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SUMMARY
Dynamic and accomplished catering and event-planning professional with extensive experience in social and corporate markets.
Notable success in large-scale event planning, preparation, logistics, and production. Client-centric approach; exceptionally well-
organized and practiced in conducting business at the highest level of professionalism.
EDUCATION
MSc., Hotel & Catering Management (University of Madras, India) June 2008 – April 2010
BSc., Hotel & Catering Management, Chennai ,Tamil Nadu June 2005 – April 2008
EXPERIENCE
Sous Chef Mar 2015-Mar 2017
Muthu’s Curry, Singapore
Worked for leading regional caterer specialised in Karaikudi Chettinad style cooking in Tamil Nadu. I am responsible for
the sales, service, planning, organization, communication and overall execution of weddings, rehearsal dinners and all
other wedding related functions. (Organised more than 400+ Wedding events & other family events)
Key Responsibilities
Managing day to day operations for all dining areas within the hotel.
Controlling all areas of cost management pertaining to cost of food, beverages and other related expenses.
Planning and managing procurement, production and presentation of all food and beverages in the hotel in a safe,
sanitary and cost effective manner.
Ensuring that each customer receives outstanding service by providing a friendly and welcoming atmosphere.
Reviewing food service trends and suggesting modifications in menu and presentation appropriately.
Controlling food waste, product inventory, payroll and expenses.
Key Achievements
Managed the annual Real Estate Ball in 2013 with a guest list of over 400 that required the co-ordination of an outdoor
kitchen and dance floor as well as the serving of a three course banquet style supper.
Managed and coordinated the running of a banquet style wedding for 150 guests, a cocktail party for 60, a marquee
function for 200 as well as the main restaurant with service for 200 patrons simultaneously.
Key Responsibilities
Managed and co-ordinated all corporate events and private functions for clients.
Ensured that all functions and events met client requirements and were delivered under budget.
Co-ordinated and managed all staff at each event and function.
Managed the recruitment of new staff members, including interview, contract generation, induction and training.
Supervised inventory control, accounts, maintenance functions and merchandising.
Industrial training at THE PARK, Chennai, South India. Dec 2006 – March 2007
Worked as Trainee Food & Beverage in a 5 star business hotel, part of Leading Hotels. 214 guest rooms, large function
facilities, 8 food & beverage outlets. I worked for 4 months rotation in all F&B outlets. Was tasked with the responsibility
of making a new room service menu, with the support of the F&B Director. This was a 6 month project; involving many
other hotel departments which enabled me to improve my communication and influencing skills. I received a
recommendation letter from the hotel General Manager at the end of this placement.
Week end training in TAJ FISHERMAN’S COVE, Taj group of Hotels, Chennai Feb 2006- July 2006
REFERENCE
Mr. A.Vasudevan , Banquet Supervisor , The Residency Towers, Chennai, India Contact : + 91 9790860858
Mr.K,Muthukumara Swamy , Food & Beverage Manager, Hotel South Avenue Contact: 0462-2323333
PERSONAL DETAILS
Sex : Male
Nationality : Indian