Chef Trainee

M.RAJESH

Kanathur village,

Koovathur post,

Cheyyur Taluk,

Kancheepuram District.

Tamil Nadu - 603 305.

Mobile: +918*********, +919*********

Email: ******.*******@*****.***

Skype ID: rajesh.mani86

Chef Resume:

Have 14 years of experience in making delicious healthy dishes from 3 to 5 stars hotels. Have got trainings from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. I can handle high pressure environments and make dishes of good tastes in stipulated time efficiently.

CAREER OBJECTIVE:

To associate with the organization and work hard for the development of the concern, there by gaining and developing and skills.

TECHNICAL QUALIFICATION:

Diploma in Food Production & Patisseries from MIHM. porur, Chennai, India in the 2004 year to 2005 year.

EDUCATIONAL QUALIFICATION:

HSC in Government Higher Secondary School, Koovathur, in the 2003 year to 2004 year.

AREA OF INTEREST:

SouthIndiane food and have basic knowledge in NorthIndian food.

CAREER TRACK:

November 2017 to December 2019

Narcissus hotel & Residence (Boudl group of hotels& Resorts,Riyadh) Kingdom of Saudi Arabia worked chef de’parties.

November 2015 to October 2017:

Days Hotel (Wyndham Group), OMR Chennai, India worked as Chef de’parties.

February 2015 to November 2015:

The Legend Hotel, T. Nagar, Chennai, India worked as Chef de’Parties.

July 2013 to December 2014:

Dream Hotel Cochin (Hampshire groups of Hotel), Kerala, India worked as Demi Chef de’Parties.

January 2012 to July 2013:

Taj Club House, Chennai, India worked as Commis I

December 2010 to January 2012:

Sheraton New Delhi Hotel ITC, Saket, New Delhi, India worked as “Commis”

Chettinadu, Malabar, Karaikudi Cuisine

Dakshin Restaurant one of the finest restaurants in India, works as shift in-charge.

Will take the responsibility and organize for every food festival in South Indian Cuisine.

September 2007 to November 2010:

Fortune Park J.P celestial by welcome group, Bengaluru, India worked as Commis II.

April 2006 to August 2007:

Sterling Holiday Resorts Ltd, Fern Hill, Ooty, India worked as Commis III

September 2005 to April 2006 :

GRT Temple Bay, Mahabalipuram, India worked as Trainee

Responsibilities:

Performs basic cooking functions within a kitchen which involves buffet preparation and plate presentation ala carte style. Maintains the lines high culinary standard.

Understands the portion of the menu content which includes recipes and food preparation guidelines.

Participate on the food preparation and presentation during assigned meals hours.

Follows proper procedure when recycling food from over production maintains timely preparation food finishing and garnishing of menu items, including buffet preparation.

Ensures that waste control and garbage separation is followed. Knowledge of basic preparation, presentation and preservation of food.

PERSONAL PROFLE:

Father Name : M. Mani

Date of birth : 06.06.1986

Nationality : Indian

Passport Number : L6211093

Religion : Hindu

Languages known : Tamil, English & Hindi

Marital status : Married

REFERENCE:

Mr. Michel Arul (principal), Madras Institute of Hotel Management and catering technology, porur, Chennai- 600116.

Chef Velmurugan (Master Chef, Dakshin)

Sheraton New Delhi. Contact no:099********.

Chef Varghese joy Thoppil ( Director Operation- F&B)

Radisson Blu kochi.Contact no: 094********.

DECLaration

I here by declare that particulars given above are true and complete to the best of my knowledge.

Date :

Yours Sincerely

Place:

Signature

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