Manager Customer Service

PASHAM .SHANKER .AVINASH

R EDDY

Plot no:*, *nd Floor, G.V.Reddy colony, Opp: Rythu Bazaar, Alwal,

Hyderabad, Andhra Pradesh, INDIA. PIN – 500010.

Phone no: 040 – 27867677, Cell no: +91 – 880-***-**-**.

E-mail: ****************@*****.***. / *********@*****.***.**.

SUMMARY

To work with an organization that will provide me an exciting opportunity where I can

contribute in a team environment while helping my employer meet their financial goals and

exceed customer expectations by Utilizing my experience, integrity, professionalism, best

management skills and culinary practices, in a challenging position providing a high standard of

service.

” MY DEVOTION TO FOOD COMBINES THE HIGHEST REGARD FOR PRODUCE

AND PRODUCTS WITH AN UNCOMPROMISING DEDICATION TO QUALITY.”

HIGHLIGHTS

SKILLS:

Innovative creation of recipes with a focus on presentation.

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Development, planning and execution of varied menus and food production.

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Demonstrated ability to manage food cost and waste ratios.

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Efficient management of food and labor costs, sales, profit and inventory control.

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Recruitment, training, managing and inspiring multi-cultural staffs.

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Excellent in understanding the basic sanitation requirements regarding to food handling,

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personal hygiene, sanitation and equipment safety.

Ability to perform under high stress without compromising on the quality aspect of food.

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Extensive experience in catering and banquet functions.

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Very good food service background and culinary skills.

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Management skills: Influencing, Leading, Negotiating, and delegating abilities.

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Critical thinker, decision- maker and problem solver.

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Ability to work harmoniously with the staff.

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Organization and management of schedules and work assignments.

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Development and monitoring of financial budgets.

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Excellent leadership and management skills.

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Good knowledge of kitchen financial management skills.

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Adaptability.

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Ability to handle the role of cashier also.

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Extreme Multi-tasking

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EXPERIENCE

Presently working as

Job Title:

EXECUTIVE CHEF (

KITCHEN In Charge

) and MANAGER

Company: Moksha. Cuisines: “INDIAN and CONTINENTAL”

Role:

To provide efficient Food service by ensuring customers are served good quality food,

drinks & snacks, promptly and accurately and to maintain the bar and seating areas to a

high standard of cleanliness and tidiness.

To comply with statutory and legal requirements for fire, health & safety, licensing and

employment.

To identify problems with food quality and report to the appropriate person promptly.

To ensure that all food, drinks & snacks within area of responsibility are served and

presented to the correct specification with regard to quality and quantity.

Responsible for interviewing, hiring and firing employees.

Sometimes take on the role of a mediator to resolve employee conflicts.

To prepare food in a hygienic manner with attention paid to the Critical Control Points

of Food Safety.

Placing orders for food, equipment and supplies, responsible for tracking food costs and

raising menu prices when necessary.

As a Manager playing a key role in negotiating deals with suppliers to get the best prices

and potentially reduce a restaurant’s operating costs.

Maintaining food stocks to an optimum level, such that stock is neither excessive nor

unavailable to customers. Stock budgets will be reviewed monthly in line with profit

margin.

Ensure that the entire staffs are well trained in their respective fields in order to

constantly provide, the Inn’s required customer service standards.

Had worked as

Job Title: KITCHEN IN-CHARGE and OPERATIONAL MANAGER.

Company: 90 Degrees CUISINES: “INDIAN and CONTINENTAL”

ROLE:

Planning, organizing, assigning, and supervising, the work of a number of diversified

personnel engaged in food preparation and service.

To provide overall management for a major food service unit.

Reviewing inventory, requisitions, purchases and food supplies as required

To Manage all shifts for restaurant operations and schedule all process and maintain

cleanliness at all times and assist to resolve all complaints and maintain food quality at all

times and perform regular interviews with all employees.

Performing Interviews, hiring employees; evaluating employee performance and

resolving minor employee grievances.

To observe quality of food service and gives instructions for maintenance of high

standards.

Developing, preparing, and menu pricing to satisfy customers' desires; to promote cash

sales and catering/banquet service.

To maintain a variety of operating and general records and to prepare reports.

Maintaining optimal level of sanitary procedures for all food handling and maintain neat

and clean kitchen area and ensure optimal quality of all food preparation and ensure

compliance to all standards.

To perform orientation and provide training to all new employees on restaurant processes

and determine appropriate feedback from employees and maintain all restaurant plans.

Had worked as

“SOUS CHEF”

Job Title: Company: “HALL OF FAME” (Sports grill)

This serves: “Indian, American, Mexican and Italian Food”

ROLE:

Placing a demand at the inventory for the required raw material stock and other resources.

Distributing the tasks among the subordinates and providing detailed instructions about

the line of action to each of them.

Motivating the subordinates consistently for achieving quality and sanitation goals.

Preparing innovative themes for presentation of the dishes.

Browsing the web for improving the customer satisfaction level.

Supervision of entire kitchen operations under the direction of manger in the absence of

Head Chef.

Responsible for maintaining all company documentation forms and files.

Helped the chef for hiring, training, and termination of kitchen employees.

Find out needs for specific procedures, assigned departments and administer written

policies.

Performed various other duties as assigned.

Had worked as

Job Title: “Demi – Chef – De – PARTIE” Company: “TAJ TRI STAR”

CUISINES: “ INDIAN and CONTINENTAL”

Had undergone 4 months industrial training from

Job Title: TRAINEE Company: “TAJ LAND’S END”, MUMBAI.

ACHIVEMENTS

Participated in “Clean and Green Expo” 2003 at IHM, HYD.

Participated in ACP (Association of Catering Professionals)

competition”.

Participated in “Lotus Chocolate competition” at IHM, HYD.

EDUCATION

I have completed my

Course: BCT&CA (Bachelors Degree In Catering Technology and

Culinary Arts)

Institute Name: IIHMCA (Indian Institute Of Hotel Management and

Culinary Arts), Hyderabad.

University: OSMANIA University, Hyderabad.

I have done

Course: ADVANCED COMPUTER APPLICATIONS.

Institute Name: SSI, Hyderabad

Completed my Intermediate from Narayana. Jr. College.

Completed my High Schooling from Krishnaveni Talent School.

PERSONAL DETAILS

FIRST NAME: PASHAM. SHANKER.

MIDDLE NAME: AVINASH

LAST NAME: REDDY

DOB: 20th September 1984

Marital Status: SINGLE

Ready to Re-locate: YES

Phone no: 040-********.

Cell/Mobile no: +91-880-***-**-**.

Email ID: ****************@*****.***

*********@*****.***.**

Plot no: 3, 2nd floor, G.V.Reddy Colony, Opp: rythu Bazaar, Alwal.

Address:

City: HYDERABAD. State: ANDHRA PRADESH.

Country: INDIA. PIN: 500010.

DATE:

(P.S.Avinash Reddy)

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