G. RAJA GURUSAMY
CAREER OBJECTIVE
More than ** years of professional Hospitality experience, Exemplify
leadership qualities, and Professionalism, customer focused, passion
backed by a consistent, verifiable record of achievement.
HIGHLIGHT
Highly recognized in the community, I can meet the challenges that your
company will entrust me. I am a recognized expert in the field technologist.
Skype Id
G. Raja Gurusamy
ACADEMIC PROFILE
Email Id Diploma In Hotel Management & Catering Technology
adnbzs@r.postjobfree.com
Contact Numbers
COMPUTER KNOWLEDGE
CELL : 938-***-****
MS Office, HMS, Photoshop, ELMS,
Diploma In Computer Application
ADDITIONAL CERTIFICATION
Permanent Address
G. Raja Gurusamy Level 3 Supervising Food Safety in Catering(CIEH) Food Safety
13A, Chettiyar Street, program conducted in 21st Apr 2015
Udayarpalayam -621804, PPG Environment of Care program conducted in 30th May 2011
Ariyalur District, Essential Food Safety program conducted by Abu Dhabi Food
Tamilnadu, control Authourity in 30th March 2011
India. Chemical handling training, ARPAL Gulf Abu Dhabi.
Training Course on 1.Food Safety Principles, 2.HACCP Management
Personal Data System,3. kitchen & Personal Hygiene Practices held on 03rd
Father Name : K. Gurusamy September 2006 at Mafraq Hospital.
Date of Birth : 28-03-1982
Sex : Male.
Nationality : Indian.
LANGAUGES KNOWN
Marital Status : Married
Languages Read Write Speak
English
Passport details Hindi
Number : L4665176
Malayalam
Date of issue : 01-10-2013
Date of expire : 30-09-2023 Tamil
Place of issue : TRICHY,INDIA Arabic
Telugu
YEARS OF EXPERIENCE 12+ YEARS
HOBBIES PLAYING CRICKET, READING NOVELS,
WATCHING MOVIES
PROFESSIONAL CHRONICLE:-
PROJECT MANAGER
RAJA ROYAL CATERING SERVICE UDAYARPALAYAM - (2013-present)
Responsibilities -
Overall responsible for all Life Support Supply which include Operation
& Maintenance,. Foodservice, Logistic etc.
Responsible for the day to day operations of the all 8 Mess Hall and 2
Central Kitchens.
Plan Project and indenting of Stocks
Worked with Executive Chef to develop Menu that ensured within budget
and customer satisfaction
Responsible for maintaining the Quality, Hygiene and Food Safety of all food and
beverage being served in our premises
Supervision and Training of new employee
Planning staff shifts and Rota’s
Organizing, Leading and Motivating the Catering team
Supervise Production, setup, service and presentation to ensure Quality
standard were met.
Maintain accurate production and service record.
CATERING MANAGER
RENAISSANCE FACILITIES MANAGEMENT SERVICES L.L.C–UAE – (MARCH 2011-OCT 2012)
Responsibilities -
Update and maintain inventories of food items
Assist in overseeing and directing the day-to-day operation of DFAC.
Assist in timely stock ordering from vendors and suppliers.
Update and maintain inventories of food items
Ensure excellent sanitation of all equipment
Responsible for answering customer questions related to food storage.
Have check on Store food stacking & unloading of truck on time.
Taking care of food hygiene & cross contamination of food while cooking
Check daily company emails & do the needful
Make schedule for Staff Rotation.
Attending meeting with higher management & DFAC Manager
CATERING SUPERVISOR
NATIONAL CORPORATION FOR TOURISM & HOTELS–UAE – (2003-2011)
(2003– 2011)
Responsibilities –
Managing the food and beverage provision or functions and events.
Planning menus in consultation with chefs.
Organizing, leading and motivating the catering team.
Monitoring the quality of the product and service provided.
Keeping financial and administrative records.
Interacting with customers if involved with front of house work.
Ensure on time food service in the facility with required hygiene and safety
Ordering supplies
Organising staff rotas
Ensuring that health and safety regulations are strictly observed, recorded and archived
Monitoring the quality of the product and service provided
Keeping to budgets and maintaining financial and administrative records
CATNG SUPERVISOR
RADHA KRISHNAN HOSPITALITY SERVICE –MUMBAI – (2002 – 2003)
Responsibilities –
Managing the food and beverage provision or functions and events.
Be on-site as functions demand, acting as the contact person for groups when the Director of Catering or
the Assistant Director of Catering is unavailable.
Handle client complaints immediately. If unable to, contact the Director of Catering for resolution.
Timely completion of function bills.
Assisting with planning and attending special events when required.
Keeping all parties informed of the status of each ongoing function.
Ensuring all contracted items are delivered on time.
Assisting in achieving the department’s maximum profitability and overall success by controlling cost and
quality of service.
Attendance and participation at weekly F & B meeting.
Must have a complete knowledge of fire procedures.
RESTAURANT CAPTAIN
HOTEL LRN EXCELLENCY-SALAM – (JULY 2003 –DEC 2003)
Responsibilities –
Inventory insures all the hot foods, cold foods like salads, condiments in correct temperature.
Attending guest.
Ensure setting for parties are done neatly and properly.
Maintaining breakages, attending guest.
DECLARATION
All the information above is true to the best of my knowledge and belief which can be verified with documents
whenever required
Place: TRICHY
Date:
(RAJA GURUSAMY)