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[QUOTE=Guest;209017][b]Email [/b]:achallareddy AT yahoomail.com
C.ANILREDDY 
[b]OBJECTIVE [/b]: I am looking forward for creative and challenging work I can leverage my outstanding professional skills and experience in designing, developing, researching and implementation of culinary skills. Working in a challenging environment and I would like to excel in the field of hospitality development by updating myself with latest development in the industry, and involve in the creation of new ones by working with an aggressive team oriented environment.
SUMMARY
- Over 11 Years of experience in complete F&B production right from Indian, continental, Mediterranean(Lebanon, morocco, Spanish, greek, italian,) ORIENTAL 
- Expert in plate & platter presentation’s. To show add eye appeal & culinary display of food on the plate.
- Strong in culinary skills for making display sculptures of ice, tallow, butter & fruit carvings 
- proficient in menu planning & PRODUCTION COST OPTIMISATION, for buffet’s, ala carte, table d’hote, functional & cyclic menu’s 
- Exposure of working with international chef’s Mr.Methew crope Ex.chef I.T.C. GRAND MARATHA SHERATON Mr. bellma Italian master chef from I.T.C., Lebanese chef’s from maroush the Lebanese chain group of restaurants 
- Knowledge of working in bakery & confectionery, oriental, & mexiacan cuisine’s
- Involved in planning, development, & designing the project kitchen’s
- Excellent leadership and interpersonal skills. Allocating jobs & responsibility & directions for the quality performance, 
- Monitor and supervise the activities of chefs, cooks, and other personnel involved in preparing and cooking
- Monitor team performance, quality of the product and service as well as production flow
- Effective and efficient Interview, train, supervise, counsel, schedule and evaluate the overall performance of staff
- creating and implementing new menus and individual menu items based on current food trends and regional tastes.
TECHNICAL STRENTH’S
Daily P&L ; purchases targets, daily projections (control through consumption records & issues targets), daily expenditures Personnel expenses, Expenses capitalized, administrative expense, hr cost, capital expenditure (deprecations cost, interest rate, license fee) cash flow Operating income, Other recurring income, PBT, PAT
[b]PRODUCTION COST OPTIMISATION [/b]: maintaining daily food cost, maintaining standard recipes, parching Quality / Quantity issues, Prizing strategy’s , Food cost of high cost items, HLP (heat, light, power) specific training.
[b]Kitchen and Menu Planning [/b]: la’carte, Table d’hote, Function menu, Cyclic menu’s, kitchen Planning according to convenience of work, ventilated, drainage system, exhaust, Selection of equipment and tools, maintenance of Equipment.
[b]Presentation [/b]: Plate presentation with Simple garnish’s & added eye appeal by savory bread, pastry, veg , herbs, sauces & fruit garnish. culinary display of cold food, design and arrangement of platters.
[b]Nutrition of Food [/b]: Observe the food adulteration, prevention & health. Hygienically point to avoid spoilage & poisoning. Procuring temp & quality of meat, sea food products & there storage temp. Labeling, issuing through FIFI method, cooking temp, 
[b]Cuisine’s [/b]: Can Perform in the world best loved Cuisine’s INDIAN, ITALIAN, MEXIACAN MEDITERRANEAN (Spanish, Morocco, Lebanon, Greek), BAKERY AND CONFECTIONARY, FRENCH and can handle ORIENTAL.
 
[b]Culinary Skills [/b]: Buffet Presentation & display of sculptures of Ice, Tallow, Butter and show piece model of wedding cakes through gum paste, royal icing and marzipan. Can handle Pulled Sugar, Blown Sugar work. Characterize products and Sausage casing
[b]EDUCATION [/b]:
- Bachelor’s degree in catering technology & culinary arts from (Indian academy of catering technology & culinary arts), Hyderabad. (Completed 2000 & passed out in 2001)
INDUSTRIAL EXPERIENCE
- Presently working as ex-chef with UHS hospitality with two fine dine restaurants 36 B-B-Q, Chhattees
- worked as ex-chef with Ravichandar group of hospitality with two fine dine restaurant, longe & banquet hall (dhakshini, darbar, mercure & summit)
- Worked for ohris as sous chef for ohris Bangalore unit.
- Had been running an Indian restaurant (Better end b side) Bangalore as proprietor from 2007 jan.
- Worked in B.J.N. hospitality, Bangalore.as sous chef for Hypnos (Mediterranean lounge) from 2002
- Worked for Lebanese, Italian, & cold kitchen in I.T.C. GRAND MARATHA SHERATON, Mumbai. From March 2001.
- Worked for an Italian restaurant managed by sarovar park hotels. From july 2000.
- Had done industrial training with J.P. group of hotels (hotel siddharth) Delhi for period of 4 months[/QUOTE]

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