T.GANESAN Contact Detail +91 9444995110 ganaeshan@yahoo.com.au ganaeshan@gmail.com ganaeshan@hotmail.

com

INTRODUCTION Have 12 years of experience in making delicious healthy dishes in star hotels and leading Cruise liner. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes. OBJECTIVE To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment. Personal Details Name Address (Permanent) : : T.Ganesan Plot.no:27, Chelliah nagar 4th st , Koodal Nagar, Madurai , Tamilnadu - 625018 India. ganaeshan@yahoo.com.au, ganaeshan@gmail.com 05-04-1978 Tamil, English, Hindi & Telugu Married Interests

E-mail Date of Birth Languages Known Marital Status

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Music Web Surfing Traveling

Strengths Have the ability and experience to prepare quality variety dishes in the stipulated time.
Have expertise in variety of techniques in cooking to prepare healthy tasty

dishes
Have excellent managerial ability and have managed various teams with great

efficiency.
Have ability to produce cost-effective quality healthy delicious dishes by

appropriate planning
Have experience of managing all operations related to dish in star hotels. Have also trained team mates, by conducting practical and training cooking

classes.
Have got many appreciation and certification, for making excellent new

delicious dishes.
Can handle and prepare delicious quality healthy food to handle large orders in

stipulated time.
Efficient in making different delicious menu charts to attract customers Efficient in cost control while preparing delicious quality healthy food and

thereby gives profit to the organization as well as satisfactions to customers Education / Qualifications Diploma in Hotel Management Name of the institute Address Name of the lecture Phone Number City Country : S.I.H.M & C.T : Thuvakkudi, : Diploma in Hotel Management & Catering Technology : +91-431-2552660 : Tiruchirappalli : India

Diploma in Food Production Name of the institute Address Name of the lecture Phone Number City Country Secondary High School City Country

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P.I.H.C Beach road, Pondicherry Food & Beverage Production +91-413-2358389 Pondicherry India

: St.Britto .Hr.Sec.School : Madurai : India Computer Skills

-Dos , Ms - Office , web surfing ,Crunch time (Carnival application). Personal Attributes
I am oriented with a capacity for hard work and a high level of integrity I am self motivated, dedicated person with a positive attitude and ability to

observe confidentiality I am a good "team" member - yet thrive when leadership and its accorded responsibilities are required Thrive on new opportunities and challenges Well versed with a sound understanding of Occupational Health & Safety regulations, Honest and trustworthy, Eager to learn new skills. Career Highlights
PROFESSIONAL EXPERIENCE Presently I am working as Junior Sous Chef Galley in Carnival cruise

lines in U.S.A from March 2010. Promoted as C.D.P Galley in Carnival cruise lines in U.S.A from October 2008. Joined as Demi Chef-De-Partie in Carnival cruise lines in U.S.A from May 2007. COMMIS I Oberoi Flight Service in Bangalore 15th October 2005 to 28th February 2007 . COMMIS I welcome hotel Grandbay in vizag 10th February 2006 to 2nd October 2006. COMMIS I : at TAJ KRISHNA Luxury Hotel, Banjara Hills, Hyderabad 15th December 2003 to 14th December 2004.

 Handling Italian Display Kitchen ( Pastas, Pizzas, Curries & Arabic

Dishes) at THE ENCOUNTERS COFFEE SHOP. Interacting with the guest. Materialistic in arranging. The Curry Buffet in the Night Shift. Participated in Italian Food Festival with renowned Chefs from Italy. Participated in Mushroom Food Festival with Chefs from Bombay. Participated in Steak Festival. Participated in Mexican Food Festival with renowned Chefs from Mexico. Participated in Srilankan Food Festival with Chefs from Taj Samudra Srilanka

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COMMIS II : HOTEL TAJ RESIDENCY in Visakhapatnam May 9th 2001to 6th October 2002. Best Business Hotel Preparing A la carte orders for one of the best Coffee Shop in Visakhapatnam. Prepared Pizza & Pasta for Apollo Hospitals Food Feast. COMMIS - III : HOTEL GUESTLINE DAYS from 12th February 1997 to 8th May 1998.(Mahindra & Mahnidra Group) TAJ MANJARUN from 27th September to 26th February 2000

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INDUSTRIAL : EXPOSURE TRAINING

Area Of Work
Oversaw food inventory by monitoring proper food temperature, rotating

and storing food properly. Prepared and cooked meals for campers and staff. Guided Food Service Staff. Oversaw kitchen clean up through/with Assistant Cook and Food Service Staff. Ensured kitchen areas are constantly clean - ranges, cooler, freezer, mixer, slicer, floor, dish washing, pots & pans, dining room, garbage, recyclables, etc. Hire, train, and supervise the work of food and pastry production staff. Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering and cash operations. Establish controls to minimize food and supply waste and theft. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Cook and directly supervise the cooking of items that require skilful preparation.

 Evaluate food products to ensure that quality standards are consistently

attained. Confirmed and determined any special dietary and other special requirements. Managed and cleaned all food storage areas within the chalet. Maintained a record of all dinner menus, breakfast and afternoon tea dishes and submitted these weekly as required. Ensured that fridge and freezer temperatures are maintained at a safe level for the storage and preservation of food; reported any issues immediately. Declaration I hereby declare that the above mentioned details are true to the best of my knowledge.

Yours truly, ( GANESAN.T )