CURRICULAM VITAE

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NAME: E.MAGESH KUMAR E_MAIL: chefmagi@gmail.com magesh2003e@yahoo.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.

PROFESSIONAL QUALIFICATION:

Craft course in food production from IHMCT (institute of hotel management & catering technology Chennai Tamil nadu. (1999 -2000)

ACADEMIC QUALIFICATION:
 BBA- Bachelor of business administration completed in Madras university (2003-2005)

Certified in HACCP foundation level training classes. Bangalore. Participated in different regional food festival in SAVERA Chennai. 9.AWARDS & ACHIEVEMENTS: 1. Done a kebabs & Biryani food festival in the Chancery pavilion.  Conducting training classes for the subordinates. 2011. Done a Kerala food festival in the Savera Chennai. Awarded “ BEST EMPLOYEE OF THE MONTH” 10. Duties performed  Preparing monthly reports as like cost controlling points. 8. EXPERIENCE SUMMARY: 1.  Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant.  Menu planning for the banquet functions and A-la. Bangalore. Certified in TRAIN THE TRAINER programmed in the Chancery pavilion.etc  Handling banquet kitchen and Indian specialty restaurant. 3. ABC Analysis. Nominated two times for the employee of the month award in The chancery pavilion. Currently working as a sous chef in HAMPSHARE group of hotels DREAM COCHIN from June 20. 2.carte Indian &south Indian restaurant. Guest satisfaction score. Awarded “BEST EMPOYEE OF THE YEAR” in 2009-2010. 6. Bangalore . 7.India. 5. . Done a Chettinad food festival in The chancery pavilion. 4. Certified in PEST CONTROL programmed in The Trident Chennai.

Worked as Demi chef. Indian fusion. 3. 2006. Duties performed. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011. risottos.  Menu planning for the banquet functions and A-la.de -partie Bangalore. different types of meats and seafood. preparing foods and controlling the section and the orders in the pass counter. Duties performed. Controlling inventories and store request. Conducting Indian theme nights serving traditional foods as well.etc  Handling banquet kitchen and Indian specialty restaurant. For example like Indian thali foods.  Responsible for hot section. In beautiful presentations. from March 13. ABC Analysis. Guest satisfaction score.de -partie in The chancery pavilion from March 13.  Conducting training classes for the subordinates. Cooking various types of starters and soups.Worked in The chancery pavilion as a chef .  Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant.carte Indian &south Indian restaurant. Serving with suitable accompaniment. Cooking different kinds of pastas. . 2007. Organizing and cooking beach Barbecues Making Indian foods in western style.  Responsible for pans section and grill section. Preplated foods.2. Duties performed  Preparing monthly reports as like cost controlling points.      4.

5.  Well specialized in south Indian foods and receive different awards. Chennai as Commis for one year and six months. Maintaining stock rotation and store requisitions.  Worked in multi-cuisine restaurant for making different types of dishes and basic knowledge of Chinese and Thai foods. burgers and salads. sauces. Worked with Hotel Savera. Worked with The Oberoi group of hotels in The Trident Hilton. . Worked in The Savera Chennai as an industrial trainee for the period of 6months. Chennai as a Commis III for Two years and six months. and jus.  Responsible for all starters. 7. Focus on quality of food and food costing.  Cooking different types of pastas. juices. Helped chef to recruiting staff by organizing interviews and food trial.  Worked in South Indian and Indian Section. drinks from cold kitchen. Duties performed  Worked in specialized South Indian restaurant and mughalai restaurant cooking all kinds of Indian foods.      Specialized in pans grill and Indian. Ala-carte and buffet restaurant. 6. Duties performed  Cooking different types of sandwiches. Constant training of staff. controlling & monitor the daily operation of hot kitchen. working in new dishes and presentation style. Supervising.

PLACE: DATE: YOURS FAITHFULLY. E. Tamil. staff welfare : E 6303623 : Irumaram Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district. & Hindi : social welfare activities.Ellappan : 02/06/1982 : Indian : Male : English. Reference Chef Sitapathi Director culinary experience Swissotel chancery pavilion Bangalore. Tamil nadu.Magesh kumar . India. Contact no:+91 9880737905 DECLEARATION I do hereby declare that the above furnished are correct and true to the best of my knowledge.PERSONAL DETAILS Experience Total Father’s Name Date of Birth Nationality Sex Languages Known Hobbies Passport number Permanent address : Ten Plus years : N.

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