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04-214, Blk 230 Bukit Batok East Avenue 3,

K.VENKATESH Singapore 650230


Email: jkv1922@gmail.com
An Energetic, Passionate Event & Function Co-ordinator
Mob No:+65 86518564/+65 84994755

SUMMARY

Dynamic and accomplished catering and event-planning professional with extensive experience in social and corporate markets.
Notable success in large-scale event planning, preparation, logistics, and production. Client-centric approach; exceptionally well-
organized and practiced in conducting business at the highest level of professionalism.

SKILLS & KNOWLEDGE

 Large Scale Event Co-ordination  Guest Liaison & Registration


 Venue & Accommodation Selection  Staff Recruitment & Management
 Catering & Beverage Management  Venue & Facility Promotion
 Staff Training & Development  Volunteer Co-ordination
 Project Management  Sponsorship Negotiation
 Government Department Liaison  Budget & Finance Management
 Executive Support & Administration  Risk & OH&S Management

EDUCATION

 MSc., Hotel & Catering Management (University of Madras, India) June 2008 – April 2010
 BSc., Hotel & Catering Management, Chennai ,Tamil Nadu June 2005 – April 2008

EXPERIENCE
Sous Chef Mar 2015-Mar 2017
Muthu’s Curry, Singapore

The Wedding Sales Manager (Family-Owned Business) June 2004-June 2015


MSV Catering Pvt Ltd, India

 Worked for leading regional caterer specialised in Karaikudi Chettinad style cooking in Tamil Nadu. I am responsible for
the sales, service, planning, organization, communication and overall execution of weddings, rehearsal dinners and all
other wedding related functions. (Organised more than 400+ Wedding events & other family events)

Food & Beverage Service Supervisor Sept 2013 - Oct 2014


THE RESIDENCY TOWERS, Chennai, India.

Key Responsibilities
 Managing day to day operations for all dining areas within the hotel.
 Controlling all areas of cost management pertaining to cost of food, beverages and other related expenses.
 Planning and managing procurement, production and presentation of all food and beverages in the hotel in a safe,
sanitary and cost effective manner.
 Ensuring that each customer receives outstanding service by providing a friendly and welcoming atmosphere.
 Reviewing food service trends and suggesting modifications in menu and presentation appropriately.
 Controlling food waste, product inventory, payroll and expenses.

Key Achievements
 Managed the annual Real Estate Ball in 2013 with a guest list of over 400 that required the co-ordination of an outdoor
kitchen and dance floor as well as the serving of a three course banquet style supper.
 Managed and coordinated the running of a banquet style wedding for 150 guests, a cocktail party for 60, a marquee
function for 200 as well as the main restaurant with service for 200 patrons simultaneously.

1 Confidential Resume of K.Venkatesh


Restaurant Supervisor June 2010 – Aug 2013
HOTEL SOUTH AVENUE, Tirunelveli, South India

Key Responsibilities

 Managed and co-ordinated all corporate events and private functions for clients.
 Ensured that all functions and events met client requirements and were delivered under budget.
 Co-ordinated and managed all staff at each event and function.
 Managed the recruitment of new staff members, including interview, contract generation, induction and training.
 Supervised inventory control, accounts, maintenance functions and merchandising.

TRAINING & EXPERIENCE

 Industrial training at THE PARK, Chennai, South India. Dec 2006 – March 2007

Worked as Trainee Food & Beverage in a 5 star business hotel, part of Leading Hotels. 214 guest rooms, large function
facilities, 8 food & beverage outlets. I worked for 4 months rotation in all F&B outlets. Was tasked with the responsibility
of making a new room service menu, with the support of the F&B Director. This was a 6 month project; involving many
other hotel departments which enabled me to improve my communication and influencing skills. I received a
recommendation letter from the hotel General Manager at the end of this placement.

 Week end training in TAJ FISHERMAN’S COVE, Taj group of Hotels, Chennai Feb 2006- July 2006

 Certification in Basic Carving Course at SAI Institutes of Carving, Chennai.

REFERENCE

 Mr. A.Vasudevan , Banquet Supervisor , The Residency Towers, Chennai, India Contact : + 91 9790860858

 Mr.K,Muthukumara Swamy , Food & Beverage Manager, Hotel South Avenue Contact: 0462-2323333

PERSONAL DETAILS

Date of Birth : 14.8.1986

Sex : Male

Marital status : Single

Nationality : Indian

Languages known : English, Tamil

2 Confidential Resume of K.Venkatesh


3 Confidential Resume of K.Venkatesh