THAVAMARGANDAN KRISHNAN

SOUS CHEF

PERSONAL SUMMARY

An ambitious, hardworking and commercially driven Sous Chef who is striving to build a career in the culinary world. Thavamargandan krishnan is a high performer who has a proven track record of completing all culinary tasks on time, to the required specification and within budget. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Bilingual Job Title with Number years in cooking, hiring and training staff, creating schedules and managing labour costs. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. He has vast experience of working in many different culinary roles and settings, and of cooking wholesome, healthy and well presented meals, Right now he is looking for a suitable position with a forward thinking company that offers a pleasant working environment and career development opportunities.

AREAS OF EXPERTISE

Menu planning Administrative duties Team management Contract catering Meal preparation Creating new recipes Food safety Food storage Supervising staff Serve Safe Certified Food Manager RECENT CAREER

Worked in “ARBOR BREWING COMPANY” as a Sous chef in BENGALURU,KA (2017-Till Date) NO.156,MARIAMMAN KOIL STREET,MELVANAKKAMBADI

CHENGAM(T.K),TIRUVANAMALAI(D.T),TAMILNADU STATE,

INDIA-606703.

CELL NO:638-***-****

EMAIL:adgzlp@r.postjobfree.com

DUTIES & RESPONSIBILITY

Making sure that all in house kitchen and catering policies are implemented, monitored and maintained Reminding staff to be mindful of the costs of ingredients and food.

• Maintain general cleanliness of the kitchen and dining areas.

• Addressing any staff performance or training issues.

• Keeping accurate paperwork and administrative records of each shift.

• Identifying and then disciplining underperforming members of staff.

• Helping to develop the culinary skills of junior chefs.

• Assist the Executive Chef in making recipes and maintaining up-dated and accurate.

• costing of all dishes prepared and sold in the Food and Beverage operation. Participate in the preparation of the hotel’s revenue plan and marketing programs.

• Monitor local competitors and compare their operation with the hotel Food and Beverage operation.

• Work with Executive Chef in the preparation and management of the Department’s budget. Assume the duties and responsibilities of the Executive Chef in his absence.

• Conduct daily briefings and other meeting as needed to obtain optimal results.

• Work with Executive Chef in manpower planning and management needs. CAREER HISTORY

• Worked in “ARBOR BREWING COMPANY” as a Sous chef in BENGALURU,KA (2017-Till Date)

• Worked in”PERSIS INDIAN GRILL” as a Executive chef in MONROE,NJ (2013- 2016)

• Worked in “CARNIVAL CRUISE LINE” as a commis in USA (2011-2013)

• Worked in “ASIANA HOTEL”as a Demi Chef –De-Partie in CHENNAI,TN (2008-2011)

• Worked in “GRT TEMPLE BAY” as a commis in CHENNAI,TN (2006-2008) TRAINING EXPERIENCE

• Winter Training” Hotel GRT Templebay” CHENNAI.(2006)

• Summer Training” MGM BEACH RESORT” CHENNAI.(2006)

• Industrial Exposure training “I SS FACILITY SERVICE” CHENNAI.(2006) ACADEMIC

IHM:Institute of Hotel Management catering technology and Applied Nutrition – THARAMANI,CHENNAI (2005-2006)

KEY SKILLS

Consistently working to high standards.

• Can quickly gain an in-depth similarity with any kitchen’s operations.

• Good knowledge of operational health& safety.. Knowledge of all the different styles of cooking done in a kitchen

• Resolving personal conflicts between members of the kitchen staff.

• Understanding of food labeling and temperature controls.

• Constantly working hard to achieve personal goals and objectives.

• Ensuring that meals are prepared with full regard’s to food cost, quality,

• consistency, eye appeal and taste. Having strong and effective leadership skills, along with the ability to successfully manage a team of cooks.

Highest integrity and confidentiality at all times.

• Willingness to learn and equally to inspire and develop the team.

• Committed to delivering a high level of customer service.

• Manage and train the kitchen brigade effectively to ensure a well-organized. REFERENCES Available on request

PERSONAL DETAILS

Father’s Name Krishnan

Mother’s Name Santha

Gender/ Marital Status Single

Date of Birth 03/05/1988

Nationality Languages Known Indian, English, tamil, Hindi Passport Details Z4850177

Date of Issue 24/05/2019

Place of Issue 23/05/2029

DECLARTION

I, Thavamargandan krishnan do hereby confirm that the information given above is true to the best of my knowledge.

Place : CHENNAI THAVAMARGANDAN KRISHNAN

Date :

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