POST Appling For: SOUTH INDIAN CHEF

Name: Periaswamy Ayothi

B-Sector, M2 Line, Room No: 12,

Cheetah camp, Trombay,

Mumbai 400088 (India)

Mobile: +917*********,+919*********,

SKYPE ID : APSWAMY.AYOTHI

E-mail: adluge@r.postjobfree.com,

Nationality : Indian

Marital : Married

Qualification : SSC

Date of birth : 09Th Aug 1971.

Profile

Insert short description of individual, written in 1st person, highlighting skills relevant to job they are applying for. For example HEAD CHEF. A highly experienced HEAD CHEF with strong organizational skills developed over 14 years in the abroad, and India in HOTEL MAIN KICTHEN and Facility MANAGEMENT Accustomed to working under pressure and in different environments all over the world. Extremely determined, confident, self-disciplined and fully competent to contribute and lead in team situations. A skilled planner and problem solver with a keen eye for detail.

Employment History

12th August 2012 to Worked in Vignesh Catering Service as a Junior SOUTH INDIAN CHEF in Mumbai Manu planning, cleaning, and Personal hygiene. the sous chef is responsible for planning and directing food preparation in a kitchen. Dining hall maintain and party agreement s all the doc of compliance audit and internal audit Collect the outstanding bill. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. I looking more than 8 staff working under me?

1st Jan,Junior HEAD CHEFam the pin point person of my company worked, Kgisltl Tamil nadu

To arrange the training all the staff. For motivation cleaning, sanitation and Personal hygiene. Cleaning schedule Customer complains keep the cleaning standards maintains maintaining all the doc of compliance audit and internal audit Collect the outstanding bill. Keep customer scarifications, I looking more than 15th site manpower more than 150 staff working under me.

22 Feb 1996 to 22 sep 1999 in Modern Irrigation Co.LLC (Oman-Muscat) as a INDIAN CEF, Total solutions I managed 14 Site and 300 labors and Different client one of my prime responsibilities was to maintain discipline and standard in the company. Furthermore, I was required to plan and conduct training, provide appraisals and advise on welfare matters. Keep customer scarification I am looking more than 6h site manpower more than 250 staff working under me

20th Feb 2000 to 21st Feb. 2002 in Oasis Real Estate City Tower as a INDIAN CHEF CHEF, Cleaning, sanitation and Personal hygiene.. Cleaning schedule Customer complains keep the cleaning standards maintain Maintaining all the doc of compliance audit and internal audit Collect the bill. Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation. Keep customer scarification I am looking more than 6h site manpower more than 250 staff working under me

29th sept 2003 to 28th Nove 2004 in ESS & KBR (Iraq) as a HEAD CHEF Cleaning, sanitation and Personal hygiene. Cleaning schedule Customer complains keep the cleaning standards maintains Maintaining all the doc of compliance audit and internal audit Collect the outstanding bill. Keep customer scarification. Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities. I am looking more than manpower. more than 1200 males far day prefeing food.

12th July 2009 to 30th August 2011 in Orascom Construction Industries (Africa Algeria) as a SOUTH INDIAN & INDIAN CHEF . I am looking for two side manpower more than 550 staf,8”person under working with me. Cleaning sanitation and personal hygiene, food cost control, Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

omer complains, collect the outstanding bill keeping.coustomer scarification. Next day schedule, Manuplanningparped,complete daily food orders based upon scheduled banquet, events and projected levels business.

15th march 2008 to 18th may 2009 with Al-Suwaidi Service as a Catering company in (Saudi Arabia) HEAD CHEF, Control food cost by assisting in training kitchen staff on the proper methods of food, preparation and handling, Food items proper, hygienic standards inside kitchen. Maintaining records and safety food production etc, 12th site manpower more than 1200 staff working, 20 staff working under with me. The Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems Maintain effective working relationship with food and beverage management, staff and hotel departments.

15th July 2011 to 30th Jan 2012 in Steve Engineering co (north cooper Maine) Africa Zambia. As a Indian Head Chef, 5 staff in my under work, 800 person preparation food. Daily report. Cleaning sides cleaning, sanitation and Personal hygiene. Cleaning schedule Customer complains keep the cleaning standards maintains maintaining all the doc of compliance audit and internal audit Collect the outstanding bill. Keep customer scarification. Outside of the kitchen, the sous chef may be responsible for staff scheduling and, depending on the establishment, may even have a hand in apprenticeship development schemes as well. A large portion of a sous chef’s duties, however, are administrative, sometimes taking up to a quarter of his or her work hours

31st10 2012 to 01/04/2014 Radisson blu hotel as a Head chef, The must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve probalam,maintain effective working relationship with food and beverage management, staff and hotel departments. Maintain effective working relationship with food and beverage management, staff and hotel departments. Complete daily food orders based upon scheduled banquet events and projected levels of business.

Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.

24/02/2018 to 14/08/2019 Bala house Malaysia as a House chef, Indian Food,South Indian food, And Malaysian food .The must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve probalam,maintain effective working relationship with food and beverage management, staff.

24/12 /2019 Working in Anniyam Restaurant As A Head Chef, South Indian Chef.In Anderi .

New Passport Details:

Passport no : T 4707139

Date of issue : 27/03/2019

Date of expiry : 26/03/2029

Place of issue : Mumbai

Driving Background:

License No: MHO3 –(9) 94- D22988

Date of Issue : 14/09/1994

Expiry : 13/09/2013

Place of issue : Mumbai

Educational Background:

Highly organize, efficient and energetic, able to create office system that improve workflow and enhance the overall environment.

Computer skill includes, MS Word, Excel, Power Point and Internet research.

Interests/Hobbies

Keen sportsman who enjoys most sport

Can speak Hindi, Malayalam, Tamil, and English fluently.

Date: 27 / 03 /2021 yours faithfully

Place: Mumbai (PeriaswamyAyothi)

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