1. G.NIHIL KUMAR
Mobile: +91 9841242392
E-Mail: nihilkumar1985@yahoo.com
Seeking assignments in Food& Beverage Management/Guests Relationship Management/Hotel Management
with an organization of repute
SYNOPSIS
EXPERTISE IN
Gardemanger
Continental Kitchen
Pantry
Sushi
Mediterranean
Butchery
Menu Planning
Plate Presentation
BBQ cooking
EXPERIENCE FORTE
Since July`14 Novotel ,Chennai,Sipcot Chef de partie
July`13 to June`14 The Rain Tree Hotel, Chennai. Kitchen Executive
July11 to July13 Burgundy restaurants pvt ltd Sr. chef de partie
May’08 to June’11 The Park hotel, Chennai. Tr. chef de partie
Dec’07 to Mar’08 courtyard by Marriot, Chennai Associate
Feb’06 to Apr’07 The Park hotel, Chennai. Production asst
Jun’04 to Dec’05 Taj Connemara, Chennai Commi
DUTIES PERFORMED
Planning menus for all food services locations considering customer base, Scheduling and coordinates the
work of chefs and other kitchen team members to ensure that food preparation is economical and
technically correct. Taking order from the guest if they have any particular preference.
A Culinary professional with over 11years of cross-cultural experience in Food & Beverage Operations,
Client Servicing and Team Management in the Hotel Industry.
Currently working with Novotel, sipcot Chennai.
Highly skilled in planning menus for all food services locations considering customer base.
Possess excellent knowledge of developing and testing recipes and techniques for food preparation
ensuring consistent high quality and minimizing food costs & supply waste.
Proficient in managing menu planning, inventory management and maintenance of a hygienic
environment in the kitchen.
Possess knowledge and expertise in HACCP/ISO 22000 Food Safety implementation.
Worked in all sections includingGardemanger, Continental cuisine, Butchery, Pantry.
A creative & open-minded person with ability to follow instructions and willingness to learn new
cooking methods, recipes and menus.
2. Reporting to the Executive chef.
Responsible for implementing systems and procedure that achieve higher efficiency and guest satisfaction.
Conducting regular physical inventors of food supplies.
Ensuring high standards of sanitation and cleanliness throughout the kitchen areas at all times.
Safeguarding all food preparation employees by implementing training to increase their knowledge about
safety, sanitation and accident prevention principles.
Compiling menu according to the guest request for banquets and parties
Being instrumental in organizing an efficient flow of food production check all daily events.
Cooking dishes according to standardized recipes.
Coordinating weekly meeting with other chefs and managers to discuss problems and guest complaints.
Guest interaction in terms of Quality.
Indenting and maintaining the par stock levels of the store items.
TRAINING & CULINARY PROGRAMS
Under went 1 week SUSHI TrainingUnder Chef Swatantra Verma,OliveBar and Kitchen New Delhi
in June 2008 at the Hotel “THE PARK”
Under went trainins for HACCP and ISO 22000&14001
Has been a part of the CateringTeam for the Players of Chennai open Tennis 2008
Standards & Procedures Training under Chef WilsonWilli at THE PARK, Chennai.
Hospitality Foundation Module at Taj Connemera, Chennai.
Kitchen Foundation Module at Taj Connemera, Chennai.
Undergone IET Program in Food Production for 6 month at Taj Connemera, chennai
ACADEMIC CREDENTIALS
B.Sc Hotel Management and Tourism Through Distance Education at Annamalai University
Craft course(food Production) at Institute of Hotel managementcatering technology & applied
nutrition, Tharamani, Chennai.
HSC at Angel Metric Higher Sec School, ThiruninravurChennai.
IT CREDENTIALS
Well versed with Microsoft Office, Windows and Internet Applications.
PERSONAL DOSSIER
Name of Father : Mr. M. Gopala Krishnan.
Date of Birth : 28-02-1985
Nationality : Indian
Languages known : Tamil, English, Malayalam.
Martial Status : Single.
PERSONAL DOSSIER
I hereby solely declare that theabove-furnished details arecorrect to the best of my
Knowledge.
Yours truly,
G. Nihil kumar.
