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[QUOTE=Guest;159995]Kalyan Chakravarthy Vellanki 
[b]Mail [/b]: vellanki.kalyan AT gmail.com 
[b]Professional Experience [/b]:
9 Years of Experience in Bakery Products as a Production In-charge and Chef. Specializing in making innovative Bakery products like Bread Bouquet and Sugar/Fat Free Pastries.
 
 Working as bakery faculty in SHRI SHAKTI COLLEGE OF HOTEL MANAGEMENT IHM
 In Hyderabad.
 Worked as operation manager in PRANAVA FOOD PROCESSORS (I) PVT. LTD
 in Hyderabad 
.
 Worked as production manager in BON SANTE BAKING COMPANY in Hyderabad
Worked as sous chef in DAILY BREAD at Hyderabad.
Worked as Trainee Chef in Bakery Division in Taj Residency, Hyderabad.
Worked with ITC Sherton and other Taj Group of Hotels for Out Doors Functions during graduation.
[b]Education [/b]:
- Bachelor’s Degree in Hotel Management & Catering Technology Osmania University, Hyderabad.
Detailed Experience
 OUR AIM
- To emerge as the market leader in services business and creating a bench marking Standard.
- We aim at shaping our tomorrow's products with consumer concerns in mind; safety, healthful, delicious, functional, convenient and affordable products with wide variety.
- We are committed to achieve customer satisfaction through hygienically processed and packed Bakery & Confectionery & etc Products. 
- We strive to continually improve the quality of our products and services through up gradation of technologies and systems. 
- To further improve work culture that facilitates "sharing of knowledge", "team work" and "sense of belongingness" amongst all employees.
- To maintain a harmonious balance between internal and external environment.
- To initiate cost effective measures, so as to operate plants with minimal overheads.
Key result area
 Setting up of sections, standard operating procedures.
- Assisting Head chef in planning out menus and implementation.
- Following up with projects and engineering to ensure snag less and Zero defect kitchen.
- Responsible for ordering and receiving.
- Working hands on to ensure seamless operation.
- Helping in market survey, vendor’s identification and development.
- Responsible for all employee making a plan for their coming up future.
- Helping in Guest interaction and recommendations.
Pranava foods- worked as operations manager from june 2009 to june 2010.
 Making duty roaster.
 Making reports of daily production
 Checking the quality of product. 
 Taking Stock of Material and raising purchase requests to the Suppliers.
 Making diets
 
Bon santa baking company - worked as production manager feb 2009 to may 2009.
 
 Making duty roaster.
 Making reports of daily production
 Checking the quality of product. 
 Taking Stock of Material and raising purchase requests to the Suppliers.
Daily bread - worked as sous chef Aug 2007 to jan 2009
 Checking the quality of product.
 Making duty roaster.
 Making reports of daily production.
 Making the R&D in the company.
Taj Residency – Worked as Trainee Chef from June 2003 to july 2007.
Checking Banquet Orders
Making Duty Roaster.
Making Pastries, Cookies & Other Bakery Products.
[b]Languages Known [/b]: English, Hindi & Telugu.[/QUOTE]

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