assisting the Executive chef in all aspects

Preparing new menu and demonstrate to all other team member

Controlling food pick up counter and handling the counter smoothly.

Preparing buffet menus rotational menus for breakfast buffet.

Train the staff to our standard

Worked as a Sous Chef from September,2008 to August, 2009 in Atlantis The Palm Dubai

Hotel Details

1.The world’s most iconic entertainment destination

2.One of the renowned group of Kerzner international

Duties and Responsibility:

Preparing the Buffet menu and quality of the food should maintain.

Taking Feedback and improving the quality of food

Preparing the food according to guest preferences

Completed Basic first aid with CPR &Aed in Dubai heart center

Worked as a Senior Chef- De-Partie from March, 2006 to May, 2007 in One & Only Reethira Maldives

Resort Details

1.One & Only reethirah is one of the fine resorts group in the planet

2.This resort is near to Male and one of the very luxury properties in Maldives.

Duties and Responsibility:

Worked in the main kitchen and fandhita restaurant.

Worked with Italian chef Stefano Atrosin and learnt homemade pastas

Worked with Australian chef Daniel smith

Worked in grill section and pans section.

Introduced Indian foods in the restaurnts

Worked as a Senior Chef- de- Partie from December, 2003 to January, 2006 inCocoaIslandMaldives

Worked as a Commisfrom November, 2002 to December, 2003inThe Trident Cochin

Hotel Details

1.The Trident hotels ( Oberoi group of hotels )

2.The best 5* hotels in Kochi

3.And this is in willindon island of cochin

Duties and Responsibility:

Cooking the south Indian food and north Indian food

Learnt Kerala cuisine well and under Anirudh roy as ex chef

Cooking ethics and of international cuisine as well

Worked as a Commis-1 from December,2000 to November, 2002 in The Savera Chennai

Hotel Details

1.One of the oldest and finest hotels property in Chennai.

2.This hotel is close to marina beach in Chennai

Duties and Responsibility:

Worked in Malgudirestaurant one the finest Restaurant in Chennai

Learnt south Indian dishes and get experienced in cooking the dishes

Responsibility of tawa counter which includes paratha and variety of dosas

AWARDS & ACHIVEMENTS:

Menu crafted and cooked, prepared Kerala food festival in le jardin

The Oberoi Bangalore and one of the great hits in that season

Food prepared and became great success of Andhra food festival in

MGM beach resort in Chennai

Participated in nestle south India culinary Olympics 2002

I have received the nomination of the best employee for the month of march 2005 in cocoa island Maldives

Participated in the seminar work shop of “Pest Control Awareness” conducted at one & only ReethirahMaldives

Foundation level HACCP course completed successfully in One & Only Rethirah Maldives

Train the Trainer program participated in one & only Reethirah Maldives

FSA foundation level food hygiene course completed in one &only Reethirah Maldives

Completed 8hrs practical training in international 2009 Basic first aid CPR & AED in Dubai heart center in 2009.

Received special Appreciation from Australian Executive chef Daniel smith from one & only Maldives Reethirah

Personal Details:

Father Name :A.V.Rajendran

Date of Birth : 24-08-1980

Sex : Male

Nationality : Indian

Languages Known : English, Tamil, Hindi

Passport No : W0704523

I hereby declare that the above furnished information is true to the best of my knowledge.

Yours faithfully,

Vignesh Rajendran

Contact this candidate