G.

GENOSE
George Illam,
Illupavilai, Maruthancode P.O.,
Kanyakumari District,
Tamilnadu-629163
Ph-04651-260047, 261538,
Mob: 9884161431
Email:chefgenos@yahoo.co.in
An innovate chef with an exceptional record of service and experience at
noted establishment. More than 7 year of expertise in basic master of
cooking technique and management, and as a high standard caterer for
outdoors parties and functions. Member of SICA, Excels in supervising staff
and overseeing food revenue.
OBJECTIVES:
To achieve excellence through continuous learning and grow with the
organization in the Hospitality Industry.
PROFESSIONAL PROFILE:
Completed my Graduate B.Sc. (Hotel & Catering Management) in Asan
Memorial College Of Arts & Science in the year 2005 from the University of
Madras.
STRENGTHS:
Menu planning
Modern stylish approach to plate presentation
Ability to control and analyze quality levels of production and
presentations
Proven ability to produce quality under pressure without Sacrificing
the quality.
Worked in all sections including Gardemanger, Continental cuisine,
Butchery, Pantry, and Grill Kitchen
Ability to operate, manage, food cost, practice hygiene and
cleanliness standards.
An excellent motivator, planner and result oriented.
HACCP/ISO 22000 Food Safety Knowledge and Implementation
experience is an added Value

 Able to work with full commitment and sincerity and to perform well in
this organization
ACHIEVEMENTS
Won GOLD MEDAL in three course set menu category conducted by
Indian federation of culinary Associations 2012
Won BRONZE MEDAL in three course set menu category conducted
by Indian federation of culinary Associations 2008
Played a Major Role in conducting the MEXICAN AND BALKAN food
festival in Rainbow restaurant and Seafood Bazaar in ABOVE SEA
LEVEL Restaurant
Rainbow Nights was a latest innovation where seven cuisine of the
world were displayed on all days of the week
CAREER ACCOMPLISHMENTS
Total Work Experience

: 07 Years

THE RAIN TREE HOTEL CENNAI

An ISO 22000 Certified & South Indias first ECOTEL Hotel with 105 rooms 5
F& B Outlet, Banquet for up to 350 pax.
JR SOUS CHEF SEPTEMBER 2011 TO TILL DATE
In charge for 96 cover ABOVE SEA LEVEL RESTAURANT with wide choice
of
menu from Tandoor and Grills, which does 120 cover on average,
manage by myself with 5 Staff.
This Restaurant has been awarded as the best roof top restaurant in the
city during the year 2011 by RITZ AUDI.
JOB RESPONSIBILITY
Work closely with executive chef and executive sous chef in
determining quality and quality of food materials used with a view of
eliminating wastage and spoilage, departmental budgeting
Implement systems and procedure that achieve higher efficiency and
guest satisfaction
Hiring, training and supervising the work of food
Planning menus for all food services locations considering customer
base, Scheduling and coordinates the work of chefs and other kitchen
team members to ensure that food preparation is economical and
technically correct.
Conducting regular physical inventors of food supplies

 Ensuring that high standards of sanitation and cleanliness are

maintained throughout the kitchen areas at all times.
Safeguarding all food preparation employees by implementing training
to increase their knowledge about safety, sanitation and accident
prevention principles.
Developing and testing recipes and techniques for food preparation
and presentation which help to ensure consistent quality and to
minimize food costs, exercises portion control over all items served and
assists in establishing menu selling prices
KITCHEN EXECUTIVE FROM APRIL 2010 TO AUGUST 2011
JOB RESPONSIBILITY
Being instrumental in organizing an efficient flow of food production
check all daily events.
Cooking dishes according to standardized recipes.
Responsible to control food cost.
Maintaining proper food requisition , food handling and storage
procedure
Coordinating weekly meeting with other chefs and managers to discuss
problems and guest complaints.
Reports to the Executive sous chef
Being instrumental in organizing an efficient flow of food production
check all daily events.
Cooking dishes according to standardized recipes.
Responsible to control food cost.
Maintaining proper food requisition , food handling and storage
procedure
Coordinating weekly meeting with other chefs and managers to discuss
problems and guest complaints.
CHEF DE PARTIE FROM MARCH 2008 TO MARCH 2009
Chef in charge for the continental, pantry and gardemanger section.
JOB RESPONSIBILITY :

Reports to the sous chef.

Directly involving in the presentation of all the dishes in the menu.
Taking order from the guest if they have any particular preference
Helped chef in formulating menus
Maintaining highest standard of cleanliness and hygiene.
Guest interaction in terms of Quality and Presentation

DEMI CHEF DE PARTIE FROM MARCH 2007 TO FEBURARY 2008

Taking care of the grill Kitchen for 96 covers Above Sea Level Restaurant &
Bar with wide choice of menus from Tandoor and grills which does 120 cover
on average with 3 staff under me.
Hotel Operational Trainee from March 2006 to feb 2007
JOB RESPONSIBILITY

Reports to the Chef De Partie

Maintaining highest standard of the kitchen and the food.
Indenting and maintaining the par stock levels of the store items.
Checking the quality of the meats on a every day basis.
Indenting supplies for the daily requirement.

COMMIE 11 from june1ST 2005 TO FEBRUARY 2006

Worked as a reliever for Contikitchen, Gardemanger, Pantry, Butchery and
Grill kitchen
INDUSTRIAL EXPOSURE TRAINING:
Under went Industrial exposure training in Hotel THE RESIDENCY TOWER
Trivandrum for three months.
Under went industrial exposure training in "THE CAKE WORLD" Nagercoil
for 1 month.

SKILLS:
Specialized in Gardemanger , Continental Kitchen, Pantry, Grill kitchen, &
Butchery.
TECHNICAL SKILLS:
Ice Carving, Vegetable Carving, Thermacole carving, Fruit Carving &
Salt Dough Sculpture.

EXTRA CARRICULAR ACTIVITIES:

 Proud member of SICA

Attended the Barbeque Training Programme Under Master BBQ Chef
JT.Handy.
Took major part in the conduction of Balkan Food Festival at the
RainBow Restaurant
Took part in the chef Competition conducted by IFCA (Indian federation
of culinary Association) and won Gold Medal in 2012
Took part in the chef Competition conducted by IFCA (Indian
federation of culinary Association) and Won Bronze Medal in 2008
Awarded as the Eco Employee of the term nov07- Jan08
Awarded as the Most Popular Staff of the year 2007
Took major part in the conduction of FISH BAZZAR at Above sea level
and made it as a great success.
Won 1st place in Left over Management Competition held during
the Inter Catering Institution Search For Talent organized by the
Department of Catering Science and Hotel Management SNR College,
Coimbatore.
Participated in the inter college CHEF COMPETITION conducted by
MGR institute of Hotel & Catering Management.
Participated in the 1st National Seminar EXPECTATION OF THE
HOSPITALITY INDUSTRY held on 9th & 10th Jan 2003 in Asan
Memorial College of Arts & Science, Chennai.
Participated in the 2nd National Seminar LATEST DEVELOPMENT IN
THE HOSOITALITY INDUSTRY AND PRESENT
TREND OF
TOURRISM held on 27th Feb 2004, in Asan Memorial College of Arts &
Science.
Participated in the 3rd National Seminar PASSION TO BECOME A
CHEF held in 2005 in Asan Memorial College of Arts & Science.

PERSONAL PROFILE:
Fathers Name

: George. D

Date Of Birth

: 07-05-1985

Sex

: Male

Marital status

: Married

Nationality

: Indian

Languages Known

: English, Hindi, Tamil, and Malayalam

Hobbies

: Playing Cricket, Volley Ball, Foot Ball, Hand Ball,

Athletic Events.

PASSPORT DETAILS:
Passport no
Date of issue
Date of expiry

: 4373825
: 09/08/2005
: 08/08/2015

REFRENCE:
Chef Jugesh Arora
Ph-9884390535

Chef Vinod Kumar

Executive Chef
Sarovar Group Of Hotels
Bangalore
Ph-8105877555

DECLERATION:
I here by declare that all the above information are true and correct to
the best of my knowledge and belief.
Place: Chennai
Date: 17/06/2012
(GENOSE.G)