R E S U M E

Dubai.UAE

Mob :+971-*********

E-mail: adyg6e@r.postjobfree.com

B.SURAINDAN

OBJECTIVE:

To continuously strive and enhance my skills to achieve a position of excellence in the corporate world as a successful employee in Hotel profession for the coming years and make the employer happy

PERSONNAL SKILLS:

Ability to take up independent work as well team work on topics of interest.

Motivation and willingness to learn new skills.

Very good verbal and communication skills and ability to deal with people.

Languages Known English, Tamil, Hindi and Arabic EDUCATIONAL QUALIFICATION :

Diploma in Hotel Management and Catering Technology, Annamalai University, Chidambaram. Collaboration with Soorya Institute Of Management studies

(SIMS), Pondicherry.

EXPERIENCE DETAILS:

Name of Organization. : Currently I am working with Hues Boutique Hotel,Dubai Name of organization. : BAB AL NOJOUM

Hudayriat Island, Abu Dhabi (12th October 2020 to 26 th August 2022) Name of Organization : Royal Hotel Apartments (Chef de Parite) 07th February 2020 to July 2020

Roles and Responsibilities

● Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

● Preparing, cooking and presenting dishes within speciality.

● Managing and training any demi-chef de parties or commis working with us

● standards of food hygiene and follow the rules of health and safety Monitoring portion and waste.

● Monitoring portion and waste control to maintain profit margins

● working with the sous chef and head chef to develop new dishes and menus.Cook food in a timely manner

● Develop recipes and determine how to present the food

● Plan menus and ensure uniform serving sizes and quality of meals

● Inspect supplies, equipment, and work areas for cleanliness and functionality

● Hire, train, and supervise cooks and other food preparation workers

● Order and maintain inventory of food and supplies

● Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy)

● Experiment with recipes and suggest new ingredients

● Ensure compliance with all health and safety regulations within the kitchen area

Name of Organization : Al Diar Siji Hotel (ADNH AUH) (Chef de Parite) 24th May 2017 to 31st January 2020

Roles and Responsibilities

● Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

● Preparing, cooking and presenting dishes within speciality.

● Managing and training any demi-chef de parties or commis working with us

● standards of food hygiene and follow the rules of health and safetyMonitoring portion and waste.

● Monitoring portion and waste control to maintain profit margins

● working with the sous chef and head chef to develop new dishes and menus.Cook food in a timely manner

● Develop recipes and determine how to present the food

● Plan menus and ensure uniform serving sizes and quality of meals

● Inspect supplies, equipment, and work areas for cleanliness and functionality

● Hire, train, and supervise cooks and other food preparation workers

● Order and maintain inventory of food and supplies

● Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy)

● Experiment with recipes and suggest new ingredients

● Ensure compliance with all health and safety regulations within the kitchen area Name of Organization : Prince Park Farm House Pvt Ltd, (Chef) Pondicherry 31st January 2013 to 05 March 2017

Roles and Responsibilities

● Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales

● Study each recipe and gather all necessary ingredients

● Cook food in a timely manner

● Monitor food stock and place orders

● Check freshness of food and discard out-of-date items

● Experiment with recipes and suggest new ingredients

● Ensure compliance with all health and safety regulations within the kitchen area Name of Organization : By the Bay (Restaurant) Chef, Chennai 20th April 2012 to30th December 2012

Roles and Responsibilities

● Cook food in a timely manner

● Delegate tasks to kitchen staff

● Inform wait staff about daily specials

● Order and maintain inventory of food and supplies

● Monitor sanitation practices and follow kitchen safety standards Name of Organization. : Hotel Kailash Beach Resort, Pondicherry 22nd November 2011 to 31st March 2012.

Name of Organization : Carnival Cruise Lines (Miami, FL) USA. 23th May 2009 to 26th Feb 2010

Name of Organization : HOTEL DE LORIENT, Pondicherry

(THE NEEMRANA HOTELS GROUP)

14th November 2006 to 13th April 2009

Name of Organization : ITC- Maurya Sheraton hotel & Tower, New Delhi. Trained in Food & Beverage (Production) Department August 2005 to February 2006

Name of Organization : Hotel Soorya International, Pondicherry December 2003 to May 2004 (6 month Apprentice) June 2004 to June 2006 work in (Production)

EXPERT IN:

Making all type of Veg. &Non Veg.(Continental, French, Indian and South Indian)

Monitoring and guiding the whole Kitchen staffs on the Operation of Buffets, Banquets Conferences and while Kitchen.

PERSONNAL DETAILS:

Name : B. SURAINDRAN

Fathers Name : V. Balasubramanaian

Date of Birth & Place of Birth : 13-06-1978. Pondicherry Nationality : Indian

DECLARATION

I would be found honest, hard working Enthusiastic and Goal oriented. I am able to communicate to collages and superiors at all levels effectively and enjoy working as a team at any Environment.

Yours Truly,

(B.SURAINDRAN)

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