D.LAKSHMI NARAYANAN

Food Hygiene & Food safety Course in Singapore
Diploma basic food production from state institute of Hotel Management At Trichirappali
B. Sc. Hotel Management - Annamalai University.
Diploma in Guru Dev Institute of Hotel Management, At Chennai
MS-Office basic Course from Apollo Computer Centre, Coimbatore

Tamilnadu, India

Self-Confident, able to socialize and open to the world & other cultures, able to adapt myself to any social & cultural levels, team player & creative.

Strengths include the ability to set up and implement efficient policies and procedures for administration and operations. I’m an effective coach and have developed staff from various fields.

Self-motivated individual, who is passionate about working in the Hospitality Industry and getting involved to promote others and the hotel

Career Profile:

Feb 2012 till date

Blue Hills Resort, Anaikkatti, Coimbatore

Working as General Manager

July 2010 – Till Date

Sterling Holiday Resort (I) Pvt. Ltd.

India’s no. 1 Time Share Company and group of    5, Star Resorts.(115 Rooms) As Executive chef

June 2009 – June 2010  

Resort World Sonthosa in Singapore

(The 7 star super deluxe property) GANTING GROUP                                                             AS A CHEF de cuisine (1800 ROOMS)

Apr 2008 – May 2009

Mahindra Holidays and Resort India Ltd

(The 5 star property)COORG

 AS A executive, SOUS CHEF (200 ROOMS)

June 2006 – Nov 2008    

INDIAN HARVEST, NEWZLAND

5star property AS A HEAD CHEF (475 Rooms)

Sep 2003 – May 2006     

THE ORCHID, Mumbai,

(5 star deluxe AN ECOTEL Hotel)
Joined as commi I Leaving as a CDP

May 1998 – Feb 2003     

ITC PARK SHERATION, Chennai,

(5 star hotel welcome group (south Indian)
Joined as Trainee- commi. 111 leaving as a commi11

 

Job skills:

Knowledge of preparation all types of food. In charge of all kitchen operation, menu planning, preparation, presentation & standardization of recipes. Quality control & promotions, inventory control. Cost control & profitability. Innovation in food preparation & presentation & new kitchen planning.

Services offered:

Can able to take training classes to Culinary and Food and Beverage Service areas.
Provide practical and hands on hands training to work and study and distance learning programs.  

Please contact me for more assignments on Hotel and Restaurant Projects, specialty services, personality development Staff grooming, for organizing Food Festivals, curriculum designing, writing Cookery books and also faculty services.

Placement
Internship
Enquiry
Blog
Sitemap
Home Page
About Us
Contact Us
Privacy Policy
Back Up
Copyright © MAA School of Hotel Management 2013 All rights reserved developed by 6OD Karthik