MANIVASAN

MAHENDIRAN
CHEF
CONTACT INFO
Highly qualified and classically trained Chef Professional with over 7 years of experience Phone: +918973954012,9025305172
in delivering high,I Seek Challenging Opportunities Where I Can Fully Use My skills For The Email: mvasan04@gmail.com
Success Of The Organisation. DOB: 04.05.1996
Gender: Male
EXPERIENCE Nationality: Indian
Address: 1/72,s/O Mahendiran, Kuppaiyan
Kottai, Chinna Palli Kuppm (Post),Ambur
Nov ESTHEL HOTEL & RESORT
2013 (Taluk), Vellore (Dist) Code 632107
| Training
Nov
2013 SKILLS
Cricket
Jul 2014 LE ROYAL MERIDIEN -CHENNI
| Cook
COMMI 3
Oct
2015 *Follow the instructions and recommendations from the immediate
Songs
Superiors to complete the daily tasks. Coordinate and participate with
other sections of requirements, cleanliness, wastage and cost control. Travel Writing
Keep work area at all times in hygienic conditions according to the rules
set by the hotel Keep all working areas clean and tidy and ensure no cross
contamination LANGUAGES
ENGLISH
HINDI
Feb COMMI 2 TAMIL
2016
| VELAN HOTEL LIMITED -TIRUPUR
Sept Follow the instructions and recommendations from the immediate
2019 Superiors to complete the daily tasks. Coordinate and participate with
HOBBIES
Cricket
other sections of requirements, cleanliness, wastage and cost control.
Keep work area at all times in hygienic conditions according to the rules Bike
set by the hotel Traveling
Dancing

Feb THE ZURI HOTEL- WHITFIELD -Bengaluru SIGNATURE

2020
| COMMI 1
Jul 2021 Support Chef de Partie or Demi Chef de Parties in the daily operation and
work Work according to the menu specifications by the Chef de Parties
Work according to the menu specifications by the Chef de Parties Keep
work area at all times in hygienic conditions according to the rules set by
the hotel. C

Oct ELLY BISTRO -MALDIVES

2021
| COMMI CHEF
Jan My First Asian Country Experience
2022

Feb APOLLO SINDOORI & OLIVE TWIST-CHENNAI

2022
| COMMI 1
Aug Support For Demi Chef de Parties in the daily operation and work Work ac-
2023 cording to the menu specifications by the Chef de Parties Work according
to the menu specifications by the Chef de Parties Keep work area at all
times in hygienic conditions according to the rules set by the hotel.the
Restaurant For Europen Food Learning Good Communication.

Nov 2023 APOLLO SINDOORI & OLIVE TWIST-CHENNAI

|
DCDP
Continue
 *prepares raw fish in an appropriate manner. *slices ingredients into per-
fect strips *make Eruopen Food with perfect form and consistency.
*manages storage of fruits,vegetables,and meat such as
crab,eel,salmon,tuna,Moniter,invertory of supplie*

EDUCATION
Jul 2013 Diploma
|
THE LEELA INSTITUTE OF HOTEL MANAGEMENT -MADURAI
Jul 2013

ACHIEVEMENT
My Achievements Is Executive Sous Chef's

PROJECT DETAIL
Problem Solved &Team Working My Ex CHEF Co-ordinates,
Honestly Hard Working