Gunasekaran RAJARAM

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.

• Excelled in navigation skills using GPS devices, maps, and relying on extensive knowledge of local roads.
• Increased team efficiency through effective communication, sharing route knowledge, and offering support during challenging situations.
• Demonstrated commitment to safety by adhering to all company policies and federal transportation regulations.
• Maintained detailed documentation of travel logs, hours of service, and vehicle maintenance records for compliance purposes.

• Performs Multi areas (galley, Butchery, bakery) in food preparation including setting up of preparation for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly
• Performs multitask activities such as wash, peel, cut and shred fruits and vegetables
• Knows and operates all equipment according to standard operating procedures
• To explain ingredients in the menu and preparation, and mainly maintain the HACCP & Sanitation

• Performs multitask activities in food preparation including setting up of mise-en-place for daily menu requirement as well as ensures that all food on plates is correctly portioned and served uniformly
• Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, casseroles
• Works in various galley stations that prepare meat, fish, vegetables, and other foods for baking, roasting, broiling, grilling, braising, sautéing and steaming
• Performs multitask activities such as wash, peel, cut and shred fruits and vegetables
• Knows and operates all equipment according to standard operating procedures
• To explain ingredients in the menu and preparation techniques while working in Buffet areas, and mainly maintain the HACCP& Sanitation

an AUTONOMOUS INSTITUTE. Madurai Kamaraj University.

• Graduation with Distinction, [Semester, Year]