ebinesan gnana christopher

  • DCDP
  • Jul 05, 2018
Full time Hospitality-Hotel

Personal Summary

To obtain a position a professionally managed, which will utilize my technical and challenging skills.Dynammically and innovative role in reputed organization, I would like to be an asset to the company where I can contribute by talents and grow along with the organization.

Work Experience

line cook
Jan 2002 - Aug 2007 fairmont dubai

Now i am running my now Indian fine dining restaurant in Bangalore.

Specialization Indian  cuisine

  • Substantial background in working with tandoor and preparing delicious curries
  • Specialties include traditional tiffins tandoori chicken dal makhani kehabs
  • Experience with various Indian food recipes plating styles ambience and presentation
  • Familiar with Indian culinary cooking methods products and techniques
  • Strong background in sustained and Indian influenced practices utilized in the culture and cuisine
  • Organized planner of menu development focused on Indian food items
  • Knowledge of Indian spices and cooking tools
  • Comfortable adjusting food to taste diet etc.
  • Certified and licensed in the handling of food
  • Deep knowledge of Indian food recipes, portion quantity, plating styles and standards
  • Profound knowledge of ingredients and spices used in Indian cooking
  • Strong familiarity about Indian culinary items, cooking methods and techniques
  • Proficient in Indian hospitality and sustainable practices followed in Indian cuisine
  • Ability to plan and develop menu with Indian food items and follow the same
  • Ability to display complete know-how of traditional cuisine from North India
  • Ability to prepare traditional tiffins prepared in South India

PROFESSIONAL EXPERIENCE – 22 Years in Hotels

* I started my carrier from  Windsor Manor & Sheraton  BLR 5 Star Hotel with 260 rooms      in the 1998 to 2000 year as commi 3 indian kitchen.

* Then I moved to The Leela Palace BLR 5 Star Hotel with  252 rooms in the year 2000 to 2001as commi 2 indian kitchen.

*Then I got an opportunity to work in one of the best hotel in Dubai called Fairmont Hotel with 362 rooms from 2001 commi 2 comti kitchen.

 * In between I worked in cruise line Disney World .             

* I came back to Bangalore in the year 2007 and started working with Fortune Select Trinty  BLR 162rooms ITC Group  7 months commi 1.

*  Worked in Ottera Crown Plaza BLR 5 Star as a commi DCDP..

* worked in The Zuri BLR5 Star with 162 rooms from Dec 2008 to 2016 as CDP Indian kitchen.

Now i am running my now Indian fine dining restaurant in Bangalore.

Education

Pre-university Education
Jul 1997 - Jul 2008 india