Quality Inn Residency Hyderabad : Chef

[Rajkumargautam]

Quality Inn Residency Hyderabad / Secunderabad : CHEF

Designation: CHEF
Experience: 2 - 7 Years
Location: Hyderabad / Secunderabad

Job Description:
CHEF WITH INDIAN/CHINESE SPECIALISATION TO HANDLE ONE SHIFT INDEPENDENTLY

Desired Candidate Profile:
DIPLOMA IN FOOD PRODUCTION/KITCHEN MANAGEMENT

Company Profile:
QUALITY INN RESIDENCY, leading businees hotel is centraly located in Hyderabad, having 95 well appointed rooms & Suits, Restaurants & Other services. It is having frachise of Choice Hotels International Ltd., having 5000 hotels world wide.

Address:
Quality Inn Residency
A UNIT OF MAHESHWARI PLAZA RESORT LTD 5-8-231 TO
261, PUBLIC GARDEN ROAD NAMPALLY HYDERABAD
HYDERABAD,Andhra Pradesh,India 500001

Website: http://www.theresidency-hyd.com

Keywords: CHEF

[Guest-IJT]

PRAKASH.E.
E-Mail : prakashmechjj AT gmail.com

My long-term career objective is to be a successful engineer in professional and challenging organization that fully utilizes my skills and attitude towards the mutual development of both the organization and me.
Academia

Degree Institution University/ Board Year of Completion Percentage obtained
B.E (Mechanical Engg.) J.J. College of Engg. And Technology, Trichy. Anna University April 2010 69
H.S.C NHSS, Mannargudi. State Board April 2006 78.9
S.S.L.C GHSS, Peraiyur. State Board April 2004 65.2
Executive Summary
o Areas of expertise include AUTO CAD 2008, PRO-E.
o Good knowledge in Engineering Design & Development.
o Have a good interpersonal skills ability to work well with others.
Additional Qualification
o Attend in-plant training in Sri Motors, Mannargudi.
o Industrial visit at L&T Switch gear and Ashok Leyland.
o Active member of MESA and Decoration Committee member in MASS’09.
o Done a project#1 “Thermal coating barrier on four stroke petrol engines”.
o Done a project#2 “Design and Fabrication of CAM Follower” during VIth semester.
o Won a prize in drawing competition in college level.
Technical Exposure


Modelling : AUTOCAD 2008
PRO-E Wild fire-2
Packages : MS office products.

[gauravchavan]

RESUME
OBJECTIVES :

To do my work with loyalty, to achieve higher goals and also use my skills to contribute my maximum ideas and efforts towards the organization which I work with.
NAME : CHAVAN GAURAV CHANDRAKANT
E-MAIL ADDRESS : chavan.gaurav07 AT gmail.com
EDUCATION QUALIFICATION :
EDUCATION YEAR OF PASSING BOARD / UNIVERSITY CLASS
T.Y.B.H.T.S. 2009 - 10 D.Y. Patil Institute Dept of Hospitality & Tourism Studies Ist Class
H.S.C. 2006 - 07 Mumbai Board
Ist Class
S.S.C 2004-05 Mumbai Board IInd Class
WORK EXPERIENCE :
- Completed 3 months Industrial Training in Taj Sats Air Catering Ltd.
- Completed 3 months Industrial Training in Hotel Royal Palms.
- Worked with ‘AMACHI MARGARITA’ Fine Dine Restaurant as a Kitchen Operation Trainee.
- At present working with ‘BMBAY BLUE’ Restaurant as commi-II
AREA OF INTREST :
- FOOD PRODUCTION (CONTINENTAL).
STRENGTHS :
1) Enthusiastic, Self Starter & outgoing personality by projecting professional image.
2) Ability to manage multiple tasks in a pressured environment.
3) Intelligent working with dedicated professional.

[Guest]

______________________________________________________________________________
DEEPAK KUMAR TIWARI
EmailID - deepakkumar1176 AT yahoo.com
______________________________________________________________________________
HEAD CHEF – experience of 16 Years
Continental.mexican Garde Manger department.

PROFESSIONAL EXPERIENCE
- Presently working for GOlKONDA RESORTS from November 2010 to till date.
- Worked in ‘BOTTLES & CHIMNEY' Hyderabad as a Head Chef from March 2009 to November 2010.
- Worked in 'MAJAN CONTINENTAL HOTEL' Muscat as a Sous chef since Aug 2007 to Mar 2009.
- Worked in 'BOTTLES & CHIMNEY' Hyderabad as a Continental chef for a period of June 2003 to Aug 2007.
- Worked in 'HOLIDAY INN’ Pune as a COMMI-I for a period of June 2003 to Aug 2007.
- Worked in 'SEVENTH HEAVEN' Hyderabad as a Chef De party for a period of 1 year 6 months.
- Worked in 'KRISHNA OBEROI' Hyderabad as a commis for a period of 1 year 2 months.
- Worked in 'HOLIDAY INN' Hyderabad as a commi III for a period of 1995 to 1998.
- Worked in 'DECCAN CONTINENTAL’ Hyderabad as a Asst. cook for a period of two years.

WORK EXPERIENCE
- Efficient worker in Kitchen department , preparation of continental starters, main course & salads
- Indenting and store pick up.
- Following standard recipes and preparing accordingly
- Well versed in preparation of soups, sauces

[Guest]

CURRI CULAM VITAE
GURANA VAMSI CHAITANYA
e-mail : guranain AT yahoo.co.in
vamsi_4907 AT yahoo.com
APPLYING FOR THE POSITION OF EXECUTIVE SOUS CHEF
Career Objective :
To work in a sector which provides me with an opportunity to put forth my skills and make a mark in hospitality Industry.
Strengths :
- 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.

Professional Qualification :
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
EDUCATION DETAILS :
- 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
FAMILY DETAILS :
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