Genose

Background

About Genose

I have been in the hospitality industry for over 20 years. Armed with a degree in hotel management from Madras University. Has been a Gold and Bronze medal winner of IFCA culinary challenge, currently a member of the South Indian Culinary Association and proud member of WACS.Currently working with the Lemon Tree Hotel as Regional Executive Chef. A humble beginning with the Rain Tree Hotel St Mary’s in Chennai was a foundation for the career in Culinary, also worked and helm the kitchens with some of the best hotels which includes The Rain tree Group Of Hotels, The Taj Group of Hotels & The Elegance Castle.My passion is not just cooking but to always provide quality services was one of the key goal to me.Be it handling and managing operations, customer-oriented approach, cost-effective, trouble-shooting solutions & people skills. Despite of my extensive experience and expertise, I always believe in constantly learning, evolving and experimenting.Customer and Personal Service, Time Management, Critical Thinking, Judgment and Decision Making, Operational Control STRENGTHS:Extensive Knowledge in Hotel Management with Strong background in organizational planning, maintenance, purchasing, budgeting and financial reporting skills.Team Building and Team ManagementDetail OrientedModern stylish approach to plate presentationAbility to control and analyze quality levels of production and presentationsProven ability to produce quality under pressure without Sacrificing the quality.Worked in all sections including Gardemanger, Continental cuisine, Butchery, Pantry, and Grill KitchenAbility to operate, manage, food cost, practice hygiene and cleanliness standards.An excellent motivator, planner and result oriented.HACCP/ISO Food Safety Knowledge and Implementation experience is an added ValueComputer literate, detail and profit oriented, sensitive to human relations training and guest/ customer satisfaction and HACCP trained. Customer –centric, team oriented with focus on business operations, accounting, procurement and human resources. Able to work with full commitment and sincerity and to perform well in the organization.ACHIEVEMENTSWon GOLD MEDAL in three course set menu category conducted by Indian federation of culinary Associations 2012Won BRONZE MEDAL in three course set menu category conducted by Indian federation of culinary Associations 2008 Played a Major Role in conducting the MEXICAN AND BALKAN food festival in Rainbow restaurant and Seafood Bazaar in ABOVE SEA LEVEL Restaurant