Executive Chef Catering Manager

Asok Velu B-*, visthara Appartment, Vilangudi, Madurai.Ph:(91 )-882-***-****

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

Summary Skills:

Extensive experience as Executive Chef / Sous Chef & Resident Manager in the hospitality industry.

Proven ability supervising & training new employees.

Ability to plan a variety of menus from fine dine to modern fusion cooking.

Efficiently handle inventory control to ensure waste & theft is reduced.

Ability to plan work schedules & assign duties in accordance to the work schedule.

Trained professional in hotel reception and bookkeeping.

Skilled in computer applications such as Ms-Office package.

Excellent communication and interpersonal skills.

Educational & Other Qualifications Acquired:

Three years Graduation in Hotel Management & Catering Technology (1989 - 1992)

One year Certified Course in Hotel Reception & Bookkeeping

Certified professional in Microsoft Office Applications

Pentecostal Church Computer Training Division, Grand Cayman

Professional Experience in Hotel Industry:

1.Executive Chef : Punnamada Resort (4* ) & Groups. Alaphey, Kerala. India.

18th December 2017 to March 2020.

Responsibilities:-

Overall F&B Production operations of the Entire Resorts, House Boats, Next 3* Paradesia Resort in Panchali medu, Kerala, Two Restaurants in Trivandrum, Kerala, Techno Park Food Court . All the Food Cost, Menu Planning, Staffing, etc..of our entire Food Production Department comes under my Management.

2.Sous Chef/School Catering Manager : Mise-en-Place Professional Catering Ltd.

Grand Cayman ( July 04 2013 – 20-09-2017 )

Responsibilities:

Worked as Chef/Manager in charge for 9 Schools canteen for full production & operation of work.

Assisting the Head Chef on the functional events menu planning and the preparation.

Train newly hired staffs on the F&B Production section.

Assisting the Head Chef on the inventory & the Food cost for the operation.

Used to be duty charge of Maples & Calder everyday hot lunch production ( count almost 600 pax.)

3.Sous Chef : Sun Set House Resorts. Grand Cayman.

( May15 2010 – July 2013 )

Responsibilities

Assisting the Head Chef for the entire operation of the kitchen.

Handling the duty schedules & the inventory/cost control of the kitchen.

Maintain & ensure the quality control of the entire cooking process by ensuring standard recipe control .

4.Resident/F&B Manager : East West Resorts (3* property ). Chennai (Madras). India.

( Oct 15 2007 – Mar 25 2010 )

Responsibilities

100 acres property responsible to maintain the class standards of all the amenities areas provided to the guests such as rooms, swimming pools, basket ball courts, cricket /football grounds, auditorium, banquet/conference halls & children attractions ( we maintain a tiny zoo with Elephants, Camels, Horses, Deer, Rabbits, Emu birds, Peacock, Goose, Parrots etc. )

Since come from the F&B back ground I have to handle the Banquets menu planning & operations.

Helped Head Chef for the menu planning & operations.

Handled big seminars & functions for companies like Hyundai, Nokia, Nissans, Proctor & Gamble, Caterpillar, MRF tyres etc..

5.Sous Chef : BED Restaurant (Fine Dine), Grand Cayman

(Sep 06 2003 – Aug10 2007)

Responsibilities

Assisted the Head Chef for the menu planning & the daily specials.

Handled the inventory & help the chef for the cost control.

Taken responsible for the Grill section.

6.Sous Chef : Neptune Restaurant, Grand Cayman

(Oct 01 2001 – Aug 20 2003)

Responsibilities

Since the Head Chef is one of the Owner, over all the

responsibilities like inventory, food cost, duty schedule, menu planning, customer relation etc. was taken care.

7.Sous Chef : Italian Garden:( presently Coconut Joe) Grand Cayman.

Seven Miles Beach (July02 1999 – Jul 31 2001)

Responsibilities

Joined as chef-de-partie & promoted as Sous Chef so handled and assisted the Chef on the entire operations.

6. Junior Sous Chef :Gelato a Botique Hotel & Chain Of Restaurants Dubai. UAE. (Jan 1998 – May 1999)

Responsibilities

Mainly responsible for all the sauce preparations & the sauté section.

8. Chef-in Charge : Umm-Al-Quwain Tourist Centre/ Resorts, UAE .

(Aug 1995 – Nov 1998)

Responsibilities

The entire kitchen operations was handled.

8Chef- De-Partie : The Hotel Om Sindhoori ( 4* Apollo Group of Hotels )

Chennai. (Madras) India. ( July 1992 – May 1995 )

Responsibilities

Joined as Trainee Chef & promoted as Chef-de-partie, responsible for the Continental Kitchen operations.

Personal Details:

Name : Asok Velu

Gender : Male

Marital Status : Married

Nationality : Indian

Hobbies:

Photography

Painting & Pencil Sketching

Reference:

1.Julio Sanchez ( Executive Chef )

Mise-en-Place. Grand Cayman Ph: 1- 345- 9256205

2.Mr. Raju Gopal

Bangalore Ph: 91+988*******

3.Mr. Raghunath (Executive Chef) Ph: 91+821*******

Olde Bangalore Resort. Bangalore

Place: Madurai, Taml Nadu, India.

Date:- 19-09-2021 (Asok Velu)

Contact this candidate