High End Hotel Management

BALAKRISHNAN A. AMMASI

***-** ********* ****., *******

Ontario M4V 2C1

E-mail address: *********@*****.**.**

Mobile number: +1-437-***-****

PERSONAL SUMMARY:

I’ am calm, pleasant, helpful and hardworking individual who has a passion for great food and who enjoys cooking mouthwatering dishes. I get a real buzz out of working in a busy kitchen and great pleasure out of seeing happy faces enjoying a good meal that I have cooked. As a natural leader I am not only able to give orders and delegate tasks, but I’m also able to reliably carry out orders as well. As an experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. I love the freedom of expression that cooking gives me and I’m willing to work hard to build a career in the culinary world. I am more than able to abide by all legal requirements, food hygiene regulations and food safety laws. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals.

EDUCATIONAL ATTAINMENT:

BSc in Hotel Management and Catering Technology

ANNAMALAI UNIVERSITY

Annamalai Nagar - 608 002,

Tamil Nadu, India

FMB Production and Catering Technology

V.J.P College of Catering Technology and Hotel Management

Trichirappalli. India

PERSONAL BACKGROUND:

AGE : 40 years old

BIRTHDAY : April 12, 1984

NATIONALITY : Indian

PERMANENT ADDRESS:

A. Balakrishnan S/O V. Ammasi

Kulathumettu Street, Kattur Post,Lalgudi- (T.k) Trichy-621706 Tamil Nadu, India

YEARS OF WORK EXPERIENCE: 22 YRS.

CAREER HISTORY:

QUANTO BASTA ENOTECA

1112 Yonge St., Toronto

Ontario, M4W 2L6

SOUS-CHEF

July 2024 - Present

LOUIS & STEEN’S MARKET ORLEANS

One West Business Park, Windsor Field Road,

Nassau, Bahamas

HEAD CHEF

April 2022 - December 2023

GENE CALDWELL MCBURNEY

Ocean Club Estates, Paradise Island

Nassau, Bahamas

CHEF

September 2015 – November 2021

The Silk Restaurant/ Authentic Thai Cuisine

KOHINOOR ASIANA HOTELS

No.1/238, Old Mahabalipuram Road (OMR),

Semmencherry, Chennai - 600 119. Tamil Nadu, India

SENIOR CHEF DE CUISINE

January 2015 – September 2015

Thai Lotus Restaurant/ Thai Cuisine

THE WEST BAY HOTEL

Cable Beach, Nassau, The Bahamas

HEAD CHEF

October 2010 – November 2014

DUTIES AND RESPONSIBILITIES:

-In charge of managing the restaurant.

-Responsible for the kitchen.

-Measuring, weighing and mixing ingredients, seasoning food according to recipes or personal judgment.

-Maintaining a safe kitchen area and hygienic working environment.

-Ensuring that the larder is well stocked and that adequate food supplies are always available.

-Dealing immediately with any shortfalls in food quality, presentation or overall service.

-Undertaking any other additional duties as directed by the Boss.

-Tactfully handling any customers' feedback, concerns or suggestions.

-Making sure that all paperwork is completed clearly, accurately and legibly

GRT GRAND

RADISSON GROUP of HOTELS

India

COM – II promoted as Chef De Partie

January 23, 2006 – October 2010

DUTIES AND RESPONSIBILITIES:

-Maintained standardize recipes at all times

-Managed several departments

-Monitored sanitation practices e.i. Kitchen dust bins should not be full to prevent the wastages.

-Intended and cooked raw materials, according to the menu orders,

-Kept the cost standardized 20 to 25% and ensured that the food quality was maintained as well.

-Controlled the kitchen gas usage

-Determined work load of the cooks and delegated specific duties depends on their capacities and company demands

-Checked and maintained kitchen utensils, equipments, and machineries

-Maintained the staff duty roasters

-Monitored departments cleaning schedules and pest control

HOTEL JENNEYS

Trichy, India

COM-II

January 10, 2005 – January 10, 2006

THE RESIDENCY

Coimbatore, India

Hotel Operation Trainee promoted as COM-II

May 05, 2003 – January 08, 2005

CULINARY and PERSONAL SKILLS:

-Knowledge on all types of cuisines

-Methods of cooking

-Kitchen hygiene, cleaning procedures

-Food Handling

-Ability to manage and handle completely departments

-Always arriving at work at the correct time and in immaculate uniform.

-Ability to organize different types of cuisine in food festivals

-Food Cost Control

-Food Hygienic

-Food Nutrition Values

-Food Presentation

-Food Storage

-Superb Food Preparation Skills

-Knowledge in cooking and preparing dishes of different cuisines

-Knowledge in Hazard Analysis Critical Control Point (HACCP).

-Guest Satisfaction

- Self-starter

-Team Player

-Knowledge of working in five star hotels, restaurants, and cafes

- Complete working knowledge of kitchen activities

-Have experience of managing all operations related to dish in star hotels.

AREAS OF EXPERTISE:

Italian Cuisine

Chinese Cuisine

Indian Cuisine

Thai Cuisine

Oriental Cuisine

Multi Cuisine

Mediterranean Cuisine

Louisiana Creole Cuisine

Vegetable Carving

CHARACTER REFERENCES:

Available upon request.

I hereby attest that the above information is true and correct at the best of my knowledge and belief.

BALAKRISHNAN A. AMMASI

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