Dhamotharan has over 15 years of experience in the hospitality industry. He has held positions such as Executive Chef and Chef in Charge at several hotels and resorts in India. He has strong culinary skills in South Indian, Chinese, Chettinad, and continental cuisines. Dhamotharan is adept at kitchen management, cost control, and ensuring positive guest experiences. He has a diploma in hotel management and speaks English, Tamil, Hindi, and Telugu fluently.

1. A.DHAMOTHARAN 31/17, Karnaikoillai East St
Mail ID: dhamu.dhamodharan75@yahoo.com Kumbakonam.
Mobile: 8015747527, Theni dist
Tamil Nadu, India
PROFESSIONAL SYNOPSIS
Results-oriented, dedicated professional experience of15years in the hospitality industries.
Adept at maintaining kitchen standards and operational policies,planning & implementing
effective control measures to reduce running costs of the unit Successful. Food test, quality
control
Outstanding guest service skills with proven success in managing multiple priorities
simultaneously in fast-paced environments. Recognized for organizational skills, creativity,
artistic display, guest relations,dealing with the guest and an ability to consistently exceed
guest expectation. Solid supervisory and planning skills. Recognized by patrons for
providing courteous,efficient service and ensuring positive dining experiences; consistently
achieved a following of “regular”.
 ACADEMIC CREDENTIALS
 Trade Course
CED Institute of Hotel catering hotel management Madurai.
 Senior Secondary: sri. vv. hr. sec school 10th
Madurai Germans Days – Inn at November 19th
, 1999 to 2000, January
 Germans Days Inn, July 2000 to March 2002, Commis – II to Commis I
 Sterling Resorts Ooty at 2002 to 2003, January (Commis I)
 Mahindra Holidays Resorts, Ooty, Masinagudi.(23rd
July 2008 to 2009 May)
TRAINING EXPERIANCE
WORK EXPERIENCE

2.  Hotel Flamingo Resorts, Chennai (2009 July to 2010 January) – Chef in charge
 LamicalClub Resorts, Chennai (2010 February to 2011 February) – Chef in charge

 Hotel Satyam Grand, Chennai (2011 March to 2012 February) - Executive Chef

 Naa Rusi Hotel Chennai (2012 March to 2012 Dec)- My own working partner
Restaurant
 Mount Heera Hotel Chennai (2013 Jan to 2014 Jan) –Executive Chef
 Hudson Resorts Chennai (2014 Jan to 2014 Dec) – Executive Chef
 Indraprastha BeachResort, Kerala (2015 dec to Still Date) Executive Chef
 2004 March to 2008 April Working in Hotel Simian’s Multi Cuisine Restaurant
IT SKILLS
 Operating System [Windows] Word Processor [Ms – Word]
 Spread Sheet [Ms – Excel] Slide Presentation [Ms – Power Point]
SKILLS
 Sales Analysis & Budgeting.
 Man Power Management.
 Increasing the productivity through motivation & mentoring the staff.
 Cost Control and Store management.
My specialty skill
Live bbq kebab, live aappam , live dosa, and live pasta&pizza
South Indian, Chinese, chettinad, Indian, continental, etc………………
 Father’s Name A.Alagar Samy
 Date ofBirth : 11.05.1975
 Nationality : Indian
 Religion : Hindu
 Marital Status : married
 Nationality : Indian.
 Age : 40
GULF EXPERIANCE
PERSONAL DETAILS

3. LANGUAGE,
 English ( Fluency Read, Write and Speak)
 Tamil ( Fluency Read, Write and Speak)
 Hindi ( Speak)
 Telugu ( Speak)
DECLARATION
I hereby declare that the all the information furnished above are true and I will contribute
my best effort to the greatest extent in achieving the objectives of the organization if given
an opportunity to serve in.
Date: Yours Truly,
Place: (A.Dhamotharan)