Asst Manager
Resume:
RESUME
Ashok Kumar. K
C-**, Samarat Ashokar Salai,
Block -3, Neyveli -607801,
Cuddalore [Dist],
Tamil Nadu, India
Mail me @ oo2tfz@r.postjobfree.com
Objective:
Highly motivated, versatile. To obtains a challenging position in Food & Beverage Service Cum Production within a dynamic and challenging environment. Intend to build a carrier with leading corporate of hi-tech environment with committed and dedicated people, which will help me to explore myself fully and realize my potential willing to work as a key player in challenging and creative environment.
Profile:
1. Self-motivated, responsible and experienced at working in fast-paced environments.
2. Confident and poised in interactions with individuals at all levels.
3. Detail orientated, able to multi-task effectively.
4. Skilled organizer and problem solver with the ability to consider all options before making a decision
Experience Summary
• Over 5.6 Years of extensive experience in Food & Beverage Service Cum Production ..
• Self motivated with good communication skills and the ability to manage time and people effectively.
Work Experience
Presently working with Mega Bite Food Services Bangalore as a Asst Manager in Cisco Systems
From May 2009 to till date
Company Profile:
Mega bite Food service is a partnership firm formed in December’2005.
The Managing Directors are:
• Chef David Edward Raj - Formerly worked as the Executive Sous chef at The Leela Palace
• Chef Prabhakar –Formerly Senior Sous Chef of The Leela Palace Bangalore and a silver medalist in French food preparations at the countrywide culinary Olympics,
• Vishal Suri – Formerly Conventions manager at The Hyderabad International Convention centre,
Roles and Responsibilities:
Involved in the Operations of the Upscale food service for the It Professionals in Bangalore One the Bangalore’s most prestigious Company Cisco Systems housing approx 800 employees we are serving food for around 400 employees
Responsible for the Quality of Food Service , Profitable operations , Welfare of the team members and Image of the Organization at the Client’s Campus
Assisting a team of 55 professionals.
Responsibilities include building the business reporting of financial and operational performance, building client relationship.
Responsible for the Food Service Operations & Food Production a Part as well as maintaining the hygiene and safety standards in the kitchen..
Duties include checking the quality of the raw materials, duty roaster of the staff, preparing the necessary reports and general administration.
Business volume of the present facility is about in 36.4 Lacks per year at present and growing every day. Team Strength is of 55 people.
Interacting with the client and the management regarding new events, feedback and other necessary issues
Preparing Weekly Menus & Making Indent
Attending Weekly Budget Meeting.
Training Staffs to follow the standard operation procedures(SOP)
Since Nov 2007to July 2008 with QUALITY INN MGM RESORTS, Chennai
As Commi – I in Gardemanger kitchen
Hotel Profile:
52 cottages with Multi Cuisine Restaurant
1/74, New Mahabalipuram Road Muttukadu, Chennai
Role in Organization: Commi - I
Reporting to: Sous chef
Nature of Work:
Handling the day-to-day operation of cold kitchen
Responsible for the quality and quantity of food produced as well as maintaining hygiene and safety standards.
The Restaurant has a monthly turnover of 98 lacks
Conducted various food festivals and theme dinners
In charge For Live Stations & Carving Displays
Since August 2006to Nov 2007 with Hotel Raj Palace, Chennai
As Commi – II in Indian & Chinese Kitchen
Hotel Profile:
48 rooms with Multi Cuisine Restaurant namely “Royal Cuisine” & Roof top restaurant with Queen Bar
Role in Organization: Commi -II
Reporting to: Asst chef manager
Nature of Work:
• Preparing mis-en- place for the restaurant
• In charge for live kitchen in root top restaurant
• Making indents for day to day operations
• Hand over the monthly stock report to the chef manager
• Worked in both ala carte & Banquets kitchen
Since June 2005to July 2006 with ANGASANA OASIS (SPA & RESORTS) Bangalore
As Kitchen trainee
Hotel Profile:
39rooms with Multi Cuisine Restaurant namely “Tangerin” & different types of spa for the attraction of guest
Role in Organization: Kitchen Operation Trainee
Reporting to: Chef De Partie
Academic / Professional Educational Qualification
June 2002- May 2005 - Diploma in Hotel Management & catering Technology from Shevaroys College of Catering Technology & Hotel Management, Yercaud, Salem.
Successfully completed certificate course in Advanced Carving Course conducted by
Sai Institute Of Carving, Chennai
Successfully completed certificate course in Fire Safety conducted by Royal Institute of London.
Successfully completed certificate course in Food Hygiene conducted by Royal Institute of London
May 2002 - Higher Secondary Examination, Govt. Hr. Sec School, Neyveli.
March 2000 S.S.L.C Examination, Govt. Hr. Sec School, Neyveli.
Training Experience
Hotel Name : Angasana Oasis (Spa & Resorts), Bangalore
Department : Kitchen Trainee.
Duration : 1 year [June 2005 to July 2006]
Hotel Name : Muthoot Cardamom County, Kerala
Department : All dept.
Duration : 6 Months [Oct 2003 – Feb 2004]
Hotel Name : Hotel Kalasagar, Pune
Department : F& B Production.
Duration : 1 month [1st June 2004 –29th June 2004]
Hotel Name : Hotel Maleer, Karaikudi
Department : F& B Production.
Duration : 1 Month [30thDec 2002 – 13th Jan 2003]
Institute : Sai Institute of Carving, Chennai
Specialized : Veg, Ice & Thermocale Carving
Duration : 2 Months (July 2008 –Sep 2008)
Personal Information
Name : Ashok Kumar.K
Father's Name : Mr. P.Krishnan.
Gender : Male
Nationality : Indian
Age & Date of Birth : 26Yrs, 02-12-1984
Permanent Address : C-73, Samarat Ashokar Salai,
Block-3, Neyveli -607801
Cuddalore [dt] , Tamil Nadu
Languages Known
To Speak : English, Tamil, Kannada, Hindi,
To Write : English & Tamil
To Read : English & Tamil
.
I hereby declare all the above mentioned information is true to the best of my knowledge and conscience.
(AshokKumar.k)
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