Executive Chef Sous
Resume:
Gokul Sankar
**********@*****.***
English
Tamil
Hindi
Kanada
Mr.KASI VISHWANATHAN - HOTEL
DIRECTOR RADISSON BLU
HOTEL,BANGALURU
Mobile No : 094********.
Mr. ELANGO RAJENDRAN F&B
DIRECTOR Radisson
Hotel GRT Chennai,
MOBILE No : 994*******.
Chennai. India
in 5star hotels, luxury cruise lines, high end restaurants and right now working for THE PEARLRESORT GOLF & SPA, FIJI as an executive chef. Objectives Bringing Integrity, professionalism, leadership qualities, communication skills, and culinary staff management.
Profile A culinary Professional chef with overall 25 plus years of experience Bachelor of Science:
Tourism and Hospitality Management
Madurai Kamaraj University - MADURAI
(2008-07 - 2011-08)
Associate of Arts'
CRAFT COURSE IN COOKERY FOOD
CRAFT INSTITUTION — TRICHY,INDIA
(1992-04 - 1993-4)
Some College (No
Degree): SSLC Sacred Heart Higher
Secondary School - TRICHY
(1992-01 - 199304)
PERSONAL PROFILES
FATHER NAME : R.Swamikannu
DATE OF BIRTH : 18/03/1977
GENDER : Male
NATIONALITY : Indian
MARITAL STATUS : Married
CONTACT
Current Executive Chef THE PEARL RESORT, SOUTH PACIFIC Verified compliance in preparation of menu items and customer special requests. Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation. Planned promotional menu additions based on seasonal pricing and product availability. Generated employee schedules and work assignments and determined appropriate compensation rates. Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. Modified recipes to accommodate dietary restrictions and allergies. Worked closely with front-of-house staff to facilitate excellent customer service.
(2023-09)
EXECUTIVE CHEF DR. AGARWAL EYE HOSPITAL, CHENNAL
(2015-09 - 2023-04)
SOUS CHEF RADHA REGENT, SAROVAR GROUP OF HOTELS, CHENNAI.
(2013-04 - 2015-10)
SOUS CHEF FORTUNE ITC GROUP, Chennai
(2011-01 - 2013-09)
Chef De Partie Atria Hotel [RADISSON BLU], BENGALURU.
(2009-04 - 2013-01)
Jr.Sous Chef CARNIVALCRUISE LINE, MIAMI
(2002-01 - 2008-01)
SOUP Cook APOLLO SHIP CHANDLERS
(2001-01)
Commis Chef Pyramid Club Wafi, DUBAI.
(1998-01 - 2000-01)
Apprenticeship Cook TAJ WESTEND, BANGALORE
(1994-01 - 1998-01)
INDUSTRIAL REFERENCE
Book Reading
Music
Fitness
Sports
EXECUTIVE CHEF
FOOD FESTIVALS CONDUCTED
PAN ASIA FOOD FESTIVALS – 18TH Of MAY– 27TH Of MAY 2011. GOAN FOOD FESTIVAL -- 12TH Of SEPT – 18TH Of SEPT 2011. FAR EAST FOOD FESTIVAL-- 21ST Of SEPT – 02ND Of OCT' 2011. MEXICAN FOOD FESTIVAL – 17TH Of OCT – 23RD Of OCT'2011. THAI FOOD FESTIVAL -- 07TH Of NOV –11TH Of NOV'2011. ALL ABOVE FOOD FESTIVALS ARE CONDUCTED UNDER
SUPERVISION OF Mr. PANKAJ KALKO [CORPORATE CHEF
ADDITIONAL QUALIFICATIONS
● Certified in CROWD MANAGEMENT COURSE from carnival cruise line
● Certified in STCW COURSE (FIRE FIGHTING & FIRE PREVENTION)
● Certified in PERSONNAL SAFETY & SOCIAL RESPONSIBILITIES
● Certified in PROFICIENCY IN ELEMENTRY FIRST AID
DIPLOMA IN MS-OFFICE
(MS-WORD, MS-EXCEL,
MS-POWERPOINT.)
And IDS software
Actively participated in SOUTH INDIA
CULINARY ASSOCIATION
MEMBER-586
won star employee award by
carnival cruise lines,Florida,USA
Computer Skills
SPECIAL CREDITS
Contact this candidate