This document is a curriculum vitae for Barathidasan, who is applying for a position as a chef. It provides personal details such as name, date of birth, languages spoken, and contact information. It lists Barathidasan's objective as creating a quality environment for customers and colleagues. His professional experience includes working as a chef in several hotels in India and Sri Lanka from 2006 to the present. He is currently working as a chef de partie at the Taj Gateway Hotel in Sri Lanka. The CV includes the names of references and a declaration that all information provided is true to the best of his knowledge.

1. CURRICULUM VITAE
Name Surname : BARATHIDASAN
Position: APPLYING CHEF
A friendly passport photo in business attire or work uniform
PERSONAL DATA
Current location : sri Lanka colambo
Nationality : india
Date of Birth : 15th/06/1985
Civil Status : sirkazhi , india
Languages spoken : Hindi, English,telugu,tamil
Height & Weight : H 5.5 W 70 kg.
Mobile No : +94752738963, +919488239169
Email : bharathi061985@gmail.com
Skype : bharathi.star
Pass port no : H3584180
OBJECTIVE
To etch name for myself in a “Quality Establishment”
Facing Challenges head-on-indicating the Faith.
To create a desirable & conductive atmosphere for
customers & colleague while serving.
To ensure prompt and quick Service

2. profile
• B, SC hotel management catering science, studying correspondent
in KAMARAJ UNIVERSITY, first year in Chennai branch. 2014
• Successfully completed professional course CCFP-Craft course
Food and Production ORCHIDD” CATERING INSTITUTE IN
sirkazhi tamilnadu
• Successfully completed school level VENGADESA Higher
secondaryschoolAyangudipallam, tamilnadu,, sirkazhi
ComputerSkills:
• DCA (Diplomain computer application
Professional work experience
• layoutsand presentation specialized in TANDOOR, north
indian,continental,coldkitchen "HYDERABAD, , punjabi, lucknowi,
and indiandessert
• Working in Taj The gatway Hotel Ari port garden Hotel in Sri
lanka 2011 september to 2016 january INDIAN SPECIALITY
CHEF till now. [Chef de partie]
• Worked in Green Park Hotel Chennai 2010 to 2011 demi chef de
pardie
• Worked in Taj Krishana Hotel, Hyderabad 2009 to 2010 commi i
• Worked in Green Park Hotel, Hyderabad, 2007 to 2009 commi ii
• Worked in mount opera resort in hyderabad 2007 to 2007 commi
ii
• Worked in Ramoji Film City, Hyderabad 2006 to 2007 commi iii

3. • Successfully completed as a trainee Ramoji film city 2006 in
hyderabad
.
Reporting to: head chef
Reason for leaving: some good think learn new
idea get position profanely grow our life
• …..add your current responsibilities - at least 6 main responsibilities
• The following of our food safety plan ensuring procedures are
followed and all records are
Up to date and accurate at all times,
• Ensure that the presentation and freshness of all food is of the
highest standard at all times,
• The maze is at all times sufficiently stocked and presentable in all
service periods
• All mise en place to be 100% completed organised for all service
periods
• All cleaning schedules are to be completed and up to date all times,
• Ensures that both kitchen are maintained clean and mopped after
service
• All standards and procedures are to be followed.
• Uniform is to be fully compliant at all times
Dates: 06, 12,2014
Website of the Employer
Tajhotels.com/gateway 234 colombo negumbo Road seeduwa ,
srilanka, telephone :(+94-11)-5440000
Description of the Work Place

4. It is a taj group hotel, handling by Indian management. 220 room
available 3 restaurant with luxury room. And 2 banquets hall most of
customers are businessmen . It situated negumbo road seeduwa , srilanga.
We have capacity in 4000 pax in banquets.
REFEREES
Mr,Thangappan
(Executive Chef of Green Park Hotel Chenai, Vadapalani)
Mobile: 919566161133
Mr.Kapilan
Trainer Manager of Green Park Hotel Chenai, Vadapalani)
Mobile: 919566199088
MR, CHANDANA WIJERATNE
Excutive chef
Ramada HOTEL Colombo, SRILANGA
Declaration:
Hereby given details are all true up to my knowledge.
Day: thursday
yours sincerely
BARATHIDASAN