Curriculum vitae
[Link]
Mobile: +91 9344062747
Email: sivamji1991@[Link]
Location: Chennai - India
Career Objective
A highly motivated and capable professional with a real passion for preparing popular
and quality food. Having ‘hands on’ approach to all areas of the kitchen and
possessing excellent organizational skills and administrative skills.
Work History
Timeline Hotel Name Duration Position
Jan’19 – Till date Le Royal Meridien - Chennai Till date Junior Sous Chef
July’14 to Jan'19 The Leela Palace, New Delhi 4 Years 6 CDP
months
June’12–June’14 The Claridges, New Delhi 2 Years COMM I
Apr’11–May’12 Vaango South Indian 1 Year 1 COMM I
Restaurant, New Delhi month
Nov’09–Mar’11 Madurai Residency, Madurai 1 Year 4 COMM II
months
May’09 – Oct’09 St James Beach Resort – 6 months COMM III
Pondicherry
Skills
Menu Planning Budgeting and cost control
Banquets and catering Food preparation techniques
Fine-dining expertise Understanding of food hygiene
Training and development Organizational skills
Attention to detail Team Handling
Quality management Customer relation
Professional Experience:
Le Royal Meridien, Chennai
Synopsis:
Kitchen Executive, Menu Planning, Coordinating, Team handling, handling of
escalations, Quality monitoring - South Indian and Indian Cuisine
Achievements:
Conducted Kashmiri, Chettinad, Malabar and Onam food festivals. The same
was highlighted and promoted through newspapers (Times of India,
The Hindu, [Link], Dhina Thanthi) with my picture in it
Received Employee of the month award – May
Received best performer Monetary rewards for the tenure
Was leading the food service for Tamilnadu GIM 2019 event (Global
Investors meet)
My recipe was shared with the Deputy CM’s cook after being tasted and liked
by the Deputy CM of Tamilnadu
The Leela Palace, New Delhi
Synopsis: Kitchen Executive, Menu Planning, Coordinating and handling the team -
South Indian Cuisine
Achievements:
Received “Best Employee of the year” award
Monetary rewards for performing well
Couple of progression and promotion during my tenure in Leela Palace based
on my performance
TheClaridges, New Delhi
Synopsis: Managed the services and followed the instructions shared by the Senior
Chef
Vaango South Indian Restaurant, New Delhi
Synopsis: Handling services of all kinds of South Indian Foods
Madurai Residency, Madurai, Tamilnadu
Synopsis: Managing the services of South Indian Foods for both Veg & Non-Veg
St James Beach Resort, Pondicherry
Synopsis: Managing the services of South Indian Foods for both Veg & Non-Veg
Educational Qualification
3 Year Diploma course in King Institute of Hotel Management & Catering Technology
in Madurai
H.S.C. (Govt. Hr. Sec. School), Alanganallur, Madurai, Tamilnadu
S.S.L.C. (Govt. Hr. Sec. School), Karaikudi, Tamilnadu
IT Forte: Internet Application, MS-Word, Excel
Strength
• Eagerness and thirst for Learning New Ideas, Concepts and Knowledge in
Hospitality Industry
• Able to handle tough situations in a Cool and Prompt Way
• Multi- tasking
• Delegation of work to the team members
Personal Details
Father’s Name: [Link]
Date of Birth: 25thJune, 1991
Nationality: Indian
Religion: Hindu
Languages: Tamil, English, Hindi
Location: Chennai
Marital Status: Married
Declaration
All the information & credentials mentioned above are true to the best of my
knowledge. I will work professionally for the welfare of the organization with my best
effort.
Thanks & Regards
[Link]
