Assistant Executive Chef

S.SARAVANAKUMAR

Address: No.**/**, Arunachalam street, Triplicane, Chennai-600005.

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

Phone: 0091-9500467115

SOUS CHEF / CULINARY ARTS PROFESSIONAL

"Offering Patrons the Finest in Food, Service, and Atmosphere"

PROFESSIONAL EXPERIENCE

ASCOT HOTEL, DUBAI, UAE (From Apr 2019 – To Mar 2021)

SOUS CHEF

Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.

Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.

Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently.

Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.

Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.

Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

ATLAS HOTEL, MUSCUT,OMEN (From Aug 2016 -To Jan 2019)

First Fine Dine Traditional South Indian, Condi, Indian Restaurant .

Jr.SOUS CHEF

Restaurant Runs By Russian Owners With Russian Consulates Support.Served Classical Russian And Mixed Continental Delicacies, Got Free Home Delivery, Orders Taken For Birthday Parties And Such, Bbq Weekends, Friday Lunch Buffets, Saturday Dj Nights

Wide Range Of Choices Among 90 Items In Our Restaurant Menu.

Indoor Air-Conditioned Seating Capacity Of 100 Surrounded With Beautiful Royal Ambience And Additional 100 Seating S At Under Roof Patio Style.

Food Always Made From Scratch, Fresh From Farm By Organic Veg.

CHEF DE PARTIE (From Aug 2013 to 2016 Jun)

Safari Island Resort, Maldives.

Prepared meals at 100-room luxury hotel that was named the third best resort in the Maldives. Directed and motivated 125 food preparation employees on behalf of resort's full service gourmet restaurant. Oversaw meal readiness for breakfast, lunch and dinner, and assisted Executive Chef with every aspect of daily restaurant operations, including food/supply ordering and inventory control.

Key player in the development of award-winning menu selections.

Demonstrated continuous commitment to reducing food and labor costs.

Trained employees in customer service and food preparation procedures in line with high-end establishment standards.

Effectively expedited dinner service.

Achievements

Won Best Chef of the month more than 5 times.

Awarded for creative dishes

Won Prize in Craving Competition

Expertise in food costing

CHEF DE PARTIE (From 2012 to 2013)

The Center Point, India

Restaurants’ kitchen management; meticulously skillful in controlling supplies, staffing, budgets and costs.

Delegates tasks and work harmoniously with the staff.

Excellent multi-tasking; performs under high stress without compromising on quality of food.

Complete adherence to cooking standards; maintains cleanliness and hygiene.

Achievements

Appointed as Sous Chef and Promoted as Assistant Executive chef

DEMI CHEF DE PARTIE (From 2006 to 2010)

Holiday Inn Resort, Maldives

Prepared all restaurant menu items: sandwiches, wraps, salads, pasta, pizza etc.

Performed inventory and order control.

Created, planned and cooked all daily specials.

Created custom designed menus for private clients and for special occasions and implemented a catering system.

Prepared marketing and promotional materials.

Good communication and leadership skills.

Achievements

Joined as Commis and promoted as Demi CDP on 2009 and Promoted as CDP on 2011.

COMMIE (From 2005 to 2006)

Hotel Anand Regency, Chennai, India

Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items.

Cleaned, peeled and plated fresh fruits and vegetables.

Prepared ingredients with right weigh, measure and mix.

Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.

Used efficiently kitchen equipments including ovens, grills, fryers, stoves and microwaves.

Inspected food preparations for quality and quantity.

Supervised cooking procedures at every step to ensure quality is maintained.

Served cooked food items in appropriate portions onto apt receptacles.

Achievements

Joined as Commis and prometed as commis II

ACADEMIC EDUCATION AND QUALIFICATION

B.sc Hotel Management, Periyar University

Diploma in Hotel Management & Catering technology (DHMCT) Oxford International Institute of Hotel Management & Catering Technology

Certification of Food Safety Asia in Holiday Inn Resort

Level I & II Certification of Fire Safety Training in Holiday Inn Resort

AREAS OF EXPERTISE

Indian, South Indian Specialist

Continental, Italian Cuisine

Fine Dining

Menu planning

Food preparation

Stock taking

Carving

Prioritizing tasks

I hereby declare that the details furnished above are true and correct to the best of my knowledge and belief. References available upon request.

Yours Truly

S.Saravanakumar

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