Sous Chef Dining Services

PROFESSIONAL SUMMARY;

Experienced chef (with more then 8 + years’ Experience) Exceptional Skill for Developing and Delivering a Complete Range of Dining Services in a large Scale operation with Emphasis on continued Revenue Enhancement and Cost Controls, Seeking a Position That Will Utilize my Talent, Skill, and experience to Develop a Compelling Menu, Engaged Staff, and Create a positive, Memorable Dining Experience For Customers While Upholding the Highest Standards, and a strong Leader possessing Outstanding Work

PROFESSIONAL SUMMARY

Experienced chef (with more then 15 + years’ Experience) Exceptional Skill for Developing and Delivering a Complete Range of Dining Services in a large Scale operation with Emphasis on continued Revenue Enhancement and Cost Controls, Seeking a Position That Will Utilize my Talent, Skill, and experience to Develop a Compelling Menu, Engaged Staff, and Create a positive, Memorable Dining Experience For Customers While Upholding the Highest Standards, and a strong Leader possessing Outstanding Work

the Highest Standards, and a strong Leader possessing Outstanding Work

PRASATH V : SOUS CHEF

TAJ BY VIVANTHA CHENNAI SHOLINGANALLUR

( ALL ROUNDER CHEF )

2019 TO 2020

COMMI 2

KOLLAHALAM MAIN LAND RESORT

( ALL ROUNDER CHEF )

2021 TO 2022

COMMI 1

Outstanding Chef Award in 2019 Awarded

Oversaw quality of meals by checking dishes before they went out,

Maintained a clean kitchen environment,

TGI GROUP OF HOTELS AND RESORTS YERCAUD

( ALL ROUNDER CHEF )

2022 TO 2023

DEMI CHEF DE PARTIE

Coordinated 13 staff work schedules to CHINESE AND TANDOOR strong performers more responsibilities,

Select and train 6 employees, increasing retention by 9% Updated menu selections according to research,

Increasing sales by 34% Awarded Rising Star Chef of the year in 2022 Organized and digitized recipes

AREA OF INTERST;

Indian,South Indian,Chinese

Continetal

Tandoor ( spcl )

ALL ROUNDER

CAREER HISTORY:

SHEVAROYS HOTEL YERCAUD

( ALL ROUNDER CHEF )

2017 TO 2019

COMMI 3 AND COMMI 2

SKILLS:

Leadership Quality

Proficient With Excel,Word, P&L Statements

Food Cost,Labor Cost Workout

Food Plating

Food Quality & Quantity Controls

Create New Dishes & New Recipes

5S Skills

Collect Guest Feedbacks

LANGUAGES KNOW;

Tamil

English

Hindi

CONTACT DETAILS:

Mobile No: 936*******

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

PRASATH V ( B.SC & CM )

SOUS CHEF

EXC

PERSONAL PROFILE:-

Father’s Name : N.VENKATESAN

Mother’s Name : V.SATHYA

Date of Birth : 22-05-2000

Marital Status : SINGLE

Blood Group : B+ve

COASTAL GRAND HOTELS AND RESORTS

2023 TO STILL …

SOUS CHEF

Making indents and staff duty schedule

Check all food seasoning

Coordinate with sous chef all recipes

KRV MERIDEAN HOTEL KARUR

2022 TO 2023

CHEF DE PARTIE

Coordinated 10 staff work schedules strong performers more responsibilities,

Very strong and making good Indian foods and multi cuisine foods

Very heard work finally achieved my promotion of junior sous chef (2023 )

SHEVAROYS HOTEL, YERCAUD

Six months Training Complete

TAJ BY VIVANTHA, CHENNAI

Four months OJT Training Completed

VHWE

EDUCATIONAL QUALIFICATIONS;

B.sc Hotel Management at shevaroys college of catering and hotel management On yercaud (2017)

PERMANANT ADDRESS:

168 SAKTHI VINAYAGAR KOVIL STREET,KALLAKURICHI,KALLAKURICHI ( DIST ) 606 202

I declare all the above Details are true to my Knowledge.

Thank You

PRASATH . V

AWARDS :-

PSG CULINARY AWARD

2018

JUNIOR MASTER CHEF AWARD

2024

LANGUAGES KNOW;

Tamil

English

Hindi

Kanadam

RESTAURANT LE CHOCOLAT, BAHRAIN

CHEF DE PARTE

June 2016 –June 2018

Coordinated 13 staff work schedules to Italian strong performers more responsibilities,

Increasing production by 38% Collaborated with management to recruit,

Select and train 6 employees, increasing retention by 9% Updated menu selections according to research,

Increasing sales by 34% Awarded Rising Star Chef of the year in 2017 Organized and digitized recipes

Contact this candidate