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)

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

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

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

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