This document contains the resume of Anbazhagan Anbuchezhian, a Western Chef specializing in continental, Indian, western, European and fine dining cuisine with over 13 years of experience. He is currently working as the Western Chef for Arabian Food Supplies in Saudi Arabia, where he supervises employees, plans menus, maintains food quality and hygiene standards, and ensures order fulfillment. Prior to this, he worked as the Kitchen Manager for Natlass Logistics in Afghanistan and as the Chef-In-Charge for VIG Restaurant & Cafe in Denmark, where he was responsible for food production, staff management, budgeting, and health and safety compliance. Anbazhagan holds relevant culinary qualifications

1. Anbazhagan
Anbazhagan Anbuchezhian
# 220, Old Suruli Falls Road, Narayana Thevan Patty, Theni District – 625521, India
Phone No: – +919884433108, +966538292707, Email Id: anbuchef24@gmail.com
Western Chef
Specializing in Continental, Indian, Western ,European and Fine-Dining Cuisine
Dynamic, Result-Oriented, and Team-Spirited
Professional
Experience
Arabian Food Supplies, May2012 - Present
Saudi Aramco Dinners, Saudi Arabia,
Western Chef (Kitchen In charge)
 13+ years of experience.
 Great ability to supervise employees, to include organizing, prioritizing, and
scheduling work assignments.
 Well versed cooking skills in western and continental and Indian cuisines
 Knowledge about wide international buffet menu planning and organize and range
work skills
 Maintaining 5 different outlets costing and sales record keeping.
 Knowledge of Menu management, excellent ability to make monthly cyclic menu and
functions menus planning and organization.
 Maintaining the food hygiene and food temperature and sanitation records.
 Planning the wide buffet menu and organization the day by day process.
 Planning and maintain the all outlets food requisition and meat requisition meat
production for day by day basis and portion control.
 Maintaining the food processing temperature and food transferring temperature
records.
 Uncommon knowledge of supplies, equipment, and services ordering
 Ensure that high standards of sanitation and cleanliness are maintained throughout
the kitchen areas at all times.
 Cook and directly supervise the cooking of items that require skillful preparation.
 Evaluate food products to ensure that quality standards are consistently attained.
 Establish controls to minimize food and supply waste and theft and inventory control.
 Remarkable ability to read, understands, follows, and enforces safety
procedures.
Natlass Logistics, Jan 2011 – April 2012
North American Technologies,
US Army Base, Kandahar.
Kitchen Manager

2.  Great ability to supervise employees, to include organizing, prioritizing, and
scheduling work assignments.
 Exceptional ability to plan a variety of menus.
 Uncommon knowledge of supplies, equipment, and services ordering and inventory
control.
 Remarkable ability to read, understand, follow, and enforce safety procedures.
 Managing the kitchen activities to produce food for 250 employees everyday
 Planning diet menu for the senior officials in Natlass
 Excellent organizing and coordinating skills.
 Strong knowledge of planning and scheduling techniques.
 Remarkable skills in cooking and preparing a variety of foods.
 In-depth ability to develop and test recipes and techniques for food
preparation/presentation.
 Immense knowledge of catering set-up procedures.
 Uncommon ability to coordinate quality assurance programs in area of specialty.
 Great ability to assign duties; ability to provide or arrange for training.
VIG Restaurant & Café, Denmark. Feb 2009 – Aug 2010
CHEF In-Charge
Hire and training, and supervise the work of food production staff.
Plan menus for all food service locations considering customer base,
popularity of various dishes, holidays, costs, and a wide variety of
other factors.
Schedule and coordinate the work of chefs and other kitchen
employees to ensure that food preparation is economical and
technically correct.
Conduct regular physical inventories of food supplies and assess
projected needs; order all food and supplies for catering and cash
operations.
Ensure that high standards of sanitation and cleanliness are
maintained throughout the kitchen areas at all times.

3. Establish controls to minimize food and supply waste and theft.
 Develop and test recipes and techniques for food preparation and
presentation which help to ensure consistent high quality and to
minimize food costs; exercise portion control over all items served
and assist in establishing menu selling prices.
 Prepare necessary data for the budget in area of responsibility;
projects annual food and labor costs and monitor actual financial
results; take corrective action where necessary to help ensure that
financial goals are met.
 Consult with catering staff about food production aspects of special
events being planned.
 Cook and directly supervise the cooking of items that require
skillful preparation.
 Evaluate food products to ensure that quality standards are
consistently attained.
Asiana Hotels, Chennai, 5*/5* 2007 - 2009
Chef De Partie
 Supervised 10 cooks/ commis.
 Managed back house operations.
 Confirmed and determined any special dietary and other special
requirements.
 Maintained a record of all dinner menus, breakfast and afternoon
dishes and submitted these weekly as required.
 Took the lead in the management of stocks of all items/requirements
for the chalet.
 Prepared and submitted orders to the Supplies and Maintenance
Manager on a timely basis, performed stock takes as requested,
explained any exceptional usage as requested.
 Ensured that all variable costs are kept within budgeted levels.
 Ensured that fridge and freezer temperatures are maintained at a
safe level for the storage and preservation of food; reported any
issues immediately.
Ramada Raj Park, Chennai 4*/4*
2002 – 2007
Chef De Partie
 Mainly making the dishes in continental& Indian cuisine
 Developed new dinner and lunch menus
 Handled special event catering
Maintained food cost analysis, inventory, budgeting and
purchasing

4.  Food requisition and inventory procedures are handled
 Handle wide buffet menus for restaurants and coffee shop
Education &
Qualifica
tions
 3 Years Diploma in Hotel Management & Catering Tech., 1999 to 2002 April,
Canan School of Catering& Hotel Management., Chennai.
 B.B.A, 2000 to 2003 May, University of Madras, Chennai.
 Human Resource Management,(Certificate course)Mangalore University, Mangalore,
October 2001.
 Level 2 award in HACCP in catering (High field (HABC) August 09 2012.
 Level 2 Award in FOOD SAFETY IN CATERING (Chartered institute of
environment and Health London,. August 10 2012.
References & Supporting Documentation Furnished Upon Request
Personal Details:
• Date of Birth : 03rd
June 1982
• Sex : Male
• Nationality : Indian
• Marital Status : Single
• Father’s Name : S. K. Anbuchezhian
• Passport No : K 2495231
• Date of Issue : 04/01/2012
• Date of Expire : 03/01/2022
Language Known:
ENGLISH, TAMIL, HINDI & DANISH
Declaration:

5. I ANBAZHAGAN. A here by confirm that the information furnished above is true to the best of
my knowledge.
DATE: SIGNATURE
PLACE:

6. I ANBAZHAGAN. A here by confirm that the information furnished above is true to the best of
my knowledge.
DATE: SIGNATURE
PLACE: