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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)
Conducting training classes for the subordinates. Menu planning for the banquet functions and A-la. 6. 2. Certified in HACCP foundation level training classes. Done a Chettinad food festival in The chancery pavilion. 2011. ABC Analysis. EXPERIENCE SUMMARY: 1. Bangalore . 5.AWARDS & ACHIEVEMENTS: 1.India. . Nominated two times for the employee of the month award in The chancery pavilion. 7. Certified in PEST CONTROL programmed in The Trident Chennai. Bangalore. Done a Kerala food festival in the Savera Chennai. Participated in different regional food festival in SAVERA Chennai. 9. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. 3.carte Indian &south Indian restaurant. 8.etc Handling banquet kitchen and Indian specialty restaurant. Done a kebabs & Biryani food festival in the Chancery pavilion. Awarded “ BEST EMPLOYEE OF THE MONTH” 10. Certified in TRAIN THE TRAINER programmed in the Chancery pavilion. Currently working as a sous chef in HAMPSHARE group of hotels DREAM COCHIN from June 20. Awarded “BEST EMPOYEE OF THE YEAR” in 2009-2010. 4. Duties performed Preparing monthly reports as like cost controlling points. Bangalore. Guest satisfaction score.
from March 13. Controlling inventories and store request.carte Indian &south Indian restaurant. Duties performed Preparing monthly reports as like cost controlling points. Conducting training classes for the subordinates. Serving with suitable accompaniment. 4. Responsible for hot section. Guest satisfaction score. Indian fusion. risottos. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant.2. Duties performed. Menu planning for the banquet functions and A-la. Worked as Demi chef. Preplated foods. Responsible for pans section and grill section. In beautiful presentations. 2007. different types of meats and seafood.Worked in The chancery pavilion as a chef . For example like Indian thali foods. 3.de -partie in The chancery pavilion from March 13. preparing foods and controlling the section and the orders in the pass counter. . Cooking various types of starters and soups. Conducting Indian theme nights serving traditional foods as well.etc Handling banquet kitchen and Indian specialty restaurant. 2006. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011.de -partie Bangalore. Cooking different kinds of pastas. Organizing and cooking beach Barbecues Making Indian foods in western style. ABC Analysis. Duties performed.
7. drinks from cold kitchen. Ala-carte and buffet restaurant. and jus. Chennai as Commis for one year and six months. . Responsible for all starters. Worked in multi-cuisine restaurant for making different types of dishes and basic knowledge of Chinese and Thai foods. Constant training of staff. 6. sauces. Well specialized in south Indian foods and receive different awards. 5. controlling & monitor the daily operation of hot kitchen. Worked in The Savera Chennai as an industrial trainee for the period of 6months. Specialized in pans grill and Indian. Supervising. Chennai as a Commis III for Two years and six months. Worked with The Oberoi group of hotels in The Trident Hilton. Duties performed Worked in specialized South Indian restaurant and mughalai restaurant cooking all kinds of Indian foods. Worked in South Indian and Indian Section. Cooking different types of pastas. Worked with Hotel Savera. working in new dishes and presentation style. Duties performed Cooking different types of sandwiches. Helped chef to recruiting staff by organizing interviews and food trial. Focus on quality of food and food costing. Maintaining stock rotation and store requisitions. burgers and salads. juices.
PLACE: DATE: YOURS FAITHFULLY.PERSONAL DETAILS Experience Total Father’s Name Date of Birth Nationality Sex Languages Known Hobbies Passport number Permanent address : Ten Plus years : N. Reference Chef Sitapathi Director culinary experience Swissotel chancery pavilion Bangalore. Contact no:+91 9880737905 DECLEARATION I do hereby declare that the above furnished are correct and true to the best of my knowledge.Magesh kumar . Tamil. & Hindi : social welfare activities. Tamil nadu. E.Ellappan : 02/06/1982 : Indian : Male : English. India. staff welfare : E 6303623 : Irumaram Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district.