PREMKUMAR S/O RATNAM

CONTACT DETAILS

Address          : No 2093, Jalan SJ 1/2, Taman Seremban Jaya,

70450 Seremban N.S

Contact No     : 6011-1682 1427   ( Mobile ) Home No         :

E-mail               :   [email protected]

PERSONAL PARTICULARS

Age                                            : 40

Nationality                              : Malaysian Religion                                    : Hindu Gender                                      : Male

Hobbies                                    : Scuba Diving / Hiking

EDUCATIONAL BACKGROUND

Level                                           : Diploma

Field of study                           : Logistic and Supply Chain Management

School / Institute                    : UTM

Year                                             : 2008

Level                                            : Certificate in Software Application

: Microsoft Office, (Word / Excel / Power Point /

Field of study

Access / Internet Explorer / Outlook)        Publisher

School / Institute                    : Informatics, Klang

Year                                             : 1998

Level                                            : PMR / SPM

School / Institute

Year

: Sekolah Menengah   Raja Lumu

: 1992– 1996

EXTRA CURRICULAR ACTIVITIES

Athletics                 : Represent School for MSSD (Gold/Bronze Medal)

Football

: Represent for School (Champions)

Prefect

LANGUAGES

: Team Leader

Writing          Speaking

English                                      Good                 Good

Bahasa Malaysia                       Good                 Good

Tamil                                         Good                 Good

Professional Summary

Talented and experienced head chef trained and studied in preparing and supervising the preparation of all types’ foods.

Core Qualifications

Strong and hand-on experience in the preparation and management of meals and menus. Solid understanding of how to adjust taste and ingredients to accommodate a variety of tongues, diets, cultures. Utilizing the best ways to save costs and manage time, whether preparing simple short orders or complicated dishes.

Specialist : North & South Indian Cuisine / Malaysian Food / Chinese Food / Western Food

Master :      Hyderabad Biryani

Experience :-

Year 2005 – 2009 (Chef/Cook) Restaurant Curry Leaf, Tepi Sungai Klang

Ø  Preparing daily 2 meals Breakfast/Lunch)

Ø  Cuisine: Indian, Malay food

Ø  Salary: RM1500.00

Year 2010 – 2012 (Chef) Paos Industries, Nilai. Company Canteen

Ø  Preparing Menus for daily 3 times full meal for workers Managed and trained junior chef.

Ø  Deciding on the quantities of food to be cooked size of portion to be served. Salary: RM1800.00

Year 2012 – 2014 (Head Chef) Selesa Resort, Tioman Island.

Ø  Cooking up tasty, nutritious and well balanced meal for Tourist.

Ø  Creating dishes for clients with special dietary needs Supervised and mentored staff responsible for short orders and local foods.

Ø  Deciding on the quantities of food to be cooked size of portion to be served.

Ø  Scheduling menus for corporate events and parties.

Ø  Control and well maintained of raw material, safe food handling procedures.

Ø  Salary: RM2400.00

Year 2014 – 2016 (Head Chef) Symphony Search Sdn Bhd (KLIA)

Ø  Cooking up tasty, nutritious and well balanced meal for Staff.

Ø  Supervised and mentored staff responsible for short orders and local foods.

Ø  Deciding on the quantities of food to be cooked size of portion to be served.

Ø  Scheduling menus for corporate events and parties.

Ø  Control and well maintained of raw material, safe food handling procedures.

Ø  Salary: RM2600.00

Year 2016 – 2018 (Executive Chef) Royal Sungei Ujong Club

Ø  Cooking for club members, around 2500 members.

Ø  Cooking staff food for lunch and dinner every day 60pax.

Ø  Cook for corporate events and parties.

Ø  Control and well maintained of raw material, safe food handling procedures.

Ø  Able to prepare fine dining menu

Ø  Creative n Fusion Menu

Ø  Collaboration of Western and Asian Food

Ø  Chinese Ala Carte menu and dining menu

Ø  Able to make All kind Chinese menu paste and sauce.

Ø  Salary: RM 3200

Year 2019 – 2020 ( Expatriate Chef) JGC Construction International Pte Ltd

Hassi R’mel Boosting phase 3 project, Algeria.

Ø  Set up kitchen with cooking utensils and equipment like knives, pans and kitchen scales.

Ø  Study each recipe and gather all necessary ingredients.

Ø  Monitor food stock and place orders

Ø  Check freshness of food and discard put-of-date items

Ø  Ensure compliance with all health and safety regulations within the kitchen area.

Ø  Identify any problems that arise in the kitchen as well as resolving them quickly.

Ø  Maximizing productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chef and even dishwashers.

Ø  Oversee the delivery of food supplies in mornings, prepare special menu items in afternoons and supervise the kitchen during dinner hours.

Ø  Cook food in a timely manner Supervise cooks and assist as needed

Ø  Cooking capacity for 600pax per service.

Ø  Salary: USD2000