1. RESUME
SathishCharlie.V
Mobile: +97433478047
Email: charlievsc_07@yahoo.co.in
CAREER OBJECTIVE
To work in a dynamic organization that offers significant exposure, challenging work
environment and growth opportunities to utilize my skills to an optimum there by embarking
upon a career that is intellectually stimulating and professionally rewarding.
Years of experience : 6 YEARS
PRESENT JOB PROFILE
Organization : MARRIOTT MARQUIS DOHA QATAR
Duration : February 2015
Designation : Chefde partie[newyorksteakhouse]
 Runs and checksin production areas to see that standards are being met.
 Checking the set of stations is on time for each service period.
 Make sure all food is prepared by recipes.
 Make sure foodquality and quantity meets our standards.
 Make sure foodis sent to correctarea on time.
 Notify Chef or Sous Chef of any problems or complaints as and when they arise solve
immediately if possible Empowerment.
 In-charge that professional workprocedures are in place.
 Communicates any problems with outlets to the affecteddepartment head, executive Sous-
chef and Sous chef for follow up.
 Checks inventories to see proper storage and rotation of stock.
 Followsup to see proper completion of assigned levels on production charts.
 Aids in the training of foodproduction staff
 Checking that all food items forstorage are coveredwith vita film, dated, labelled and
initialized by person who made it or used it.
 Checking the rotation of foods– old first, newest last.

2. Organization: MARRIOTT HOTELALJADDAFDUBAI(PreopeningTeam)
Duration : January 2014
Designation : Chefde partie( merletto Italian restaurant)
Job profile:
 Responsible forpizza and Grill section.
 Take of daily inventory of production foods as wellas expired foods.
 Sees to it that the department is clean & tidy (fridges also).
 Check availability raw food stocks and make requisition when needed.
 To support directly to the chef in the daily operation an work
 To workaccording to the menu specification by chef
 To keep working area hygienic condition according tothe rules set by the hotel.
Organization: AMWAJROTANA(PreopeningTeam)
Duration : November 1st 2011- December 2013
Designation : Chefde partie
( ROSSO best Italian restaurant in Dubai 2014 by BBC good food)
Job profile
 Promoted as a chef de partie forthe good work
 Everyday reporting to the Head Chef about day to day operation of my kitchen
 Responsible forthe quality and presentation of foodleaving the station.
 Contribute to menu creation and foodpresentation
 Manage and train the kitchen brigade effectively toensure a well organized
 Manage customer relation when necessary in the absence of head chefs
 Ensure that foodwastage is kept to a minimum and attention is paid stock security.
 Maintain high standard of hygiene and cleanliness in the kitchen area as per HACCP.
 To carry out all recordfood temperature log and chiller, freezer temperature log as per
HACCP.

3. Organization: AMWAJROTANA(PreopeningTeam)
Duration : March13th 2010- October2011
Designation : Demi Chef de partie (rosso Italian resturent)
Job profile:
 To support directly the chef de partie or sous chef in the daily operation an work
 To take full responsibilities of his section when his immediate supervisors not there
 To workaccording to the menu specification by chef
 To keep working area at all time in hygienic condition according to the rules set by the hotel
 To controlfood stockand foodcost in my section
 To provide hands on training to his direct staff.
Organization : GIANCARLO”S PLACE (Italian restaurant in Bangalore India)
Duration : April 2008- February 2009
Designation : pizza chef
Job profile:
 Assisted the executive chef with all area of foodproduction for 120 set dining facility
 Planed coordinated and implemented special events and functions
 Ensured proper sanitation standards
Organization : mainland china (authentic Chinese restaurant Bangalore)
Duration : June 2007- March 2008
Designation : line cook
Job profile
 Workin specialty dim sum kitchen
 Assist customers colleagues in a polite and helpful manner
 Deal efficiently and quickly withcustomer complaints and queries.
 Actively gain customer feedback passing information gained to the executive chef.
TRAINING Andcertified:
 HACCP Training level 3
 HACCP Basic foodhygiene and food safety training.
 HACCP Awareness Training and Personal hygiene training
 Daily culinary basic skill
 Kitchen Fire Safety and Fire Awareness Training

4. EDUCATIONALQUALIFICATION
 Diploma in hotel management &catering technology (April 2007)Pondicherry institute of
hotel management &catering technology,Pondicherry.
 Good in Computer programmes
PERSONALDETAILS:
Nationality : Indian
Date of birth : 24/11/1983
Passport details : G0830828
Marital status : married
Language known: English, Tamil&Hindi
DECLARATION:
I hereby declare that the information given above is true to the best of my knowledge & belief.
Yourssincerely;
SATHISHCHARLIE.V;