PROFESSIONAL OBJECTIVE

To join an organization which provides a challenging environment and opportunities to use my skills to contribute to the company’s growth and help me develop into a successful individual.

To pursue a challenging and aspiring career in your esteemed organization. EXECUTIVE PROFILE

Experienced professional with a successful career in Hospitality Catering Technology.

A dedicated team player with ability to build excellent inter-personal relations.

Possess experience to work efficiently in a fast-pace, professional environment.

Strong work ethics, multi-tasking, excellent correspondence, communication & coordination skills. Risk analysis and management

Management information systems,Cost reduction strategies, Work flow planning, Budgeting and forecasting, Superb time management skills, Performance Evaluations, Expense reports EXPERIENCE

November 2019 to Current

Unit Operation Manager

Curry's N Crunch Food Private Limited Chennai, Tamil Nadu

Identified and resolved unauthorized, unsafe or ineffective practices by inspecting production areas regularly.

Evaluated upcoming program plans to forecast expected resource needs.

Directed day-to-day operations focused on attainment of key business metrics, continuous improvement initiatives and member management team with related direct reports.

Protected company assets from loss such as theft or damage by setting and enforcing effective security policies.

THAMIMUL ANSARI.E

No: 14, Hyder Ali Street,

Pondicherry -605 001

Landline No : 041*-*******

Mobile No: 0091-900-***-****

Email Address: adfxhj@r.postjobfree.com

October 2017 to October 2019

Food & Beverage Production Lecture

Chennai Amirta IHMCT Chennai, Tamil Nadu

• Cooked batches of food according to standard recipes.

• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items for students.

• Prepared recipe ingredients by washing, peeling, cutting and measuring for students.

• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.

• Strategically plated hot meals and salads in aesthetically pleasing arrangements.

April 2017 to August 2017

Food Production Representative

Manarat Al Kheir Company Doha, Qatar

• Increased customer satisfaction by resolving food issues.

• Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.

June 2016 to February 2017

Head Chef

Royal Inn Hotel Mumbai, Maharashtra

• Monitored line processes to maintain consistency in quality, quantity and presentation.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.

November 2015 to March 2016

Properties Cuisine Specialist

Asian Wedding Planner Les Gonesse, France

• Managed quality assurance program, including on-site evaluations, internal audits and customer surveys.

May 2013 to October 2015

Chef De Partie

Le Panache Free Style Restaurant Puducherry

• Maintained well-organized mise en place to keep work efficient and consistent.

• Kept labor at or below 80% to support business profit targets.

• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

November 2011 to March 2012

Industrial Exposure Training

Tata Chain Groups of Taj Hotels And Resorts Chennai, Tamil Nadu

• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately. CERTIFICATION ACHIVEMENTS

Undergone 45days Industrial Exposure training in ITC Winsor manor, Bangalore.

Undergone 20weeks Industrial exposure training in Tata Chain Groups of Taj Hotels and Resorts, Chennai.

Best Front Office trainee during 20 weeks industrial exposure training in Taj Coromandel, Chennai.

Certificate has secured 100% attendance in Industrial Exposure training in Taj Coromandel, Chennai.

Excellent outstanding participation in the GOURMET 2012 FOOD FESTIVAL organized by Department of Tourism Government of Pondicherry, Pondicherry.

Best employer of the year 2014 in Food Production Le Panache Free Style Restaurant, Pondicherry.

2019 Award with Excellent Team Organization Inter College Event Management in Chennai Amirta IHMCT, Chennai.

Member in South Indian Culinary Association.

EDUCATIONAL QUALIFICATION

M.B.A [Human Resource Management] – Pondicherry University –Pursing

B.Sc.[Hotel Management] –Tamil Nadu University-2010 to 2013, First Class

Diploma in Hotel Management-Pondicherry Institute of Hotel Management and Catering Technology–2010 to 2013, First class

TECHNICAL

MS-Office

HOBBIES

Kabbadi

AREA OF INTEREST

Assistant Human Resource

Administration Manager

Operations Manager

PERSONAL DETAILS

Date of birth : 01-10- 1989

Sex : Male

Languages known : English, Hindi, Urdu, French and Tamil Fathers Name : Enayathullah

Mothers Name : Jamuna Begam

Nationality : Indian

Passport No : K 7 8 8 6 5 0 6

DECLARATION

I hereby declare that the information furnished above is true to the best of my knowledge. Place: Pondicherry Yours Truly,

Year : 2020 THAMIMUL ANSARI

Contact this candidate