SathishCharlie.V is seeking a new position that offers growth opportunities utilizing his 6 years of experience as a chef. He has held positions such as Chef de Partie at Marriott Marquis Doha Qatar and Marriott Hotel Al Jadda Dubai where he was responsible for food quality, inventory management, and training staff. He has also worked as a Demi Chef de Partie and Pizza Chef at other restaurants. SathishCharlie.V has received training in HACCP food safety and holds a Diploma in Hotel Management and Catering Technology. He is looking for a dynamic organization that provides challenging work and professional rewards.

1. RESUME
SathishCharlie.V
Mobile: +97433478047
Email: charlievsc_07@yahoo.co.in
CAREER OBJECTIVE
To work in a dynamic organization that offers significant exposure, challenging work
environment and growth opportunities to utilize my skills to an optimum there by embarking
upon a career that is intellectually stimulating and professionally rewarding.
Years of experience : 6 YEARS
PRESENT JOB PROFILE
Organization : MARRIOTT MARQUIS DOHA QATAR
Duration : February 2015
Designation : Chefde partie[newyorksteakhouse]
 Runs and checksin production areas to see that standards are being met.
 Checking the set of stations is on time for each service period.
 Make sure all food is prepared by recipes.
 Make sure foodquality and quantity meets our standards.
 Make sure foodis sent to correctarea on time.
 Notify Chef or Sous Chef of any problems or complaints as and when they arise solve
immediately if possible Empowerment.
 In-charge that professional workprocedures are in place.
 Communicates any problems with outlets to the affecteddepartment head, executive Sous-
chef and Sous chef for follow up.
 Checks inventories to see proper storage and rotation of stock.
 Followsup to see proper completion of assigned levels on production charts.
 Aids in the training of foodproduction staff
 Checking that all food items forstorage are coveredwith vita film, dated, labelled and
initialized by person who made it or used it.
 Checking the rotation of foods– old first, newest last.

2. Organization: MARRIOTT HOTELALJADDAFDUBAI(PreopeningTeam)
Duration : January 2014
Designation : Chefde partie( merletto Italian restaurant)
Job profile:
 Responsible forpizza and Grill section.
 Take of daily inventory of production foods as wellas expired foods.
 Sees to it that the department is clean & tidy (fridges also).
 Check availability raw food stocks and make requisition when needed.
 To support directly to the chef in the daily operation an work
 To workaccording to the menu specification by chef
 To keep working area hygienic condition according tothe rules set by the hotel.
Organization: AMWAJROTANA(PreopeningTeam)
Duration : November 1st 2011- December 2013
Designation : Chefde partie
( ROSSO best Italian restaurant in Dubai 2014 by BBC good food)
Job profile
 Promoted as a chef de partie forthe good work
 Everyday reporting to the Head Chef about day to day operation of my kitchen
 Responsible forthe quality and presentation of foodleaving the station.
 Contribute to menu creation and foodpresentation
 Manage and train the kitchen brigade effectively toensure a well organized
 Manage customer relation when necessary in the absence of head chefs
 Ensure that foodwastage is kept to a minimum and attention is paid stock security.
 Maintain high standard of hygiene and cleanliness in the kitchen area as per HACCP.
 To carry out all recordfood temperature log and chiller, freezer temperature log as per
HACCP.

3. Organization: AMWAJROTANA(PreopeningTeam)
Duration : March13th 2010- October2011
Designation : Demi Chef de partie (rosso Italian resturent)
Job profile:
 To support directly the chef de partie or sous chef in the daily operation an work
 To take full responsibilities of his section when his immediate supervisors not there
 To workaccording to the menu specification by chef
 To keep working area at all time in hygienic condition according to the rules set by the hotel
 To controlfood stockand foodcost in my section
 To provide hands on training to his direct staff.
Organization : GIANCARLO”S PLACE (Italian restaurant in Bangalore India)
Duration : April 2008- February 2009
Designation : pizza chef
Job profile:
 Assisted the executive chef with all area of foodproduction for 120 set dining facility
 Planed coordinated and implemented special events and functions
 Ensured proper sanitation standards
Organization : mainland china (authentic Chinese restaurant Bangalore)
Duration : June 2007- March 2008
Designation : line cook
Job profile
 Workin specialty dim sum kitchen
 Assist customers colleagues in a polite and helpful manner
 Deal efficiently and quickly withcustomer complaints and queries.
 Actively gain customer feedback passing information gained to the executive chef.
TRAINING Andcertified:
 HACCP Training level 3
 HACCP Basic foodhygiene and food safety training.
 HACCP Awareness Training and Personal hygiene training
 Daily culinary basic skill
 Kitchen Fire Safety and Fire Awareness Training

4. EDUCATIONALQUALIFICATION
 Diploma in hotel management &catering technology (April 2007)Pondicherry institute of
hotel management &catering technology,Pondicherry.
 Good in Computer programmes
PERSONALDETAILS:
Nationality : Indian
Date of birth : 24/11/1983
Passport details : G0830828
Marital status : married
Language known: English, Tamil&Hindi
DECLARATION:
I hereby declare that the information given above is true to the best of my knowledge & belief.
Yourssincerely;
SATHISHCHARLIE.V;