Your SlideShare is downloading. ×
Sundaramurthy
Sundaramurthy
Sundaramurthy
Sundaramurthy
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Sundaramurthy

85

Published on

Published in: Career, Business, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
85
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. K.SUNADARAMURTHY, OLD.NO.38A PUDUR KOLLA KOTTAI, REDDIYUR (POST), JOLARPET – 635851, VELLORE – TN, INDIA. Email:sundaramurthi.k@gmail.com , Sundaramurthi.k_123@yahoo.co.uk SKYPE – sundar.moorthy2 Phone: +919940752303, +919677022241 ------------------------------------------------------------------------------------------------------------------------- OBJECTIVE Looking for a position as a Cook at Yummy Delights where I can employ my love for food in conjunction with providing natural quality services managing kitchen activities and staff in order to provide the best of culinary services. KEY QUALIFICATIONS  Over 6 Years of experience in culinary field  In-depth knowledge of specialized cooking  Highly skilled in knife treatment  Proven ability to clean work areas, equipment, utensils, dishes, and Silverware  Superb knowledge of food and beverage industry CULINARY SKILLS  Highly skilled in preparing, seasoning, and cooking a wide range of foods, including soups, salads, entrees, and desserts  Hands-on experience in baking, roasting, grilling, boiling, and frying meats, fish, vegetables, and other foods  Proven record of garnishing, arranging and serving food to patrons  Knowledge of checking freshness of raw food and ingredients before cooking CORE COMPETENCIES * Food Safety * Nutrition * Culinary Math * Gastronomy * Product Knowledge * Kitchen Management - WORK EXPERIENCE Feb 2011 – May 2013 Supreme Food Service – Afghanistan ISAF NATO ARMY BASE Cook  Set-up work station  Wash and unwrap fresh fruits and vegetables  Weigh, evaluate, and mix ingredients  Prepare ingredients for cooking, including portioning, chopping, and storing food  Prepare and cook food in keeping with recipes, quality standards and presentation standards  Operate stoves, grills, fryers, ovens and microwaves
  • 2.  Test foods to verify if they have been cooked adequately  Ensured that fridge and freezer temperatures are maintained at a safe level for the -storage and preservation of food; reported any issues immediately  Serve food in appropriate portions onto suitable receptacles  Wash and sanitize tools, knives, kitchen area, tables, and utensils Mar 2008 – Jan 2011 Buena Vista Beach Resort – Chennai Commis-II  Prepared a variety of specialties for breakfast, lunch & Dinner. Have served 200 to 350 covers daily.  In the display kitchen  Maintaining highest standards of cleanliness and hygiene  Maintaining the standards of the kitchen and the food Quality. 22 Mar 2007 – 15 Mar 2008 Hotel Fortune Select Palms by ITC GROUP – Chennai Commis-III  Reports to the Demi chef de Partie  Helped chef to make and frame the Indian Menu  Maintaining the standards of the kitchen and the foods 19Aug 2006 – 11 Mar 2007 Radha Park Inn International - Chennai Commis-III  Reports to the Demi chef de Partie  Cut the vegetables & other items for making dish  Clean & wash the vessels  Learn from the head cook for making dish with in a time JOB TRAINEE Tr.Commis-II Park Sheraton Hotel & Towers - Chennai 10 Feb 2006 – 10 Aug 2006 Worked in the following departments  Continental Cuisine, Indian Cuisine, Pantry, Butchery  Bakery & Confectionary INDUSTRIAL TRAININGS Savera Hotel – Chennai, Hotel President – Chennai, Femina Hotel – Trichy  Worked in the all major operational departments like F & B Production, F & B service, Housekeeping, & Front Office.
  • 3. EDUCATIONAL QUALIFICATION Diploma in Hotel Management - Kennedy Institute of Hotel Management & Catering Technology Vellore – Dt., India. TECHNICAL QUALIFICATION STCW 95 – Hindustan Institute of Maritime Training – Chennai. PGDCA – Tamil Nadu Advanced Technical Training Institute – Chennai. DCH – National Small Industries Corporation (NSIC) – Chennai. LANGUAGES KNOWN English – Read, Write, Speak, Understand Tamil - Read, Write, Speak, Understand Hindi - Understand AREA OF INTEREST  Food Production, On Site Cooking HOBBIES  Experiment on Cooking, Playing Cricket, Reading Books PERSONAL PROFILE Name - Sundaramurthy.k Father Name - Late Sri.M.Kesavan DOB - 26th June 1984 Sex - Male Religion - Hindu Nationality - Indian PASSPORT DETAILS Passport No - G5884488 Date of Issue - 15/11/2007 Place of Issue - Chennai Date of Expiry - 14/11/2017 PLUS POINTS Cooperative, Hard working, Patient, and Team Member. I hereby declare that the above produced information is true to the best of my knowledge. Thank you
  • 4. Date: Sundaramurthy.k

×