Elam Resume UD June 16

ELAMPARUTHI THANGAVEL
Nanjankottai (VIL),Kalaivalli, Kambainallur, Harur (TK), Dharmapuri635202, Tamilnadu. Email ID: elamparuthi.thangavel@gmail.com
Mobile : +919442684730 / +918098832636
Currently: In Tamil Nadu (Dharmapuri)
1 | P a g e
Background Summary & Statement of Purpose
As a Sous Chef with 9 years of work experience I have consistently strived to work hard and be an asset to
the organization. I am artistically inclined and believe in the creation of food that appeals to the visual sense
and the palette.
Skill Sets
 A strong theoretical and practical grounding in food production.
 A keen sense of drawing, sketching and use the same sensibilities in creating food art.
 Seek challenges, strive for innovation, work well under pressure and approach decisions and problems in
a Systematic and action oriented manner.
 Ideation,Deliberative,Consistency,Futuristic,Achiver By-
Strengths finder (Gallup Organization)
Professional Experience
Present Employer: RAMEE Group of hotels, Bahrain. (RAMEE International)
Duration: Feb 2016 to till date
Designation: Sous chef (Second in command).
 Hands on in charge of food production outlets.
 Total responsibility of developing plans, implementing & managing the production of various
cuisine also for breakfast, lunch and dinner
 Managing assigned tasks within budget and pre-set time frame
 Initiate and Train staff new trends and better operational processes
 Standardization of recipes, Buffet presentations
 Responsible for the day to day operations.
Employer: SRM HOTELS, TUTICORUN. (Budgeted hotel)
Duration: November 2014 to Oct 2015
Designation: Sous chef (Hotel Chef in-charge).
Work Profile:
 Assisted executive chef in Organizing and handling the outlet kitchens
 Managing and Organizing the culinary operations
 Assisting the company in business and profit management
 Planning and implementing the process improvement of the hotel

Mobile : +919442684730 / +918098832636
2 | P a g e
 Launching of new menus & themes in the Food & Beverage business – Lounge Bars,
Restaurants, and Banquet Halls etc.
 Devising Pricing Strategy through supplier contracting, recipe standardizing etc
 Planning, directing & managing “pre” and “post” theme food festival activities
 Planning and managing financial aspects on day-to-day basis (estimate presentation,
approvals etc)
 Training of new recruits, monitoring development process.
 Responsible for managing financial in and out flow on the kitchen front
Employer: HILTON GARDEN INN , TRIVANDRUM. (Pre-Opening)
Duration: September 2013 to April 2014.
Designation: Sous chef
Work Profile:
 Assist the executive chef in planning and organizing daily operations
 Launching of new menus & themes in the Food & Beverage business – Lounge Bars, Restaurants,
and Banquet Halls etc.
 Devising Pricing Strategy through supplier contracting, recipe standardizing etc
 Planning, directing & managing “pre” and “post” theme food festival activities
 Planning and managing financialaspects onday-to-daybasis (estimate presentation, approvals etc)
 Training of new recruits, monitoring development process.
 Responsible for managing financial in and out flow on the kitchen front
 Operationallyand administrativelyresponsible for 42 teammembersand therelated food outletsof
the hotel.
 Staffing and scheduling various outlets and allocation and monitoring of duties
 Training of staffand monitoring ofHACCP programme.
Employer: THE GATEWAY HOTEL, IT ELPRESS WAY, CHENNAI. (Pre-Opening).
Duration: April 2013 to Sep 2013
Designation: Jr. Sous chef
Gate way offers crisp, consistent and contemporary service in the heart of the IT corridor of Chennai!
Work Profile:
 Assisted executive chef in Organizing and handling the outlet kitchens

Mobile : +919442684730 / +918098832636
3 | P a g e
Employer: Carnival cruise lines , Miami (USA)
Duration: April 2012 to till date.
Designation: Chef de Partie’
Carnival cruise lines is one of the well known company in cruising industry, It has 34 ships in fleet
Work Profile:
 Worked for an Chef table, Taste bar (A carnivals signature culinary experience for selected
guest).
 Three months of my contract worked as vegetable section in charge.
 Coordinating with all ancillary departments for smooth Kitchen operations
 Maintaining the records of all catalogues and manuals of Equipments.
 Worked in all major sections, roast, saucier, vegetarian, salads, appetizers, diet section and
ala carte kitchens
Employer: Vivanta by Taj Fort Aguada , Goa
Duration: August 2011 till March 2012 .
Designation: Jr. Sous Chef
Vivanta by Taj - Fort Aguada, Goa is at its best. Romantic. Charming. Vibrant. It has history woven in its
walls. Goan-Portuguese architecture marks 145 rooms including 14 suites in the sea facing main complex.
Work Profile:
 Coordinating with all ancillary departments for smooth Kitchen operations
 Handlingthe LATITUDE( All day dinning) / BanquetKitchens
 Making sure of HACCP norms are followed up effectively.
 Preparing of Duty roaster.
 Standardizing the Recipes.
 Meeting Quality and Quantity Standards as per the Hotels’ Requirement & Standard.
 Requisitioning for stores.
 Plan & carry out various Food Promotions.
Employer: Taj Falaknuma Palace Hyderabad (Pre-Opening).
Duration: January 2010 - August 2011.
Designation: Chef de Partie
Taj Falaknuma palace located in Hyderabad is the newest palace of the Taj Group and has been undergoing
restoration over the last 10 years. This 60 room private palace is to offer its visitors a glimpse into the
imperial life of the Nizams who governed the legendary city of Hyderabad. The palace was opened on 14th
November 2010.

Mobile : +919442684730 / +918098832636
4 | P a g e
Work Profile:
 Receiving of all the local and importedequipment.
 Snagging ofkitchensand cold rooms.
 Coordinatedwith Project Teamfor thehandoverof kitchen.
 Maintaining therecords of all cataloguesand manualsof Equipments.
 Handling theCeleste (Italian andMediterraneancuisines restaurant)/ Banquet Kitchens
 Making sure of HACCPnorms are followed upeffectively.
 Preparing ofDutyroaster.
 Standardizing the Recipes.
 Meeting QualityandQuantityStandardsasper theHotels’Requirement & Standard.
 Plan & carry out various FoodPromotions.
 Got an opportunity to attend the basic fire and life support conducted by Usha Fire Safety
Equipment Pvt Ltd.
Employer: The Gateway Hotels Jodhpur. (Pre-Opening).
Duration: 22nd
October‘09 to 31nd
January 2010
Designation: Chef de Partie’
A PremiumHotel of Taj Group of hotels, Located on the periphery of the Thar Desert, Jodhpur is second
largest city in Rajasthan after Jaipur.
Work Profile:
 Coordinated with Project Team for the handover of kitchen.
 Preparing a la carte orders.
 Taking guest feedbacks & implementing them to improve the taste & quality of food.
 Maintaining the Guest Satisfaction scores for taste and quality to the maximum.
 Making sure HACCP norms are followed.
 Meeting quality and quantity standards as per the hotels’ requirements.
 Plan & carry out various food promotions.
 Coordinating with all ancillary departments for smooth Kitchen operations.
Employer: Taj West End Bangaluru.

Mobile : +919442684730 / +918098832636
5 | P a g e
Duration: June‘07–September’09
Designation:
A jewel of the Taj Group, TAJ WEST END is a 5 star LUXRY hotel located in BANGALURU
accommodating117 tastefully admitted rooms and suites. The member of the Leading hotels of the
world and the first HACCP certified hotel Bangaluru.
 Worked as a Trainee Chef De Partie (HOTEL OPERATION MANAGENENT TRAINEE) in Mynt Coffee
Shop For 24 Months.
 After July 2009 Promoted as CHEF DE PARTIE.
Hote l Ope rations & Manage me nt Traine e :
 Workedin Continentalkitchen.I wasassignedto theCoffeeshop for durationof 15months.
 Also got anopportunityToWorkUnder Chef AhmadAmmouriLebaneseMasterChef, Chef
MashounkTurkishMasterChef, Chef Max desouzaItlianMasterchef.
 Got anopportunitytobea part of the Lebaneseand Italianfoodfestival.
 Have takencare ofthecontinentalbuffet spread for lunchand dinner.
 Have also takencare of Ala carte sub sectionsofthe continentalkitchen.
 I havealso been givencharge tooversee thekitchenin night shift.
 Learning’sandLearning different cutsof meat & their standardpurchase specification.
 Upgrading skills at menu dishes,assisting chefsin preparing a la carte orders.
 Taking guest feedback& providing thesametothe outlet chef.
 Learning & upgrading skills at salad,sandwiches & different Gardemangerfunctions.
 Assisting chefsin preparing salads for banquet functions.
 Learning & upgrading skills at different curries, gravies & different tandoorpreparations.
 Learning of various dishesat BAKERY section
 Handled banquet partiesand variousoutdoorparties.
 Assisting chefsin preparing foodfor different banquet functions& highprofile sit-downs.
 Handling live countersat VIP events.
 Assisting chefsin preparing a la carte orders.
 Handling egg trolley during breakfast.
 Helping chefs in planning & preparing dishesfor different promotionsheld.

Mobile : +919442684730 / +918098832636
6 | P a g e
Industrial Training:
TAJ FISHERMEN’SCOVE,CHENNAI
W or k Pr of ile
 Worked in Grade Manger and Bakery.
 Took care of coffee shop salads.
Other Experiences:
 Participated in Intra College Chef Competition
 Worked as a customer service representative at pizza hut for Two years, part timer.
Education
 Have done my Diploma in Catering Technology and Culinary Arts from EMPEE INSTITUTE OF HOTEL
MANAGEMENT AND CATERING TECHNOLOGY, CHENNAI.
 Passed higher secondary board of education from DAWN Higher Secondary School, DHARMAPURI.
Personal details
 Date of Birth : 12h
July 1985.
 Language’s known : English & Hindi, Tamil, Telugu
 Hobbies : Listening to Music.
 Marital Status : Unmarried
REFERENCES –
Date:
Name: Elamparuthi Thangavel.

Elam Resume UD June 16

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