RESUME

Ashok kumar

Executive chef +91-978*******

(Continental, Indian & Thai &Chinese, bakery & confectionery & Ice carving, Active Food, Super Food,)

Strength inPre- opening 5 star hotels& Resorts / World class international food Quality with excellenthigh foodpresentation

ASHOK KUMAR.S

Executive Chef

Present working in:

Hablis Hotels (4 star deluxe hotel)

Guindy Chennai Tamilnadu as a executive chef 2019

Passeport no: K 2717908 (India).

adnogi@r.postjobfree.com

SKYPE ID Chef.ashokkumar1

OBJECTIVE

To associate with an organization having vistas of carrier growth.

To enhance my acquired knowledge and skill to exceed guest expectation and meet organization goals .

EDUCATIONAL QUALIFICATION

Culinary Food production at Balaji University- Trichy. Tamilnadu. India. One year Food production.

Apprentice 3 years training in Taj Connemara, Chennai

Food safety course in Singapore.

HACCP (Dubai) PIC Level 2

Rmk food safety Abu Dhabi

PROFESSIONAL TRAINING BY

Master Chef awarded and certificated by United Arab Emirates in Abu Dhabi Culinary Tourism

Taj hotels THE way of GATEWAY HOTEL

My professional training in RamadaPlaza group of hotels in Mumbai.

Total experience: 25 years in the hotel industry.

WORKING EXPERIENCE

Le Meridian (Marriott group) 2018 February - 2019

Coimbatore (5 star deluxe hotel)

Tamil Nadu, India.

Sodaxo food service 2017 – 2018 Jan

Singapore

As a Executive head Chef

Golden tulip al jazira hotel & resort ghantoot abu dhabi

P.O.Box 26268,

Abu Dhabi, UAE, Tel- 25629100

As a executive chef

Joined on – March / 2015-2016

Salary – 9500/ AED +Acc

Ramee Group ofhotels& Resort,2016 - 2014

Tecom, Al Barsha (south)

Dubai Tel-04-4500111. U A E,

As a executive chef

Joined on—February - 2013

9500/ Dirham = Service charge Accommodation & Transportation

THE GATEWAY HOTEL, TAJ HOTEL,(5 STAR HOTELS)

Madurai, Tamil nadu.India.

As Executive chef/Salary-68000/ ctc.

Date of joining-09/08/2011(2-years) (2-years) 2011-2013

Fortune JP Palace - Hotel in Mysore 2009 / 2012

As a Executive Chef

worked as aexecutive chef in Siddartha Group Of Hotels,

At The Wind Flower Spa & Resorts in Mysore - coorg.Karnataka.(2-years)

2009-2010 (5STAR RESORTS).

Worked as anexecutive chef The Carlton Hotel in kodaikanal(9 years).

(5STARDELUX HOTEL).

2000-2009

Worked as a Sous chef at Ramana Shree Hotel in Mysore(2 years).

Worked as a Chef De party at Sterling HolidayResortsKodaikanal

1992-1997(5 years)

Worked as anApprentice Trainee at Taj Connemara Hotel inChennai

1990-1989

(2 years).

(5 STAR HOTEL) only this Certificate last.

APPLYING POST FOR

Executive chef

ATTRIBUTES & STRENGTHS

My Strong Challenging within 10 days bringing high standard food quality and presentation of international cuisine, brand standard kitchen operation ;

Wide knowledge in active food and super food

Working Experience in setting of Food Production

Well experience in Standardization

Wide knowledge in Setting of star hotels/ Resorts

Good experience in International cuisine, Asian cuisine,oriental,

Indian, Italian,Bakery&confectionary

EXTRA KNOWLEDGE IN – Teppanyaki food/Indian food&Ice carving/Sugar carving / Vegetable carving

My responsibility - food production (HOD) all the kitchen food production / kitchen stuff mane

Management of the class food promotion/menu planning/room service/banquet/stuff canteen/kitchen stewarding/food cost/training class/all the restaurant buffet system/outdoor catering/

These below point all my professional.

1.High standard in international cuisine & Asian cuisine.

2.Making oriental authentic, tasty and creation.

3.World class steak house.

4.Create a strong quality in continental and Italian.

5.World class brunch buffet

6.Create or world class restaurant buffet.

7.I can make the world class best bakery and confectionary.

8.I can give authentic Indian food and tandoor and sweet.

9.Good knowledge and experience in active food and super food.

10.Creating signature dishes.

11.Creating banquet dockets, Asian food menu, cocktail snack menu, different type of brunch menu, a la cart menu, room service menu, food festival menu, health food menu, banquet menu, three course menu, executive lunch menu, Chinese menu, oriental menu, team concept menu.

12.Very good knowledge in wood fire cooking and menu.

13.Good knowledge and experience in SOUS VIDE cooking and menu.

14.Sushi menu and dish

15.Create brand chocolate and cookies

16.Create world class pastry shop

17.Food festival I have done.

Brunch, Pacheco, kebab and Biryani, Asian food, sushi, steak house, Italian, Mexican, Spanish, Indian food, bakery, cake, chocolates, pizza, flambé, Mongolian, Oriental,

18.Create a trolley, Dim-sum trolley, sushi trolley, shawarma trolley, kebab trolley, dessert trolley. Fruit display trolley, tea coffee making trolley, chocolate trolley.

19.Chef hat for hotel guest.

20.Zero complaint on food (this is one not promise word)

21.Creating brand standard SOP.

This all the point I can give you a promise word.

PERSONAL PROFILE

Name : S. Ashok kumar

(Married and one son)

Father’s name : Mr.Selvaraj

Salary Expectation ; as per the company policy / Accommodation & Transportation.

Designation : Executive Chef

Language ; English fluency in speaking and writting

Age : 49

I would like to share some point on my interest and strength,

I have good experience Executive chef in Taj group of hotel, welcome group of hotel, Ramada, Carlton hotel. I am very good in F & B standard and food standard additionally I can put my knowledge in bring a high standard in your group .all hotel have same menu and standard/ food safety/ hygienic audit/ quality audit/ art of listening/ regional food / active food/ Dish of the month/ chef hat/ super food/ guest feed back system/ super vision service/ cost cutting/ home made food/ food festivals/ new trend of buffet displays, Chettinadu food and ISO also. I can introduce learning and development; I have a complete set of Recipe and method in maximum cousins

Oriental, Indian, Italian, bakery and confectionary I can bring the quality as better than other international hotel which I have mentioned above hotel

CONTACT NO

Mobile: House number:

009***********

DECLARATION

I hereby declare that all the statements furnished above are true, complete and correct to the best of my knowledge and belief.

Reference contact name and phone number on e-mail

Group General Manager Ramee hotels Dubai

Mr. Kumar 00971 055*******

Group IT Manager Mr .Venkat - 055******* Ramee hotels Dubai

Email -venkat@ rameehotels.com

Group cost controller MrSeinvasionRamee hotels Dubai

adnogi@r.postjobfree.com

Mr.Changapa cost controller

056******* email - adnogi@r.postjobfree.com

Golden tulip

Mr. Achatarao vice president (windflower hotel & resorts Mysore) No-009***********

adnogi@r.postjobfree.com

Mr.PremkumarTaj hotels hr manager

No-009*********** adnogi@r.postjobfree.com

Mr. murugan the Carlton Hotel hr. manager no-009***********

KNOWLEDGE IN:

I T C management standard system

Breakfast standard format.

Standard Picher /Menu recipe/ format

Fresh herbs used in international cuisines.

Vegetable pacification

Pasta station and chat

Different cuts of lamb and its used in continental cuisine

Cheeses of the world chart

PFA signage

PFA micro biological specification

Oriental potato / recipe

Orchid picture /menu

Fortune specification display board

Food trial report

Hygiene and safety audit format

Walk in temperature sheet

Staff satisfaction checklist

Lunch and dinner buffet guide line

Brunch menu

Cp audit checklist

Food and beverage

Good oriental menu

Cafeteria checklist

Food festival menu and cadence

Food cost management guide lines

Banquet menu (a/b/c)

Room service guidelines

Snack menu

Executive chef check list

Italian training class

Chef monthly report

Flow charts

Food hygiene audit guideline

Daily consumption report

F&b production food safety audit guide lines

Kitchen stewarding

Product specification

F&B organizational hierarchy

Safety food production – F & B production

Safety check list kitchen - kitchen steward

Tea service and tea protocol

Basic factors of food presentation

Standard posters

Hygienic posters

Kitchen stewarding cleaning scheduled

Taj Hotels standard and system

Food safety

Why why analysis system

Honesty sheet

Grilled and kebab menu

ISO 2000 safety and hygiene

Introduction of pastry

Gate way training

New culinary trends

International cuisines

Complaints analysis system

Top 20 RM cost consumption system

JD audit check list

Lunch and dinner check list

Brand standard check list

Shaw audit check list

Food left over chart

Complete bakery and confectionary recipe

International code practice of general principle of food hygiene

Portion size chart for break fast

Standard portion size sheet

Safety audit check list kitchen

Active food

Shaw audit check list

Fire safety check list

Kitchen steward training model

Food safety

Food allergies

Back to basic food production

Method of cooking

Nutrition-Vegetable and fruits

Meat preparation and processing

Stocks and sauces

Foundation of baking

Introduction of pastry

Purchasing cost and control

Food presentation and garnish

New culinary trends

Cream of mushroom and hot cappuccino foam

Food safety

How to measure a food

Hand washing for life

How to juice a lemon

Improving food safety

Making liquid nitrogen ice cream

Preparing garlic

Three good kitchen knives

These are the systems that I am having good knowledge

Thank you, I am seriously looking for your reply

Place: Madurai

Date: 20/01/2019

Thanks and Regards,

S. ASHOK KUMAR

Executive Chef

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