Bharathi Mohan is an experienced senior sous chef seeking a position with over 10 years of experience working in renowned restaurants. He is proficient in numerous cooking techniques from cuisines around the world including continental, Thai, Indian, and South Indian. As a senior sous chef, he managed kitchen staff and was responsible for menu creation, recipe standardization, and ensuring smooth operations and food safety. He has experience training and developing kitchen teams focused on quality, presentation, cost control and food safety.

1. HERITAGE MADURAI RESORT AND SPA ,
MADURAI.
JUNE2013 — Present
Bharathi Mohan
E-mail § bharathimohan96@gmail.com
Phone § +919751486757
Address § 22b ,E.V.R. Road, Phuthur, Trichy -620017
OBJECTIVE
Exceptionally innovative senior sous chef withmore than ten and half years experience in operations for renowed
restaurants preparing a wide variety of unique appetizers,soups,entrees,sauces and desserts.Proficient in-
numerous cooking techniques and cusine withtalent for working withingredients from countries around the
world including continental,Thai, Indian and southIndian .Proven leadership skills witha track record of training
developing and fostering strong team focused on quality ,presentation,cost controlling and food safety
WORK EXPERIENCE
Senior Sous Chef
Manage five CDP and 28 kitchen staff in preparation of entrées, specialty dishes, and desserts in a high-volume
restaurant. Create unique menuitems and plate presentations. Standardize innovative production recipes to
maintain consistent cuisine and guest satisfaction. Participate in developing and implementing policies and
procedures for smoothoperations and food safety. Plan monthly staff and production schedules. Monitor
equipment maintenance and sanitation of kitchen facilities. Collaborate withExecutive Chef on inventory control,
employee concerns, and operations.
Key Contributions:
Played integral role accurately monitoring and reporting
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and
product-rotation systems.
Enhanced employee retention and morale by tactfully promoting team environment, emphasizing guest
relations, and instituting a positive means of dealing withstress in a high-volume operation.
Creative menudevelopment .
world class guest relation
purchasing and inventory control.
Received regional recognition for assisting in the creation of authentic and traditional Indian dishes.
Bharathi Mohan 1

2. DAIWIK HOTELS , RAMESWARAM. DEC 2012 — MAY 2013
Hotel Grand palace & spa , yercaud, Salem Nov 2011 — dec 2012
Hotel Gayathri Veg Culture, Latur,
Maharashtra
Aug 2009 — Oct 2011
Hotel DSF Grand plaza, Thuthukudi, Sep 2008 — June 2009
Central Hotel , Maldives Aug 2007 — June 2009
Hotel Soorya International, pondichery Dec 2006 — Jun 2007
Oregano Institute of catering & Hotel
Management. Erode
march 2006 — Nov 2006
Sous Chef
Provided high-level support to Executive Chef with responsibility for preparing authentic Florentine cuisine.
Oversaw daily recipe preparation, food storage, cooking, and presentation. Developed recipes and
recommended menuitem pricing. Researched and selected ingredients based on seasonal availability and quality.
Continuously monitored and controlled food costs. Built and developed 11-member, back-of-house team; provided
performance feedback and additional instruction in biannual reviews and one-on-one counselling sessions.
Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest
possible culinary standards.
Sous Chef
Sous chef
Sous Chef
Commi -I
commi-I
F& B lecturer
QUALIFICATIONS
#Advance diploma in catering and Hotel Management , Trichy (2003)
#CertifiedHACCP ,
# certifiedFood safety ,
#certifiedFire safety
#Short term course in Continental &Thai .
INTERESTS
Bharathi Mohan 2

3. Music, Reading, Painting
REFERENCES
Mr.Gopal Krishnan ,General manager.
+91 9843151482
Mr.Gowri Shankar
General Mnager
+91 9840336162
DECLARATION
I am here withmy enclosing my resume for Ex.Chef posting your esteemed organization. If I selected, I assure
that I would discharge my duties to that the best of my ability and to the entire satisfaction of my Superiors.
Anticipating your favourable and earliest reply in this regard.
Thanking you,
Yours sincerely,
(BHARATHI MOHAN.C.)
Bharathi Mohan 3