PROFESSIONAL SUMMARY

To work in a professional and challenging environment and to reach the highest level in the International hospitality industry by consistently providing quality customer services beyond expectations.

My primary goal is focused on the ability to accomplish numerous assignments simultaneously at a given time, working under pressure and possessing the capability to lead and motivate colleagues.

VIGNESH RETHINAM

Dubai, UAE.

+971*********

adw7rk@r.postjobfree.com

LinkedIn ; vignesh-rethinam-8b3521139

EXPERIENCE

MAY 2022 – PRECENT

SR.CHEF DE PARTIE, dusit thani - dubai, uae.

·Support the Sous Chef on the daily culinary operations.

·Work according to the menu specifications by the Chef.

·Supervised and coordinates activities then Ala carte food presentation and creating decorative buffet food‘s in displays.

·Monitoring stock of kitchen supplies and food. Maintaining kitchen logs for food safety program and food products.

JULY 2020 – MAY 2022 (PRE-OPENING)

CHEF DE PARTIE, movenpick – novotel – adagio - dubai, uae.

·Supervising portion, Costing, menu planing & waste control

·Monitoring and training all junior Chefs

·Ability to work well under pressure in a fast paced environment

NOV 2018 – JULY 2020 (PRE-OPENING)

DEMI CHEF DE PARTIE, four points by sheraton - sharjah, uae.

·Check the quality of raw or cooked food products to ensure that standards are met.

·Take orders from guest and cook foods requiring short preparation times, according to guest requirements.

JULY 2017 – OCT 2018 (PRE-OPENING)

COMMIS 1, RADISSON blu hotel- ajman, uae.

·Prepare the dish ingredients measuring and portion sizes accurately

·Prepare breakfast & ala carte foods of all types daily basis.

APR 2016 – JUN 2017

COMMIS 1, trident by oberai hotel- bandra kurla, mumbai - india.

·Grill, buffet foods and breakfast live stations.

·Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

NOV 2013 – MAR 2016

COMMIS CHEF, taj president hotel - colaba, mumbai - india.

·Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

·stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

APR 2013 – NOV 2013

CULINARY INTENSIVE TRAINEE, taj surya hotel – covai, tn – india

·Maintain sanitation, health, and safety standards in work areas.

·Clean food preparation areas, cooking surfaces, and utensils.

MAR 2012 – APR 2013

COMMIS, le waterina resotr & spa hotel – chennai, tn – india

·Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.

·Following all safety and sanitation policies when handling food and beverage.

JUN 2011 – JAN 2012

JOB TRAINEE, the benzz park hotel – chennai, tn – india

·Maintain sanitation, health, and safety standards food preparation areas, cooking surfaces and basic learning more about culinary .

EDUCATION

2022 - PRESENT

MBA ( HOSPITALITY MANAGEMENT )

JAIPUR NATIONAL UNIVERSITY, INDIA

2011 - 2013

BBA ( HOSPITALITY MANAGEMENT ),

madurai kamaraj univrsity- tamilnadu, india.

2010 - 2011

DIPLOMA +13 (FOOD PRODUCTION),

nihmct – karaikudi, tamilnadu, india.

2008 – 2010

HSC (+2),

GOVT HSC - tiruvadanai, tamilnadu, india.

SKILLS

§Languages English,Tamil,Hindi, Malayalam.

§Certified PIC in Dubai municipality.

§Knowledge and ability in Meditareane, European, Italian, indian, Arabic, Asian cuisines.

§All day dining, fine dining, banquet

§Keep a check on stock and order

§Development and maintain positive working relationships with staff ; supporting team to reach every goals; listening and respond appropriately to the concerns of other employees.

§Following all company and safety and security policies and procedures. reporting maintenance needs, accidents, injuries, and unsafe work conditions to Manager

§Quality & cost analysis

§Adaptability to change and willingness to embrace new ideas and processes

§Menu creating, inventory, reporting

§High energetic person with desire to participate in all activities related to the company.

§Assisting management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching Staffs.

§Properly portion, arrangement, and food garnish to be served. Monitoring the quantity of food that is prepared.

ACTIVITIES

·Playing chess - Great way to unwind, destress, and keep the mind sharp.

·playing volley ball and basketball

·Actively participate culinary competitions.

·Performance other reasonable job duties as requested by organization.

DECLARATION

I hereby declare that all the above stated information is true to the best of my Knowledge and belief.

Place ;

your faithfully

Date ;

(VIGNESH RETHINAM)

Contact this candidate