1. CURRICULUM VITAE
1. CAREER ASPIRATION:
2. SKILLS AND COMPETENCIES:
3. WORK EXPERIENCE;
4. ACHIEVEMENTS:
PERSONAL PROFILE:
Name : Ramaswamy Sundara Raman
Gender : Male
Age : 30 yrs.
Date of Birth : 13/06/1984
Place of Birth : Chennai, India
Nationality : Indian
Language Proficiency : English, Tamil,
Hindi,
Hobbies : Music & Reading
Marital Status : Single
CONTACT DETAILS:
Email : reply2raman_sundar@yahoo.co.in
Mobile No : +971-567825878
EDUCATION:(ACADEMIC & PROFESSIONAL)
• Advance Diploma In Hospitality Management,
Boston Business School, Singapore, 2008 -
2009.
• Bachelor of Business Administration (BBA),
University of Madras, Chennai, India, 2003 -
2006
• Diploma in Hotel Management & Catering
Technology
M.G.R Institute of Hotel Management &
Catering Technology, Chennai, India
2002 – 2005.
• Higher Secondary Course Certificate,
Kalashetra Matriculation Higher Secondary
School, Chennai, India, 2000 - 2002
• Secondary School Leaving Certificate, The
Gopalapuram Boys Higher Secondary School,
Chennai, India 1999 – 2000.
REFERENCE:
I am willing to give total support to the organization that I am in, with the experience and
capability that I have, to achieve organisation’s goals, To be able to learn from every possible
opportunity, additional lifelong learning and to apply all this in innovative manner.
• Strong and effective team player
• Work with Computer MS Word, MS Excel and MS PowerPoint.
• Have experienced in managing and leading culinary staff.
• Prepared various kind of cuisine dishes e.g. Italian, Western (Hot/Cold) Japanese
• Marriott Harbour Hotel and Suites Dubai as Demi Chef de parties from 24 March
2015- Till date
• Dessert Palm Hotel & Resorts, Dubai as Demi Chef De Partie from 29 OCT 2011
– 03 March 2015
• The address Montgomery Dubai as Commi 1 from 16 June 2010 to 22 July 2011.
• Six Senses Soneva Fushi Resorts Maldives as Commi Chef from 02 January2007
to 30th
May 2008
• Taj Connemara Five star deluxe hotel Chennai India as Commi Chef from 18th
July
2005 to 28th
December 2006.
Job Responsibilities:
• Support the chef de partie in daily operation and work, control food stock and food
cost in the section.
• Prepare the daily mis en place, instruct and lead the subordinate through their daily
requirement in food.
• Make sure the food quality, quantity, as per the recipes and preparation
techniques, ensure the food hygiene and safety standards according to the Haccp.
• Recently junior chef competition was conducted by Dessert palm hotel and
resorts and I have won the food competition.
• I was in-charge of cooking classes for the guests, which were highly popular and
appreciated. As a reward I was nominated by the company as an “Employee of
the Month”.
• I was nominated by the head chef to attain the hygiene exam conducted by the
Dubai Municipality and I have passed the exam. PIC (Person In Charge)
• Cannery Singapore worked as Trainee Chef from 01 June 2009 to 18 November 2009.
• Savara Hotel in Chennai India as Trainee from 10 December 2002 to 10 January 2003.
• Hotel Suriya International Pondicherry as Trainee from 7th
June 2003 to 31th
October2003
Chef Adil shaikh
sous chef
The Address Montgomery,
UAE Dubai
Email:shaikh_aadi2005@rediffmail.com
Contact No : 0553788293
Chef Atula Kumara
Junior sous chef
Desert Palm Hotel & Resorts,
UAE Dubai
Email id:atulakumara50@gmail.com
Contact No : 0567582428
AVAILABILITY
If I am called for an interview and am successful, I
need to provide one month notice to my current
employer