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Catering Manager L.L.C

Location:
Ariyalur, Tamil Nadu, India
Salary:
Company offers only
Posted:
June 24, 2021

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Resume:

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)



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