Executive Chef Trainee
Resume:
RESUME
Email : chefponnambalam @yahoo.com.
**(A), Pump Street,
Thirunagaram,
Aruppukottai 626 101.
Contact No. : 997-***-****.
PROFESSIONAL SUMMARY:-
Capacity To manage and control Multicuisine kitchen and large numbers of Production and capable of doing the work in all types of kitchens southIndian cuisine,northindian cuisine and Chinese cuisine specialised in garde mangery and western cuisines and to represent and maintain highest hygienical environment.
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PERSONAL PROFILE:
Name
:
A. Ponnambalam
Father s Name
:
P. Arumugam
Date of Birth
:
13.05.1978
Sex
:
Male
Marital Status
:
Married
Language Known
:
English,Tamil and Hindi
PASSPORT DETAILS:-
Passport Number
:
J 7689447
Date of Issue
:
01-08-2011
Date of Expiry
:
31-07-2021
Permanent & Communication Address
:
Subramaniyam Maligai, 25, Pump Street,
Thirunagaram,
Aruppukottai 626 101.
EEDUCATIONAL QUALIFICATION:
One year craft course in food production from Madurai Kamaraj University at CED Campus, Madurai during the year 1998 1999.
Bachelor degree in Commerce from Madurai Kamaraj University at S.B.K. College, Aruppukottai during the year 1995 - 1998
// 2 //
FIELD EXPERIENCE
Working as a executive chef in JC residency, Madurai June 2018 onwards
Worked as a Executive chef in poppys hotel,madurai Aug2015 to may 2018
●Worked as a Executive chef in v grand hotel, Madurai from November 2012 to july2015
Worked as an executive chef in Thaai Multi Cuisine Restaurant May 2009 to October 2012
NATURE OF THE JOB
●To Organize and supervise the kitchen
●To maintain and Fix the menu and control the cost and wastages
●To Give a Instructions to all Kitchens depending upon menu.
●To introduce new dishes.
●To order vegetables and meat and fish items.
Worked as an asst. executive chef in gulf catering company vanguard solutions al taqaddum, al anbar province, iraq from October 2007 to Jan 2009.
NATURE OF THE JOB
●To Organize and supervise the kitchen
●To Follow ISO and HACCP policies
●To maintain and Fix the menu and control the cost and wastages
●To check the temperature of food
●To Give a Instructions to all Kitchens depending upon menu.
●To Brief the Cooks about food safety and necessary to follow hygienic policies.
●To give a appropriate training to Cooks about fire safety and methods of Cooking.
//3//
Worked as a Chef In HOTEL SARADHA RAJANS MADURAI from July 2002 to October 2007.
NATURE OF THE JOB
●To Prepare Buffet and Banquet and Ala carte menus and festival special menus.
●To Recruit Cooks for Kitchen.
●To Check all the requisitions from Kitchen .
●To prepare special garde mangery work for Banquets and Buffets.
●To Prepare Special Indian, South Indian cuisine foods.
●To control wastage and keep the food cost in Safe level
●To fix the quality, taste and Portion.
●To Analyse the market Floctuation and Fulfill the customer needs
Worked as a COMMIS-III in HOTEL RADHA PARKINN Madras November 2001to June 2002
●To make Sandwiches and canapés and Variety of salads for flight kitchen
Buffets and Banqutets
●To make variety of Egg Dishes
●To cook the Indian and South Indian food for flight and buffet and Banquets
●To make garde mangery works for coffee shop and Banquets
●To prepare continental Food for Ala carte and Buffet
●To prepare special menu s and change the menu and change the quality and styles.
Worked as a COMMIS-III in HOTEL DEC CEE MANOR Chennai from August 2000 to November 2001.
●To assist in various Kitchens like Salads, Chinese and continental Kitchen.
●To make South Indian and Indian food for various outlets
●To prepare buffet and banquet menus.
//4//
Worked as a trainee in HOTEL SURYA INTERNATIONAL. Coimbatore from November 1998 to January 1999.
Worked as a Trainee in VELAN HOTEL GREEN FIELDS, Tirupur from May 1999 to Nov 1999.
DECLARATION
I have to make the food on my own recipes and our creativity and specially learning from experienced chefs and the grace of God. I hereby declared that the above details are true to the best of my knowledge.
Place ; yours truly,
Date :
(A. PONNAMBALAM)
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