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Quality Inn Residency Hyderabad : Chef
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Quality Inn Residency Hyderabad : Chef
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[QUOTE=Guest;196347]CURRI CULAM VITAE GURANA VAMSI CHAITANYA [b]e-mail [/b]: guranain AT yahoo.co.in vamsi_4907 AT yahoo.com APPLYING FOR THE POSITION OF EXECUTIVE SOUS CHEF [b]Career Objective [/b]: To work in a sector which provides me with an opportunity to put forth my skills and make a mark in hospitality Industry. [b]Strengths [/b]: - Dedication and inclination towards work. Can adapt to any environment. PAST ORGANISATION Recently worked for Sanpra projects limited ,sdn.bhd, Kaulalumpur , Malaysia, as EXECUTIVE SOUS CHEF for project kitchen set up and operations for Millenium Brick Fields hotel*** from February 2011 to March 2012 on business visa. Specialized in Indian, continental, garde manger, pantry cuisines DUTIES AND RESPONSIBILITIES - Reporting to the G.M (operations) - Kitchen planning and implementation,purchase of equipments - Man power management & recruitment - Maintaining the food cost,standard recipies,budget and forecasting - Menus planning and implementation - Checking kitchen requisition for market indent as per requirements - Checking function prospectus ,co-ordinating with banquets department - Checking internal formats,reports,duty roaster and attendance - Checking food quality and quantity with appropriate garnish and right serving temperature for ala-carte,banquets and buffet dishes - Portion control,wastage control - Moving with guests - Monitoring the barker counter for reducing serving time of food - Checking quality of raw materials and the stock balance of perishables and par stock of cooked food - Co-ordinating with all the other departments for smooth operations - Maintaining good hygiene standards - Following standard operational procedures - Staff welfare,appraisals and motivation - Maintaining purchase and stores PAST EXPERIENCE - Worked as EXECUTIVE sous chef in Minerva grand banjara*** ( a unit of Minerva group of hotels), banjara hills,Hyderabad from September 10,2007 to January,2011 - Worked as chef-de-partie (operations) in mughals Hyderabadi biryani restaurants, little India, Singapore from 30 aug,2006 to 01 sep,2007 on work visa. - Worked as chef de cuisine in shahi café & Resto***, Indian cuisine restaurants,Auckland,newzealand from 01 jan,2005 to 05 june,2006 on Employment Pass. - Worked as Banquet chef at green park****,(a unit of Diana hotels pvt ltd,green lands,begumpet ,hyd) from 20th jan 2002 to 10th dec 2004 in Indian department - Worked as Industrial Kitchen Associate in f&b production dep. From 04 Jun, 2001 to 03 dec, 2001 in hotel Tara*** (a unit of dolphin hotels ltd), ramoji film city. [b]Professional Qualification [/b]: Pursued one and Half Year Craftsmanship Course in Food Production and patisserie from Institute of Hotel Management Catering Technology & Applied Nutrition. (Govt. of India Society, Ministry of Tourism) vidyanagar,hyd [b]EDUCATION DETAILS [/b]: - Bachelors of commerce (B.com) Degree 1 st yr from br.ambedkar open university, jubilee hills,hyd - S.s.c from st.joseph grammer high school,hyd Technical skills - computer operations,Ms office word,excel - Microsoft Xp,Windows 7 ultimate [b]FAMILY DETAILS [/b]: Family Members Relation Age Occupation G.V.V Satyanarayana Father 56 years Employee of midhani(a govt psu) G.Gowri Mani Mother 50 Years Home maker G. lalitha sree wife 24 years Home maker[/QUOTE]
