Head chef

Education

Kamaraj University.

Bachelor Degree - Hotel Management & Catering Science, CGPA: 79.28%

Madurai, Tamil Nadu, India Jul 2017

All India Society for Business Education Research Institute. Diploma - Hotel Management & Catering Science, CGPA: 73.25% Ooty, Tamil Nadu, India Jul 2011

Sai Institute

Diploma in Higher Education: United States Public Health Chennai, Tamil Nadu, India Sep 2020

These are rules and regulations defining safe and acceptable sanitation and hygiene practices and Procedures for the purpose of safe guarding the health of the public. Experience

Kondody Hotels & Resorts Limited

Executive Sous Chef

Munnar, Kerala.India. Apr 2024 - Present

Fill in for with the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately.

Oversees and supervises the kitchen staff.

Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment.

Menu Creation, Maintaining Quality and Controlling Food Costs Hotel Maru Maru

Head Chef

Zanzibar, Tanzania Mar 2022 - Mar 2024

Food Safety Regulations.

Assisted the Executive Chef in Daily Kitchen Operations. Daniel Krishnan

Executive Sous Chef.

Accomplished chef with over 14 years of comprehensive experience working in the food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in International, Asian, Indian, Mexican,Italian,Chinese, Continental, Swahili cuisine. Strong organizational, leadership and management skills. Ready for new

challenges.

linkedin.com/in/k-daniel-krishnan-1998d1

*************@*******.*** +919********* Tirunelveli, Tamil Nadu, 627152 Planned Breakfast Lunch, Dinner Menus for in House Special Events and Banquets. Menu Creation, Maintaining Quality and Controlling Food Costs. Checks Periodically Expiry Dates and Proper Storage of Food Items in the Department. Supervised staff providing direction in preparing Speciality items, including desserts and mains. Directed quality, presentation and proper quantities of plated food from line activities. Monitored quality, presentation and quantities of plated food across line. Negotiated with suppliers to secure high-quality and excellent value produce. Taught kitchen staff about proper nutrition, food allergies and dietary issues. Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques. Mahindra Holidays Resorts Limited

Chef De Partie

Munnar, Kerala Dec 2020 - Mar 2022

GRT Great Trails

Chef De Partie

Kodaikanal, Tamil Nadu Jan 2020 - Dec 2020

Sterling Holidays Resorts Limited

Demi Chef De Partie

Anaikatti, Kerala Sep 2018 - Nov 2019

Hotel Plum Judy

Demi Chef De Partie

Munnar, Kerala Oct 2015 - Mar 2018

Fort Munnar

Commis I

MUNNAR, Kerala Sep 2014 - Sep 2015

Mahindra Holidays Resorts Limited

Commis II

Ooty, Tamil Nadu Oct 2013 - Sep 2014

Mahindra Holidays Resorts Limited

Kitchen Trainee

Ooty, Tamil Nadu Sep 2011 - Sep 2012

Language

Skills

Personal Information

DOB: 02/06/1993.

Passport Details.No.C8600804, Issue: 03/02/2025 - Expiry: 02/02/2035. Tamil English Malayalam

Menu Development Cost Control Plating and Presentation HACCP Training Team Leadership Food Safety and Sanitation Kitchen Management Knife Skills Handheld computers Reference

HR Manager

Mr. Cliffthon Kwilemba

Hotel Maru Maru

Gizenga st, Stonetown, Zanzibar, Tanzania.

Contact: +255-*********.

Contact this candidate