INDIAN CHEF

Tamilarasan Perumal

E-mail –************@*****.***

Mob +91-995*******

PROFILE

A skilled Culinary Professional, recognized for a comprehensive knowledge of International Cuisine and an innovative approach to setting the stage for a customized dinning experience. Over past years of progressive experience managing the provision of fine dining for Hotel and Resorts. Refining the the art of cooking, developing, impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with servise providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dinning experience.

EDUCATION

DHMCT - Three Years Higher Diploma (Hotel Management And Catering) 1994 - 1997

MTM - Distance Madurai Kamaraj University Madurai.

KEY SKILLS

• Identifying training and development needs and developing appropriate programs supporting corporate Developing, presenting and implementing a wide range of training modules for employees

• Previous working experience in China

• Good knowledge in computer and food photographic

• Inspecting and managing a clean Hygienic work environment

• Determining employee development through performance reviews and career counseling.

• Ability to plan and organise

• Ability to manage, train, motivate and develop a team

CAREER RE VIEW

KERZNER INTERNATIONAL MAZAGAN BEACH RESORT

• Mazagan Beach Resort locates between El Jadida and Azemmour extends on 250 hectares, at the edge of a splendid beach of 7 kilometers on the Atlantique coast.

• The hotel built around a splendid garden with swimming pool, comprises 500 rooms and continuations,

• 8 restaurants and bars, a center of conference of 2000 m2, Spa ESPA of 2 000 m ², a Club 3 year old children to 17 years, a Casino, and Night club, golf of 18 holes drawn by Gary Player.

• Reports to the Excutive Chef and work closely with him for seasonal food .

• Having extensive knowledge of all regional cuisines of India. Very strong in Indian cuisine Wide experience and knowledge in International cuisine

• Controlling expenses to budgeted expectations Keep all food wastage to a minimum

• Initiated the concept of live cooking stations in the restaurant

• Set up fast-food restaurant ,kitchen and menu. Supervise and actively participate proper production

• Create innovative ala-carte and buffet menus includes food recipes

• Managing the quality of the guest’s food and service experience. Managing and inspecting the quality of food and food presentation

• Handles guest problems and complaints. Communicating with and suppoting staff in other Departments

• Maintaining appropriate staff levels, Co-ordinates the development of all promotional material. Maintaining a safe and sanitary restaurant environment and supervise performance and discipline of kitchen staff

HOLIDAY INN PRCHINA

SOUS CHEF

• Have pre opening experience of star hotels

• One of the best deluxe down town hotel located in the North chongzing China with 277 rooms and four food and beverage outlets and other sports activates. This newly opened hotel attracts guest from all parts of the world

• Have banquet facility up to 1200 pax.Launched a set of menu (International ,Indian, French Chenese,etc

• Assisted the Executive Chef in changing the Food Philosophy and improving the standards of Food and Beverage

• Liaise with the Cost controller and Director of F&B, develop new menu and make suggestions to Food and Beverage Manager on menu charges

• Establish standards of food quality and preparation, direct and co-ordinate all food preparation functions in the kitchen.

• Creating new food concepts through brilliant cooking and presentation

• Launched a set of theme menu with decor

• Set up full Indian kitchen in main kitchen and specialty Indian kitchen (Cumin) Set up fast-food restaurant ,kitchen and menu

• Have a good knowledge about Ayurvedic food and Royal cuisines of India and food from the Northwest frontier

• Maintaining food production records

MANGALA INTERNATIONAL COIMBATORE

• Was the opening Chef of this fine Alacarte speciality restaurant in the heart of city Coimbatore. Mangala International hotel Preparation and cooking food to the highest company standards, to satisfy customer expectations

• Rangoli Restaurant has been rated one of the best top restaurants in by Coimbatore. Coimbatore magazine. Rangoli Restaurant serves authentic Indian food, cooked with passion, thorough understanding of spices and cooking methodology.

• Launched Rangoli Restaurant Home to top end super markets. The selection of chilled delicacies from the Indian Sub Continent.

• Strong leadership skills, team player and able to build a team Strong background in production A strong passion for food and quality ingredients

• Prepare menus and recipes for all outlets. Preparing for food Conference, Alacarte restaurant and managing kitchen

• Responsible for food production, cost control, hygiene standard and menu planning of all the Alacarte speciality restaurant

• Taste food production occasionally so as to assure product quality

• Check staff grooming standard, e.g. uniform and personal hygiene

• Establishes and continuously updates mailing lists. Always happy and big smile to work in open kitchen concept.

HOTEL K STARS MUMBAI

KITCHEN RESPONSIBILITIES AND SUPERVISING

• One of the best deluxe hotel in New Mumbai located in the Vashi with 189 rooms and three food and beverage outlets

• KStars Hotel has been rated one of New Mumbai top hotels Mumbai Asia by Times Of India magazine. KStars serves authentic Indian food, cooked with passion, thorough understanding of spices and cooking methodology

• Set up Kitchen Annual Budget and to monitor the budget on target Overall responsibility for the kitchen operation

• Maintains purchasing, receiving and food storage standards

• Responsible for all ordering and purchasing functions of butcher, perishable and grocery. Prepare purchase orders, check requests, expense reports

• Duty roaster of all kitchen staff and supervising the production and all activities of cooks.

• Leads shifts while personally preparing food items and executing requests based on required specifications

• Supervises and coordinates activities of cooks and workers engaged in food preparation.Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supervise performance and discipline of kitchen staff

• Attend periodic meetings with other F&B section heads, department heads and management to co-ordinate kitchen department’s activities with other departments

• Conduct inspection of the kitchen set-up, storeroom and refrigerators, to observe conditions, methods and progress of preparation/production.

• Work closely together with the Purchasing Manager to get the best quality food products, kitchen materials and equipment from suppliers with the lowest possible price

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HOTEL CENNYS GATEWAY SALEM.

KITCHEN RESPONSIBILITIES A member of

The Leading Small Hotels Of the World

• Have done an extensive research on the regional cuisines of India and worked under the royal cooks of Maharaja of Chamba and Jubbal.

• Have organized two Raj theme dinners with authentic Raj dishes

• Started the concept of making homemade chutneys and pickles, which are now famous allover the company and also with the foreign press who come to the hotel for familiarization tours.

• Conducted cooking classes in picturesque destinations on Indian food for our expatriate clientele.

• Assisted Chef in Television show for Local TV about Tamil Nadu Cuisine.

• Involved in training new joinees and conducted training classes for them.

• Assisting chef to take Ayurvedic and cooking classes in the restaurant for guests and also for professional chefs

• Helped Chef in orchestrating an extravagant food event for an American press group on a train journey, where appetizers were served on the train, soup in a station and a food court theme for lunch at the destination (a tourist location).

• Actively involved in setting up the Kitchen Stewarding Department.

• Work closely together with the F&B Cost Controller to understand all the recipes cost record and to keep the food cost in line

• Because of the research in cuisine of Tamil Nadu and Kerala for a period of 8 months as a special exercise conduct by Sheveroy’s IHM, I was hired by Savera Hotel to set the Indian Kitchen at Cennys Gate Way

BELOW IS THE EMPLOYMENT HISTORY

Savera Hotel Commi 1 Aug1997 to Feb 1999

Heart Of The city at Chennai 200 rooms and 4 Restaurants with speciality Restaurants Food & Beverage outlets

The Residency Hotel Commi 1 Oct 1999 to April 2001

Developing,chain hotels in chennai and Restaurants with Food&Beverage outlets

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REFERENCE

Mr.Jerry Goh

General Manager

Holiday Inn Down Town Beilishilu Financial Street,

Xichenqu, Beijing 37

China

*****.***@***.*** Mr.Patrick Morin

Director,Excutive Chef,

Mazagan Beach Resort

24000-El Jadida

(Casablanca) Morocco.

*******.*****@******************.***

Mr.N.Murlidharan

General Manager

KStars Hotel,

Kukureja Complex,

CBD Belapur,

Navi Mumbai,Mumbai,

India

*********@*****.***

PERSONAL DETAILS

Fathers Name : Perumal.L

Date of Birth : 2nd May 1974

Address : 318-V.T- Extension, Harur,Dharmapuri, Tamilnadu, India.636903

Nationality & Religion : Indian & Hindu

Marital Status : Married

Language Known : English, Tamil, Hindi

Passport Number : G8221414

DECLARATION

I here by declare that the above-furnished details are true of best of my Knowledge and belief.

Signature

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