AREAS OF EXPERTISE PERSONAL SUMMARY

Food preparation A bright, talented and self-motivated Chef with a Planning menus successful track record of impressing customers Cost control with delicious meals and creative decorative food Kitchen hygiene displays. Able to expertly instruct cooks and other Catering kitchen workers in the preparation, cooking, Hospitality garnishing, and presentation of food to the highest Food for special occasions/ standards. Hospitality Experienced in the planning, events directing, and supervising of food preparation and Food Costing cooking activities in a busy environment.

Looking for a suitable Chef Position with an exciting and innovative restaurant.

PROFESSIONAL WORK EXPERIENCE

Public health & Sanitation Procedures EME Station workshop Wellington

(March to Dec 2019)

Food Safety (a).To assist in the cook house for cooking food

Basic Pest Management (b).To guard the property of unit mess

Product Knowledge (Mess Chowkidar)

Safety and Proper The Aruna inn Chennai (INDUSTRIAL TRAINEE)

IPM Chemical Application (20.12.2010 to 16.01.2011)

Food Hygiene Certificate Holiday inn Gem park - Ooty – (JOB TRAINEE)

Professional Cookery (27.07.2011 to 27.10.2011)

Asst chef de partie Oceania Cruises USA

(MARCH 2012 -FEB 2018)

CDP with Lakshmi Holiday inn kotagiri Tamilnadu (MARCH 2018- DEC 2019)

Sous chef with JENNEYS RESIDENCY Pvt.Ltd.,Trichy

Managed by Breeze Hotel, Chennai.

(FEB3- 2020 to MAR 13.2021)

Executive sous chef with Evergreen Farmstay Resort

Coimbatore Tamilnadu (AUG -23-2021 to Present)

PERSONAL SKILLS

Responsible got creating a good working atmosphere, co ordinate and motivate the kitchen staff. Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards, Commercially minded Ability to delegate Creative flair.

DUTIES

Responsible for the operational management of the kitchen.

Making sure that all health and safety requirements are met.

In charge of the cooking, preparation and serving of meals and refreshments.

Keeping the kitchen organized, ensuring utensils are placed in the correct place.

Ensuring the kitchen is a safe environment to work in.

Advising new cooking techniques and equipment to kitchen staff.

Carry out the preparatory work for creating dishes.

Cooking, breakfast, lunch and evening meals.

Checking food items on delivery and tidy them into cold storage.

Prepare and present dishes so they are ready for guests at the right time.

Ensure all the food produced is of the very highest standard and delicious.

Serving classic English, French and modern European cuisine.

Responsible for food stock control.

Introducing & developing new dishes & measuring consistency and performance.

Meal preparation and menu planning.

Ensuring the kitchen is maintained and cleaned to the highest level of USPH standards.

KEY SKILLS AND COMPETENCIES

Able to cook a variety of different dishes including English and foreign dishes.

An awareness of all health and hygiene requirements.

A good track record of achieving and consistently maintaining target Gross Profit percentages.

PERSONAL DETAILS ACADEMIC QUALIFICATIONS

DOB: 12/09/1986 Level 1: SSLC

Driving License: Yes Reach Matriculation Higher Secondary School

Nationality: Indian Coonoor, 2004-2005

Prakash Subramani Level 2: Craft man ship in Food Production

111, Kamarajapuram Institute of Hotel Management and Applied Bearhatty post, Wellington Nutrition

Coonoor, The Nilgiris Chennai, 2010 – 2011

TN – 643231 Level 3: Certificate Course in Continental Cuizine

India. Indus Institute of Culinary, 2011

REFERENCIES – Available on request.

Contact this candidate