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Executive Chef

Location:
Chennai, Tamil Nadu, India
Posted:
December 26, 2019

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Resume:

RESUME

Post applied For: EXECUTIVE CHEF

KARTHIK KUMAR P.M

No 5/1995, Sourashtra puram 6th street

Vandiyur, Madurai,

Tamil Nadu, India

Email: ada5fl@r.postjobfree.com

Contact Number: +918*********

Personal details

Date of Birth : 11/March/1981

Father’s name : P.N Mohan

Marital Status : Married

Languages known : Tamil, Malayalam, Hindi and English

PASSPORT NUMBER : J 5663767

DATE OF ISSUE : 01/03/2011

DATE OF EXPIRY : 28/02/2021

PLACE OF ISSUE : MADURAI

Educational qualification

Certificate course in food production (1998-1999)R.L School of Hotel management and Catering,Madurai

Bachelor in Arts Economics (1999-2002) University of Madras, Tamilnadu

CREAM E CAKES

EXECUTIVE CHEF

JAN 2016 TO TIL DATE

MADURAI

SOOPER HOTEL

EXECUTIVE CHEF

MARCH 2015 TO DEC 2015

BANGALORE

BELL JUMBO

F&B CONTROLLER

OCT 2014 TO SEP 2015

MADURAI

OBEROI FLIGHT KITCHEN

CHEF DE PARTIE

OCT 2009 TO SEP 2014

CHENNAI

SAJ FLIGHT KITCHEN

SOUS CHEF

JUNE 2009 TO OCT 2009

CHENNAI

HOTEL SAKITHYAN

SOUS CHEF

JUNE 2008 TO JUNE 2019

CHENNAI

RENAISSANCE SERVICES

HEAD CHEF

OCT 2003 TO NOV 2007

IRAQ

ARIRANG KOREAN RESTAURANT

COMMI-1

MAY 2003 TO SEP 2003

CHENNAI

HOTEL MAPS INN

CHEF DE PARTIE

JAN 2001 TO OCT 203

CHENNAI

HOTEL MAURYA INTERNATIONAL

COMMI-III

OCT 1999 TO DEC 2000

CHENNAI

Work experience:

CREAM E CAKES EXECUTIVECHEF AT MADURAI Planning menu for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

SOOPER HOTEL as a Executive chef AT BANGALORE Managing the complete requitment life cycle for sourcing the best talent from diverse sources after identification of manpower requirements

Hotel Bell Jumbo as a SOUS CHEF at Madurai to controlling food cost in daily bases from the period of OCT 2014to SEP 2015

Oberoi Flight Services chef-de-partie Chennai From 20 Oct 2009 to 22 Sep 2014

Second in command next to the kitchen executive. .

Running the day to day entire operation of kitchen.

Helping the executive chef to achieve the targeted food cost.

Maintaining a highest possible cleanliness and hygiene of the kitchen to an international standard at all times.

Saj Flight Services Sous chef Chennai From 17 June 2009 to Nov 2009

Maintained HACCP compliant environment, ensuring food safety.

Handling over 60 employees, assigning them duties & fixing responsibilities.

Innovated newer concepts for in-flight dining.

Handled the training and development for entire team.

Fixed menus & delivered presentations to the airline officials.

Helped in selecting fair & reasonable menu and inducted new fine dining menus for in-flight catering.

Hotel Sakithyan Sous chef Chennai From 23 June 2008 to 30 June 2009

Second in command to the executive chef.

Handling two restaurants with over fifty covers.

Maintained budgeted food cost.

Along with Executive chef inducted new menu for all day dining restaurant.

Maintained day to operations of kitchen.

Renaissance services Head chef Iraq From 02 Oct 2003 to 14 Nov 2007

(U.S.ARMY CAMP)

Maintained HACCP compliant environment, ensuring food safety.

Handling over 200 employees, assigning them duties & fixing responsibilities.

Innovated newer concepts for finest dining.

Handled the training and development for entire team.

Fixed menus & delivered presentations to the Army officials.

Arirang Korean Restaurant Commi I-II Chennai From 01 May 2003 to 20 Sep 2003

Cross trained in continental section over a period of three months and gained hands on experience.

Active member for kitchen in hotel team welfare committee

.

Hotel Maps Inn Chef-de-partie Chennai From 10 Jan 2001 to 25 Feb 2003

Main kitchen Workers engaged in preparing and servicing food.

Train workers in food preparation and in service sanitation and safety procedures.

Assign duties, responsibilities and work station to employees in accordance with

Work requirements.

Hotel Maurya International Commi-III Chennai From 15 Oct 1999 to 10 Dec-2000

Maintained food cost according rule of food cost always tried to make the food with full

Of eye appeal & preventative.

Menu planning with perfect combination of dishes& soups with care of food cost

Always tried to create new dishes for guest satisfactions maintained the kitchen with full of hygiene.

Trainings Attended

Sl No

Hotels

Type

Areas covered

Duration

1

Black Thunder Resort, Mettuppalayam, Coimbatore

I.E.T

Coffee shop, in room dining, pool side kitchen, banquets.

Two months

2

Taj Garden Retreat, Madurai

Trainee

Pantry,continental cuisine

Two months

Academic Trainings/Accolades

Awards:

Best employee of the Month 2004 from RENAISSANCE CATERING COMPANY.

Best Hygienic worker of the year from KBR Q.A.Q.C.

Best staff Coordinator award from the United States Army.

Best Achievement award from the U.S.Army D.F.A.C.

I hereby declare that the above mentioned information is true and correct to the best of my knowledge.

Karthik Kumar P.M

Date:

Place: Madurai



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