CURRICULUM VITAE

J.JEYAKUMAR B.Sc

***/* *********** ******, **********,

Chennai – 600060, Tamilnadu.

Contact number: +91-962*******, +91-045**-******

E-MAIL - adqg67@r.postjobfree.com

SUMMARY

Self motivated and quality driven individual with a strong commitment to prepare exceptional cuisine and maintain safe and efficient kitchen environment. Highly skilled in creating menu specials while ensuring that all stations are set before service time. Track record of maintaining cleanliness and sanitation of kitchen.

CAREER OBJECTIVE

Take full responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the restaurant and cafeteria. Working as part of a team of highly motivated by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities.

WORK EXPERIENCE AS INTERN

HEAD CHEF – BR MATHSYA

OCT 03rd 2016 – still working

Construct menus with new or existing culinary creations ensuring the variety and quality of the serving

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and safety standards

Foster a climate of cooperation and respect between co workers

Creating new dishes and menus.

Interviewing and hiring new staff.

Maintaining/raising the food’s profit margins for your employer.

Monitoring and controlling stock levels.

Implementation of health and safety procedures in the kitchen.

Estimating costs and ensuring all purchases come within budget.

Review weekly and monthly schedules to meet forecast and budget.

Attend the daily morning meetings and other administrative sessions.

Frequently review finished products for quality and presentation before the orders are send to guest.

Maintain Quality levels of receiving, storage, production and presentation of food.

Coordinates with the purchase department for acquisition of needed goods and services.

Ensure proper grooming and hygiene standards for all kitchen staffs.

Ensure proper purchasing, receiving and food storage standards in the kitchen.

SOUS CHEF – Empire groups of hotel, Bangalore.

JULY 03rd 2016 – SEPT 13th 2016

Role:

Time management – estimate the necessary time needed for each dish, as well as the time spent by each staff member when preparing different meals. They need to perfectly organize the kitchen so that every minute is used wisely.

Teaching abilities – train the subordinate chefs and auxiliary kitchen staff, therefore they need a teaching strategy which conveys the information clearly and in an accessible manner.

Active listening and learning – understanding what people say, asking questions for an insight into the problem and gathering information for a solution are essential when coordinating a team, whether it is in the kitchen or outside it.

Flexibility – working in a kitchen along with a group of people may lead to unexpected situations. I must be flexible and adapt easy to the new working conditions, so that the results are always the best.

Leadership – I am a good leader, who works along the team for the perfect plates. He/she imposes respect through attitude and through the good choices made along the way.

Handling south Indian, north Indian, Chinese, pantry department.

CHEF DE PARTIE - AMS Raj palace sundar, chennai.

December 18th 2015 - June 30th 2016

Role:

Running the kitchen on a day to day basis in the absence of the head chef.

Managing food purchasing and storage.

Maintaining a safe and hygienic kitchen environment & food wastage control.

To delegate the daily duties for the sections, spot any problem, report to the head chef immediately or solve myself.

Ensure attendance registers are kept daily and any absenteeism is immediately brought the attention of personnel department.

Working in south Indian department.

CHEF DE PARTIE - Hotel North Gate, Madurai.

April 18th 2014 to November 30th 2015

Role:

Ensure that all stations are set appropriately.

Process and store food items.

Maintaining a safe and hygienic kitchen environment & food wastage control.

Maintain and ensure the quality of prepared and raw items.

Manage rotation of food items in chillers.

Managing in south Indian, Chinese department.

CHEF DE PARTIE - Meenas multi cuisine restaurant, Madurai.

February 15th 2008 to January 31st 2014

Role:

Prepare ingredients that should be frequently available (vegetable, spices etc).

Enforce strict health and hygiene standards.

Help to maintain a climate of smooth and friendly cooperation.

Worked in South Indian, Chinese department.

COMMIS I - Hotel Alankar grande, Coimbatore.

February 15th 2006 to January 31st 2008

Role:

Ensures consistency in taste and presentation of all food items.

Maintain daily mis-en-place and prepares food items for the following days duties.

Inspect and clean food preparation area, surface, sanitary food-handling practices.

Assumes responsibilities of the chef-de-partie in their absence.

Monitors related equipment, reporting any problems or inconsistencies to the sous chef.

Worked in pantry and Continental and south Indian department.

COMMIS II - Hotel Sangam, Madurai

June 05th 2005 to January 25th 2006

Role:

The correct production of all foodstuffs, following the recipe cards.

To help in the control of all food items in storage and rotation.

To carry out my designated duties to the best of my abilities.

Worked in Pantry and chettinadu department.

INDUSTRIAL EXPOSURE

INDUSTRIAL TRAINING AT : Undergone industrial training in The Carlton Hotel, Kodaikannal from 17/05/2004 to 15/09/2004 during the period.

INPLANT TRAINING AT : Undergone industrial training in The Monarch, Ooty for Food & Beverage Service Department from 11/05/2003 to 09/06/2003.

ACHIEVEMENTS

Assistance to the Food Production Department for the Conference APSICON – 38TH All India plastic surgeons conference from 10/09/2003 to 14/09/2003 which was inaugurated by Hon”ble Chief Minister of Tamilnadu at the hotel Sterling Resorts, Ooty.

EXTRA CURRICULAR ACTIVITIES

Vegetable, ice, and butter carving on 9th and 10th august, 2002.

EMERGING TRENDS IN HOSPITALITY INDUSTRY seminar held on 1th and 2nd august 2003

STRENGTH

Self confidence

Hard working

Learning quickly

ACADEMIC QUALIFICATIONS

KARPAGAM ARTS AND SCIENCE COLLEGE,

BHARATHIAR UNIVERSITY – COIMBATORE

Bachelor of science – catering science and hotel management – 2005

PRIVATE – STATE BOARD - ARUPPUKOTTAI

Hsc – Accounts group - 2002

SBK HR SEC SCHOOL - STATE BOARD – ARUPPUKOTTAI`

SSLC - 10TH - 1999

ADDITIONAL CAPABILITIES

Strong teamwork skills

Able to work on rotating shifts

Social perceptiveness

Quality control analysis

Co-ordination

PERSONAL PROFILE

Date of Birth : 26.06.1984

Sex : Male

Nationality : Indian

Marital Status : Married

DECLARATION

I here by declare that all the information given above true to the best of my knowledge and belief.

Thanking you

Date: Your’s truly,

(J.JEYAKUMAR)

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