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NAME: E.MAGESH KUMAR E_MAIL: email@example.com firstname.lastname@example.org 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)
Awarded “ BEST EMPLOYEE OF THE MONTH” 10. 4. Duties performed Preparing monthly reports as like cost controlling points. Certified in HACCP foundation level training classes. ABC Analysis. 2011. . Conducting training classes for the subordinates.etc Handling banquet kitchen and Indian specialty restaurant. 5. Guest satisfaction score. 6. 8. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. 3. Bangalore. 7. Bangalore. Certified in TRAIN THE TRAINER programmed in the Chancery pavilion. Done a Chettinad food festival in The chancery pavilion. Bangalore . Done a kebabs & Biryani food festival in the Chancery pavilion. Done a Kerala food festival in the Savera Chennai. 9.carte Indian &south Indian restaurant. Nominated two times for the employee of the month award in The chancery pavilion.AWARDS & ACHIEVEMENTS: 1. Participated in different regional food festival in SAVERA Chennai. 2. 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.India. Certified in PEST CONTROL programmed in The Trident Chennai. Menu planning for the banquet functions and A-la. EXPERIENCE SUMMARY: 1.
de -partie in The chancery pavilion from March 13. Cooking different kinds of pastas. Organizing and cooking beach Barbecues Making Indian foods in western style. Duties performed Preparing monthly reports as like cost controlling points. Duties performed. 4. different types of meats and seafood. 2006. ABC Analysis. 3. In beautiful presentations. . Cooking various types of starters and soups. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. Conducting training classes for the subordinates.2. Preplated foods. Responsible for hot section. preparing foods and controlling the section and the orders in the pass counter. Guest satisfaction score. Indian fusion.etc Handling banquet kitchen and Indian specialty restaurant. Responsible for pans section and grill section. risottos. For example like Indian thali foods. Worked as Demi chef. Duties performed.Worked in The chancery pavilion as a chef . 2007. Serving with suitable accompaniment. from March 13. Conducting Indian theme nights serving traditional foods as well. Menu planning for the banquet functions and A-la. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011.de -partie Bangalore.carte Indian &south Indian restaurant. Controlling inventories and store request.
Duties performed Worked in specialized South Indian restaurant and mughalai restaurant cooking all kinds of Indian foods. drinks from cold kitchen. Helped chef to recruiting staff by organizing interviews and food trial. Cooking different types of pastas. Worked in South Indian and Indian Section. 5. Well specialized in south Indian foods and receive different awards. Supervising. Ala-carte and buffet restaurant. Specialized in pans grill and Indian. and jus. burgers and salads. Constant training of staff. Maintaining stock rotation and store requisitions. Chennai as a Commis III for Two years and six months. controlling & monitor the daily operation of hot kitchen. 6. Chennai as Commis for one year and six months. Responsible for all starters. Duties performed Cooking different types of sandwiches. . working in new dishes and presentation style. Worked in The Savera Chennai as an industrial trainee for the period of 6months. Worked in multi-cuisine restaurant for making different types of dishes and basic knowledge of Chinese and Thai foods. Focus on quality of food and food costing. juices. 7. Worked with Hotel Savera. sauces. Worked with The Oberoi group of hotels in The Trident Hilton.
E. Tamil nadu. staff welfare : E 6303623 : Irumaram Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district. PLACE: DATE: YOURS FAITHFULLY.Ellappan : 02/06/1982 : Indian : Male : English.PERSONAL DETAILS Experience Total Father’s Name Date of Birth Nationality Sex Languages Known Hobbies Passport number Permanent address : Ten Plus years : N. & Hindi : social welfare activities. Tamil. India. 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 .