Experience: 5-6 years
Education: Bachelor's degree
Location: Chennai, India
Intending occupations:
I have 5 years and 8 months of rich experience in Food production.
Currently employed as an F&B Manager with Noodle King India Private Limited.
My pervious employers were Carnival Cruise Lines Florida, USA. Maritime and Mercantile International L.L.C Dubai and ITC Hotel Park Sheraton and Towers India.

My responsibilities are Control over Food Cost, Doing Audits in Product and Variances, Hygiene Audit. To do food cost on new menu and dishes.

Extensive experience in preparation of Continental, Oriental and Indian Cuisines.

Well versed in hot Kitchen, cold kitchen, live counter, show kitchen, Pantry and Butchery.

My culinary strength are hot & cold appetizers , soups, pasta, pizza, Sandwiches , burgers, Breads , sauces , Salads , risotto, steaks , Accompaniments, Breakfast , main courses, roast , grill, barbeque And can prepare all kinds of meats, poultry and sea food in institutional style by Roasting, Stewing , baking and also prepare fresh vegetable dishes with balanced flavors that coordinate with meat dishes.

I am well versed in Garde Manger
I can prepare different cold salads, Horsdoeuvres, Cold Platters, Pate’, Pate’ en Terrine, Galantine, Ballotines and Roulades
I can make different centre pieces made of Vegetable carvings, Butter sculptures and Ice carvings

I can prepare various Chinese food products such as Szechwan rice, Szechwan Noodles,Veg&Non-Veg Chopsuey,Hunan vegetables, Manchurian products,Babycorn peppersalt,Mushroom pepper salt, Cargo prawns, Szechwan Lamb and Thread Chicken

Also have good experience in Ala-carte, bulk cooking for banquets, Gala menus, planning and preparations and good knife skills.

I am good at selection of different kind of meat products, perishable products, dairy products, fruits and vegetables
And I maintain high standards of sanitation and cleanliness throughout the food production areas and follow HACCP standards.

I am pursuing my Masters in Business Administration and completed B.Sc in Hospitality Management from India.
Participated in Nestle young star Chef Competition in Butter Sculpture and Vegetable carving level of competition and won medals.
Participated in various inter college carving competitions and won medals.

I have a strong desire and Vision to achieve my goals.
Very much committed in work and always look for customer satisfaction
Always take initiative to do new creations in Cold kitchen and is always result oriented
FromToJob TitleEmployer NameCountryDescription
10/2008PresentF&B ManagerNoodle King India Private LimitedIndiaControl Over Food Cost, Doing Audits in Product and Variances, Hygiene Audit. To do food cost on new menu and dishes
11/200707/2008Pantry Manger (Cold Kitchen)Carnival Cruise LinesUSATo do different cold Appetizers,Horsdoeuvres,Salads.Cold cuts such as Pâté’, Pâté’ en Terrine,Galantine,Ballotines,Centre pieces made of Vegetables, Butter Sculpture and Ice carvings
06/200402/2007Commis 2Maritime and Mercantile International L.L.CUnited Arab EmiratesTo prepare different salalds, Appetizers for various outlets and to prepare cold cuts for various parties and functions
06/200302/2004Hotel Operational TraineeITC Hotel Park Sheraton and TowersIndiaTo make various salads for cold buffets and to make mirrors and centre pieces. To get trained in Bakery,Continental,South Indian, Indian and Chinese Cuisine
FromToEducationArea(s) of StudyUniversityCollegeCountry
06/200006/2003Non-university certificate/diplomaHopitality ManagementM.G.R.Institute of Hotel Management & Catering Technology, ChennaiIndia
06/200606/2007Bachelor's degreeHospitality ManagementTamil Nadu Open UniversityIndia
FromToTraining/CertificateTraining Organization
07/200507/2005TechniquesBLQ Consultants, Dubai
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
French Functional Functional Fluent Functional
Tamil Fluent Fluent Fluent Fluent
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