DHINU

VIMALANANTHAN

ABOUT ME

I am writing to express my interest in the position of Chef, With over thirteen years of experience working in professional kitchens, I am adept at all aspects of food preparation and cooking Continental, Spanish and Asian (Indian, Chinese &Thai). I pride myself on maintaining the highest standards of food hygiene. After I completed DIPLOMA IN PROFFESSIONAL COOKERY and I graduated from high school, I developed my skills in cooking, USPH, HACCP, cleaning and customer service and, most importantly, team work

Professional strength

Expanded knowledge base for ordering, menu planning, and cost management associated with set tasks

Keep daily inventory records, ensuring food presentation meet outlined high quality standards.

Enforced strict HAACP and sanitation/USPH polices set by the company

Created, planned, executed and implemented unique menus Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them Excellent communication and be able to present to the F&B team displaying interactive interpersonal skills.

+91-771******* adkv6f@r.postjobfree.com

No Visible tattoos

Non-Smoker

Married

Age 30

Excellent Health

Energetic

CULINARY

SKILLS

International

Spanish

&

ASIAN

Over Twelve years of experience as Food Production Professional at various levels in different cuisines at different Location. Present job;-

I am working as an Executive Sous Chef with

Munnar, Kerala India (From 21st

Dec 2020 to till to date)

Trains, Develops and motivates Culinary staff to meet standard on a consistent basis.

Plan and direct food preparation and culinary activities. Modify and Implement the menus.

Estimate hotel requirement and ensure the vendors supplies.

Being an overall in charge of culinary and F&B Service Team.

Maintain food cost relevant of company budgets.

Establish maintenance and cleaning schedule for equipments and Storage Area.

Participate In Interview process and hiring Employees.

Schedule and segregate job for Culinary Team.

CHEF TOURNANT

27-11-2017 -

08-08-2020)

Pullmantur is a Leading Spanish

Cruise line in Spanish market

managed by RCL Miami, Florida.

Got promoted to Chef Tournant

from 1st Head cook, recognizing

hard work by Pullmantur

Management.

Senior CHEF DE PARTIE

ABUDHABI

(28-04-2016 to 15-11-2017)

A four star Award winning Boutique

hotel with all day dining, specialty

restaurants and Room service.

Banqueting service and bulk

production for outdoor services.

Worked as an Acting Sous chef and

kitchen In charge.

CHEF DE PARTIE in

DUBAI

(15-09-2015 to 10-04-2016)

A four star hotel with three all day

dining, four specialty restaurants and

Room service. Banqueting service

and bulk production for outdoor

services. Worked as a station in

charge in Main kitchen

Taking care of the production due to lacking

of sous chef and Executive sous Chef.

Being the galley in charge of Dry-dock, Cool

and Cold Layout of Cruise Vessel

Handling special diet food, Premium food

request and Waves

Prepare objective performance of

subordinates.

Handling the entire kitchen under the

supervision of Cooperate chef.

Planning menus for all food for room service

and buffet Restaurant.

Consistently high quality and to minimize food

costs, exercises portion control for all assists in establishing menu selling prices

Interacts with the corporate Food & Beverage

Director about food production and Kitchen

Operation.

Monitored food service temperatures to ensure

food temperature safety.

Ensured good customer relations were

maintained at all times

Ensure all food preparation meets standards

Ensure consistent delivery of quality and well-

presented food

Work effectively within the kitchen to ensure

high customer service standards

QUALIFCATIONS

ACADEMIC

Higher

Secondary

PROFESSIONAL

Diploma in

Culinary

TECHNICAL

MS office, Word,

Excel and Basics

of PowerPoint

Familiar to

Outlook and

Emails.

OVERALL SKILLS

Inventory

Cost Control

Quick Leaner

Versatile

Time-

Management

SEMINARS &

PROGRAM

STCW

Food Safety

HACCP

Fire and Safety

Chemical

Handling

LINGUISTIC

ABILITY

Write

English, Tamil

and

Malayalam

Speak

Hindi

Basic Speak

Arabic& Spanish

DEMI CHEF DE

PARTIE DUBAI

(17-08-2013 to04-09-2015 )

A deluxe hotel with all day dining

restaurant, In room dining, two

specialty restaurants, Lebanese and

a contemporary coffee shop, three

meeting rooms catering to high end

corporate clientele, banqueting

facilities.

COMMIS 1st

DUBAI

(19-01-2011 to 26-7-2013)

It is an award winning classic fine

dining restaurant since last two

decades. Serving authentic Indian

food with 175 seating capacity and

large high end outdoor catering

COMMIS 1st at

INDIA

(02-11-2009 to 21-06-2010)

Sagara Beach Resort is classified as

a three-star hotel and is adjacent to

the Light House at the southern end

of Kovalam Beach. Kerala. India.

COMMIS 2nd

INDIA

(10-07- 2008 to 30-10- 2009) The Ruby

Arena is a 4 Star luxurious business

hotel located in Trivandrum, Kerala,

India.

Expertise in variety of techniques in cooking

to prepare healthy and tasty dishes

Trained team mates, by conducting practical

and training cooking classes. Create,

develop, and implement new recipes and

creative ideas

Coordinate with chef for preparing menu for

buffet, meeting and banquets

Maintaining opening and closing stocks, and

taking monthly inventory.

Making Indian gravies and soups.

Doing daily market list, doing pick up the food

and placing the service tray for service within

our standard and stipulated time.

Followed the recipe given by the master

chef.

Ensured that food is cooked taste as

requested by the diners.

I specialized in making Chinese dishes in our

hotel which was favorite dish among guests.

Pre-Opening team leader of Sagara Beach

resort.

Ensured that kitchen stations are clean and tidy.

Prepared variety of foods.

Monitored food service temperatures to ensure

food safety.

I used innovative style making the fruit juices

adding health complement like herb and

spices.

PERSONAL DETAILS

Name of father : N. VIMALANANTHAN

Date of birth : 05 June 1990

Nationality : Indian

Permanent Address : Kandankalavilai, Manjalumoodu. P. O Kanyakumari, Tamil Nadu India, PIN 629151

PASSPORT DETAILS

Passport no : Z 5447397

Place of issue : MADURAI

Date of issue : 22-07-2019

Date of expiry : 21-07-2029

DECLARATION.

I hereby declare that the above statement are true and correct to the best of my knowledge and belief. Place:

Date:

DHINU VIMALANANTHAN

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