NAME: E.MAGESH KUMAR E_MAIL: firstname.lastname@example.org email@example.com Mobile no: +91 9567254644 INTRODUCTION
I am Magesh Kumar, Can efficiently manage and establish a congenial and productive work atmosphere, inspire colleagues and subordinates towards hotel policies. Team building, empathize and motivate team towards organizational goals. Excellent interpersonal skills, can establish a good rapport with peers, superiors and subordinates. Attitude of commitment and perseverance with ability to adapt the environment, extrovert, having amiability of manners flexibility of mind and physical potential to do demanding tasks. I have been successful completing all tasks performed in my carrier.
Craft course in food production from IHMCT (institute of hotel management & catering technology Chennai Tamil nadu. (1999 -2000)
BBA- Bachelor of business administration completed in Madras university (2003-2005)
Guest satisfaction score.India. 7. 5. 8.carte Indian &south Indian restaurant. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. ABC Analysis. Bangalore . Bangalore. Certified in PEST CONTROL programmed in The Trident Chennai. 6.
1. Awarded “BEST EMPOYEE OF THE YEAR” in 2009-2010. 3.etc Handling banquet kitchen and Indian specialty restaurant. Certified in HACCP foundation level training classes. Awarded “ BEST EMPLOYEE OF THE MONTH”
Preparing monthly reports as like cost controlling points. Currently working as a sous chef in HAMPSHARE group of hotels DREAM COCHIN from June 20. Done a Chettinad food festival in The chancery pavilion. Participated in different regional food festival in SAVERA Chennai. 2011. Done a kebabs & Biryani food festival in the Chancery pavilion.
2. Menu planning for the banquet functions and A-la. Conducting training classes for the subordinates.
Certified in TRAIN THE TRAINER programmed in the Chancery pavilion.
4. Done a Kerala food festival in the Savera Chennai.AWARDS & ACHIEVEMENTS:
Nominated two times for the employee of the month award in The chancery pavilion. Bangalore.
preparing foods and controlling the section and the orders in the pass counter.de -partie Bangalore.
Responsible for hot section.de -partie in The chancery pavilion from March 13.
Responsible for pans section and grill section.
. Organizing and cooking beach Barbecues Making Indian foods in western style. Controlling inventories and store request. risottos. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011. Guest satisfaction score. ABC Analysis. Cooking different kinds of pastas. from March 13. 2007.etc Handling banquet kitchen and Indian specialty restaurant. For example like Indian thali foods.Worked in The chancery pavilion as a chef .
2006. different types of meats and seafood. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. Preplated foods.
Preparing monthly reports as like cost controlling points. Menu planning for the banquet functions and A-la.
4. Duties performed.carte Indian &south Indian restaurant. Cooking various types of starters and soups. Conducting training classes for the subordinates. Conducting Indian theme nights serving traditional foods as well.
3.2. In beautiful presentations. Serving with suitable accompaniment.
Duties performed. Worked as Demi chef. Indian fusion.
Constant training of staff.
7. juices. Chennai as a Commis III for Two years and six
months. Worked with The Oberoi group of hotels in The Trident Hilton. Worked with Hotel Savera. Duties performed
Worked in specialized South Indian restaurant and mughalai restaurant cooking all kinds of Indian foods. Ala-carte and buffet restaurant. Worked in multi-cuisine restaurant for making different types of dishes and basic knowledge of Chinese and Thai foods. Cooking different types of pastas. Well specialized in south Indian foods and receive different awards. Helped chef to recruiting staff by organizing interviews and food trial. burgers and salads. Worked in South Indian and Indian Section. controlling & monitor the daily operation of hot kitchen. Chennai as Commis for one year and six months. Duties performed
Cooking different types of sandwiches. Supervising. Responsible for all starters.
5. drinks from cold kitchen.
Specialized in pans grill and Indian. working in new dishes and presentation style.
. Worked in The Savera Chennai as an industrial trainee for the period of 6months. Focus on quality of food and food costing. Maintaining stock rotation and store requisitions. and jus.
Experience Total Father’s Name Date of Birth Nationality Sex Languages Known Hobbies Passport number Permanent address : Ten Plus years : N. Tamil nadu. Tamil. Contact no:+91 9880737905 DECLEARATION I do hereby declare that the above furnished are correct and true to the best of my knowledge. PLACE:
YOURS FAITHFULLY. India. Reference Chef Sitapathi Director culinary experience Swissotel chancery pavilion Bangalore. E.Ellappan : 02/06/1982 : Indian : Male : English. staff welfare : E 6303623
Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district.Magesh kumar
. & Hindi : social welfare activities.