Magesh Resume | Chef | Restaurants



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

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

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

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

Sign up to vote on this title
UsefulNot useful