CURRICULAM VITAE

NAME: E.MAGESH KUMAR E_MAIL: chefmagi@gmail.com magesh2003e@yahoo.com 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.

PROFESSIONAL QUALIFICATION:

Craft course in food production from IHMCT (institute of hotel management & catering technology Chennai Tamil nadu. (1999 -2000)

ACADEMIC QUALIFICATION:
BBA- Bachelor of business administration completed in Madras university (2003-2005)

AWARDS & ACHIEVEMENTS:

1.

Nominated two times for the employee of the month award in The chancery pavilion. Bangalore .India. Awarded BEST EMPOYEE OF THE YEAR in 2009-2010. Certified in HACCP foundation level training classes.

2. 3.

4. Certified in PEST CONTROL programmed in The Trident Chennai. 5. Done a Chettinad food festival in The chancery pavilion. Bangalore. 6. Done a kebabs & Biryani food festival in the Chancery pavilion. Bangalore. 7. Done a Kerala food festival in the Savera Chennai. 8. Participated in different regional food festival in SAVERA Chennai.
9.

Certified in TRAIN THE TRAINER programmed in the Chancery pavilion. Awarded BEST EMPLOYEE OF THE MONTH

10.

EXPERIENCE SUMMARY:

1. Currently working as a sous chef in HAMPSHARE group of hotels DREAM COCHIN from June 20, 2011.
Duties performed
Preparing monthly reports as like cost controlling points, ABC Analysis, Guest satisfaction score,etc Handling banquet kitchen and Indian specialty restaurant. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. Conducting training classes for the subordinates. Menu planning for the banquet functions and A-la- carte Indian &south Indian restaurant.

2. Worked as a Sous Chef in Swissotel chancery pavilion from Nov 2009 to June 2011.
Duties performed
Preparing monthly reports as like cost controlling points, ABC Analysis, Guest satisfaction score,etc Handling banquet kitchen and Indian specialty restaurant. Maintaining food cost 20% in banquets and 24% in Indian specialty restaurant. Conducting training classes for the subordinates. Menu planning for the banquet functions and A-la- carte Indian &south Indian restaurant.

3.Worked in The chancery pavilion as a chef - de -partie Bangalore, from March 13, 2007. Duties performed.
Responsible for pans section and grill section. Cooking different kinds of pastas, risottos, different types of meats and seafood. Serving with suitable accompaniment. In beautiful presentations. Cooking various types of starters and soups. Controlling inventories and store request. Organizing and cooking beach Barbecues Making Indian foods in western style, Indian fusion. Preplated foods. Conducting Indian theme nights serving traditional foods as well. For example like Indian thali foods.

4. Worked as Demi chef- de -partie in The chancery pavilion from March 13,

2006.

Duties performed.
Responsible for hot section, preparing foods and controlling the section and the orders in the pass counter.

Specialized in pans grill and Indian. Maintaining stock rotation and store requisitions. Focus on quality of food and food costing. Constant training of staff, working in new dishes and presentation style. Helped chef to recruiting staff by organizing interviews and food trial. Supervising, controlling & monitor the daily operation of hot kitchen.

5. Worked with The Oberoi group of hotels in The Trident Hilton, Chennai as Commis for one year and six months. Ala-carte and buffet restaurant. Duties performed
Cooking different types of sandwiches, burgers and salads. Cooking different types of pastas, sauces, and jus. Worked in South Indian and Indian Section.

6. Worked with Hotel Savera, Chennai as a Commis III for Two years and six

months. Duties performed

Worked in specialized South Indian restaurant and mughalai restaurant cooking all kinds of Indian foods. Worked in multi-cuisine restaurant for making different types of dishes and basic knowledge of Chinese and Thai foods. Well specialized in south Indian foods and receive different awards. Responsible for all starters, juices, drinks from cold kitchen.

7. Worked in The Savera Chennai as an industrial trainee for the period of 6months.

PERSONAL DETAILS
Experience Total Fathers Name Date of Birth Nationality Sex Languages Known Hobbies Passport number Permanent address : Ten Plus years : N.Ellappan : 02/06/1982 : Indian : Male : English, Tamil, & Hindi : social welfare activities, staff welfare : E 6303623
: Irumaram

Neyyaduppakam post Magaral via Uthirameroor taluk Kancheepuram district, Tamil nadu. 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. PLACE:
DATE:

YOURS FAITHFULLY, E.Magesh kumar