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)

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

. ABC Analysis. Controlling inventories and store request.  Menu planning for the banquet functions and A-la.  Conducting training classes for the subordinates. Preplated foods. For example like Indian thali foods. Guest satisfaction score. 2007.Worked in The chancery pavilion as a chef . In beautiful presentations.carte Indian &south Indian restaurant.  Responsible for hot section. -partie Bangalore. 3. from March 13. Duties performed. Cooking various types of starters and soups. Organizing and cooking beach Barbecues Making Indian foods in western style. Indian fusion. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011.2. Duties performed  Preparing monthly reports as like cost controlling points.etc  Handling banquet kitchen and Indian specialty restaurant. Duties performed. 2006. Conducting Indian theme nights serving traditional foods as well. preparing foods and controlling the section and the orders in the pass counter. Serving with suitable -partie in The chancery pavilion from March 13.      4.  Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant.  Responsible for pans section and grill section. Worked as Demi chef. different types of meats and seafood. Cooking different kinds of pastas.

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

Contact no:+91 9880737905 DECLEARATION I do hereby declare that the above furnished are correct and true to the best of my knowledge. & Hindi : social welfare activities.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. PLACE: DATE: YOURS FAITHFULLY. Tamil nadu. staff welfare : E 6303623 : Irumaram Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district.Magesh kumar . E.Ellappan : 02/06/1982 : Indian : Male : English. Tamil. India.

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