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chef

Location:
Visakhapatnam, Andhra Pradesh, India
Salary:
yes
Posted:
February 21, 2018

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Anga Krishna

CAREER OBJECTIVE:

To be source of strength for the team and be dedicated to my employer. To use my skills for the development of the Organization and seek knowledge and growth.

EDUCATIONAL QUALIFICATIONS:

Food Craft Course from Institute of Food Craft, Vishakpatnam.

Bachelor Degree in Science from Andhra University.

Passed Board of Intermediate of Andhra Pradesh from Government Junior College, Yellamanchilli.

Passed Secondary School of Certificate from Government Junior College Yellamanchilli.

WORK EXPERIENCE:

Working as Executive Chef at Quality Hotel Juba, South Sudan, from April 2017 till date.

Worked as Sous Chef at Hotel Fortune Srikanya Vizag, from 28th July 2016 till April 2017.

Worked as Sous Chef at Hotel Ritz Comfort Vizag, from 12th Dec 2015 to 25 July 2016.

Worked as CDP and promoted to Senior CDP at Hotel Green Park from 03rd Feb 2014 to 07th Dec 2015.

Worked as CDP at Hotel Avenue, Dubai from 20th Apirl 2013 to 20th Jan 2014.

Worked as CDP at Sai Priya Resorts, Vizag from 15th June 2012 to April 2013.

Worked as Coomii I and got promoted to CDP at Hotel Meghalaya, Vizag from Dec 2009 to June 2012.

Worked as Job Trainee got promoted to Commii I at Hotel Royal Fort, Vizag from 20th June 2004 to 15th Dec 2009.

Worked as Industrial Trainee at Hotel Anand Regency from May 2003 TO June 2004.

KEY RESULT AREAS:

Overall Cost and Expenditure controlling of the Kitchen as per the budgets.

Well versed in CAPEX Management.

Master Chef in Hyderabadi Dum Biryani.

Have good knowledge of Continental and South Indian Cuisine apart from my Specialized Indian cuisine.

Minimization of the Food Waste by preparing the required quantities for Buffets.

Have proven track record of handling parties upto 1000 pax single handedly.

Having experience in staffing of the Kirchen staff as per the size of the restaurant and Banquets.

Maintaining all the required standard reports and books (Consumption Report, Wastage Report and Spoilage Report etc) and submit to the General Manager at regular intervals.

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Have introduced any new dishes and introduced to the guests and have successfully pulled the crowd to the hotel.

Regular trainings to the Kitchen Staff to motivate and increase the efficiency of the staff.

Monitoring the stocks in stores and kitchen without having any dead stock to avoid loss to the company.

ACHIEVEMENTS:

Has successfully been part of many outdoor caterings 500 pax to 5000 pax.

Got the best employee Award for making the Best Dum Biryani and Pulao.

Good team player and have earned lot of good co operative people in my career.

STRENGHTS:

Excellent Planning and Organizing Skills

Comprehensive problem solving skills

Excellent Verbal communication.

Efficient Time Management.

Positive Attitude.

Willingness to ear always.

PERSONAL DETAILS:

FATHER’S NAME : Late Narayana Murthy

DATE OF BIRTH : 16th May, 1983

NATIONALITY : Indian

MARITAL STATUS : Married

LANGUAGES KNOWN : English, Telugu and Hindi.

ADDRESS : Anga Krishna

25-68/4,

Nagendra Colony,

Yellamanchilli,

Dist: Vishakhapatnam,

Mobile: # 0091 955**-*****

Email: ac4ka9@r.postjobfree.com



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