Senthil Nathan - Executive Chef, Specialist in Continendal - Italian,Mexican,Mediterrean Ect. - Coimbatore, Tamil Nadu, India

Murugesan Senthil Nathan

Coimbatore, Tamil Nadu, India

Services

Executive Chef, Specialist in Continendal - Italian,Mexican,Mediterrean Ect.

Summary:

I worked in various kitchens
cruise lines and Indian hotels
I am good team leader

Work History

Tamilnadu as a Corporate Chef

Poppys Hotel

From April 2011

l 2011.

DUTIES AND RESPONSIBILITIES
Responsible for creating the menus, designing corresponding recipes and overseeing the preparations of those recipes.
Manages all kitchen Employees including Dish washers.
Tracking the kitchen inventory, place orders, monitor equipment maintenance and condition.
Ensure that kitchen operates alongside state and federal health and safety codes.
Overall responsible for daily kitchen operation.
Maintaining or raising the profit margins on Food.
Managing, training and recruiting a brigade of chefs.
Prepare the budget including projections of annual food and labor cost.
Responsible for organizing food festival and special events for promoting the business.
Maintaining monthly food cost.

Executive Chef

Ramee Guest Line Hotel

November 2010 - April 2011

DUTIES AND RESPONSIBILITIES
Responsible for creating the menus, designing corresponding recipes and overseeing the preparations of those recipes.
Manages all kitchen Employees including Dish washers.
Tracking the kitchen inventory, place orders, monitor equipment maintenance and condition.
Ensure that kitchen operates alongside state and federal health and safety codes.
Overall responsible for daily kitchen operation.
Maintaining or raising the profit margins on Food.
Managing, training and recruiting a brigade of chefs.
Prepare the budget including projections of annual food and labor cost.
Responsible for organizing food festival and special events for promoting the business.

Sous Chef

Ebony Bistro Restaurant

November 2009 - November 2010

DUTIES AND RESPONSIBILITIES
Report to General Manager.
In charge for the Restaurant Ebony Bistro in Garuda Mall Bangalore, India.( Indian and Continental)
Responsible for creating the menus, menu designing
Improves efficiency standard to ensure better performance
Institutes new processes and procedures to increase productivity of staff
Maintaining or raising the profit margins on Food.
Managing, training and recruiting of chefs.
Prepare the budget including annual food and labor cost
Responsible for food trails and new dish innovation
Ensure a good working relation with and among all employees, discusses all problems with General Manager.
Ensure that all guest complaints and requests are promptly and efficiently dealt with by way of communication and delegation

Sous Chef

The Belair

October 2008 - October 2009

DUTIES AND RESPONSIBILITIES
Report to General Manager.
In charge for the Belair Kitchen, Bangalore, India. (Indian, Continental, Mangalore Cuisine)
Responsible for creating the menus and submit to General Manager, and overseeing the preparations of those recipes.
Maintain all kitchen records in an effective manner and according to company policies
Assist in all kitchen inventories
Ensures hygiene standards in kitchen
Conduct quality checks whenever necessary
Responsible for the preparation of annual budget
Responsible for organizing food festival and special events for promoting the business.
Ensures all employees are familiar with the policies and procedures relating to fire emergencies, evacuation, safety and first aid.

Sr.Chef De Partie

Royal Orchid Hotel

June 2007 - September 2008

DUTIES AND RESPONSIBILITIES
In charge for the Continental and Indian Cuisine, Report to Executive Chef
Responsible for making of innovative dishes
Assist in kitchen inventory
Make sure the Mise-en-place is ready in time.
Check the staff's Duty roaster
Get the feedback from the Guest and make the note and report to Executive Chef.
Ensure all training records are up to date at all times and monitor all training
Plan for Food festival with help of Executive Chef.
Follow-up the instruction given by general manager
Maintain the company standard.
Control the food cost and waste management.
Check the purchase order and the receiving
Check the banquet kitchen menus
Taste all dishes before serving to guest

Demi Chef De partie

February 2004 - May 2007

DUTIES AND RESPONSIBILITIES
Worked as Roast section in charge, Report to Sous Chef.
As per sous chef and chef de partie instructions prepare the food items.
In charge of bulk cooking section (2500-3000 guest at time)
Had great Exposure in sirloin steak cooking (use to cook 2500 sirloin steak every two time in week And many items)
Check the next day menu and check with Butchery chef, make sure all meats are thawed or not, if not make sure that will happen.
Plan work in a day advance with the help of Sous chef. Will report to sous chef and give the count of meat
Report to the sous chef regarding next day kitchen operation, before leaving

Chef De partie

Abad Hotel

May 2001 - June 2003

Worked in continental, Indian section. Report to sous chef
Attend daily briefings
Follow the grooming and hygiene standards
Assisting in stores pickup and inventories
Follows up on all outstanding issues from the previous shift
Coordinate with all the departments
Attend all training classes, conducted by the management
Follow company's standards
Check buffet and live cooking

Projects

Executive Chef

I love to work on the Range and the Training for the staffs.
Taking special cooking class to the guest and the new join staffs.
I am specialist in team maker.

Qualifications & Certifications

catering and Hotel management

Indian institute of hotel management

management

Indus Cruising culinary Institute

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