Ravichandran Rajendran

71 Hullen Crescent, Toronto, ON, M9W 7B9 641-870-7047 Ravi_seven8@yahoo.com

OBJECTIVE:
Seeking a challenging environment that encourages continuous learning and creativity, that provides exposure to new ideas which enables personal and professional growth.

SKILLS/QUALIFICATIONS:
Completed Advance Carving Course at SAI Institute of Carving, India (May June 2008) Excellent Knowledge in MS Office & Outlook. Over all 4+ years of Experience in F&B Production. Hard working and have ability to adapt to different work situations. Honest and take initiative in performing the task well. Keen Learner, plan according to the time and prevailing situation. Good team worker who understands the importance of strong implementation. Work with sense of commitment, have good Communications and Interpersonal skills.

EDUCATION:
Currently Studying Diploma in Culinary Management - Humber College: School of Hospitality, Recreation & Tourism, North Campus, Toronto, ON, Canada (2013-2015 Present) BSc (CS&HM) - V.L.B. Janakiammal College of Arts & Science, Coimbatore, TN, India (2005-2008) HSC - Kovai Kalaimagal Matric. Hr. Sec. School, Coimbatore, TN, India (2003-2005) SSLC - C.S.I Matric &. Hr. Sec. School, Coimbatore, TN, India (2002-2003)

PROFESSIONAL EXPERIENCE:
August 2011 to June 2013 PoornaS Restaurant, India Demi Chef de Partie (North/South Indian) & April 2010 to July 2011 Paradise Island, Villa Groups of Hotel, Maldives Commis II (North/South Indian) Responsibilities: Preparing all the Mise en place, and arrange the ingredients like freshly chopped vegetables, meat cuts, par-cooked items, condiments, seasonings, sauces, curries accordingly. Responsible for the Production of the Food items in their Section, following the Recipe and Quality specifications. To make sure that the correct quantities are made with the correct Items. To take direct Control of the Commis III's and Trainees in their section.

Ravichandran Rajendran
71 Hullen Crescent, Toronto, ON, M9W 7B9 641-870-7047 Ravi_seven8@yahoo.com

Make sure all the equipments required for cooking is ready. Ensuring that food is prepared and served to the guest on time. Proper storage of food in the cold room & refrigerator. To make Requisition and make sure the Section has adequate food stocks. Did Vegetable Carvings & Thermocol carvings for the Buffet Display & Parties (New Year/Christmas/Local Festivals/Etc.). And make sure that all the dishes are washed & arranged and clean the kitchen stoves, once all the cooking is over (usually once the kitchen closes). Cleaning the kitchen at the end of the day.

August 2009 to March 2010 Zest @ Casa Deep Woods (Mahindra Holidays and Resorts, India) Kitchen Executive (Indian) Responsibilities: Controlling all the production of food items in the kitchen, their quality, requisitions, storage, usage, and rotation. To help in the daily receiving of the food items into the stores. Notify the Sous chef when supplies are not adequate or of the desired quality. Daily checking of mise en place, spoilage, wastage and production controls. Responsible for direct supervision of the chef de parties and their immediate area. Actively involved in guest contact, suggesting, and interacting, solving problems and in general creating a very friendly, but professional atmosphere in the restaurants. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time. To ensure timely and quality service of our menu items according to service specifications and guest expectations. To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures. Engaging in preparation of Vegetable Carvings & Thermocol carvings for the Buffet Display & Parties (New Year/Christmas/Local Festivals/Etc.). Ensuring that health and safety standards are upheld in the kitchen. July 2008 to July 2009 Club Mahindra Holidays and Resorts, India Executive Trainee Responsibilities: As an Executive Trainee of the kitchen I worked in all the section and rotated around to get experience. Worked in a formatted training plan to learn the basics of the craft in the number of sections in

Ravichandran Rajendran
71 Hullen Crescent, Toronto, ON, M9W 7B9 641-870-7047 Ravi_seven8@yahoo.com

the establishment. Did lot of the hard manual work that is associated with the Kitchen and the main responsibility is to do what is asked by the Senior Staff, and to learn their jobs quickly and properly. Learnt to follow the Standards and procedures of the Kitchen. And participated in all the Training classes for Kitchen Staff and learnt to keep to the hygiene & sanitation practices of the kitchen. Worked with enthusiasm and ambition to become an integral part of the kitchen team, along with the skills and proficiency required, fulfilling the commitments to the brigade.

PERSONAL DETAILS:
Date of Birth Sex Nationality Marital Status Language : 18 Mar 1987 : Male : Indian : Unmarried : Tamil, Telugu & English REFERENCES AVAILABLE ON REQUEST