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R E S U M ER E S U M E ARUN .V.SMobile: 0523404965
Email [email protected]
[email protected] AREAS OF INTEREST:Food Production Department: International Chef (S. CDP)MY OBJECTIVE:Having more than 11 years of experiences in the hospitality industry with various establishments In Africa, Afghanistan, UAE and India. Currently seeking assignment in a high class establishment of a premier organization in Hospitality Industry where my experience and culinary can be utilized either in the areas of culinary specialties or in the management / supervisory sectors.To seek a challenging Opening Assignment in the hospitality Industries Contribute my talents, Skill, knowledge to the benefit of the Management.
AREAS OF STRENGTH:
Handle all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.
Full range of managerial skills. Understanding of all key health and sanitation concerns. Capable manager and motivator of staff. Function well in high stress atmosphere. Detail and goal oriented. Highly developed interpersonal skills. Handling Computer System.
BRIEF WORK PROFILE IN THE HOTELS & CATERING INDUSTRIES I WORKED WITH:
January 2016 to October 2016
Worked as a Sous Chef position at Vakkam Palazzo 4 Star Hotel, Thiruvanathapuram, Kerala, India
R E S U M ER E S U M E April 2014 to November 2015
Worked as a Sous Chef position at Millennium Continental Business Hotel (A Millennium Group) MG Road, Kochi, Kerala, India.
January 2013 to November 2013
Worked as Chef De Partie and Kitchen in Charge position Ramada Beach Hotel (A Ramada Group of Hotels, R Holding) Ajman, UAE.Major responsibilities include;
Menu Making for Restaurants, Banquets & Room Service. Introducing new dishes. Handling VIP course Lunch and Dinner. Daily chef special dish. Training other staff regarding hygiene & food safety/presentation Assigning duties, making every week new duty roaster and controlling the
attendance by Pay Tax Ordering the Vegetable, Frozen and Dry store items. Controlling food cost and suggesting new ideas for bringing more business.
December 2010 to June 2012
Worked as Head Chef position ES-KO Intl Inc an Italian company under Log Plat Gal contract in Afghanistan.
Major responsibilities include; Overall In charge of Kitchen. Menu made every week end. Controlling all the F&B Production section. Check the market list and ordering the veg., dry and frozen items. Introducing new dishes. Analyzing cost and implementing formulas to control. Training staff & making duty roaster. Maintaining food and hygiene standards. Staff training regarding cooking.
April 2010 to November 2010
Worked as Head Chef position ES-KO Intl Inc an Italian company under United Nations contract in TChad, Africa.
Major responsibilities include;
Menu planning and permutation. F&B production all in charge. Checking quality of food. Making and suggesting variety of foods for UN peoples. Checking staff and training them. Analyzing food cost and implementing formulas to control it. To check the quality of all food items during the receiving process.
R E S U M ER E S U M E Responsible for in time pick up of all buffet and ala carte orders from the
pickup counter. Responsible of monitoring of all operation in the outlets.
May 2009 to March 2010
Worked Assist. Cook at Catering team in Trivandrum, Kerala. December 2007 to April 2009
Worked as Continental Chef at Universal Sodexo Under the sub contract of an American Embassy and Canadian Embassy in Afghanistan.
Major responsibilities include; Worked as In Charge. Making food menu, preparing and presenting all food items. Training other local and international staff. Check food procured quality. Working on cost controlling. Maintain food stuff with hygiene standards. Do analysis of food market and take round for all staff working. Presentation on of Buffet and banquet function.
November 2006 to December 2007
Worked as International Chef, ES-KO Intl Inc an Italian company under Dyn crop contract in Afghanistan.
Major responsibilities include; Check food procured quality. Working on cost controlling. Giving innovative dishes to attract business. Maintain food stuff with hygiene standards. Presentation on of Buffet.
October 2004 to April 2006
Worked as a Chef& Pizza Maker in an Italian Magic View Restaurant, Goa, India.
Major responsibilities include; Worked in wood oven Pizzeria in charge. Check food procured quality. Working on cost controlling. Giving innovative dishes to attract business. Maintain food stuff with hygiene standards.
January 2004 to July 2004 Vacation trainee F&B Production in Taj Garden Retreat(A Taj Group of Hotels) Kerala, India.
R E S U M ER E S U M E2003 to January 2004 3 Months Part time Service Trainee in Shilpa 3 star Hotel,Kilimanoor, TVM and 4 months Kitchen Trainee in Geeth International, Trivandrum, India.
EDUCATIONAL & PROFESSIONAL QUALIFICATIONS:
Gradtuation : B.COM – Hotel Management & Catering Technology, University of Kerala, India. Sanitary Inspectors Diploma: Central Govt., Mumbai, India. Agriculture-Plant protection: V.H.S.E, Govt. of Kerala, India. S.S.L.C Govt. of Kerala, India.
ADDITIONAL QUALIFICATIONS:
Certificate in First Aid (St. John Ambulance Association, Central Government)
COMPUTER KNOWLEDGE: Diploma in Computer Applications
PERSONAL DETAILS: Father’s Name: Mr. Sasidharan .k Passport Name ARUN VASANTHAMMA SASIDHARAN. Date of Birth: 31.05.1981. Academic Qualification: Graduate. Nationality: Indian. Sex: Male. Marital Status: single. Passport No: J 7350811. Visa statues: Visit Visa. Passport Expiry: 08/05/2021. Languages known: English, Hindi, Malayalam & Tamil.
PERMANENT ADDRESS:
Sasi Nivas,Porunthamon, Pulimath.P.O, Kilimanoor(via)Trivandrum Dist., Kerala, 695612India,
REFERENCE
As per the request.
DECLARATION:
R E S U M ER E S U M EIf given an opportunity, I assure that I will do my utmost to fulfill the faith reposed in me, I do here by declare that the details furnished above are true to the best of my knowledge, information and belief.
ARUN.V.S
