Resume-Dinendran june2016
- 1. EXPERTISE: Menu Engineering Cost Control Purchasing& Stores Excellent Communicator Inter-PersonalSkills HACCP Management Staff Management Team Leader Strong Analytical StrategyDevelopment Organizational Skills Operations Management Budgets, P&L Conscious Train the Trainer DecisionMaking Quick Learner Summary Ability to plan a variety ofmenus from fine dining to contemporary Modern Proven ability supervising and training new employees Efficiently handle inventory control to ensurewaste Solid understanding and enforcement ofsafety procedures Ability to plan work schedules and assign duties in accordanceto the work schedule Career Objective Positive and self-motivated Chefseeks challenging fast paced kitchen with an emphasis on quality food. A dy namichospitality professionalhaving over 22 years outstanding career in renowned properties within culinary Segment. Has the ability torespond with high levelof competency ev en under pressure;notable background in culinary;completed trainings and developmental activities in renowned Hotels & Resorts. Another point toconsider is my excellent background in people & operations management which Ihave experience through y ears of service excellence. CAREER PORTFOLIO: Corporate Executive Chef March 2016 to up to date Malabar house & Malabar Escapes Member of Relais & Chateaux 1 /269, Parade Road/ Fort Cochin. Kerala, India Responsibility of 1. Malabar House, Fort Cochin, Kerala, India 2. Purity in Mohmma Aleppy, Kerala India 3. Serenity Kanam Estate Kottayam, Kerala India 4. Trinity Fort Cochin, Kerala, India 5. Discovery, Back water www.malabarhouse.com Executive Sous Chef Dec-2013to 2015 Dec Six senses Laamu Olhuveli Island, Laamu Atoll,Maldives Republic ofMaldives www.sixsenses.com Senior Sous chef Dec 2012 to Dec 2013 Anantara Resort and Spa, Naladhu, Dhigu and Veli resorts Male, Maldives www.anantara.com M.K.DINENDRAN Corporate Executive Chef MalabarHouse & Malabar Escapes Member of Relais& Chateaux 1 /269,Parade Road/ Fort Cochin. Kerala, India M: 0091 9745018000 E:- chefdinen@yahoo.com TRAININGS / ACHIEVEMENTS: Serve safe certification training (HACCP) Date of examination (02/25/2008 to 02/25/2013 National Restaurant association-educational foundation Accredited by the American national standards institute (ANSI)-conference food Protection (cfp) Wine SpiritEducation Trust (WSET) Level -2 December 2014 Pass with Merit Designated departmental trainercertification The basic FirstAid TrainingProgram (Feb-2007 )Conducted by virtual assistant Private Limited Transition toSupervisor Skills Performance AppraisalsTraining K.A.F.E Training certificate (Kanuhuras Authentic Fundamental Expectations) Ecolab Training(Chemical Knowledge) -Organized By Ecolab- Male Fire Fighting Training Basic First Aid Training Program- Anantara Maldives Achievements Supervisor of the Month March 2007- (Anantara Resorts and Spa) ACADEMICS: Diploma in Hotel management & catering technology Lu naInstitute of Engineeringand Management Studies Graduated:December2006 Pre Degree 1 987-1989 KKTM Collage Calicut University Kodungallur Higher School Certificate Technical High School Kodungallur Graduated:December1986
- 2. M.K.DINENDRAN Corporate Executive Chef MalabarHouse & Malabar Escapes Member of Relais& Chateaux 1 /269,Parade Road/ Fort Cochin. Kerala, India M: 0091 9745018000 E:- chefdinen@yahoo.com Sous chef Dec 2011 toDec 2012 Six senses Laamu Olhuveli Island, Laamu Atoll, Maldives Republic of Maldives www.sixsenses.com Sous chef April 2006 to2012Dec Anantara Resort and Spa, Naladhu,Dhigu and Veli resorts Male, Rep of Maldives www.anantara.com Senior C.D.P Sept2005tomarch-2006 One & Only Reethirah resort and Spa, Male Rep of Maldives www.Onenandonlyrethirah.com Sous Chef: Nov . 2004 toAug 2005 White Sands Resort & Spa Rep. of Maldives (Now re brand to LuxMaldives) Chef De Partie Dec. 2003 toNov 2004 White Sands Resort & Spa Rep. of Maldives (Now re brand to LuxMaldives) Demi-Chef De Partie FEB 2 000 TO DEC 2003 One & Only Kanuhura Resort&Spa Rep. of Maldives w ww.oneandonlyonlykanuhura.com COMMIS SUN ISLAND RESORT MALDIVES OCT 98 TO OCT 99 w w w .villahotels.com Trainee / Commis Ambassadors sky chef Bombay India, Jan 92 to Aug 98 SELF ASSESSMENT: Excellent background in workingwith m ulticultural and reputed properties. Competent pre-openingexperience. Represents the company at the highest leverage in conjunction to the companys v ision. Exhibits a positive and involved team attitude to all and promotes positive relationsthroughanenvironment that encouragesopencommunications, trust, and mutual respect. Handson team player witha positive attitude towardswork. CURRENT PROFILE: . Plan menusaccordingto the popularity of v arious dishes Scheduled the work of chefs, cooks, and other kitchenemployees Hire, train, and supervise the staff Maintained the standardsof the quality to ensure thatcost of food remain economical. Kept an eye on the stock level and ordered appropriately. Ensured thathighstandard of cleanlinesswas m aintained throughout the kitchenareas atall times. Established, control to minimize food and su pply waste and spoilage Pu rchase weekly perishables Control cost IT SKILLS: M.S Office, Word, Excel, PowerPoint and Internet Explorer, MS Windows Material Control (MC.) Store request/purchase management system JDE Store request/purchase management system Fusion (HR Sy stem) Sunfish (HR sy stem) Personal Details: Marital Status:married Date of Birth:25 / 05/ 197 1 Nationality:INDIAN Pass port No:Z 2264624 Permanent Address: Marath house P.o perinjanam Thrichur dist Keral a India 680686 Ph;0091 480 2842947 M:-0091 97 45018000