Food Chef

RESUME

NEERARATHAKANNINAN MANOHARAN **********.****@*****.***

NO.23,GANGATHARAPURAM, MOBILE:962-***-****

ARANTANGI-614616

PUDUKKOTTAI.

PROFESSIONAL SUMMARY:

I am a certified culinary expert, professional to the core and passionate to achieve a competency in achieving a more satisfying egregious experience of dining. Besides, I have an inherent urge for indulging in exotic experimentation with palatable to the sophisticated taste buds of luxuriant connoisseur of food. Have a ringside familiarity with the fusion cuisine and raging trends with health and nutritious options in the world of foods preparation.

OBJETIVE:

Be a part of a prestigious name in the industry and lead of band of competent culinary professionals. To instil in the minds of other employees, a sense of camaraderie and conviction to serve the eclectic clientele in the true fashion of hospitality, convince that the dining experience they were offered is indeed a once in while experience they can have rarely in their life once again, worthy of a part of their reminiscences.

SKILLS:

A stickler for etiquettes and hygiene has a unsaturated flair for acute cleanliness. Would always ensure such commitment from colleagues to maintain optimum standards of sanitary practices and sought to place sterile utensils, cutleries and implements in the pantry. Experience: Restaurant Chef (as a outlet Incharge Responsbilities level) 13 years of service as chef De cuisine @ Shakespeare & Co., Dubai, U.A.E Highlights-

Manned the day-to-day operations in the kitchen.

Managed all the employees in the kitchen.

Oversee the daily operations of outlet for efficient Operations.

Plan and enforce established policies and procedures.

Establish operational Strategies to meet quality and Customer service standards.

Inventory Management: systematic tracking of the inventory in the stores and placing orders for the materials, monitoring the maintenance of all the equipments in the kitchen and ensuring that there is no breach to the statutory framework put in place by the state and federal agencies. Also strove to comply with health and safety protocols.

ensuring the compliance of SOP, in every set of operations.

to facilitate, timely and economical food production, had a extensive co-ordination with the personnel.

Managed the optimum utilisation resources, by resorting to real-time estimation of demands, consumption patterns an the need to have negligible wastages of food.

favours the aesthic angle of for production like, garnishing, dressing etc.,

I have in possession of necessary skills to forge/assemble a team, for every specific assignment and ready to impart them basic knowledge and process to enhance the productivity, with desired results.

Experience: Kommala Restaurant, Chennai, India, as a Fresher α Preparing basic salads and sauces as directed by the Chef de Partie. α Taking inventory of restaurant supplies

α Discarding all expired and spoiled food items stored in the stock rooms, refrigerators,

and freezers.

α Performing basic cleaning duties and ensuring that work stations are properly sanitized.

α Plating and presenting items as per instructions of the Chef de Parties 2

α Taking orders and deliver the items after the quality check Education:

Advanced Diploma in catering technology & Hotel Management (ADCTHM), From SISI-Government of India,

Hotel Management catering & Fashion Designing Institute, Chennai. Computer knowledge –Basic

Accomplishment:

CERTIFICATE OF MENU SAFE MANAGEMENT AWARD issued by Hygeia Quality Consultan,Dubai,U.A.E.

CERTIFICATE OF APPRECIATION FOR OUTSTANDING CONTRIBUTION MORE THAN 5 YEARS in the Shakespeare and Co.

CERTIFICATE OF PERSON IN-SHARGE LEVEL 2 TRAINING OF THE FOOD CONTROL DEPARTMENT IN DUBAI

Hygeia Quality Consultan, Dubai,U.A.E.

CERTIFICATE OF PERSON IN-SHARGE LEVEL 3 TRAINING OF THE FOOD CONTROL DEPARTMENT, DUBAI

Hygeia Quality Consultan, Dubai,U.A.E.

ABILITY:

I have valuable UAE Driving Licence

COMMUNICATION SKILLS:

Able to speak 4 languages (English, Hindi and Tamil also Malayalam) Proficiency in cooking:

Indian Cuisine

Continental Cuisine

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