Vegan chef

RESUME

SUDHEESH RAJENDRAN GEETHA

SREEGEETHAM, T.C.43/1385,

MUTTATHARA, VALLAKKADAVU. P.O,

THIRUVANANTHAPURAM, PIN-695008,

KERALA STATE, INDIA.

Phone .No. [Res]**91-471-*******

[Mob]**91-994*******,BHN mob +973-********

G-mail – *******************@*****.***

Implement professional and personal life through practical knowledge experience,hard working and honesty .Be with colleagues as family, grown with team and achieve all goals be together

Employment History

Working in Raw candy RESTAURANT, kingdom of Bahrain, As a executive chef, a growing restaurant chain from September10th 2019 to continuing

Worked in PLANT FOOD RESTAURANT UNDER MATTHEW KENNEY PLANT FOOD AND WINE USA, kingdom of Bahrain, As a senior pastry chef, a growing international restaurant chain, which is the first vegan restaurant in middle east, from December 3rd 2016 to january 14th 2019

Worked with NINO is a part of KHARAFI GLOBAL FOOD CONCEPT, KINHDOM OF BEHRAIN, As a kitchen management trainee,a growing international restaurant chain which operates more than 8 restaurants around the world from November 10TH 2015 to November 28th 2016

Worked as a kitchen supervisor trainee at ITC GRAND CHOLA, CHENNAI, A 5 star hotel property.

Core Competencies

Helps to ensure that an accurate and up-to-date recipe book is maintained.

Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.

Assists in the controlling and monitoring of all kitchen expenses.

Prepares and submits reports as directed by superiors.

Conduct frequent checks ensuring mise-en-place, production procedures, repair and maintenance, host grooming and manning levels are in order and takes appropriate action where necessary

Training and action plan for new host in the kitchen, keep track for their growth.

creating optimum customer satisfaction by providing the highest standard of food quality and presentation at the same time maximizing the profit margins through effective management of all kitchen functions.

Inventory management for Bond items and other food supplies on a weekly and monthly basis for ensuring indenting of adequate stocks.

Co-ordinate with operating staff for upkeep of kitchen areas and equipment in perfect working order.

Career Highlights

Got employee of the month from plant café in the month of November.

Got best chef award from Ihmct kovalam during the academic year 2014-2015

5th rank holder in Ihmct kovalam with Average 98% Attendance

Second place in the HOSPITALITY QUIZ competition at CAT A FEST 2015

Third place in the ART FROM WASTE PRODUCT competition at CAT A FEST 2015

Got the BEST JOURNAL(food production) for the academic year 2014-2015

Got Appreciation Letter From The GM, THE LALIT GOA During Industrial Exposure Training

Works In Quality Control Department, Fandango- 2013

The Co-ordinator Of Food & Beverage Service Department For Theme Dinner-2013

Completed Computerized Office Management As a Short Term Course

Educational Credentials

Sl.No

COURSE

SCHOOL/COLLEGE

YEAR

% OF MARKS

1.

BSC in HOSPITALITY & HOTEL

ADMINISTRATION

IHMCT- KOVALAM TRIVANDRUM

NCHMCT –NEW-DELHI.

2012

2015

90%

Courses Attended

-FIRE FIGHTING

-FIRST AID

Date of Birth: AUG 5TH1994 Nationality: Indian

DATE: s/d

PLACE: TRIVANDRUM SUDHEESH RAJENDRAN GEETHA

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