CURRICULUM VITAE
Mr. Sundara Mahaligam, male, single, 36 yrs, 12 Years Experience ( DoB: 15-05-1972)

Carrier Objective: –

Seeking assignments as Catering Supervisor/cook/camp boss/banquet supervisor/store with premier organization in Hospitality Industry where my experience and culinary specialties will be utilized in preparing a wide range of Indian Cuisines.

Educational Qualification:-

D.H.M & C.T, Dip in Hotel Management & Catering Technology, (1994 – 1996) Thriveni Institute of Management Studies, Tamil Nadu, India

Strength: -
strong supervisory training and communication skills , food hygiene and safety oriented activity share ideas,opinion and suggestion in daily shift briefing.
daily contact with the clients.
close contact with chef cook.
effective management and control.
food cost and quality control.
ensuring all staff follow the highest personal hygiene methods.
supervising buffet decoration.
managing the weekly and monthly requests.
managing the periodic cleaning shedules.
Large scale cooking (Canteen/Outlet).Interested in & out door catering.Interested to make food festival.Very good listener. Preparing for ntrepreneur level. Excellent communications skills, creative, innovative, team leader, dedicated, organized, detail oriented, decision maker and problem solver.
Work Experience:-
MANAGER:
Period: :6 Months (from 25th Sept 08 to January 20th)
COUNTRY OF WORK : Compass National LLC ( Priyadarshini Restaurant)
JOB SCOPE :managed 15 staff , Responsible for all kitchen
operation including Buffets,banquet,room service andrestaurant successful created new
menus and celebrated food festivel like dosai mela and thalai valai virundhu.I went on
visit visa and try to get work visa .company have visa problem ,so, I return to India.

GUEST HOUSE SUPERVISOR:
PERIOD :10 MONTH (from 15th Nov 07 to 15th Sept 2008)
COUNTRY OF WORK : L & T Construction Ltd., Chennai.
JOB SCOPE : Ensuring correct stock rotation & minimization of astage.
Assisting other areas of the kitchen &service when required.Maintain standerd manu with quality.
Strong skills in South & North Indian cuisine.
Work commitment, Risk taker, Planer, Time management, Team coordinator.
CHEF & CANTEEN INCHARGE:
PRIOD :2Years 10 month (from 31st Jan 05 to 28th Oct 2007)
COUNTRY OF WORK .BOX.NO-24399, L & T QATAR LLC-QATAR.
JOB SCOPE : Fusion cuisine expert in south and north Indian cuisine.
Catered simultaneous functions for up to 900 people.
Controlled cost/inventory/labor/miss use of material.
Interviewed/hired/trained/supervised/evaluated employees.
presentations, developed good standards, attended several VIP’s and arranged special banquets for
important guest and dignitaries
Ensuring that the standards of hygiene are maintained &. Improved were possible.
INDIAN CHEF(part time)
Period: : 1 ½ Years (from 1st Jan 06 to 15th Oct 2007)
COUNTRY OF WORK : Doha Kitchen, Qatar
JOB SCOPE : Restauarent with out door catering-making varieties of
Curries and parothas,briyanies and south Indian dishes.

CATERING SUPERVISOR
Period: : 2Years (from 15st Jan 03 to 30th Jan 2005)
COUNTRY OF WORK :L&T ECC DIVISION-CHENNAI-INDIA.
JOB SCOPE : Recruiting and training permanent and casual staff;
Organising, leading and motivating the catering team;
Planning menus in consultation with chefs;
Ensuring health and safety regulations are strictly observed;
Budgeting and establishing financial targets and forecasts;
Monitoring the quality of the product and service provided;
Keeping financial and administrative records;
Managing the payroll and monitoring spending levels;
Maintaining stock levels and ordering new supplies as required;
Interacting with customers if involved with ‘front of house’ work;
Liaising with suppliers and clients;
Negotiating contracts with customers (in contract catering).

CATERING SUPERVISOR(production)
Period: :2 Years (from1st aug2000 to 30th dec2002)
COUNTRY OF WORK :Shivas caterer-adyar-chennai-india.
JOB SCOPE :Industrial catering supplier to MNC COMPANIES IN
Chennai and other cities with south and north Indian cuisine with 60 staff centralised
Kitchen with 120 seatted dinning capacities.taking order to outdoor catering and supplied
To other outlet.

Commi (General Cook)
Period: :6 Months (from 14th Feb 2000 to 16th July 2000)
COUNTRY OF WORK : Hotel Juhu Plaza-mumbai.india
JOB SCOPE :worked as a cook in Indian hot kitchen-making all type of curries and rice.sweet,roti,soup for banquet.
Commi (south Indian Cook)
PRIOD : 1 Year (from 14th Dec 1999 to 15th Jan 2000)
COUNTRY OF WORK :RESIDENCY HOTEL–ANDHERI-MUMBAI-INDIA
JOB SCOPE :
International multicuisine restaurant with Hot kitchen handling, responsible in preparing
south indian food at the parkrestaurant for almost 700 person in one sitting every
weekend.

Indian Chef & Banquet Supervisor
PRIOD : 2Years (2nd march1997 to15:05:1999)
COUNTRY OF WORK : Hotel Surguru-104,S.V.Patel Road,Podicherry-01,India
JOB SCOPE :
50 Rrooms including Restaurants & Banquet property With 43 kitchen staff.

Daily kitchen stock,manu order for banquet and K.O.T to cooks to prepare dishes.
Reporting to GM & working closely with F & B.
Organizing kitchen during opening morning 5am to close 11 pm.

ASST.KITCHEN SUPERVISOR:
PRIOD : ONE YEAR-3rd MAY1996 TO 26th FEB1997
AFTER COMPLETED DIPLOMA I have joined.
COUNTRY OF WORK : HOTEL SIVAPRIYA,KODAIKANAL-INDIA
JOB SCOPE :asisting with CHEF and F&B MANAGER.

Project work done :HOTEL TAJ RETREAT-MADURAI
PRIOD :6MONTH-18:081995 TO 17:02:1996
JOB SCOPE : before compled diploma have to sebmit project work in
Production ,service,house keeping,front office.

Personal Information:

Name: Mr. Sundara Mahaligam,
Father’s Name: Mr. Subramaniam,
Permanent Address: 5, North New Street, Jakkam Patti, Andipatti, Theni Dist,
Tamil Nadu – 625512.
Date of Birth: 15th May 1972,
Marital Status: Single,
Mother Tongue: Tamil,
Community: Hindu,
Sex: Male,
Nationality: Indian,
Passport Details: No: E0359646
Date of Issue: 08:11:2001
Date of Expiry: 07:11:20011
Hobbies: Reading, Badminton, Swimming & Cycling.
Vision: Entrepreneur..
Personality Traits: By Nature I am of an out going nature,enjoy dealing with
People good at inter personal skills,has good communication in
English,tamil,hindi,telugu and ,Malayalam.
Driving Licence: No-TN09 20080007629,
Date of issue:08/08/2008,
Date of expiry:14:05:2022.

About Myself

As a self-motivated Ambitious Individual with Strong Career Objectives Supported with High Initiative Levels, I prefer a Career Instead of a Job. A career where I can utilize my communicative, reasoning, problem solving & analytical abilities to the maximum for the mutual benefits of the both, the organization & myself.
. I am an enthusiastic, energetic and goal-orientated individual, who enjoys taking on a challenge. I am a self starter, and enjoy working alone and as part of a team. I am passionate about excellent food and exemplary customer service, and I know that I can make a valuable contribution to your company. I am currently living in Chennai-india. I will be residing in chennai. I am available for a telephone interview at your convenience and look forward to hearing from you should any suitable positions become available.
o Over 12 years experience in varied F&B production/restaurant positions
o Responsible and hardworking team player
o Flexible in working weekends, holidays, and extended hours
Quick learner with a “can-do” attitude

References:-

1. Mr. Vivek/ Manikandan L&T Qatar LLC, Qatar.
2. Mr. Mahindran, Personel Manager, Shivas Caterer, Chennai.
3. Mr. Tulasi Raman, Project Manager, L& T Chennai.
4. Mr. Johnson MCom., MPhil., HDECom., Finance Manager Al – Sharq National Projects, Sultanate of Oman, email- johnsonaral@gmail.com

I feel the above attributes and my experience and educational qualification make me eminently suited for taking up a very competitive job like hospitality manager ,catering manager,Indian chef.
I looks forward to an opportunity for an interview with you.

Place: Chennai. Yours Faithfully,