1. Mohandas Rangaiyan(Mohan)
63 SauntonAvenue
Hayes
Harlington
UB3 5HG
07557675644
Mohandas.rekha@gmail.com
PERSONAL STATEMENT
Honesty and discipline is my road to success
KEY SKILLS
A proficient user of all Microsoft Office applications
Basic knowledgeof FoodPreparations,KitchenOperation,Hygiene andAccounts.
Experience inbulkcookingandculinarypreparation.
Activitiesinvolvedinall cultural foodfestivals.
Headedthe college kitchenteamforall foodpreparationactivities.
WORK EXPERIENCE
Sous Chef,HolidayInn London Regent’sPark April 2012 to Present
List of responsibilities
Managing 14 memberkitchenbrigade ,withhighstandardsandhygiene
Day to todayorderingthroughprocure wizard[online portal]tomake sure compliance andcost
control.
Traininganddevelopingmystaffsthroughthe fourth,[online portal]
Regulardepartmental trainingisplannedand carriedout
Createda newconceptcalledthe grill roomand developingyoung chefs,changingmenusfor
everythree months.
PerformedDuty managers role from 2014 to till date
Checkingand MonitoringHACCP works on a day today basis.
First aider
Teaching my colleguesthroughFlow moduleswhich was setby LHMUK
Executive Sous Chef,VirginAtlanticClubhouse – Heathrow September2010 to March 2012
In charge of 14 MemberBrigade and serving2000 FirstclassPassengers everyday.
ServingHighclassRosette standardAlacarte Menu from Breakfastto Dinnerincluding
AfternoonTeas.
JobinvolvesOrdering,Traininganddevelopingchefsforconsistentcustomerservice.
InvolvedinmenuplanningforHeathrow andOtherclubhousesaroundthe world.
Helpedotherairline loungesincase of emergencyRequirement.
Chefde Partie,Holiday Inn Farnborough September2005 to August 2010
Sous Chef,HolidayInn Farnborough
2. List of responsibilities
Maintainingandrunningthe kitcheninthe absence of the Executive Chef
* Involvementinthe productionanddevelopmentof dishesforall outlets
* Maintainingstandards
* Collatingrecipesfornewdishes
* Ensuringthatrota's are managedina fairand consistentmannertoensure that'workingtime'
legislationisadheredtoandguestandbusinessneedsare met
* DepartmentSOPmanualsare inplace and updatedona regularbasis
* Dailybriefingsare heldwitheachshift
* Appraisalsare plannedandcarriedoutaccordingto companyprocedures
* Trainingisplannedinaccordance withthe hotel trainingcalendar
* Regulardepartmenttrainingisplanned,andcarriedout
* Departmenttrainingrecordsare keptforall employeesandare keptupto date
Facts
Was part of the FarnboroughAirshow 2006 and 2008
Was part of the IHG International conventionFeb2008 (cateringformore than 100 delegatesfrom
variousdifferentcountriesaroundthe world)
Have successfullycompletedalmost300 weddings
Bestemployee of the monthOctober2005 andOctober2006
BestEmployee of the Year(back of the house) - 2006
Coursescompletedatwork
FirstAidat Work (SurreyFirstAid – till october2012)
CompletedIntermediateFoodHygienecourse onMerit – Validtill June 2010
Have completedregularDDA trainingandrefreshersthereon
Have completedCOSHHtrainingdone onbehalf of ECOLAB
Have helpedthe hotel get4* inthe annual hygiene inspectionreportfromRushmoor
boroughcouncil
Have helpedHeadChef indesigningthe WeddingmenusandChristmasmenusoverthe
period
Have beenpart of the workinggroupinachievingthe GSTSand MysteryShoppingresults
Have alwayshelpedthe HolidayInnsnearbywhenneeded
Beenpart of the mentoringprocessforthe Future Chef competitionandJuniorChef
CompetitionheldatCove School
Took care of the Kitcheninthe absence of Headchef fromSeptember2006 – December
2006 includingcateringfor3500 coversinChristmasperiods
As part of the team have alwaysmaintainedthe foodcostbyregularorderingand
maintainingof highHolidayInnstandards–tobe one of the lowestinthe estate
23% for2005
23% for2006
22.1% for 2007 againsta budgetof 23.8%
23.4% for2008
23.3% for2009
3. FoundWeeklySpecialsasthe wayforwardto maintainthe costeffectivelydidwonthe
monthlyspecialsfor4monthsbringingoutthe innovationandideaonthe table
Had the bestrebate from3663 inthe regionwith5% YTD = £5.6K thisisdue to compliance
withordering
GSTS resultsforthe hotel overall being82.3% as of June ’08, where Ihave had a direct
impacton
Breakfaststandards83.2% YTD to 78.8% LY
RoomService 80.7% YTD to 74.1% LY
Restaurant/ Bar 79% YTD to 72% LY
2nd
Chef,CoconutLagoon, South IndianRestaurant London January 2004 to August2005
Thoroughknowledge of menuandfood preparationactivities.
Identificationof all rawmaterialsforregularmenuandbuffets.
AssistingHeadchef inall aspectsof kitchenco-ordinationandoperations.
Assistedinoperationof otherrestaurantsoutletsduringbusyperiods,withinthe group
Cateringforlarge groupsof touristsas andwhenrequired
Workingand contributingtothe team
MaintainingThe CoconutLagoonstandardsat all times
EDUCATION AND TRAINING
Master’s inBusinessAdministration(Human Resources) 1999 - 2002
Madurai Kamaraj University, Madurai India
Bachelor of Science (BSc) in Hotel Managementand Catering Technology 1996 - 1999
University of Madras, India
Achievements
Receivedcertificate of proficiencyinessaycompetitionheldin2001 in foodproduction.
PerformedcookingprograminSuntelevisionnetwork,Indiaaboutregionalcooking.
Awardedletterof appreciationfrommyworkin“MediterraneanFood Festival”,inHotel
Radisson.
ReceivedappreciationletterformyeffortinhostinglunchforExecutive committee
membersof CarlsonHospitality,India.
ReceivedcertificatesfromRadissonHospitalityworldwide for100% guestsatisfaction.
Participatedin“Industrial Exposure TrainingFoodProduction”atHolidayInn,Pune,India
fromMay 1997- Aug 1997.
HOBBIES & INTERESTS
4. Teachingtamil language andreligiousgoodvaluestomytamil community
Playingcricket,Tennis
ACHIEVEMENTS:Actedas Executive Headchef forHolidayinnBrentcrossandHolidayinn
Commercial roadforfewmonthsas an Reliver[2014/2015]
REFERENCES
Referencesare available uponrequest