This document contains the resume of Sankar Ponnusamy. It summarizes his professional experience working as a chef in several hotels in Bahrain and India over the past decade. It lists his responsibilities and duties in various roles from commis chef to senior chef de partie. The resume also outlines his qualifications including a bachelor's degree in catering science and hotel management, and safety certifications. It provides his contact information and references available upon request.

1. SANKAR. PONNUSAMY
Mob: +973 39915768, 33217442
P.O.BOX:2484
MANAMA, KINGDOM OF BAHRAIN
E-mail: chefsankar85@gmail.com
--------------------------------------------------------------------------------------------
Ultimate Career Goal:
To pursue a career in Hotel and Tourism industry and make the best use of my experience for my personal
growth and be the part of a team that dynamically works towards the growth of the company.
Professional Experience:
The Domain Hotel Bahrain 2nd
march 2014 to till now
Presently working as a Sr.chef de partie at the domain hotel is one of the young growing companies in
the world. We have 143 junior and executive sweet rooms. And three restaurant and bar France, Japanese
and Italian and Lebanese mix.
Presently working La savages the France steakhouse and Grill and bar. The Domain hotel and spa.
Responsibility:
 Organizes kitchen operation and prepares and serves a range of dishes whilst supervising junior
members of the kitchen brigade.
 In absence of chef de cuisine conducts shift briefing to ensure hotel And operation requirement
are known.
 Prepares cooks serves and stores the dishes.
 Provides direction to the kitchen helpers including commis 1st
, 2nd, 3rd and Stewards.
 Communicates to chef de cuisine any difficulties guest or internal customer Comment and other
relevant information.
 Attends and participates in daily briefing and other meetings as scheduled.
 Prepare in advance food and beverage material for the service.
 Gain understanding of the departmental goals and financial targets and supporting Chef de
cuisine achieve these targets.
 In the absence of chef de cuisine conduct effective staff briefings to communicate Guest
requirements and shift priorities.

2. Mercure Grand Hotel Bahrain 2nd Jun 2011 to 26th
Jan 2012
Worked as a chef de partie in mercure grand Hotel Food and Beverage production
Responsibility:
 Daily operations of the kitchen as directed.
 Ordering FBM and following up.
 Prepare food for the menus provided.
 Ensure that all foodstuffs and food stock are rotated correctly.
 Maintain and improve the standards of food production and presentation
 Ensure that food wastage is kept to a minimum and attention is paid to Stock security.
 Maintain high standards of hygiene and cleanliness with in the kitchen Areas, in preparing food
and personal hygiene
 To carry out and record food temperature
 To ensure that all aspects of health and safety regulations are adhered and followed.
 To carry out any reasonable duties requested by Deputy Food production
Manager, sous chef or senior team members.
 To cross check with the shift handlers about the proper handovers.
Days Hotel Bahrain from 10th November 2009 to 30th
may 2012
Worked as a demi chef de partie in Days Hotel Food and Beverage production
Responsibility:
 Report to sous chef
 Assigned at the hot kitchen, responsible in preparing all continental salad and terrine for
restaurants.
 Working for banquet prepation salad and executive langue snakes, cocktail canapés for
restaurant
 Responsible for vegprep to cut the all off the vegetable for all of restaurant
 Working for restaurants ala Carte lives cooking for breakfast lunch and dinner buffet preparing
food for according guest choice.
 Managing kitchen high standard and conducting daily dish and following the Mis en place
The Olde Bangalore Resort India from 2nd of July 2007 to 30th April 2009.
Worked as a Commis chef Food and Beverage production

3. Responsibility:
 Report to Chef De Partie
 Takin care of breakfast and lunch in the restaurent at. All time and Overseeing consistency,
quality and presentation of al-a-carte
 Maintaining and improving high standard and quality of food by training and developing team.
Insure that all staff provides exceptional service with passion.
The Leela Palace under Kempinski Hotel Group India from 3rd of MAY 2006 to 30 June
2007. Worked as a Trainee Chef Food and Beverage production
Training
 Underwent industrial exposure Training at TAJ MANJARUN” at Mangalore on Food and Beverage
production from 28 June 2005 to 30 September 2005
Completed subject:
 Food & Beverage Production
 Food costing
 English & Communication Skills
 Culinary French
 Hygiene & First-Aid
Other Activities
 I have successfully completed programme of training and assessment which
Concluded the course in FOUNDATION FOOD SAFETY.
 Attended a HACCP Training on “ESSENTIAL FOOD SAFETY TRINING” by Bangalore.
 I have successfully completed training program of TRAIN THE TRAINERS training in mercure hotel
and presently taking care of the departmental training programs.
 One of the Members in “THE CHEF FACTORY” (Post Academic Concepts derived by our
department to become an all round chef and an able Hotelier).
 One of the students in the research team of “THE ETHENIC CUSINES OF THE ANCIENT TAMIL
KINGDOM” and have schemed out a relevant report from Velanganni.
Qualification
 Completed SSLC (2000 - 2001) in Tagore metric higher secondary School Atture in Tamil nadu
state bord.
 Completed Higher secondary (2001-2003) in Tagore Metric Higher Secondary School Atture in
Tamil nadu state board.
 Completed Bachelor’s Degree in Catering Science & Hotel Management (2003-2006) at Cherran’s
Arts and Science College. Affiliated Bharathiyar University, Coimbatore. India.

4. General Skills:
 Enthusiastic, Quick learner, Committed and Hard worker.
 Able to work under pressure and adverse situation.
 Negotiation and Convincing capacity.
It Skills:
Completed Office Application including MS Word, MS Excel, MS Power Point and Adobe Photoshop.
Personal Information
Nationality : Indian
Religion : Hindu
Date of Birth : 26 -07 -1985
Father’s name : S.Ponnusamy
Marital status : UN Married
Language speaks & writes : English, Tamil
Languages speak : Hindi, Malayalam & Kanata.
Passport Details
Passport # : G2102097
Place of Issue : Chennai, India
Pass Port Expiry : 18/03/2017
Perersonnel Address
Thimmanaickan Patty (Po)
Rasipuram (T.k), Namakkal (Dist)
Tamilnadu.Pin. 636202
Tel Ph, No.0091 9047759653
Reference
Sahabuddin anshari
Pastry chef at the Domain hotel Bahrain
s.ansari@matrookgroup.com
Phone: +973 36813961
Rupak D’ cruze
Sous chef at Domain hotel Bahrain
rupak@thedomainhotels.com
Phone: +973 35331908
I hereby declare that the information furnished above is true to the best of my knowledge

5. SANKAR PONNUSAMY

6. SANKAR PONNUSAMY