COMMI * (CHEF)

Direct in-charge for cold kitchen in “The

Daily preparing mis-en-place for buffet

Preparing sandwiches, salads,burgers,

Preparing indents/scalas for daily

“ HOTEL PARK HYATT” 2016- 2018

Dining Room”.

and a-la-carte orders.

pastas for buffet.

requirements.

.

-

WORK BACKGROUND

SRM ARTS AND SCIENCE COLLEGE

MBA – HR 2018- Current

Completed three months PG internship in the HUMAN

Completed my PG Internship at “WE TWO ENGINEERING” Industrial visit to “CHENNAI PORT TRUST” – 2019.

RESOURCES DEPT at “WESTIN HOTELS”, VELACHERY

by learning the basic inter - departmental functions.

·

SRM INSTITUTE OF HOTEL MANAGEMENT

B.sc – IHM, 2013- 2016

Completed my four month internship in “IHG HOTELS GROUP Participated in “INTERNATIONAL CHEF’S DAY” Culinary Competition.

Participated in the “INTERNATIONAL FLEET REVIEW”-

Vizhagapatnam 2016.

Done a Project about “THAI CUISINE” as a part of Curriculum NAMED CROWNE PLAZA”.

ACTIVITIES & ACHIEVEMENTS

ACADEMIC BACKGROUND

KEY STRENGTHS

Team player

Good motivator

Active listener

Goal oriented

Optimistic

Creative

REACH ME AT

Mobile: 730-***-****

ade21z@r.postjobfree.com

https://www.linkedin.com/in/mani-gandan-

West mambalam chennai 33

PERSONAL PROFILE

To pursue a career in a

competitive environment as a human resources

co - ordinator where I am

constantly pushed to use my strengths and

skills in an innovative manner to

ensure that the integrity of the organization is

enhanced, and I can add value to the company.

M A N I G A N D A N . G

MASTERS IN BUSINESS ADMINISTRATION

MAIN INTERESTS

Current affairs

Economy welfare

Newspapers

Music

Cricket

Food Production

Contact this candidate