Kumaran B

Simple , smiling and Self motivated.

Currently working with ZONE by the park hotels, Coimbatore as an Executive sous chef with a strong background in Operations, Menu Development, Public Relations, Business Development, Training, General and Customer Relations.

•Demonstrated professional excellence in the areas of F & B production ( Indian, south Indian,western,Banquets,Oriental,Butchery,

Garde manger, Spanish, Mediterranean and controls ).

Past experiences:

The Claridges , New Delhi

Junior Sous Chef ( August 2013- June 2014 )

Trident Hyderabad

Chef de partie (April 2013- August 2013 )

Trident Chennai

Chef de partie (February 2011-March 2013)

Kitchen Assistant (July 2009-February 2011)

Worked in the Following Restaurants

• Cinnamon – All day dining Restaurant, Trident Chennai.

• Samudra – Seafood Specialty Restaurant, Trident Chennai.

• Taipan – Chinese Fine Dining Restaurant, The Oberoi New Delhi.

• Three sixty° - All day Dining Restaurant, The Oberoi New Delhi.

The Oberoi Grand Kolkata

Kitchen Operational Assistant (June 2007 – July 2009)

Worked in the following Restaurants

• Baan Thai – Thai Specialty Restaurant.

• La Terrasse – All Day Dining Restaurant.

Le Royal Meridien , Chennai May 2005 – Sep 2005

Business Internship