KRISHNA KUMAR CV
- 1. Curriculum vita KrishnaKumar Moorthy CONTACT DETAILS PERSONAL DETAILS 45 Police Line Kilvelur (Post, Tk) Nagapattinam (Dt) Tamilnadu-611104 India M-(SAUDI )-00966-543973821 (INDIA)-00919790889857 krishnakumar3012@gmail.com Profile I received my formal chef training in India and completed studies towards a Certificate of specialization in Food & Beverage Hotel Management with the Indian Food Institute, Nagapattinam. As a culinary team Leader I bring positive and strong work ethics to a department where everyone matters. With strong organizational and administrative skills, I am able to implement and maintain structure and systems while being a calm and visible, hands-on presence. Recent career accomplishments include: improving performance and productivity of culinary department in multi outlet resorts; coaching and training staff to compete and win bronze medal in international taste of Hotel Asia, Maldives competition receiving the highest customer Matrix rating for culinary outlet in 6 years of resort history; opening of Hotel/Resort complex; VIP gala events 12 years as a hedChef Certificate of Specialization in F&B Hotel Management International Culinary management experience high volume a la carte dining rooms - Corporate Multi Unit Gaming & Entertainment ) European, Asian, Indian, and All Inclusive experience Creative and modern approach towards food and menus HACCP oriented Food safe Level II Hands-on training and leading multi-cultural team Positive and pro-active with strong focus on guest and owners expectation
- 2. Professionally I thrive on taking the extra step to deliver the unexpected and enjoy implementing and practicing culinary standards which are based on fresh cooking, classic and modern cuisines, health conscious techniques as well as incorporation of local features. My culinary expertise is strongly based on classic European (Italian / French) with influences from Western and Pacific Fusion (Asian) as well as Maldivian cuisine and with strong believes in on-going team training, I am always open to adapt to new trends and flavor Professional Development Culinary Institute, Nagapattinam, Tamilnadu, India,2003 Trained in Classical European/Western and Asian Cuisines Advanced Culinary Program Medal & Awards Certificates of Achievement Award (Meeru island Resorts & Spa)-2012 Best Supervisor of the Year Awards (Meeru island Resorts & Spa - 2012 Hotel Asia Culinary Challenge, Merit (Hot Cooking -Beef 2012 (Maldives) Hotel Asia Culinary Challenge, Bronze Medal 2011 (Maldives) Best Employee of the Month 2009 (Meeru Island Resorts) Dedication, Hard Working and Team Spirit, 2006 (Meeru Island Resorts Best employee of the month in two time in year (bay la sun hotel &marina) Experience Bay La Sun Hotel & Marina Managed by Al Khozama Group of hotel (Saudi Arabia) (five stars) chef de parti June 8th 2014- still DUTIES: Aid and assist the sous Chefs in the daily duties and requirements of the department and deputize on his/her behalf as required Schedule staff and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy Carry out close supervision and inspection through all the production sections in both processes and staff, and report findings Partnering with human resources in conducting training, disciplinary and grievances meetings, recruitments and performance management for the department employees Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule
- 3. 2006/present Chef De Partie Meeru Island Resorts & Spa, Maldives www.meeru.com North Male Atoll, Maldives, Indian Ocean Rating: 4* Diamond Meeru Island Resort offers 286 Villa Resort with 6 F&B outlets Including 2 main (AI Plan) buffet restaurants and 3 a la carte featuring (Coffee shop, Asian Wok and Over water Fine Dining outlet) Achievements: Reduced budgeted food cost. Improved customer satisfaction by introducing new menus and concepts with Assistance of Executive Chef Responsible for Daily all food production, menu planning, food cost. Ensuring motivation and morale is high and encourages staff retention Supply team with required support materials and training to give them the best chance of optimizing results Controls and monitors departmental costs on an ongoing basis to ensure performance against budgets. Work Close with the Executive Chef to ensure the department meets the company goals within the established guest service and budgetary standards. 2005 Commis- II (Sauce) Club Mahindra Kodagu Valley, Coorg, India www.clubmahindra.com Rating 4* A medium sized resort with 150 bungalows with 3 Restaurants outlets. Responsible for Sauce preparation, Daily food preparation and Mis- en plus on day-to-day operations Needs. Assist the Chef de Partie in his Absence. 2003 /2005 Kitchen Train辿e / promoted Commis Chef Orange County Resort, Siddapur, Coorg, Karnataka, India. www.orangecounty.in Rating: 5* (RCI Gold Crown Property) A medium sized resort with 65 Villas with 4 Restaurants outlets. Learn all basic, cold and Hot Prep, Sauce, butchery. .
- 4. PERSONAL DETAILS: Nationality :- Indian Date of birth :- 30-12-1980 Gender :- Male. Religion :- Hindu. Marital Status :- Married. Passport NO :- k9666308 Place of issue :- Trichy Tamil Nadu. Languages know :- English, Hindi, Tamil Malayalam DECLARATION: I hereby declare that the above details furnished by me are true and correct to the best of my knowledge and belief. Signature (M.krishna Kumar)