1. Anbazhagan
Anbazhagan Anbuchezhian
# 220, Old Suruli Falls Road, Narayana Thevan Patty, Theni District – 625521, India
Phone No: – +919884433108, +966538292707, Email Id: anbuchef24@gmail.com
Western Chef
Specializing in Continental, Indian, Western ,European and Fine-Dining Cuisine
Dynamic, Result-Oriented, and Team-Spirited
Professional
Experience
Arabian Food Supplies, May2012 - Present
Saudi Aramco Dinners, Saudi Arabia,
Western Chef (Kitchen In charge)
 13+ years of experience.
 Great ability to supervise employees, to include organizing, prioritizing, and
scheduling work assignments.
 Well versed cooking skills in western and continental and Indian cuisines
 Knowledge about wide international buffet menu planning and organize and range
work skills
 Maintaining 5 different outlets costing and sales record keeping.
 Knowledge of Menu management, excellent ability to make monthly cyclic menu and
functions menus planning and organization.
 Maintaining the food hygiene and food temperature and sanitation records.
 Planning the wide buffet menu and organization the day by day process.
 Planning and maintain the all outlets food requisition and meat requisition meat
production for day by day basis and portion control.
 Maintaining the food processing temperature and food transferring temperature
records.
 Uncommon knowledge of supplies, equipment, and services ordering
 Ensure that high standards of sanitation and cleanliness are maintained throughout
the kitchen areas at all times.
 Cook and directly supervise the cooking of items that require skillful preparation.
 Evaluate food products to ensure that quality standards are consistently attained.
 Establish controls to minimize food and supply waste and theft and inventory control.
 Remarkable ability to read, understands, follows, and enforces safety
procedures.
Natlass Logistics, Jan 2011 – April 2012
North American Technologies,
US Army Base, Kandahar.
Kitchen Manager

2.  Great ability to supervise employees, to include organizing, prioritizing, and
scheduling work assignments.
 Exceptional ability to plan a variety of menus.
 Uncommon knowledge of supplies, equipment, and services ordering and inventory
control.
 Remarkable ability to read, understand, follow, and enforce safety procedures.
 Managing the kitchen activities to produce food for 250 employees everyday
 Planning diet menu for the senior officials in Natlass
 Excellent organizing and coordinating skills.
 Strong knowledge of planning and scheduling techniques.
 Remarkable skills in cooking and preparing a variety of foods.
 In-depth ability to develop and test recipes and techniques for food
preparation/presentation.
 Immense knowledge of catering set-up procedures.
 Uncommon ability to coordinate quality assurance programs in area of specialty.
 Great ability to assign duties; ability to provide or arrange for training.
VIG Restaurant & Café, Denmark. Feb 2009 – Aug 2010
CHEF In-Charge
Hire and training, and supervise the work of food production staff.
Plan menus for all food service locations considering customer base,
popularity of various dishes, holidays, costs, and a wide variety of
other factors.
Schedule and coordinate the work of chefs and other kitchen
employees to ensure that food preparation is economical and
technically correct.
Conduct regular physical inventories of food supplies and assess
projected needs; order all food and supplies for catering and cash
operations.
Ensure that high standards of sanitation and cleanliness are
maintained throughout the kitchen areas at all times.

3. Establish controls to minimize food and supply waste and theft.
 Develop and test recipes and techniques for food preparation and
presentation which help to ensure consistent high quality and to
minimize food costs; exercise portion control over all items served
and assist in establishing menu selling prices.
 Prepare necessary data for the budget in area of responsibility;
projects annual food and labor costs and monitor actual financial
results; take corrective action where necessary to help ensure that
financial goals are met.
 Consult with catering staff about food production aspects of special
events being planned.
 Cook and directly supervise the cooking of items that require
skillful preparation.
 Evaluate food products to ensure that quality standards are
consistently attained.
Asiana Hotels, Chennai, 5*/5* 2007 - 2009
Chef De Partie
 Supervised 10 cooks/ commis.
 Managed back house operations.
 Confirmed and determined any special dietary and other special
requirements.
 Maintained a record of all dinner menus, breakfast and afternoon
dishes and submitted these weekly as required.
 Took the lead in the management of stocks of all items/requirements
for the chalet.
 Prepared and submitted orders to the Supplies and Maintenance
Manager on a timely basis, performed stock takes as requested,
explained any exceptional usage as requested.
 Ensured that all variable costs are kept within budgeted levels.
 Ensured that fridge and freezer temperatures are maintained at a
safe level for the storage and preservation of food; reported any
issues immediately.
Ramada Raj Park, Chennai 4*/4*
2002 – 2007
Chef De Partie
 Mainly making the dishes in continental& Indian cuisine
 Developed new dinner and lunch menus
 Handled special event catering
Maintained food cost analysis, inventory, budgeting and
purchasing

4.  Food requisition and inventory procedures are handled
 Handle wide buffet menus for restaurants and coffee shop
Education &
Qualifica
tions
 3 Years Diploma in Hotel Management & Catering Tech., 1999 to 2002 April,
Canan School of Catering& Hotel Management., Chennai.
 B.B.A, 2000 to 2003 May, University of Madras, Chennai.
 Human Resource Management,(Certificate course)Mangalore University, Mangalore,
October 2001.
 Level 2 award in HACCP in catering (High field (HABC) August 09 2012.
 Level 2 Award in FOOD SAFETY IN CATERING (Chartered institute of
environment and Health London,. August 10 2012.
References & Supporting Documentation Furnished Upon Request
Personal Details:
• Date of Birth : 03rd
June 1982
• Sex : Male
• Nationality : Indian
• Marital Status : Single
• Father’s Name : S. K. Anbuchezhian
• Passport No : K 2495231
• Date of Issue : 04/01/2012
• Date of Expire : 03/01/2022
Language Known:
ENGLISH, TAMIL, HINDI & DANISH
Declaration:

5. I ANBAZHAGAN. A here by confirm that the information furnished above is true to the best of
my knowledge.
DATE: SIGNATURE
PLACE:

6. I ANBAZHAGAN. A here by confirm that the information furnished above is true to the best of
my knowledge.
DATE: SIGNATURE
PLACE: