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[QUOTE=Guest-IJT;121970][b]Name [/b]: SANKARAKUMAR
[b]Email [/b]: pradhiksha2001 AT yahoo.co.in
[b]Designation / Skillset[/b] : chef
Dynamic professional possessing strong culinary skills ( Sous Chef); a great sense of taste (expertise in international cuisine), a well balanced managerial style (having around a decade of expertise background of hotel and hospitality services) and a flair for business development.
An proven administrator, capable of handling SBU leading them towards clear profitability(having served as intream manager incharge of production units and restaurants and lounges).

[u][b]Resume[/b][/u] :
Dynamic professional possessing strong culinary skills ( Sous Chef); a great sense of taste (expertise in international cuisine), a well balanced managerial style (having around a decade of expertise background of hotel and hospitality services) and a flair for business development.
An proven administrator, capable of handling SBU leading them towards clear profitability(having served as intream manager incharge of production units and restaurants and lounges).
- Multi-outlet / High Volume Operations Management
- HACCP Certification and Compliance Audit
- Standardize recipes & operating procedures
- Creative Menu Development and Customize menu
- Price Structuring & Cost Containment
- Team Building & Training
- Safety, Sanitation & Quality Control
- Systems Automation
- Inventory/ Purchasing
- Strong Culinary skill sets – Continental, Italian, Indian, Mexican, Pastry & Bakery
- Good Leadership skills and effectively managed people from diverse backgrounds and cultures
- Expertise in frozen food processing, thawing and freezing like, dairy products, par baked products, fresh/cooked meat, fish ,vegetables and gravies etc
 
Seeking a challenging opportunity at a senior position with
- Hotels / Hospitality – Production member and team leader
- Cruise lines- souschef as a second in charge of the galley operation- project mana
ger
EXPERTISE
- Over 17 years of comprehensive in catering experience encompassing menu planning, standardization, presentation, costing, etc.
- Hand-on experience of F&B Production - Banqueting bulk production for (exm)cruise line,
- Regular interacting with the guests in terms of their preferences and choices
- Fine dining without compromising the company standards
- Training and development specialist; teaching instructor
- Creating fusion menus basic sauces & their derivatives
- Maximizing kitchen productivity and staff performance
- Developed key administrative and management skills, handling F&B operations, business development, vendor management etc with pre opening experiences.
- An innovative professional, having entrepreneurial bent of mind and acute awareness of business processes, with advantage of clear concepts and visualization of process and possessing people and time management skills.
- Good Knowledge of HACCP Standards
- Oversee complete operations including budgetary planning & execution, tendering, administration, inventory management, production and procurement of both perishable products as well kitchen equipments.
- Overall in charge of the conceptualization and implementation of project including project planning and execution, installation & commissioning of equipment, administration.
- Deliver service and satisfaction as commitment; resolving client inquiries and complaints and develop rapport with customers.
- Develop and impart training for personnel on customer service and inventory procedures according to company policies and procedures.
- An energetic and confident leader with excellent organizing and administrative capabilities, a positive attitude, and flexibility in approach.
ACCOMPLISHMENTS
CARNIVAL CRUISE LINES Miami (U.S.A) 
World's popular Cruise Line
Worked for 15 yrs in Carnival Cruise Lines, which is a member of the exclusive World's Leading
Cruise Lines alliance with a fleet of 28 Cruise ships with total guest capacity of each ship about 3500 guests
And approximately 1200+ multinational workforces. The ship sails from Miami, Tampa, New Orleans,
And Los Angeles to the Bahamas, Caribbean Islands, Mexican Riviera, Alaska and exotic ports.
 I joined carnival cruise lines in September 1996 as asst. cook. And have come up step by step in the coming up years from the scratch and as of today I have reached the best possible position –souschef –second in charge of the whole operation)
It has been more than 15 years I have been working for carnival cruise lines. It has been the passion for cooking and there support from carnival’s top level management for my career development that has lead me to this respectable position.
Additional Trainings undergone in Carnival Cruise lines
1. I have completed the intensive training program organized by George blanch regarding the new menu implementation in all the ships fleet wide in France.
2. I have completed the training program conducted by CDC centre of disease control in order to maintain the ships standards.)
3. Successfully Completed Crowd Management course & Hospitality Communication Skills Course, United States of Public Health course , Held by Carnival Cruise Lines
4. I have been selected as star employee of the month twice during couple of contracts, certificate is available on request
5 .In charge of Cleaning & Sanitation of work area on a regular basis for good hygienic practices in accordance with UNITED STATES PUBLIC HEALTH (USPH) by using Three bucket system
6. Maintaining the logs like Temperature logs, time logs, HACCP.
[b]7 .Pursued Certified Courses [/b]: STCW (U.S.A), HACCP (U.S.A), and USPH (U.S.A)
[b]Attended Workshop Training [/b]: Team Management, and SCC Course.
PROFESSIONAL EXPERIENCE
1996 sept to Jan 2011 Carnival cruise lines Miami USA
[b]Position [/b]: sous chef
[b]DUTIES & RESPONSIBILITIES [/b]:
1. To provide our guest with a professional style of service conducive to the Carnival Supper Club experience
 2. To assist in other areas of Guest Services when ever required. (As discretion of F&B Manager)
 3. To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency and maximum food cost efficiency throughout.
 4.. Maintain the standard‘s and recipes that’s specified by the company
5. Check the quality of the meat and report any product deficiency if there is any to the chef de cuisine in the specified format. 
6. To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
7. Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
8... To direct, motivate, control, evaluate and provide feedback to all galley employees.
9. Liaise with Food and Beverage Manager and Restaurant Managers regarding any menu changes, guest feedback, etc.
10. Monitor quality and specification of all items loaded onto ship tso ensure company standards are adhered to. Report all discrepancies to the chef..
11. Review food cost work sheet and daily issues with department heads. Plan any corrective action
 Accordingly.
12. Plan and execute any special menus as directed by the chef
13. Conduct regular operational and sanitation inspections of all kitchen areas.
14. Provide accurate feedback at all times to the chef.
Taj Residency Cochin, India, Nov 1993 to august 1996
[b]Position [/b]: Commis II
Taj Residency is the five star hotel and it’s Belongs to Taj group of companies , got two multi cuisine restaurant and 24 hrs coffee shop and 170 rooms , one conference hall
Duties & Responsibilities
1. Worked in different kitchens under the supervision of Chef.
2. Specialized in Fine Dining.
3. Following the hotel’s kitchen Speculations.
4. Maintaining highest standards of cleanliness & Hygiene in the display kitchen.
5. Preparation & checking the quality of meats on daily basis.
6. Preparation & checking the quality of vegetables on daily basis.
7. Maintaining the Butchery items.
8 , Responsible for the setting up of continental and pantry kitchen.
9. Commissioning of Hot and cold buffet.
10 Responsible for Ordering and receiving.
11. Working hands on to ensure seamless Operation.
12, To ensure the quantity and quality of the food as per the Companies specs.
June 1993 to Oct 1993 Guest line days in Thirupathy
[b]Position [/b]: Commis II
This hotel is belong to Mahindra & Mahindra company and its have 240 rooms and it is a three star hotel this hotel have two main restaurant and one coffee shop , conference hall 300 pax capacity.
[b]Duties & Responsibilities [/b]:
1. worked in different kitchens,
2. Following the hotel’s kitchen Speculations.
3. Maintaining highest standards of cleanliness & Hygiene in the display kitchen.
4. Preparation of lunch mise en place
5. Preparation for the dinner lines
6. Cut the Butchery items.
[b]Jan 1989 to June 1993 [/b]: Quality inn southern star Mysore.
[b]Position [/b]: Commis III
This is an three star property and it’s have one multi restaurant and one 24 hrs coffee shop, also a conference hall, capacity on 140 rooms
- Du Responsible for the setting up the kitchen.
- Commissioning of cold buffet.
- Responsible for Ordering and receiving.
- Working hands on to ensure seamless Operation.
- To ensure the quantity and quality of the food as per the Companies specs.
Assisting chef in planning out menus and implementation
TECHNICAL EDUCATION
- Diploma in Hotel Management and Catering Technology, Institute of Hotel Management, Trichi 1988

PASSPORT DETAILS
[b]PASSPORT NUMBER [/b]: J 6236901
[b]PLACE OF ISSUE [/b]: madurai
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[b]More Information about this submission and submitter [/b]:-
___________________________________________________
[b]Submission ID  [/b]: 4275346
[b]Date & Time  [/b]: 20th Jun 2011 7:15 AM (UTC)
[b]IP Address  [/b]: 115.184.97.16
[b]Browser Info  [/b]: Mozilla/5.0 (Windows NT 6.1) AppleWebKit/534.30 (KHTML, like Gecko) Chrome/12.0.742.100 Safari/534.30
Predicted Country : India[/QUOTE]

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