Executive Sous chef

VENKATESA PRABU M

Sous Chef

CBI Colony, Chennai, Tamil Nadu, India

Contact No : +91-887******* E-mail : ************@*****.*** SKILLS

• South Indian Cuisine:

-Tiffin items

-Variety of Meals

• Indian Cuisine:

-Biriyani

-Rotti / Parotta

-Curries / Gravies

• Chinese Cuisine:

-Soups & Starters

-Rice & Noodles

• Microsoft Office(MS-

Word, Excel, Power Point)

• Team work

• Safe food handling

procedures

• Kitchen Equipments

operation

• Time Management

• Multi Tasking

• Ingredients Measuring

• Kitchen & Staff

Management

• Food & Kitchen Safety &

hygiene

LANGUAGES:

Tamil (Native)

English

Hindi

Date of birth : 01.06.1984

Experience : 15 Years

WORK HISTORY

Sous Chef 01/2023 to Current

STERLING (5* Hotel) – Ooty / Tamil Nadu

• Directs food preparation and collaborates with Executive Chef.

• Assists with Menu, Inventory and Management of supplies.

• Undertakes any special projects as assigned by Executive Chef with approval from General Manager.

• Assistant the Executive Chef in training kitchen staff to produce meals promptly.

• Assists the Restaurant in meeting the financial targets.

• Schedule shift for staffs and supervise kitchen activity.

• Control of issues in kitchen.

• Visit dining area for getting suggestions from guests. Head Chef 03/2016 to 01/2023

Harsha Foods – Chennai / Tamil Nadu

• South Indian/Chinese/Indian Cuisine Restaurant.

• Hiring, Training and managing kitchen personnel.

• Supervising employees in all kitchen related operations.

• Responsible for completing orders in a timely manner.

• Responsible for preparation at the start and end of day.

• Responsible for opening and closing store.

• Responsible for food management and variety of menus and inventory. Chef 10/2013 to 12/2015

ThanjaiBhavan (Pure Veg) – Chennai / Tamil Nadu

• Collaborated with Head chef on menu design and innovative recipes for customer satisfaction.

• Perform food preparation for South Indian/Chinese/Indian food

• Preparing food for above 200 person/day.

• In charge of catering for various events and conduct pre-shift meetings to inform staff about daily specials, reservations.

Head Cook 06/2010 to 06/2013

CK College of Engineering – Cuddalore / Tamil Nadu

• Open kitchen, make menu for week, monitored cost, quality and inventory stock.

• Preparing food for Hostellers/ Cafeteria.

• Responsible for cooking large quantity of food for students and staff. Cook October 2003 to January 2010

Worked in various Star Hotels and Restaurants,

• Blue Star hotel 3* – Pondicherry/India in 2004

• Golden Parks Inn 3* – Kodaikanal/India in 2005

• Hotel Mass (Banyan Beach Resort)4* – Pondicherry/India in 2007

• KLASSIC CATERERS – New Delhi/India in 2010

EDUCATION

ADCT – Advanced Diploma in Catering Technology (2003-2004) SISI – Govt. of India

DCTTC – Diploma in Computer Teacher Training Course(2006-2007)

HSC – Higher Secondary (2000-2002)

DECLARTION

I hereby declare that the information given above is true to best of my knowledge. Date : Sincerely,

Place : (VENKATESAPRABU M)

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