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

 Responsible for hot section.de -partie Bangalore. Preplated foods. risottos. Controlling inventories and store request. Duties performed.  Responsible for pans section and grill section. Worked as Demi chef. different types of meats and seafood. ABC Analysis. Duties performed  Preparing monthly reports as like cost controlling points. 3. from March 13.2. In beautiful presentations.  Conducting training classes for the subordinates.etc  Handling banquet kitchen and Indian specialty restaurant. . Cooking various types of starters and soups. 2006. Duties performed. Indian fusion. preparing foods and controlling the section and the orders in the pass counter. Serving with suitable accompaniment. Conducting Indian theme nights serving traditional foods as well. For example like Indian thali foods.      4. 2007.de -partie in The chancery pavilion from March 13.carte Indian &south Indian restaurant. Cooking different kinds of pastas. Organizing and cooking beach Barbecues Making Indian foods in western style. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011.  Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant.  Menu planning for the banquet functions and A-la.Worked in The chancery pavilion as a chef . Guest satisfaction score.

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

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

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