Vasudevan M is a Junior Sous Chef currently working at Taj Vivanta in Coimbatore. He is responsible for the efficient running of the kitchen area and overall food preparation for the coffee shop, banquets, specialty restaurant, and staff cafeteria. He has over 15 years of experience working in various roles and kitchens in hotels around Chennai. He has a diploma in hotel management and a BA in economics.

1. Vasudevan. M
Working as part of a team of highly motivated Trainees & commi’s. Responsible
for the efficient running of the kitchen area, and in charge of the overall
preparation of all the food which is served in the Coffee shop, Banquets,
Specialty restaurant and Staff cafeteria. Cooking up tasty, nutritious and well
balanced meals of customers.
Assisting in the basic preparation of food under the supervision of the commis &
Trainees. Deciding on the quantities of food to be cooked and size of portions to
be served. Making sure that kitchen staff always wears appropriate clothing and
head wear in accordance with the relevant guidelines.Maintaing the correct level
of fresh, frozen and dried foods in the store room.
CULINARY ATTRIBUTES
Strong Desire to instill good Practice and procedures.
Mentoring, training and supporting under level staffs.
Able to communicate well with both superiors and subordinates.
Can accurately estimate food and labour costs. Enforcing strict health and
hygiene standards in the cooking & food preparation area.

2. AREAS OF EXPERTISE
Hot and cold kitchens of international and especially Italian strong hand,
interesting to make homemade cooking, also will do in a professional way,
Innovative knowledge to improving the food presentation on every times.
Seasonal Dishes, Cooking Method, Food Preparations, Carving Skills, Food
Costing, Staff supervision, Menu planning, taking class on the job time, also
breaks….
PERSONAL SKILLS
Creative Flair, Self-Motivated, Determined to Learn, Good Communicator, and
also very flexible for personally and professionally.
EDUCATION
Diploma in MGR Hotel Management and Catering Technology, Valasaravakkam
Chennai 1997 - 1998 (At time of I studied Great chef Damodaran is the
principal for us)
BA Economics in Annamalai University – Chidambaram Tamil nadu 1998
2001.
Extra strength – MS Office, Power point presentations…

3. ACHIEVEMENTS
Chef’s Professional development programme 2010 in Radisson blu –
Mahabalipuram Chennai.
Achieved CTDT (Certified by Radisson blu - Departmental trainer) 2012
Chennai.
Silver medal winner of the SICA Culinary competitions Chennai on 2014 for
Butter Sculpture.
Achieved CTDT (Certified Taj – Departmental trainer) in Taj Vivanta 2015
Coimbatore.
Best trainer of the month July 2015 in Taj Vivanta Coimbatore.
EXPERIENCE
The Residency Chennai –
Job trainee to level of commis II (2000 to 2003)
Quality in Sabari hotels Chennai –
As a commis lI (2004 to 2005)
The Rain Tree hotels Chennai –
As a commis I (2005 to 2007)
Ambica Empire Chennai –
As a Chef de partie (2007 to 2009)
Sky gourmet Flight kitchens Chennai –
Worked as a Team leader (2009)

4. Grt Regency Kancheepuram –
As a Chef de partie (2010 to 2011)
Radisson Blu Grt hotels Chennai –
Worked as a Chef de partie (2011 to 2014)
Taj Vivanta Coimbatore –
Working as a Junior Sous Chef (2014 Oct to still)
PERSONAL DETAILS
Date of Birth – 21/10/1978 (Chennai)
Nationality – Indian
Sports interest – Foot ball, Carrom, Chess
Social interest – Blood donations for yearly twice
Personal Conduct No – 98405 40681
E mail – vasumasila@gmail.com
Present Address –
B5, Second Floor, 49 – 4th
Street Viswanathapuram, Ganapathy post,
Coimbatore 641006.