G.AJITH KUMAR MENON No. 9, Bharathiyar Street,

Kamaraj Puram, Pattabiram,Chennai - 600 072, INDIA.Tel.No: ++ 91 44 26850316

E-mail: ajit_k_menon@rediffmail.com

Summary:Detail-minded and hardworking catering professional with more than two decades of work experience in handling both practical and administrative operations in the hotel and catering industry. Can be trusted to work both on individual assignments as well as teamwork to consistently produce quality results.

Educational Qualification:Two year course in Hotel Management & Catering Technology from India, 1988.

Training & Technical Qualification: Practical training for Chefs concerning Management & Administrative capabilities, Johnson

& Wales University, Miami, Florida, USA. United States Public Health Sanitation (USPH) Course, Nova University Fort Lauderdale,

Florida, USA 1994 and 2008. Customer relations & Satisfaction Programmes. Secured Credit rankings in the Intermediate Food Hygiene Course conducted by the

Chartered Health Institute, UK.

Work Experience:

HOLLAND AMERICA LINE, USA Service breakdown

EXECUTIVE CHEF 2008 October – Till date2nd EXECUTIVE CHEF/ RELIEF EXECUTIVE CHEF 2007 October – 2008 October

Job Description-- To oversee the operation of the entire galley and all food service area. Food cost, quality control and proper waste management. Training, Monitoring and upkeep of the galley as per the USPH standard. Responsible for all food being prepared in the galley according to the menus and recipes as

established by the company. Responsible for all the food related ratings. Train, direct and supervise all galley personnel with regards to the proper cooking techniques

and procedures. Prepare work schedules for the cooks in regulation with the ILO. Work closely with other department heads for a smooth operation.

CELEBRITY CRUISES, USA- CHEF DE CUISINE 2006 July – 2007 September Job Description ---

Responsible for the administration of the galley, generating and revising all reports required by the Food & Beverage Manager and the corporate office.

Prepare the weekly schedules of the galley staff, designating special duties & time off in accordance with the Time & Attendance policy.

Accountable for the company budget regarding the food cost & inventory levels. Investigate & report any discrepancies.

Ensure the food quality & portion control is always in line with the company’s specification. Meets with the direct reports like Sous Chef & Head Cooks to forecast food production and

discuss daily schedule. Participate in Food department meetings and update the Food & Beverage Manager of any

problems or issues affecting the operation. Communicate with the Assistant F&B Managers & the Restaurant Manager in order to verify

guest’s food acceptance and special requests. To visit the various food preparation stations and does random food tasting to ensure food

quality & standards are met. Conduct daily tour of the provision areas ensuring that correct storing procedures are met and

there is no sign of spoilage. Maintain the cleanliness of all food preparation areas and conduct simulated USPH type

inspection and pre US port arrival inspections. To mentor, develop & provide on the job training to the cooks to strengthen their current

performance & prepare for future advancement.

LOUIS CRUISE LINES – EXECUTIVE CHEF 2004 May – 2006 June Job Description ---

Work in close liaison with the Food & Beverage Manager and the Hotel Director. Food order done in conjunction with the Food & Beverage manager & the Provisions master. Manage day-to-day operations of the entire galley. Check & maintain company standards & specification at all times. Control over production & meet the food cost target set by the company. Follow & maintain FSP standards at all times. Train all galley personnel. Cost & Portion control. Daily check of all provision areas for rotation of stocks & proper usage of perishables. Effective waste management as well as productive usage of leftovers. Pay very close attention to the butcher shop & monitor the stocks inside the thawing box. Schedule & allocate day-to-day responsibilities for the section heads as well as the cooks. Monitor & motivate all galley personnel and strive to maintain high moral as always.

SUNCRUISES, UK – SOUS CHEF/EXECUTIVE CHEF 1999 March – 2004 MayService Breakdown July 2002 to May 2004 -Executive Chef March 1999 to May 2002 -Sous Chef

Job Description --- Assisting the Executive Chef in the operation of the entire galley including the Crew galley. Maintain & follow recipes as per company standards. Cost and Portion control. Conduct menu briefings & spot checks Follow & maintain FSP standards at all times. Check all provision areas in co-ordination with the Provisions master on a daily basis to

enable rotation of stocks & proper usage of perishables. Effective waste management as well as productive usage of leftovers. Monitor & motivate all galley personnel while striving to maintain high moral as always.

CARNIVAL CRUISE LINES, USA - SOUS CHEF 1994 April – 1998 December Recruited directly in the Sous Chef training program & given 10 months training in various sections. Worked in various ships in the fleet with different crew count, the maximum being 135 cooks for a passenger count of 3400 passengers in the Carnival Destiny. Job Description--- Responsible for the operation on Main Galley & Lido. Brief the daily menu to section heads. Maintain & follow recipes as per company standards.

Keep to the standards set by the USPH and follow up constantly. Cost & portion control. Avoid over production & meet the required food cost target. Check products at key side before loading. Daily check of store room along with the provision master for non & slow moving items, as

well as monitor the perishables. Weekly food order done along with the Executive Chef. Schedule & allocate daily duties. Motivate the staff.

OBEROI GROUP OF HOTELS, INDIA - CHEF TOURNANT 1988 May – 1994 MarchJoined the Trident, Madras as a Kitchen Trainee immediately after college & was duly promoted as Chef Tournant while working in their property at The Oberoi, Bangalore (member Leading Hotels of the World) Job Description--- Responsible for the Continental & Banquet Kitchen of the hotel. Supervise the work of Ten staffs and also Cater for the A la Carte’ restaurant & banquet halls. Emphasize daily requisitioning, quality checks & portion control. Productive use of leftovers. Contribute to cost control & at the same time ensure that the revenue in the restaurant is high.

Additional Skills & Achievements: Computer knowledge of word & excel. Instrumental in the opening of the Oberoi Flight Services at the Trident Hotel, Madras. Entrusted with the responsibility of VVIP catering for Beaurocrats & State Dignitaries while

at Oberoi Hotel, Bangalore. Opened the 24 hours Pizzeria in a couple of Carnival ships. Was awarded the “employee of the year” for the year 1992-93 during the tenure with The

Oberoi Hotels.

Hobbies & Interests: Playing Chess & social service

PERSONAL DETAILS:

Age & Date of Birth: 47 years, 17/04/68 Sex: MaleHeight & Weight: 177cms, 80KgsNationality: IndianMarital Status: Married Passport Number: G8385985Date of Issue: 10.04.08Date of Expiry: 09.04.18US C1 D Visa : Valid Visa

DATE: (G.AJITH KUMAR MENON)