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