Experience Summary (2004 to 2014) Eight years of exposure and experience in various aspects of catering technology. My exposure in this field mainly encompasses the operational aspects of culinary ranging from two different college on from two different college on I.H.M(Chennai), AT-SUNRICE(SINGAPORE) Im trained in preparing European, Middle-Eastern and continental dishes, Ive also developed in-depth knowledge in preparing various Asian (Oriental & Indian), My primary emphasis was in the hotel kitchens whereby I had to assist the ex-chef in handling food production for catered functions, like monitoring the working flow according to hygiene standard in main kitchen, maintain the ISO document and controlling the food cost, making special menu and everyday menu for buffet, I was actively involved in guests handling complaints and concerning the hindrance to smooth operation of the hotels I was attached to especially Irish dishes over these years, which is also my speciality. I also have had a great amount of exposure in the Food competition I had to prepare duty chart and taking tranning class. Objective Aspire to be a world class chef through hard work and continual learning. To gain a position in hospitality operations with a respectable organization.Travel Experience Two years I lived away from my family and my friends. But I am feeling well, I can live away from my family for long period in any part of world. Education 2007 2008 Diploma in Culinary Craft (1st Class)AT Sunrice, Singapore (Global Chef Academy) 2004 2005 Craftmanship Course in Food Production & Patisserie (1st Class) National Council For Hotel Management And Catering Technology. (I.H.M)Institute of Hotel Management and Catering Technology, Chennai, India 2005 2006 Higher Secondary Course Certificate Private, Chennai, India2003-2004Secondary School Leaving Certificate, (1st Class) Government Higher Secondary School T.H. Road, Chennai, India Professional ExperienceCurrent working GRT Group Of Hotel & Resorts. www.grtgrand.comGrt Grand is rated 4star deluxe hotel, 103 room, 3 restaurant, 3 level bar, Here I am working as (jr. sous chef) Reporting to the executive chef, I was responsible for maintaining the ISO documents in kitchen. Even I am responsible for Ordering the store and cost controlling. Monitoring the working flow according to hygiene standard and food quality in kitchen. Menu planning, guest handling. June2013- March2014Hotel Habils (opening team)www.hablis.comHabils is rated 5star hotel, 120 room, 3restaurant, IRISH specialty restaurant 280 cover capacity restaurant opening team and I plan the menu for the restaurant, set the kitchen equipment. Reporting to the executive chef. Her I was working as (Chef-de-partie) in charge of Kitchen and hygiene part. Cost contolling. Planning special event menu.April2010-June2013 GRT Group Of Hotel & Resorts.www.grtgrand.com Grt Grand (business hotel) 4star deluxe hotel, 103 room, 3 restaurant, 3 level bar, Her I was working as (sr.Chef-de-partie) chef in charge in Coffee shop ANY TIME RESTAURANT Reporting to the executive chef, I was responsible for maintaining the ISO documents in kitchen. Even I am responsible for Ordering the store and cost controlling. Monitoring the working flow according to hygiene standard and food quality in kitchen. Menu planning, guest handling. Jan2009-Jan2010 DISNEY MAGIC(WALT DISNEY) U.S.Awww.dcl.com Disney Magic is a passenger liner with a capacity of 2700 passenger and 995 crew members. The name Walt Disney clearly says that the ship is mainly meant for kids. Special allergy food. Her I was working in a restaurant called PALOs. Its Italian restaurant where I was working as a pizza chef. And also I worked in LUMIERE restaurant its French fine dinning restaurant where I was working as a roasting chef. And I achieve BEST EMPLOYEE OF THE MONTH. Oct 2007 April 2008 SAINT JULIEN, Singapore www.saintjulien.com.sg Department of Attachment Food Production, Modern French cuisine Fine dinning restaurant. Saint julien is rated one of the top 1 restaurants in Singapore and a expensive restaurant. Her I was ongoing training in food preparation which comprises various French dishes. Im also being exposed to significant amount of French ingredients which is being used in cooking with European cuisines. Apr 2008 Oct 2008Singapore Airport Terminal Services, Singapore www.sats.com.sg Department of Attachment Food Production, Asian Kitchen Singapore Airport Terminal Services caters the food requirements for all airlines which leaves Changi International Airport, Singapore. I was attached there under a tailored programme of my Diploma in Culinary Craft conducted by AT SUNRICE. For the 6 months attachment with SATS, I have learned tremendous level of the required culinary skills from experienced chefs. Aug2006Feb2007 Taj Madras Flight Kitchen pvt ltd, India www.tmfk.mad@tajhotels.com Department of Attachment Food Production. The prestigious Taj Group of company has always been rated as a Flight kitchen. Terminal Services caters the food requirements for all airlines International and domestic which leaves Chennai International Airport, INDIA Being attached there for training as part of my final year requirements enabled me confidently execute my practical experience earned from my previous training in one hotel during my academic curriculum. For the 6 months attachment with this flight kitchen, I learned the necessity of a cohesive environment between the various departments within the kitchen required to enable a smooth operation of the kitchen. Apart from my areas of allocation, I further extended my services to other departments of my interests with the full support of my Supervising Officer, as Ive always be passionate about hotel management. This valuable attachment enabled me to prepare Asian, continental, and Local Cuisines, which would be always cherished. Jun 2005 Dec 2005 Hotel The Aruna Chennai, www.arunahotels.com Department of Attachment Food Production, Hotel The Aruna Chennai is rated as a 4-star hotel in Chennai, It is located on the hot city. My 6 months exposure in this hotel exposed me greatly in the preparation of various North-Indian Cuisines along-with other Intercontinental Cuisines. I utilized the valuable experience which I got my first experienc. Due to my passion in this industry, I have gone beyond my scope of duty to learn the functions and operations of other inter kitchen departments, with the full support of my Supervising Manager. I have made great friends during my training with Hotel Aruna chennai. Though my duration of attachment is limited, the knowledge gained is immeasurable. Accomplishment & Achiehement 1. Employee of the month for outstanding performance and teamwork. DISNEY CRUISE LINE. 2.Participant in Plated Appetizers Category competition conducted by SICA Culinary Competition. WON SLIVER MEDAL(2012)3.Participant in Three Course Set Dinner Menu Category competition conducted by SICA Culinary Competition. WON SLIVER MEDAL, (2012)4. Participant in Chefs Professional Development Program On Culinary & Management Skills conducted by RADISSON RESORT TEMPLE BAY, 5.Participant in Specialized Professional Training Programme On Basic Culinary Attitude And Skill Development conducted by Bhakti Academy Of Culinary Training. PERSONAL DETAILS:First name : ABRAHAM ALEXANDERSurname : PAKIADASGender : MalePermannent Address : No,51/1 old, 36 new, Bucchamal street, New washermanpet . Chennai-600081.Email : chefabraham86@yahoo.inContact no : +919600102725 Date of Birth : 04:10:1986Citizenship : Indian Passport Issued : India, No.G4005745.Language Proficiency English, Tamil (Fluently Spoken, Read and Written) Hobbies 1.Reading culinary books & Cricket. Computer Proficiency I am fully conversant with the following commercial and house packages.Microsoft Office suite. Character References Chef Christopher meigel

CEO

At-sunrice Singapore

Tel (65) 6416 6688Chef Julien BomphardSAINT JULIENChef & OwnerNo.3 Fullerton Road, Singapore-049215 Tel: (65)65345947 * Chef Martin KempDisney Cruise lineExecutive ChefP.O. Box 10210Lake Buena Vista, Florida-32830-0210 Tel: 407-566-3500* END

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