MOHAN DHANASEKARAN
Summary
CHEF DE PARTIE IN THE FOOD & BEVERAGE SECTOR
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Overview
19
19
years of professional experience
Work History
Chef
Dogara Hotel
11.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Chef De Partie
CALI CAFÉ by The Happy three.
01.2019 - Current
- Key Highlights:
- Report to Head Chef
- Cali café is under The Park avenue Hotel operations of All day dining
- Handling a team of 6 associates
- Responsible for in room dining, All day dining, Breakfast buffet, Event operations and
- Conduct brand standard audits and control on a regular basis.
- Monitor adherence to safety, hygiene, cleanliness standards and temperature check as per HACCP Standar.
sous chef
residency hotel
05.2018 - 02.2019
- Key Highlights
- Responsible for Casual dining operations
- Organized multiple Food promotions.
- Menu planning.
- Handling the daily operation and responsible for the outlet.
- Associate in all maintenance of cleaning of all refrigerator and all other working area as well hygiene
- Have huge responsible of food storage requisition and all other requirements of kitchen.
- Holding huge responsible for food cost and wastage.
sous chef
pleasant hotel
04.2017 - 04.2018
- Key Highlights
- Report to Head Chef
- Responsible for dining, banquet event
- Menu planning, event profitable and
- Handling daily operation for the menu engineer
chef de partie
Hablis hotel
03.2016 - 04.2017
chefde partie
Luxer hotel
10.2015 - 02.2016
demi chef de partie
Hablis hotel
05.2013 - 09.2014
commis 1
Le meridien hotel
05.2010 - 04.2013
commi 2
Casapiccolo
09.2007 - 04.2010
commi 3
The ashok hotel
09.2006 - 07.2007
Education
B.Sc - Hotel Management & Tourism
Anamali university
atchidamaram, TamilnaduAdvance diploma - hotel management
SISI College
Guindy, ChennaiSkills
- Operations
- Strategic the long& short- term directions by forecasting manpower requirement and designing plans for acquiring requisite skills and competencies
- Handling entire Restaurant operations inclusive of formulation & implementing department standards operations procedures include goals, budgets, plan, administrative activities etc
- Kitchen operations
- Planing menu for an expensive repertoire of menu, along with portions standardization and supervision of food preparation
- Handling all aspects of the kitchen management including monitoring food production and aesthetics presentation of the food and beverage, coordination of the kitchen staff and management the preparation of the menu
- Maintaining quality and consistency of the food for enhancing satisfaction amongst customers, ensuring cleanliness in the kitchen work area & that it is in order prior to the commencement of food preparation
- Man management
- Providing direction, motivation to the team members ensure optimum performance
- Handling on the jobs evaluation and performance appraisals, counselling and disciplinary procedures
PERSONAL VITAL
Languages Known: English Tamil
CALI
- Chef de Partie with NJ Group
- With comprehensive skills, over 14+ years of experience & knowledge in
- Kitchen operations
- Food & Beverage Operations
- Quality Compliant
- Cline Servicing / Delight
- Food Costing.
- Waste control
- Recipe Costing.
- Maintaining stores & Purchase
- Deft in planning, supervising, and managing the entire kitchen operation including procurement and maintenance of the inventory level for smooth functioning of all operations. Experience in developing and follow up to the service standards and operational policies, with a good track record of planning & implementing effective control measures to reduce running cost of the unit.
PRODUCTION
- Continental
- Mexican
- Italian
- Arabic
- Butchery
- Fusion
- Pantry
Job Training
The ashok hotel (march 2006 to sep 2006)
Disclaimer
I hereby declare that the furnished particulars by me are true and correct to the best of my knowledge, information, and belief
Timeline
Chef
Dogara Hotel
11.2022 - Current
Chef De Partie
CALI CAFÉ by The Happy three.
01.2019 - Current
sous chef
residency hotel
05.2018 - 02.2019
sous chef
pleasant hotel
04.2017 - 04.2018
chef de partie
Hablis hotel
03.2016 - 04.2017
chefde partie
Luxer hotel
10.2015 - 02.2016
demi chef de partie
Hablis hotel
05.2013 - 09.2014
commis 1
Le meridien hotel
05.2010 - 04.2013
commi 2
Casapiccolo
09.2007 - 04.2010
commi 3
The ashok hotel
09.2006 - 07.2007
Advance diploma - hotel management
SISI College
B.Sc - Hotel Management & Tourism
Anamali university
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