QUALIFICATIONS:
Professional:
2010 – M.Sc Hotel Management
Annamalai University
2008 – Post Graduate Diploma in Hotel Management. (Project: Heritage Hotels of India)
Annamalai University
2004 – Executive Master in Business Administration in Hotel Management (M.B.A)
Chattisgarh University
1999 – Bachelor of Science in Hotel Management and Catering Technology
(Project: An Effective Kitchen Personnel Management) Madras University
CORE STRENGTHS:
Decade plus experience in Kitchen Management and Cuisine
Possess leadership qualities and time management
Professionalism exemplars in every touch of work
Achievement outpours in all tasks consistently
Passion of the job glitters in
o 4* Environment
o Relais & Chateaux Restaurants &
o ISO Certified College Central Kitchen
SPECIALISED TOPPINGS TO ADD FLAVOUR
Designate as Master (Corporate) Chef
Corporate /Executive/Sous-Chef experience in million-dollar, upscale establishments
Trained by Chef Ashok, Chef Ghouri & Train the Trainer – Mr. Mohamed Ali
Training and Development Specialist; Teaching instructor
Successful catering experience handling 10,000+ People/ Day)
Maximizing kitchen productivity and staff performance
Television Reality Shows (BBC, Star Vijay, Zee Tamil)
Proud participant in the Most (10) Guinness World Record achievement in a day.
Hands on experience in Menu design and execution of the menu. Developing Menu for Banqueting, Conference, Coffee Shop, Room Service, & host of all other occasions.
Liaise with clients, unbiased negotiation to both the client as well as the establishment to the best satisfaction
Soundly trained to handle Vendors for pricing and procuring all kitchen equipments, utensils & cutlery, technology, grocery, all related things.
PROFESSIONAL EXPERIENCE:
16.04.2013 to till date EXECUTIVE CHEF
MGM Beach Resorts,ECR-Muttukadu, Chennai,india.
02.05.2012 – 15.04.2013 EXECUTIVE SOUS-CHEF
Le Meridian, Coimbatore, Tamilnadu, India
18.05.2009 – 01.05.2012 CORPORATE CHEF
Arjun Hospitality Services,
(A unit of Achariya Educational Public Trust) Puducherry, India
01.05.2008 – 17.05.2009 EXECUTIVE CHEF
Le Dupleix 4* Heritage, Puducherry, India
05.07.2005 – 20.04.2008 EXECUTIVE SOUS-CHEF
Bilqase Throne Hotel 4*, Dammam, Saudi Arabia
02.01.2003 – 30.06.2005 CHEF-D-PARTIE – Continental
The Madina Oberoi 5*, Madina, Saudi Arabia
01.02.2001 – 31.03.2002 COMMIS II – Continental
Welcome Group, Park Sheraton Hotel & Towers 5*, Chennai, India
31.05.1999 – 18.12.2001 Kitchen Operational Trainee
Shan – Days Inn 3* – Chennai, India
EXECUTIVE SOUS-CHEF
Le Meridian, Coimbatore
Menu planning & duty roasters
Cost Analysis and Stringent measures of quality on food production
Strictly follow Budget and time management
Ensure Guest satisfaction and safety measure
Plan outlined synchronizing with the time management agreements and guarantees as per corporate-chef with regard to menus, recipes, methods, pictures and specifications.
Follow proper schedule of storing procedures, food orders, food cost, equipment, sanitation and hygiene. Check all the food store rooms daily.
Strive for creativity and “wow” effect on themed buffets, BBQ’s and Action Stations.
Enforce “Clean as you go” work habits.
Methodically adjust food orders to the guest counts.
Assist with food preparation for recipe development, test panels,
Organize demonstrations, and trade shows
Develop new products according to projects briefs as assigned mesmerizing taste buds
Document to keep accurate records of lab work, ingredients used, formulation and modifications
Pros and cons of functional ingredients explained which relates to the culinary development of the recipe
Organizing official paper work related to profile and maintains file.
CORPORATE CHEF
Arjun Hospitality Services,
(10year, 21 institutions, 1000 Workforce 10000 students)
Corporate Chef also a Profit Centre Head, reporting to Managing Director
South Indian, Indian and Continental cuisine, serving 5000 Students/day managing Dining halls, Hostel/College Cafeterias/theme park across Pondicherry
Hire, train, and manage Fifty Four Cooks/Assistant Chef/Supervisors
Plan weekly / daily menu, assure quality control
Nutritional values balanced menu changed from time to time with the management’s ideas adhered
Budget Forecast, Purchase/Stock Inventory /Storing explored and maintained
Monthly Billing and maintaining credibility and thus stabilizing purchase and its cost
Maintain Productivity Standards, Fix Performance Standards.
Increasing productivity by appropriately inducing technology improvements
Logistics management across institutions maintaining the timely delivery schedule
Culinary organizer (min of 1-2K pax) for Functions/Institution Gatherings/Outdoor activity
Greatest event of The Most Guinness world records created on a single day with 11000 people on Aug 2010 was catered with Breakfast/Lunch/Health Drinks and Snacks
Managing and motivating large diverse group of employees with strict discipline and round the clock service
Maintaining highest standard of Spic and Span cleanliness and hygiene in the kitchen
EXECUTIVE CHEF
Le Dupleix 4* Heritage, Puducherry, India
o Supervised 8 cooks/chef
o Managed back house operations.
o Performed purchasing function for this $3.5 million upscale establishment specializing in Italian, French & fusion cuisine.
o Thorough knowledge of all sections of kitchen including international cuisines.
o Regular interaction with the guest in terms of their preferences and choices.
EXECUTIVE SOUS-CHEF
Bilqase Throne Hotel 4*, Dammam, Saudi Arabia
o Managed 28 people and managed production of high-volume establishment for this $16 million upscale restaurant
o Specializing in French, Continental and Middle East cuisine.
o Worked as an Executive chef at one and half years.
o Menu planning & duty roasters and job involved organizing all type of official paper works.
CHEF-D-PARTIE – Continental
The Madina Oberoi 5*, Madina, Saudi Arabia
o Responsible for the smooth functioning of the Continental Kitchen.
o Receive food ingredients and supplies from main kitchen and pantry as required for daily operations.
o Record inventory of supplies and order stock from main storeroom; estimate daily and weekly requirements and replenish items as appropriate.
o A team of 3 staff reported
o Maintain clean work areas, utensils, and equipment.
o Perform miscellaneous job-related duties as assigned.
COMMIS II – Continental
Welcome Group – Park Sheraton Hotel & Towers 5*, Chennai, India
o Report to Chef-de-Partie.
o Worked on range for production and presentation of dishes.
o Grilled and garnished hamburgers or other meats such as steaks and chops.
o Grilled, cooked, and fried foods such as French fries, eggs, and pancakes.
o Performed simple food preparation tasks such as making sandwiches, carving meats.
KITCHEN OPERATIONAL TRAINEE
Shan – Days Inn 3* – Chennai, India
o Report to Chef-de-Partie
o Basic mis-en-place operations.
o Helped with meal preparation and serving.
o Knowledge of supplies, equipment, and services ordering and inventory control.
o Exceptional organizing and coordinating skills.
o Remarkable skills in cooking and preparing a variety of foods.
o Strong knowledge of food preparation and presentation methods, techniques, and quality standards.
o Excellent ability to manage receipt of goods and supplies.
INDUSTRIAL TRAINING EXPERIENCE (1997 – 1998)
As a trainee to explore the industry at the outset
HOTEL ANANDHA INN 3*, Pondicherry, India
ORIENTAL TOWERS 3*, Thanjavur, TamilNadu, India
GRT GRAND DAYS 3*, Chennai, TamilNadu, India
Others- Worth to be mentioned:
Basic Familiarization course in Fire Fighting
IELTS BAND SCORE – 6.5
