1. Mohandas Rangaiyan(Mohan)
63 SauntonAvenue
Hayes
Harlington
UB3 5HG
07557675644
Mohandas.rekha@gmail.com
PERSONAL STATEMENT
Honesty and discipline is my road to success
KEY SKILLS
 A proficient user of all Microsoft Office applications
 Basic knowledgeof FoodPreparations,KitchenOperation,Hygiene andAccounts.
 Experience inbulkcookingandculinarypreparation.
 Activitiesinvolvedinall cultural foodfestivals.
 Headedthe college kitchenteamforall foodpreparationactivities.
WORK EXPERIENCE
Sous Chef,HolidayInn London Regent’sPark April 2012 to Present
 List of responsibilities
 Managing 14 memberkitchenbrigade ,withhighstandardsandhygiene
 Day to todayorderingthroughprocure wizard[online portal]tomake sure compliance andcost
control.
 Traininganddevelopingmystaffsthroughthe fourth,[online portal]
 Regulardepartmental trainingisplannedand carriedout
 Createda newconceptcalledthe grill roomand developingyoung chefs,changingmenusfor
everythree months.
 PerformedDuty managers role from 2014 to till date
 Checkingand MonitoringHACCP works on a day today basis.
 First aider
 Teaching my colleguesthroughFlow moduleswhich was setby LHMUK
Executive Sous Chef,VirginAtlanticClubhouse – Heathrow September2010 to March 2012
 In charge of 14 MemberBrigade and serving2000 FirstclassPassengers everyday.
 ServingHighclassRosette standardAlacarte Menu from Breakfastto Dinnerincluding
AfternoonTeas.
 JobinvolvesOrdering,Traininganddevelopingchefsforconsistentcustomerservice.
 InvolvedinmenuplanningforHeathrow andOtherclubhousesaroundthe world.
 Helpedotherairline loungesincase of emergencyRequirement.
Chefde Partie,Holiday Inn Farnborough September2005 to August 2010
Sous Chef,HolidayInn Farnborough

2.  List of responsibilities
Maintainingandrunningthe kitcheninthe absence of the Executive Chef
* Involvementinthe productionanddevelopmentof dishesforall outlets
* Maintainingstandards
* Collatingrecipesfornewdishes
* Ensuringthatrota's are managedina fairand consistentmannertoensure that'workingtime'
legislationisadheredtoandguestandbusinessneedsare met
* DepartmentSOPmanualsare inplace and updatedona regularbasis
* Dailybriefingsare heldwitheachshift
* Appraisalsare plannedandcarriedoutaccordingto companyprocedures
* Trainingisplannedinaccordance withthe hotel trainingcalendar
* Regulardepartmenttrainingisplanned,andcarriedout
* Departmenttrainingrecordsare keptforall employeesandare keptupto date
Facts
 Was part of the FarnboroughAirshow 2006 and 2008
Was part of the IHG International conventionFeb2008 (cateringformore than 100 delegatesfrom
variousdifferentcountriesaroundthe world)
 Have successfullycompletedalmost300 weddings
 Bestemployee of the monthOctober2005 andOctober2006
 BestEmployee of the Year(back of the house) - 2006
Coursescompletedatwork
 FirstAidat Work (SurreyFirstAid – till october2012)
 CompletedIntermediateFoodHygienecourse onMerit – Validtill June 2010
 Have completedregularDDA trainingandrefreshersthereon
 Have completedCOSHHtrainingdone onbehalf of ECOLAB
 Have helpedthe hotel get4* inthe annual hygiene inspectionreportfromRushmoor
boroughcouncil
 Have helpedHeadChef indesigningthe WeddingmenusandChristmasmenusoverthe
period
 Have beenpart of the workinggroupinachievingthe GSTSand MysteryShoppingresults
 Have alwayshelpedthe HolidayInnsnearbywhenneeded
 Beenpart of the mentoringprocessforthe Future Chef competitionandJuniorChef
CompetitionheldatCove School
 Took care of the Kitcheninthe absence of Headchef fromSeptember2006 – December
2006 includingcateringfor3500 coversinChristmasperiods
 As part of the team have alwaysmaintainedthe foodcostbyregularorderingand
maintainingof highHolidayInnstandards–tobe one of the lowestinthe estate
 23% for2005
 23% for2006
 22.1% for 2007 againsta budgetof 23.8%
 23.4% for2008
 23.3% for2009

3.  FoundWeeklySpecialsasthe wayforwardto maintainthe costeffectivelydidwonthe
monthlyspecialsfor4monthsbringingoutthe innovationandideaonthe table
 Had the bestrebate from3663 inthe regionwith5% YTD = £5.6K thisisdue to compliance
withordering
 GSTS resultsforthe hotel overall being82.3% as of June ’08, where Ihave had a direct
impacton
Breakfaststandards83.2% YTD to 78.8% LY
RoomService 80.7% YTD to 74.1% LY
 Restaurant/ Bar 79% YTD to 72% LY
2nd
Chef,CoconutLagoon, South IndianRestaurant London January 2004 to August2005
 Thoroughknowledge of menuandfood preparationactivities.
 Identificationof all rawmaterialsforregularmenuandbuffets.
 AssistingHeadchef inall aspectsof kitchenco-ordinationandoperations.
 Assistedinoperationof otherrestaurantsoutletsduringbusyperiods,withinthe group
 Cateringforlarge groupsof touristsas andwhenrequired
 Workingand contributingtothe team
 MaintainingThe CoconutLagoonstandardsat all times
EDUCATION AND TRAINING
Master’s inBusinessAdministration(Human Resources) 1999 - 2002
Madurai Kamaraj University, Madurai India
Bachelor of Science (BSc) in Hotel Managementand Catering Technology 1996 - 1999
University of Madras, India
Achievements
 Receivedcertificate of proficiencyinessaycompetitionheldin2001 in foodproduction.
 PerformedcookingprograminSuntelevisionnetwork,Indiaaboutregionalcooking.
 Awardedletterof appreciationfrommyworkin“MediterraneanFood Festival”,inHotel
Radisson.
 ReceivedappreciationletterformyeffortinhostinglunchforExecutive committee
membersof CarlsonHospitality,India.
 ReceivedcertificatesfromRadissonHospitalityworldwide for100% guestsatisfaction.
 Participatedin“Industrial Exposure TrainingFoodProduction”atHolidayInn,Pune,India
fromMay 1997- Aug 1997.
HOBBIES & INTERESTS

4. Teachingtamil language andreligiousgoodvaluestomytamil community
Playingcricket,Tennis
ACHIEVEMENTS:Actedas Executive Headchef forHolidayinnBrentcrossandHolidayinn
Commercial roadforfewmonthsas an Reliver[2014/2015]
REFERENCES
Referencesare available uponrequest