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VINU.V.B(2) (1)

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VINU.V.B(2) (1)

  1. 1. CURRICULUM VITAE VINU.V.B Vandanathil HOUSE Elavampadam (POST) PALAKKAD (Dist) KEARALA – 678 684,INDIA Ph:+91 09562003229, 7025459224 vinuvb642@gmail.com PERSONNEL STATEMENT VINU.V.B has a comprehensive understanding of the Hotel, and of what drives sophisticated dining, he has extensive cooking knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws, Verbal & written communication skills, ability to give with people diplomatically, willingness to learn and team facilitator. EMPLOYMENT HISTORY • 15.04.2006 to 10.03.2008 Commi II Hotel Cochin Tower Ernamkulam • 05.04.2008 to 10.12.2008 Commi I Pearl View Hotel Thalassery • 10.03.2009 to 06.06.2011 Commi I Restaurent Yaseen, Kuala Lumpur. • 18.08.2011 to 16.05.2012 Commi I Hotel Park Central , Cochin • 18.05.2012 to 06.03.2014 DCDP Biverah Hotel Trivandrum • 12.03.2014 to 08.07.2015 DCDP Hotel Avenue Regent Cochin • 12.07.2015 to till date Jr.Sous Chef Hotel lake Place Trivandrum Apart from preparing meals at scheduled times, also responsible for overseeing all who worked done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities. DUTIES • Constantly evaluating meals and food products to ensure that the highest quality standards are maintained. • Cooking and serving attractive meals made to individual requirements. • Creating dishes for clients with special dietary or cultural needs.
  2. 2. • Making sure that all foods is which is presented to clientele is done so in a timely manner and in the correct sequence. • Implementing all relevant food hygiene and safety and food hygiene requirements. • Maintain general cleanliness of the kitchen and dining area. • Keeping within budget when ordering food stock, Quality consistency, Eye appeal & taste. • Keeping accurate records of food supplies ,temperature logs. PERSONNEL SKILLS • Environmental aware and having comprehensive knowledge of food hygiene regulations. • Willing to take ownership for all duties and responsibilities. • Developing and motivating kitchen teams to do better.  Ensuring that food is always ready on time and to the required standards. • Able to quickly adapt to a customers specific requirements. • Knowledge of Indian, South Indian & continental. • Knowledge of all the different styles of Cooking done in a kitchen. • Constantly working hard to achieve personal goals & Objectives. ACHIEVEMENTS • For successful completion of “More refined customer interaction”. • For successfully completing the “Food hygiene and training’’. • For success full completion of the “ Great food safe food ”.
  3. 3. ACADEMIC QUALIFICATION • Diploma in Hotel Management – 2005 - 2006 Continental Institute of Hotel Management Studies, Palakkad  ITI (Electrical) – 2002-2004  Pre Degree – 2001-2003  SSLC-1997-1998 PERSONAL DETAILS Name : Vinu.V.B Date of Birth : 24.01.1982 Fathers name : Baby Nationality : Indian Religion : Christian Caste : Jacobite Gender : Male Marital Status : Married Languages Known : English, Malayalam, Hindi & Tamil Passport Number : J 7704341 Expiry Date : 20.04.2021 REFERENCE: Chef.Rajesh Ayyappan (Hotel Lake Palace) Ph: 8891050020 DECLARATION I do herby declare that the particulars of information and facts stated herein above are true, correct and complete to the best of my knowledge and belief. Place: Elavampadam Date : VINU.V.B

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