RESUME

KT. CHOCKALINGAM
E mail

kannavijayc@gmail.com
kanna_vijayc@yahoo.co.in

Mobile No:

0091-9789304453
0093-786179384

OBJECTIVE:
I wish to become a successful professional in the field of hospitality and also to
work in a competitive environment.
PERSONAL PROFILE:
Name

KT. CHOCKALINGAM

Sex

Male

Age

26

Language known

English, Hindi & Tamil

Qualification

Diploma in Catering and Hotel Management

Additional qualification

Basic computer knowledge

Address

S/o. K.Kathiresan,
No:108/56 Muthupattinam,
3rd Street Karaikudi,
Sivagangai District,
Tamilnadu.
India.
Pin code : 630001.

WORK EXPERIENCE
GULF EXPERIENCE:
Supreme Food Service Company position as a Baker at Kabul Afghstian
from 25-July-2011 to Till Date.
RESPONSIBILITIES:
Service going smoothly.
Handling Pastry and Oven section in Bakery.
Friendly Personality & Team Worker.
Willing to Lear grow.
Maintaining standard cleaning in the Bakery Department.

Gulf Catering Company position as a Pastry Chef at Iraq from

26-Nov-2009 to 10-Aug-2010.
RESPONSIBILITIES:
Every day morning I will go on meet with D. fac Manager.
Checked grooming for my Bakery Employees.
Give instructions about todays Menu for Bakery.
Daily check the Temperature for the Bakery Chiller.
Maintain the food Hygiene.
We were always following (FIFO) & (LIFO). When we are using the things as
store.
In Bakery Section must have to check 100 ppm chlorine solution water use or not
checked daily.

 Keep area always clean.

Desserts always service in below 320f.
We used to give all Varaity of Cakes, Puff and Breads.
Fully checked the ISO 9001 instructions daily.

Gulf Catering Company position as a Bakery and Pastry Man at Iraq from
14-Nov-2008 to 25-Nov-2009.
RESPONSIBILITIES:
Responsible for the smooth running of bakery and confectionary department.
Always maintain Mise en place for the Breakfast Rolls.
Friendly Personality & Team Worker
Willing to Lear grow.
Implementing and planning day to day needs of bakery.
Maintaining the basic hygiene standards in bakery department.
Reporting to the SousChef.

HOME COUNTRY
Le Palms position as a COMMI-II(Bakery) at Goa from
10-Sep-2007 to 02-Nov-2008.
RESPONSIBILITIES:
Responsible for the smooth running of bakery and confectionary department.
I am IInd Shift In charge.
Maintains the Alacarte Orders Daily.

 Always maintain Mise en place for the Breakfast Rolls.

Implementing and planning day to day needs of bakery.
Maintaining the basic hygiene standards in bakery department.
Relieving the Chef de partie during his absence.
Reporting to the pastry sousChef.

Club Mahindra position as a H.O.T(Hotel Operation Trainee) at Goa From

17-Aug-2006 to 16-Aug-2007.
RESPONSIBILITIES:
Everyday conduct the briefing in staffs.
Service going smoothly.
Handling Inventory for Bakery.
Friendly Personality & Team Worker
Willing to Lear grow.
Maintain the Mise en place for the Dinning Live Kitchen sections.
Maintaining standard cleaning in the Bakery Department.
Learning the Management skills and Teaching about food knowledge.

EXTRA QUALIFICATION
Fire extinguisher & prevention.
ServSafe employee food safety.
Basic Knowledge in Computer.

TRAINING EXPERIENCE:
"CLUB MAHINDRA RESORT 6 months F&B Production (Bakery) Training at
Goa.
* DURING TRAINING PERIOD *
DECLARATION
I hereby declare that the above furnished by me is true to my knowledge.

Place :
Date

Yours faithfully,

:
KT.CHOCKALINGA
M