Professional Experience Chef

RESUME

Basava Rama Rao

Email – ***********@*****.***

Mobile - 789-***-****

To be a complete, effective and efficient professional and to scale heights of success in the corporate world by keeping learning, creativity, fun and motivation as point of focus.

Skilled Chocolatier, Baker, Boulangerie, Specilist in Creative home made Sorbet and Icecream.

Awaraded Best Guest Passionate chef during Preopening of Radisson Blu,Hyderabad for the year 2012.

PROFESSIONAL EXPERIENCE:

Accors Novotel Imagica,Khopoli

Pastry Chef

(Over looking Both Coffee Shop and Cake Shop)

February 2015 to October 2017.

Responsible for the Opening of the first theme Park hotel with 287 rooms and Four Food & Beverage outlets, Room service and banqueting facilityupto 1500 people.

Conceptulising the restaurant themes and menus.

Working closely with Projects for equipment ordering and commissioning.

Handling the recruitment of Culinary & Kitchen stewarding.

Looking into raw material ordering, setting standards specs for orderoing and finalizing suppliers.

Creating Departmental SOP’s (Standard operating procedures).

Have successfully managed to keep the food cost for the opening year at 26% year to date as per budget.

Have constantly able to manage a F&B profitability of 45% for first year of opening the hotel.

Cordinated with MarCom Team In Designing of cakes Shop packing Art work and kitchen collaterals.

Responsible in Hiring of Bakery and Pastry Team and setup up the bakery operations, staff duty scheduling, training and standardizing buffet setups and menu.

Responsible chef incharge for Tubbbys Bistros (lobby level Cake shop).

Introduced Live Baking of Morning Bakeries concept During Breakfast in Coffee shop and Cake Shop.

Bakery and pastries demonstration videos are available in Youtube/Chef Ramarao,novotel khopoli.

Have Created many theme Based menu for various events eg- For the Accor HR meet I did “HIRE AND FIRE THEME”. For French Delegation did “FASHION THEME” and IT theme for Hiteas and many more.

The Park, Hyderabad (280rooms)

Pastry Chef

July 2013 to February 2015

Handling the entire bakery and the pastry department.

Introduced Oraganic and Health Conscious Bakeries and Pasttries in the hotels.

Responsible for recruitment of staff,set up of the kitchen.

Responsible for making dessert menus and executing them for all the outlets in the Hotel.

Trained in western hot kitchen for 6 months.

Maintaining hygienic environment, keeping up the food standards, controlling cost and wastage also come under my arena of work.

Co ordinate with store and purchase team for ordering according to the forecast of events

Handling the entire banqueting operation during conferences or events

Official Chef Trainer for Junier gourmet (chef celebrity program intiative by The Park Hotels Hyderabad.

Radisson Blu Plaza, Hyderabad.

Pastry Chef.

March 2012 to June 2013

Handling the entire bakery and the pastry department.

Responsible for recruitment of staff,set up of the kitchen (as a part of pre opening team member).

Responsible for making dessert menus and executing them for all the outlets in the Hotel.

Maintaining hygienic environment, keeping up the food standards, controlling cost and wastage also come under my arena of work.

Co ordinate with store and purchase team for ordering according to the forecast of events

Handling the entire banqueting operation during conferences or events.

Introduced Live Liquid Nitrogen Ice Cream and Chocolate Shusi Bar during Sunday Brunch.

Institated Only Bigest Dessert Buffet(Sunday Brunch) in the Hyderabad City.

Handling recruitment and training.

Responsible for meeting clients and starting new menus.

Handling the food cost of the unit after the Executive chef .

Responsible for the Afternoon Tea section for 5 months in Dilmah Tea Lounge.

Doing special dessert buffets and promotions like chocolate festival every 14 days.

Madame Sucre Dessert pastry, Kuwait.

Pastry Chef.

June 2009 to December -2011

Introduced French Style Dessert Concept Outlet in Salmiya. Kuwait

Handling the entire bakery and the pastry department.

Responsible for recruitment of staff,set up of the kitchen (as a part of pre opening team member).

Responsible for making dessert menus and executing them for the outlet.

Novotel Hyderabad and Hyderabad International Convention Center(HICC)

Pastry Sous Chef

July 2006 to February 2009.

Handling the pastry and bakery section of a 288 room Accor hotel and Hyderabad International convention centre (south East Asia’s biggest convention centre).

Reporting directly to the pastry chef and the executive chef.

Directly responsible for the complete operation of the department.

Co ordinate with store and purchase team for ordering according to the forecast of events.

Responsible for keeping up to the quality of desserts and breads going to the cake shop (the deli café), the multi cuisine restaurant, room service and the Mexican restaurant along the pool side.

Responsible for running day to day production of the Bakery Kitchen.

The Oberoi Rajvilas,Jaipur

Chef de parte

April 2003 to February 2006

Responsilble of Daily production of Breads includes for buffet and Ala carte.

Preparation of pastries for buffet and Ala carte and Room Amenities Etc.

Preparation of Home made Ice Creams and Sorbets.

Preparation of cakes and special petitfours for coffee shop.

Maintaining hygienic environment, keeping up the food standards, controlling cost and wastage also come under my arena of work.

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Pastry workshops and Trainings.

Participated in 3 Day Training in Advached Pastry techniques By Allan Duccase in New Delhi 2017.

Participated in two-day workshop conducted bycallebaut chocolate (tushar,jaipur).2005

Participated in day workshop conducted by felchilin and boiron products in New Delhi.2005

One year industrial training at the Trident, Cochin and Cochin international airport. October 2001 to September2002

Education and Qualification

1999-2003 Graduation in hotel management from Indo-American Hotel Management, vizag.

1997-99 passed +2(commerce) 59% from board of intermediate Andhra Pradesh, India

1997 Passed School of Secondary. 66% from board of Andhra Pradesh, India.

Fluency in English, Telugu & Hindi.

Contact Address:C/o flat no 501,B wing, MadhubanAppartments, Katrang Road, Khopoli, Maharashtra.

Permanent Address:s\o.B.venugopalswamy, 8-96, Allavaram.E-G-Dt, Andhra Pradesh, India, Tel: 088********, Mobile: 789-***-****.

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