Commis chef
Resume:
Anto Xavier, Bachelors in Hotel Management
NO:*06,KVS Nagar,
Kollumedu, Avadi-600062
************@*****.***
Seeking a position as Management Trainee/Hotel Operational Trainee/Commis
Highlights of Skills and Qualifications
A passion for hospitality and its diverse environment
Graduation in Hotel Management with specialization in ( Food Production)
Travelled mainly around the Middle East with brief work experiences in different environments and cultures.
Interned as a Trainee at the Taj Connemara in Chennai.
Valuable experience gained during internship in varied departments such as :-
-Food & Beverage Production, Butchery, Bakery and Cold Kitchen,
-Food & Beverage Service and Bartending.
-Banquet Set Up
-Housekeeping
-Guest Relations/Front Office
Possess natural ability to make positive connections with guests and coworkers
Good organizational skills with the ability to multitask in a fast paced work environment
Potential to focus on crucial guest details – willing to go the extra mile for my employer
Fluent in English and Tamil with a basic use of Hindi
Well versed in the use of Programs like MS Word, Power Point, Publisher, Excel
Internships / Training
Taj Connemara December – April 2018-2019
Chennai, India
Taj Connemaara, is a Heritage hotel in Chennai; India, merges an old world ambience with international service to create a hotel experience that goes beyond expectation. This Heritage hotel in Chennai; India has long acquired a reputation of playing host to the aristocracy of the world.
As a part of my internship I trained at the below listed departments:
Food & Beverage Production(Banquet Kitchen, Restaurant Kitchen, Butchery, Cold Kitchen & Bakery)
Food & Beverage Service
Housekeeping
Guest Relations/Front Office
Participation
Italian Cuisine Workshop - Chef Willi Wilson, Willis Restaurant and Consultancy Pvt Ltd.-2017
French Cuisine Workshop - Chef Gilles Charles, Culinary instructor, Lycee Jacques Coeur Bourges, France -2017
Practical Skill Assessment- Baasu Consultants Pvt. Ltd in association with Victoria University(Australia)-2017
South India Chef’s Association- Has successfully Contributed Towards the success of this event as a crew member-2018
SICA Bakery Workshop- Chef Arturo Blanco, National Coach and Technical Mass Espigas
Healthy Life Style Festival- Has Sucessfully completed one day course on NO-OIL NO-BOIL Organic cooking-2019
Awards
South Indian Chef's association (SICA)- Participated Individually in Live Cooking competition (Western cuisine) and won Bronze medal(2018)
Frecipes Inter college competition Art of Platting- Winner(2018)
Chef’s Guild Of Lanka(Sri Lanka)- Participated in Hot & Cold Team cooking, Won Bronze Medal(2019)
Aims Hospitality Week(Bangaluru)- Participated in Culinary Quiz, Won Bronze Medal(2020)
Aims Hospitality Week(Bangaluru)- - Participated in Culinary Competition, Won Gold Medal(2020)
India Skills- Participated in District level Cooking competition, Winner(2020)
India Skills- Participated in Pre-State level Cooking competition, Winner(2020)
Education
Bachelors in Hotel Management 2017-2020
SRM IHM, Chennai 82 Percent
Higher Secondary, Ebenezer Marcus Higher Secondary School 2015-2017
Ambattur, Chennai 68.9% Aggregate
High School, Indian School Salalah 2003-2015
Salalah, Oman 6.9CGPA
REFERENCES Available on request
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