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    Chef Resume

    Uploaded by

    Goutham Raj Vadivel
    This curriculum vitae outlines the career objective and skills of Vinod Moodanari. He has extensive experience in the restaurant industry spanning over 15 years, including roles as a commis chef, chef, waiting staff, and sous chef. He has strong culinary, communication, and multitasking skills. His academic qualifications include a 3-year diploma in hotel management and catering technology.

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    Attribution Non-Commercial (BY-NC)
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    Chef Resume

    Uploaded by

    Goutham Raj Vadivel
    247 views4 pages
    This curriculum vitae outlines the career objective and skills of Vinod Moodanari. He has extensive experience in the restaurant industry spanning over 15 years, including roles as a commis chef, chef, waiting staff, and sous chef. He has strong culinary, communication, and multitasking skills. His academic qualifications include a 3-year diploma in hotel management and catering technology.

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    This curriculum vitae outlines the career objective and skills of Vinod Moodanari. He has extensive experience in the restaurant industry spanning over 15 years, including roles as a commis chef, chef, waiting staff, and sous chef. He has strong culinary, communication, and multitasking skills. His academic qualifications include a 3-year diploma in hotel management and catering technology.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    247 views4 pages

    Chef Resume

    Uploaded by

    Goutham Raj Vadivel
    This curriculum vitae outlines the career objective and skills of Vinod Moodanari. He has extensive experience in the restaurant industry spanning over 15 years, including roles as a commis chef, chef, waiting staff, and sous chef. He has strong culinary, communication, and multitasking skills. His academic qualifications include a 3-year diploma in hotel management and catering technology.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    CURRICULUM VITAE

    Career Objective:
    `

    A long-term growth in oriented and challenging career with an organization of repute, where I can perform as well as learn more to keep myself well placed with the changing world. A proactive achiever with a passion for food and strong communication and interpersonal skills and extensive knowledge of culinary processes and procedures.

    Personal skills:
    - Extensive restaurant industry experience and expertise. - Catering and food preparation skills. - Excellent people and communication skills - ound knowledge of food, safety and sanitation standards. - trong interpersonal, administration and multitasking skills. - !atural flair and a"ility to work on own initiative or as part of team.

    Key skills
    #andling food, good knowledge of #.A.C.C.$, %emperatures of food, &aintaining hygiene standards, 'ecords in kitchen, #andling raw food, tock in and out, (irst in first out )(I(*+, (ood and safety. Ensuring that the standards of hygiene are maintained , improved were possi"le Ensuring correct stock rotation , minimization of wastage Assisting other areas of the kitchen when re-uired All round experience in different departments of the hotel .

    EXPERIENCES
    .orked as Commi Chef at U.C.C, -Cork, (e" /012- 3un /012. .orked as Chef at Terrace Caf, N.C.H -4u"lin, 3uly /01/- 3an /012. .orked as .aiting staff at Terrace Caf, N.C.H -4u"lin, *cto"er /0113uly /01/. .orked as Chef at Thatch caf house-'ush, *cto"er /010- 5uly/011. . .orked as Assistance chef in Wilde and green &illtown, August /006August /010. /010. .orked as ecurity *fficer )$art time+ for llied Securities, April /0073une /010. .orked as 8arman for Pal!ers Pu", 9ilternan, 3an/006-Aug/006. .orked as waiting staff at #rand Hotel, &alahide, &ar/00:-3an/006. .orked as sous chef at Rachnoutsa$ 'estaurant -3an/00:. // weeks of industrial training at a four star hotel ) #REEN P R% H&TE' I!4IA+ 3une /00/ ; !ovem"er /00/.

    Acade ic !"ali#ications:
    Level $a e o# t%e sc%ool&colle'e Year of passin g 2 3!2 " #HRI #HA$TI COLLEGE O% HOTEL MANAGEMENT ED&CATIONAL IN#TIT&TE O% AMERICAN HOTEL AND LODGING A##OCIATION DR.'.R.AM'ED$AR OPEN &NI)ER#ITY

    3yrs DIPLOMA IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY 3yrsDIPLOMA IN HO#PATALITY MANAGEMENT 'ACHELOR O% ART#

    !2

    INTERMEDIATE

    GA&TAMI *&NIOR COLLEGE

    Personal (etails:
    Na+e Ho+e a--ress Mo3i/e 0e/ep4one no E!+ai/ a--ress Na0iona/i0y Da0e of 3ir04 PP# no Mari0a/ s0a0.s Gen-er O04er #=i//s Lang.ages Ho33ies an- In0eres0s , , , , , , , , , , , , Moo-.n.ri D.rga )ino%/a0 " $ings1o.r02Parne// s0ree02D.3/in(. 5 6"7 8 "89" +-.rga:ino-;g+ai/.1o+ In-ian (8! 8!(96< 26<3<(( #ing/e Ma/e Goo- =no>/e-ge of 1o+p.0er %/.en0 in Eng/is4 ? Hin-i2 Te/.g. Cri1=e02 foo03a//2 an- rea-ing 3oo=s.

    Re#erences:
    ( RTIN )#EA4 C#E( ; %S# #rou)+ 06:<7<=7<<

    NNE (cCRU**EN )&A!A>I!> 4I'EC%*'- 4A?&AC E'@ICE +

    ! (683@(2@
    I CERTI%Y THAT THE IN%ORMATION A'O)E I# TR&E2 CORRECT AND COMPLETE TO THE 'E#T O% MY $NOALEDGE AND 'ELIE%. I %&RTHER DECLARE THAT I AM IN A GOOD HEALTH AND I AM NOT #&%%ERING %ROM ANY DI#EA#E2 AHICH MAY RENDER ME &N%IT TO HANDLE OR A%%ECT THE E%%ICIENCY O% MY AOR$.

    )Vinod Mood"n"ri ("r'a*

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