CAREER OBJECTIVE

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.

A self-motivated and quality-divine individual with a stronger commitment to prepare exceptional cuisine and maintain self-efficient kitchen environment. Demonstrate a passion for the motivated culinary team to deliver truly great results. Highly tracking record of maintaining cleanliness and sanitation of kitchen.

EDUCATIONAL QUALIFICATION

Examination Passed

Name of the Institution

Year of passing

Bachelor in Applied Arts

National Virtual University for Peace and Education. BANGALORE

2013-2016

Diploma in Hotel Management

Sambhram College of Hotel Management, KGF

2008-2009

II PUC

First Grade College, KGF

2006-2007

SSLC

BGML High School, KGF

2004-2005

AREA OF INTEREST

F&B Production (Cold Kitchen and Carving)

PROFESSIONAL TRAINING

IET Training in TAJ SATS Air Catering Bangalore, June 2009 to Dec 2009

JOB training in TAJ SATS Air Catering Bangalore, Feb 2010 to Sept 2010

Experience

HEAD GRDEMANGE- Global Cruise Lines. UK

Dec -2019 – Mar-2020

Prepare salads, canapés, and other foods

Make sure that all Garde Manger standards and protocols

Process and store food items.

Taking Special events decorations and display of Ice carving and fruits & vegetable carvings.

Maintaining the quality of prepared food.

Taking full in charge of the Garde Manger section.

Making Indent, distributing work to the subordinate.

Checking the quality and taking care of party works.

Supervised a team.

Operated all kitchen equipment in a safe manner.

Prepared food items consistently and in compliance with recipes, portioning.

Cooking and waste control guidelines.

Created ice sculptures for major events such as weddings and private corporate parties.

Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.

Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work.D

Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Changed and sanitized all cutting boards, benches, and surfaces when beginning a new task to avoid cross-contamination.

Practice safe food handling procedures at all times.

TAJ SATS AIR CATERING as a commie, Sept 2010 to Oct2012.Bangalore, India.

CARNIVAL CRUISE LINES, as a trainee Pantry Garde Manger, Nov 2012 to July 2013.

CARNIVAL CRUISE LINES, Buffet Garde Manger, Sept 2013 to May 2016.

Chef de partie Buffet garde manger – Carnival Cruise Lines, Miami, FL, USA

Decorator of food - Global Cruise Lines, UK, Dec-2018- Jun-2019

SKILL

Have the ability to work in the pastry section and have of knowledge of making a cake.

Ice Carving, making an ice sculpture and demonstrating in front of large crowd.

Fruits and Vegetables Carving, making fruits carving for decoration for special events

Preparing a bulk quantity of food for guest at a time with efficient and cost controlling

Good in adopting according to the situations and have the ability to take two persons to work, in needed situations

PERSONAL PROFILE

Father Name: Nagarathinam .G

Date of Birth: 08/05/1987

Gender: Male

Marital status: Single

Nationality: Indian

Languages Known : English,Tamil, Kannada & Hindi Tamil

&

DECLARATION

I hereby declare that the above-mentioned information is true and correct to the best of my knowledge. I will try my level best to satisfy yourself and organization.

Thanking you,

Yours Faithfully,

Date (RAJESH KUMAR.N)

Place:

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