Sous Chef Food

CURRICULUM VITAE

A .UMASANKAR

**/***, *.*.*.NAGAR,

Thandampalayam,

Sivagiri (VIA),Erode -638109.

Mobile: +91-999*******

Email: sankar_ap@ yahoo.com

OBJECTIVE

To utilize my skills effectively in an esteemed organization dedicated to guests delight to achieve a common goal and growth of the organization. EDUCATIONAL QUALIFICATION

B.Sc. Catering Science and Hotel Management, R.V.S. College of Arts & Science, Coimbatore, Bharathiyar University 2006 - 2009

HSC, State Board, Thandampalayam

SSLC, State Board, Thandampalayam

WORK EXPERIENCE:

LE MERIDIEN, COIMBATORE – a five star deluxe hotel with 254 rooms and five Food & Beverage Outlets.

Working as a Chef De Partie in Le Meridien from April 2020 to till date. Working as a Demi Chef De Partie in Le Meridien from April 2018 to April 2020. Working as a Commi I in Le Meridien from Jan 2016 to April 2018. RESPONSIBILITIES:

Check whether each food is delivered according to the set standards as per quality, quantity and time.

Planning and executing the day to day banquet operations.

Indenting stores and maintaining it.

Check and maintain the hygiene and cleanliness in the kitchen.

Organizing outdoor catering for small and large banquets.

Conducting training classes to the staffs on hygiene, equipments handling, technical skills and safety procedures.

Responsible for the daily management and food preparation of Outlets, Ensuring maximum quality and Profitability.

To ensure hygienic and safe preparation of food within the outlets.

To ensure that all food items are prepared as per standard recipe cards, maintaining portion control and minimizing wastage

To ensure that all food preparation equipment is being used safely and correctly and cleaned as per schedule

Coordinating with the Sous Chef to implement innovative menus for ongoing food concepts.

P & O CRUISES – UNITED KINGDOM

Worked as a Commi from June 2013 to Oct 2015.

RESPONSIBILITIES:

To ensure USPH rules and regulations are followed throughout the entire operation on daily basis and also to provide proper training for all cooks on USPH.

To ensure the Galley is prepared for announced or unannounced USPH inspections done either by the Ship’s Management or USPH inspectors. Responsible for Food preparation

Responsible for Food preparation.

For everyday preparation of food for according to the menu.

Co-ordination with CDP & Sous Chef for entire Galley work. PALM MEA DOWS CLUB – BANGALORE

Worked as a Commi from July2010 to Sep 2013.

RESPONSIBILITIES:

Responsible for the daily food preparation of Outlets, Ensuring maximum quality and Profitability.

To ensure that all food items are prepared as per standard recipe cards, maintaining portion control and minimizing wastage.

Co-ordination with CDP & Sous Chef for food preparation. ACHIEVEMENTS:

Completed USPH training.

Completed STCW-95 course in Chennai, India.

Received good work for the month award for two times in Palm Mea Dows Club – Bangalore.

PERSONAL DETAILS:

Date of Birth : 17.03.1986

Father’s Name : A.ARUNACHALAM

Language Proficiency : English, Tamil and Hindi.

DECLARATION:

I hereby declare that the above mentioned information is correct and I bear the responsibility for the correctness of the above mentioned particulars. PLACE : (A.UMASANKAR)

DATE :

Contact this candidate