Executive Chef Manager

Covering Letter

SenthilKumar Ramalingam

***M/*A SRM Illam, Mobile : 974*******/978-***-****

Thuraimangalam,

Peramabalur,

Tamilnadu,India. Email: **************@*****.***

Respected Sir,

Myself Senthilkumar working as a Executive Chef in Grand Palace Hotel and Spa. I just came to know that you are looking for Chef de Cuisine in your organization. I am interested in that position if that position is still open means. I am having 22+ years of experience in various sector of hospitality industry like Cruise Lines, Flight Catering, Hotel, Resorts. I have been a part of pre-opening in couple of property.

I am well versed with Food costing, Yield Management, Menu Engineering, Budgeting, Man Management, Set-up the new kitchen, Training & Development. Well versed with few of Hotel Management software like WinHMS, IDS, Micros and SAP also have been a part of audit like ISO 22000, FSSAI, BHC(Branch Hygiene Code - certified by INDO CERT is an European certified body)

Club Mahindra Munnar is Gold Crown Awarded Property is having 171 keys with 4 restaurant. I have handled 2500 pax banqueting back to back like breakfast, lunch and dinner for 3 days in Le Meridein Coimbatore. I have experience of Pre-opening properties like Savannah Sarovar, The Windflower, The Tamara Coorg.

Recently I have done our Financial audit and secured 94% in the first audit itself and got NIL NC in our BHC audit.

I have worked in Italian Cruise Liner for Italian Guest nearly 2500 people. I can understand and read, speak Italian.

I have attached my CV along with this mail. Thank you for taking time to review my application. I look forward from your side. I request you to go through my CV and advice accordingly.

Yours Faithfully,

(R. Senthilkumar)

+91-974******* / +91-978*******

SenthilKumar Ramalingam

147M/2A, SRM Illam, Mobile: 974*******/978-***-****

Avvai Nagar,

Perambalur (Dt) 621 220,

TAMILNADU,

INDIA.

Willing to relocate. Email : **************@*****.***

Executive Chef

Highlights:

22+ Years of Experience in Hotels, Resorts and Cruises

Diploma in Hotel Management and Catering Technology

Budget Forecasting, Men Management, ISO 22000 Certification,

Internal Audit & Gap Audit for Pre-opening property to set the standard,

Prepare P&L Account, Yield Management,

MICE Operation,

Developed own software for Resort operation

ABC & VED Analysis

Work Experience

Grand Palace Hotel & Spa, Yercaud Mar 2021 to Now

Position : Executive Chef

Java Rain Resort, Chikmagalur Nov 2016 to Jan 2020

Position : Operation Manager (Promoted from Executive Chef)

: Taken charge from pre-opening and set entire

Team start from hiring the man power to achieve sales target.

Club Mahindra, Munnar Mar 2015 to Oct 2016

Position : Executive Chef

Turtle On The Beach (Managed By JHM Interstate) Aug 2014 to Mar 2015

Position : Executive Chef / Officiating Asst. F & B Director

Le Meridien, Coimbatore Apr 2013 to Aug 2014

Position : Sous Chef

SenthilKumar Ramalingam

Mobile : 978-***-****/974******* Email : **************@*****.***

The Tamara Coorg Nov 2011 to Apr 2013

Position : Chef Manager ( F & B Prodcution & Service)

Key Role : Budgeting

Menu Engineering, Building Public Relationship.

Training & Development, Conducting Local Food Festival

Hotel Fidalgo, Mabarest Hotels Pvt. Ltd. Goa Sep 2009 to Nov 2011

Position : Executive Chef

The Windflower Resorts & Spa, Vythiri Kerala Aug 2008 to Sep 2009

Position : Executive Chef

Savannah Sarovar Premiere, Bangalore Dec 2007 to Aug 2008

Position : Sous Chef

Oberoi Flight Services, Chennai Dec 2006 to Dec 2007

Position : Sr. Chef De Partie

HOLLAND AMERICA LINE, M/V. VOLENDAM Apr 2005 to Nov 2006

(Seattle, United States of America)

Position : Chef De Partie

Section / Kitchen : Continentals & European ( Posted at

Rotterdam 350 + 325 dining restaurant )

MEDITERRANEAN SHIPPING CRUISES Mar 2000 to Apr 2005

M/V MELODY. M/V MSC OPERA . Napoli, Italy

Position : CHEF DE PARTIE

Section / Kitchen : Was posted at Italian restaurant Kitchen (“Le Pesto”-

a 675 cover all day dining restaurant).

Education : 3 Years Diploma in Hotel Management and Catering

Technology from VJP college of Hotel Management &

Catering technology, Trichy-1994-97

Language Skills : English, French, Italian, Tamil, Hindi and Kannada.

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