OLD.NO.38A PUDUR KOLLA KOTTAI, REDDIYUR (POST),
JOLARPET – 635851, VELLORE – TN, INDIA.
Email:email@example.com , Sundaramurthi.firstname.lastname@example.org
SKYPE – sundar.moorthy2 Phone: +919940752303, +919677022241
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.
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
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
* Food Safety * Nutrition * Culinary Math * Gastronomy * Product Knowledge
* Kitchen Management
Feb 2011 – May 2013
Supreme Food Service – Afghanistan ISAF NATO ARMY BASE
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
Operate stoves, grills, fryers, ovens and microwaves
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
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
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
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
Park Sheraton Hotel & Towers - Chennai
10 Feb 2006 – 10 Aug 2006
Worked in the following departments
Continental Cuisine, Indian Cuisine, Pantry, Butchery
Bakery & Confectionary
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.
Diploma in Hotel Management - Kennedy Institute of Hotel Management & Catering
Technology Vellore – Dt., India.
STCW 95 – Hindustan Institute of Maritime Training – Chennai.
PGDCA – Tamil Nadu Advanced Technical Training Institute – Chennai.
DCH – National Small Industries Corporation (NSIC) – Chennai.
English – Read, Write, Speak, Understand
Tamil - Read, Write, Speak, Understand
Hindi - Understand
AREA OF INTEREST
Food Production, On Site Cooking
Experiment on Cooking, Playing Cricket, Reading Books
Name - Sundaramurthy.k
Father Name - Late Sri.M.Kesavan
DOB - 26th June 1984
Sex - Male
Religion - Hindu
Nationality - Indian
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