A.VIJAI

S/o.Arunachalam.P

**,******** ********,

Kulithalai(Tk),

Karur(DT).639110

TamilNadu.India

adjppf@r.postjobfree.com/adjppf@r.postjobfree.com

SkypeId : Vijay.hot123

Mobile: 91-782*******.

Career Objective:

Apositionin the culinary field where I can contribute significantly with my

Ability to design menus for various occasions & Buffet arrangement

Ability to execute exquisite dishes with my experience in SouthIndian cuisines.

Ability to handle and maintain all types of kitchen tools and equipment.

Workexperience:

PREMIUM PLAZA LOUNGE MGT. PVT .LTD Transit Hotel Hyderabad Airport Shamsabad Position: Jr.sous chef Job Description ;- Aug -8 th -18 to Till now

Trained team member southern cuisine,enriched culture,kitchen process &latest innovation. Leading & mentoring the team member starnderd their Best at work. Stock requisition from various suppliers for daily and weekly orders Conduct monthly inventory and ensure high stock rotation ( FIFO basis) Sets excellent customer service and work examples. Check in the daily cleaning schedule that needs tobe done and execute them. Receiving of daily ingredients according to the standard operating procedures. Maintaining Standard recipes, Co-ordination and communicating with other departments. Making duty Rota,Allocating staffs and maintaining inventories & par stock.

INTEGRAL FOODS SERVICE.PVt.LTD.QA May-15’-15 to Aug 13’-17

Dakshin Restaurant Qatar,BarwaVillage

Position: Head chef

Job Description.

Heading Dakshin is an interesting pathway,opportunities to explore southern Cuisine to core.

Project and operational planning,Managing operation and R&D on this wonderful Cuisine.

Delivered high standard of foods,hygiene and sanitation with compliance with ISO-14001&180**-*****

Create the standardised Reçipes data bank.

Driving MIS & Ebitada & Manpower in coordination with BrandManger & Operation MGR

Driving cuisine innovation and development efforts to maximize guest satisfaction score.

LITE BITE FOODS PVT .LTD

Zambar costal kitchen New Delhi,India

Position: SousChef Oct -24’-12 to Feb-11'-15

JobDescription.

Directing and guiding kitchen team to provideaconsistent,highqualityoffoodandservice.

Implements the hygiene and cleanliness procedures and standards.

Guarantees the respect of the recipes according to the“productsbible”

Assistsinst training to enhances their knowledge by clarifying the goals and objectives for BOH.

Track Staff Kitchen Hygiene checklist.Minimize wastage by proper planning utilization.

Stock requisition from various suppliers for daily and weekly orders

LITE BITE FOODS PVT .LTD

Zambar costal kitchen New Delhi,India

Position: Jr.SousChef Jun -24’-11

JobDescription :-

Main forteis in Curries.

Handling the section under the absence of a Chef.

Assisted Chef in daily specials and menu planning.

Providing inputs and ideas in menu designing.

Check in the daily cleaning schedule that needs tobe done and execute them.

Receiving of daily ingredients according to the standard operating procedures.

Maintaining Standard recipes, Co-ordination and communicating with other departments.

Making duty Rota, Allocating staffs and maintaining inventories & parstock.

Motivating the staff and improving cohesiveness as a team.

Closely work with the chef during events.

LITE BITE FOODS PVT .LTD

Zambar costal kitchen New Delhi,India

Position: Chef de partie Feb-17’-10 -

JobDescription :-

Deliverd High Standards of Food Hygiene and sanitation in compliance with ISO 14001.

Trained Team Members About the cuisine.

Enriched Culture, Kitchen processes a d Latest Innovation.

Lead and Motivated the Team members and Render the best work

HOTEL ATITHI ( Atiken spence) 07’Nov’07 to 31’Jan’09.

Commi I

Pondychery, India.

GRT HOTEL & RESORTS ( Raddison Blu Temple Bay ) 22’ Jan ’04 to 11’Oct ’07.

Commi II

Mamallapuram,India.

HOTEL STERLING RESORTS 22’ Mar ’ 03 to 15 ’Jan’ 04.

Commi III

Mamallapuram, India,

EXPOSURE TRAINING UNDERWENT:

During Main Kitchen F&B production St.Marks Hotel Bangalore,India. Taj Savoy Leisure Hotel Ooty–India.

At My level I have participate invarious functions (Trainee Chef) hosted Gourmet Indian Cuisine Festival in Ushna restaruntat Abudhabi -Feb-12/2012.

Educational Qualifications:

Sri Balaji Catering College in Hotel Management,Srirangam,Trichy-2 Completed One year Craft Course in Food Production.-‘Apr’-(2002).

NationalHigherSecondarySchool,Trichy,India- Mar’2011. Completed Higher Secondary Education.

Government High School Nachalur TamilNadu,India-Mar’1999.

Completed High School Leaving Certificate.

Personal Details:

FathersName

: Arunachalam.P

Date-of-birth

: 15thMay’84

Nationality

: Indian

Passport No.

: U2971785

Ex. Date 19/11/2030

LanguagesKnown : English -Hindi,-Malayalam-Tamil

PresentAddress : 36 /E,

Nachalur Main Road, Nangavaram

Kulithalai(TK), Karur(DT)

References:

1. Mr.Chenthil kumar Ramachandran,

Chef de Cuisine,

Premium Port Lounge Mgmt Co Pvt Ltd,

R.G.I Airport,Shamshabad,

Hyderabad, Telugana- 501218.

Mobile;- +91-910******* / +919*********.

Email ;- adjppf@r.postjobfree.com.

2. Mr. Vetri murgan,

Head chef,

Zambar Coastal Kitchen,

Lite Bite Foods pvt.Ltd,

Ambience Mall,3 rd floor

Gurugram, Hariyana -

Mobile :- +919********* / +918*********,

Email :- adjppf@r.postjobfree.com

Contact this candidate