CURRICULLAM VITAE

SRINIVAS MIDAM

Contact no: +968-********

Whats app: +601*********

Skype: srinivas.midam

e-mail: ac5xsw@r.postjobfree.com

web: www.shrinivasmidam.in

Career Objective:

To be successful team player with hard work, dedication and integrity and gain as much practical knowledge as possible by working in an organization so as to enhance my skills and add value to the organization.

ABOUT MYSELF:

I have 8 years of experience. A hardworking pro-active chef with and upbeat and positive attitude Who is passionate about food and quality possessing excellent organizational skill highly efficient and methodical with a good eye for detail having a good team sprit deadline orientate and able to efficiently manage kitchen operation and also supervise staff fully aware of health & safety issues and complaint with the regulatory requirements for food handling sanitation and cleanliness.

Skills:

- flexible approach in adapting to guest requests

-Liaise with Food and Beverage Attendants

-Responsible determined and self motivated with the ability to leaelocate.

-Ability to clearly communicate ideas and programs.

-Strong in conceptualizing and implementing projects to completion successfully

-Ability to apply creative problem solving approaches.

-Extrovert, affable, amenable to ideas and suggestion from superiors and staff.

-Good knowledge of Kitchen operations plus an ability to continuously improve and innovate upon products and services.

Educational qualification

Board of Secondary Education from church of south India(C.S.I) high school Andhrapradesh, India.

Technical qualification

Certificate course in Food production in the year of 2005-2006 from Pioneer Institute of Hotel Management, Secunderabad, Andhrapradesh, India.

Post graduate diploma in computer applications (PGDCA) from universal institute of Computer technology from sep-2004 to feb-2005 in karimnagar,India.

Training (6 months)

Six months trained at Sagar plaza from. 20-05-2006 to20-11-2006 in Pune, Maharashtra, india.(trained in all -kitchen departments )bakery,Confectionery,Pantry,Indian,South Indian,Continental,Chinese & Tandoori departments.

1)From Feb 2007 to May 2008 (1 year & 3 months)Worked in Café Coffee Day As Line cook in main Kitchen at kolkatta, India.(full time)

COMPANY PROFILE:

Café coffee day is an one of the leading company in India and has branches in all over main cities in India like Bangalore, Mumbai,Hyderabad,Chennai,Pune,Kolkata,Delhi and etc.,specially in Kolkata due to number of branches there is a main kitchen (bulk kitchen)where the food is prepared like sandwiches, burgers, breakfast items,pastries,cakes and some delicious desserts,the kitchen is well organized with different sections like bakery,confectionery,hot kitchen,and cold kitchen with 50 and above cooks. All these food is prepared and deliver once or twice per a day. According to their business in outlets every outlet manager have to order their selling products to the main kitchen .

First time in India ccd Kolkata has been launched a restaurant in 2007 which is located in upper wood,Kolkata where I had been worked and learnt a lot of things whereas working in main kitchen I have not learn may things,That restaurant has an individual kitchen with young and dynamic chefs,cooks,and assistant cooks,it has a fixed ala carte menu with breakfast items,main courses, soups and starters,This restaurant is very attractive for youngsters, families and kids as well, Because the specialization of the restaurant is every 3 months ccd used to introduce different cuisines like Lebanese,Mexican,Chinese,Thai and etc for alternative months.

Job duties in ccd multi cuisine restaurant:

Preparing food like breakfast,maincourses,soups,starters and etc.,as per portions according to K.O.T(kitchen order ticket).

Mise and place, pre-cooking vegetables,chicken,lamb,fish,sauces like béchamel sauce,espagnol sauce,concasse,tomato sauce,saffron sauce,muchroom sause,red & green thai curry,boil and blanching vegetables.

Ordering ingredients to the suppliers as per kitchen requirement like perishable and non-perishable items.

Training to the new assistants.

Politely approaching to the guests and suggesting to try them for new implemented dishes.

Updating inventory of kitchen ingredients,equipments and tools has been using for every week as per companies rules.

Helping chefs while food trail of new implementation of different cuisines like lebaneese,Mexican,chineese and thai .

JOB DUTIES IN MAIN KITCHEN:

Relocate to main kitchen when required

preparing salads, sandwiches, burger patties,stuffings, and etc.,

Cleaning kitchens and food preparation areas

Cleaning cooking and general utensils.

Thawing frozen items before using and marinating.

vegetables has been shaped into different types like chopping,shredding,gratting,dicing,jullienes,jardinière,brunoise, and cook in hot kitchen section for sandwich stuffings.

2)From aug-19-2008 to mar-16-2009 (8 months)worked in HMS host as Cook at Chhatrapathi Sivaji International airport, Mumbai, India.(full time)

COMPANY PROFILE:

HMS host is an newzeland company who took franchaise of INDIAN PARADIASE, IIFA,CBTL(coffee bean & tea leaf),NOODLES (Chinese restaurant). Company used to choose a potential staff and motivate to work in all kitchens so that I have learnt various styles of cooking. There is a common main kitchen called as commissary kitchen, where all basic preparation of these outlets are prepared as per their requisition.In this kitchen I worked as Cook with six assistants .

In addition Business was very busy all the time and they were paying high salaries and incentives to employees due to high sales and profit to the company, moreover 60 and above cooks were working there,these restaurants were established quite near to Departure in the Airport .Passengers travels through the way of these restaurants had got a chance to taste different cuisines and concerning staff we were happy with working in such kind of busy environments and got a chance to mingle with passengers from different nationalities.

Job duties:

-Taking previous shift handover.

-prepare food like breakfasts,soups,maincourses.

-Working in commissary kitchen.(BULK KITCHEN)

-Preparing mise-en-place as per daily business schedule for KFC restaurant, Indian paradise restaurant, Chinese restaurant, CBTL store, IIFA restaurant

-Checking food and ingredients back up

-Pick up food from the store of the company.

-Daily maintaining kitchen needs and informing to seniors.

-Preparing and dispatch food for different outlets of our company as per their requisition.

-while working in restaurants used to read K.O.T and prepare food as per portions.

-season food during cooking.

3)From 24th nov 2009 to 4th nov 2011 (2 years)Worked in Travel food service s as Cook at chatrapathi shivaji domestic Airport,Mumbai,India.(full time)

COMPANY PROFILE:

TFS(Travel food services pvt,ltd.) is an private company established new restaurants and bars like IDLI.COM,CURRY KITCHEN,SIGNATURE BAR,ULTRA BAR ‘S,LOUNGES and also they took franchaisee from DOMINOS, KFC & M.O.D(MAD OVER DONUTS)and they running coffee shops as wel in the Airport departures.specialization of this company is that giving Authentic tastes of Northindian,Southindian and Multi cusine dishes of continental as wel.

More over there is a main kitchen attached to the airport building,this kitchen is wel organized with different sections like cold kitchen,hot kitchen and southindian and Indian departments .kitchen is equipped with advanced machinery brought from USA. Company appointed corporate chef and he organized all the food divisions from major cities by setting kitchen and menus of these reataurants and he appointed executive chef,sous chef,senior sous chef,head cooks,cdp,dcdp,senior cdp,commi –I, II & III .working here in domestic airport was really fantastic moments I got because india is very popular in bollywood and business field so,film actors and business people tend to travel their destinations connecting with domestic airport.in such circumstances crew were well motivated by company so that C.E.O chief executive officer had intend to take another franchise from International airport as wel.

Job duties:

Check food to ensure its quality.

Regulate temperatures of ovens, grills and other cooking equipment.

Prepare food for cooking.

Divide food into portions and make sure that the food is well presented.

Store food in temperature-controlled facilities.

Prepare food to meet special dietary requirements.

Train and supervise other staff.

Cook food by a range of methods (e.g. baking, braising, frying, roasting or steaming).

Receive and store supplies.

Make sure kitchen is hygienic and functional.

Season food during cooking.

4)From 22nd April 2012 to till date)A t the moment working at jawad business group as General cook in Bahrain .

(full time)

COMPANY PROFILE:

JAWAD BUSINESS GROUP Restaurant franchises incorporate brands such as DQ Grill & Chill, Papa John’s Pizza, Burger King, Chili’s, Romano’s Macaroni Grill, Maggiano’s, The Great Kabab Factory, Magic Wok, Delifrance, Aran, Thai Express, Woodlands, Zen Express, Camille’s Sidewalk Café, Hakisushi, Fratelli la Bufala, Patisserie Valerie and more. In total the restaurant division represents more than 142 restaurants across Afghanistan, Bahrain, Oman, Qatar, Saudi Arabia, Kuwait, United Arab Emirates and India with over 40 new restaurants projects under construction. Jawad Business Group is a major fashion, food retailing and distribution enterprise headquartered in Bahrain and operating across Middle East. In just more than 20 years, Jawad Fashion has earned a reputation across the region for providing high quality and affordable merchandise and the division has over 330 outlets in Bahrain, Kuwait, Oman, Qatar, United Arab Emirates and Saudi Arabia

Jawad Business Group's commitment to quality is demonstrated by the presence of the best in cafes, quick service restaurants, casual dining. It is a great place to hang out with friends and family and enjoy a delicious meal.

My general job duties includes the following

As a Trainee I was trained under the guidance of an experienced cook. I learned the different procedures involved in food preparation which helped me to become a professional cook. I learned to work with all the kitchen equipment like Burners, Oven, Sandwich Griller, Grinder, Slicers, Mixers, Steamers, Deep Fat Fryer, Vegetable Cutting Machine etc. I also learned about the proper cleaning methods of utensils and equipments.

I was made aware about how to maintain the required temperature in the ovens and grills according to the items prepared.

I report any problems in the equipments to the manager as soon as possible.

I was taught proper sanitation methods and was told to maintain the cooking and related areas in clean and sanitary condition.

I was trained about the proper way of cutting meat and vegetables.

I assisted in preparing, seasoning and cooking all types of foods by roasting, frying, boiling, etc.

I check and ensure that all raw materials like meat, fruits and vegetables are of good quality and fresh.

I learned to plan my work according to the daily menus.

I was trained to check the quality and appearance of the food prepared by tasting, smelling and observing it.

I learned how to store cooked as well as raw materials in the required temperature. As per the item I decide whether it needs to be deep freezed or refrigerated.

I was made aware about different safety procedures to be followed in kitchen to ensure the safety of my colleagues and myself.

After all the work is done I was trained how to properly clean and sanitize the work area.

My duty starts with wearing proper uniform and sanitizing all my working tools like knife, cutting board, sieve, spatula, rolling pin, kitchen scissors e.t.c with chlorine and hot water. I then get a note of that day check- List like what’s the special, Banquet menu, if any, after that I order things for preparing food. Collect store and start making food one by one, Season it; put them in serving dish with proper garnish. At the end of the duty hours, I hand over to next duty man and report to supervisor.

5. At this moment working in salad boutique restaurant as Demi Chef from april 30-04-2018 to till date in Muscat, Oman

My duties as a Cook include the following:

Order supplies and inspecting the quality and quantity of raw materials.

Plan the required stock and inventory on a daily basis

Maintain cleanliness and hygiene inside and outside of the kitchen.

Prepare different recipes using meat, fish, vegetables, gravies, cereals, sauces etc.

Check the storage of perishable items like meat, poultry and fish which should be stored in refrigerators as needed.

Control the temperature of ovens, grills and other cooking equipments.

Work in a very well planned manner and separate out food items into cooked vegetables, meats, gravies and sauces well in advance as per the requirement of the day.

Prepare Continental, Mexican, Chinese and Indian dishes

Cooking of meat, fish, vegetable dishes, sauces and gravies and storing them in refrigerator at their respective places and temperatures.

Cook and season properly according to the recipe to ensure good taste and texture

Estimate ingredients required for the dishes during cooking.

Cook and present the dishes professionally by garnishing them with the required sauce, gravy, seasoning or accompaniment.

Prepare the food as per the requirements of the customers and serve the food in right time.

Cleanthe work area as soon as the work is over and keep the kitchen, equipments and surroundings clean and tidy.

Follow safety procedures and measures to avoid accidents and act wisely in case of emergency and direct other staff members to follow the same.

Perform duties properly to avoid any complaints and ensure full customer satisfaction.

Always help others and maintain very good relation with co workers and management

Some of the recipes that I am famous for are:

Bechamel Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups whole milk

1/2 teaspoon salt

1/4 teaspoon ground white pepper

Espagnole Sauce

1 small carrot coarsely chopped

1 medium onion coarsely chopped

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

4 cups hot beef stock or reconstituted beef-veal demi-glace concentrate*

1/4 cup canned tomato purée

2 large garlic cloves coarsely chopped

1 celery rib coarsely chopped

1/2 teaspoon whole black peppercorns

Tomato Sauce

1 small sweet onion chopped (about 3/4 cup)

1/4 cup olive oil

6 garlic cloves minced

1 tablespoon chopped fresh thyme

1/2 teaspoon dried crushed red pepper

3 cups chopped tomatoes (about 6 medium tomatoes)

1 tablespoon light brown sugar

1/4 cup chopped fresh basil

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Velouté Sauce

1 tablespoon unsalted butter

1 1/2 tablespoons all-purpose flour

1 3/4 cups chicken stock

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Marinara Sauce

1/4 cup olive oil

1 medium onion chopped (2 cups)

1 small carrot shredded (1/2 cup)

3 cloves garlic minced (3 tsp.)

3 lb. tomatoes seeded and coarsely chopped (7 cups)

2 tsp. dried oregano

2 tsp. salt

1/2 tsp. cracked red pepper

1 Tbs. white wine vinegar

MEXICAN CHICKEN CASSEROLE

2 tablespoons extra-virgin olive oil

1 onion, finely chopped

6 cloves garlic, thinly sliced

6 skinless, boneless chicken thighs, cut into 1/2-inch pieces

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce

6 cups chicken broth

1/2cup chopped fresh cilantro

Juice of 2 limes

Salt and pepper

1 hass avocado, thinly sliced lengthwise into 12 pieces

Crushed tortilla chips

Jerk Chicken

1/3 cup diced yellow onion

1/4 cup finely chopped green onions

2 tablespoons cider vinegar

2 teaspoons brown sugar

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

3/4 teaspoon ground allspice

1/2 teaspoon ground nutmeg

2 garlic cloves chopped

1 habanero pepper quartered

6 (6-ounce) skinless boneless chicken breast halves

1/2 teaspoon salt

Cooking spray

2 soft black plantains (about 1 pound)

1/2 cup light coconut milk

1 tablespoon butter

Minestrone soup

2 tablespoons extra-virgin olive oil

1 large onion diced

4 cloves garlic minced

2 stalks celery diced

1 large carrot diced

1/3 pound green beans trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 teaspoon dried oregano

1 teaspoon dried basil

Kosher salt and freshly ground pepper

1 28-ounce can no-salt-added diced tomatoes

1 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low-sodium kidney beans drained and rinsed

cup elbow pasta

1/3 cup finely grated parmesan cheese

2 tablespoons chopped fresh basil

Spicy Thai Coconut Chicken Soup

2 teaspoons canola oil

1 cup sliced mushrooms

1/2 cup chopped red bell pepper

4 teaspoons minced peeled fresh ginger

4 garlic cloves minced

1 (3-inch) stalk lemongrass halved lengthwise

2 teaspoons sambal oelek (ground fresh chile paste)

3 cups Chicken Stock or fat-free lower-sodium chicken broth

1 1/4 cups light coconut milk

4 teaspoons fish sauce

1 tablespoon sugar

2 cups shredded cooked chicken breast (about 8 ounces)

1/2 cup green onion strips

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Sweet Corn Soup

6 tablespoons unsalted butter

4 shallots chopped

Salt and pepper to taste

4 cups water

1 long stem fresh basil plus a handful of extra leaves

5 ears sweet corn kernels removed from the cobs (save cobs)

3 scallions (white part only) finely chopped

Chicken Breasts Stuffed With Mushrooms And Spinach

1/2 cup butter room temperature

4 garlic cloves minced

1 tablespoon chopped fresh parsley

1/2 teaspoon dried crushed red pepper

1 1/2 cups chopped mushrooms (about) 4 1/2 ounces)

1 1/2 cups chopped fresh spinach

3/4 cup finely ground almonds (about 3 ounces)

1/2 cup sour cream

6 boneless chicken breast halves with skin

Thai Green Curry

2 Tbs. vegetable oil

4 shallots, minced

2 tsp. Thai green curry paste

1 14-oz. can low-fat coconut milk

cup whole basil leaves

2 Tbs. grated lime zest

1 15-oz. can sliced bamboo shoots, packed in water

lb. frozen precut green beans

lb. white round or other waxy potatoes, cut into -inch cubes

2 carrots, shredded

1 8-oz. pkg. Thai-flavored baked tofu, cut into strips

2 Tbs. low-sodium soy sauce

Chicken With Creamy Mushroom Sauce

1 cup canned low-salt chicken broth

1 ounce dried mushrooms (such as shiitake)

1/4 cup (1/2 stick) butter

4 skinless boneless chicken breast halves

1 pound button mushrooms sliced

1 medium onion chopped

1/3 cup whipping cream

1/3 cup brandy

Chopped fresh parsley

Grilled Rosemary Lamb Chops

3/4 cup balsamic vinegar

6 tablespoons olive oil

3 tablespoons fresh lemon juice

3 tablespoons minced fresh rosemary or 3 teaspoons dried

6 garlic cloves minced

1 teaspoon ground black pepper

12 thick loin lamb chops fat trimmed

Fish With Lemon and Brown Butter Sauce

2 5-ounce/150-gram fillets lemon sole skin removed

3 tablespoons plain flour

1/2 teaspoon salt

2 pinches freshly ground black pepper

1 1/2 tablespoons sunflower oil

3 tablespoons/45 grams butter cut into cubes

1/2 lemon juice only

1 tablespoon small capers optional

1 tablespoon chopped fresh flat-leaf parsley

Grilled Steak And Potatoes With Charmoula Sauce

2 pounds medium Yukon Gold potatoes scrubbed well and quartered lengthwise

6 bottled whole roasted peppers (about 8 ounces) rinsed and patted dry

2 pounds flank steak (1 inch thick)

2 garlic cloves

2 cups packed cilantro sprigs

3 tablespoons fresh lemon juice

2 teaspoons ground cumin

2 teaspoons paprika (not hot)

1/2 teaspoon hot red-pepper flakes

1/2 cup olive oil

List of equipments used by me: Ovens, Refrigerators, Deep freezers, Grinders, mincers, slicer, kombi ovens, electric hot plates, broiler, griller, salamander, tandoori electric oven, dough machine, puff sheet maker, Multi burner gas/ Electrical Stove, Steamers, Deep fat fryer, bain-marie,, Refrigerator, Kitchen Shears, Wire whisk, Deep freezers, Grinders,

List of Tools used by me: carving knife, kitchen knife, chopper, peeler, scooper, whisk, palate knife, spatula, tong, grater, slicer, shredder,piping bag, bread cutting knife, butter knife, potato peeler, cutters, different types of ladles and knifes etc.,

EXTRA CURRICULAR ACTIVITIES:

Participated in organization of International Chefs Day to felicitate Renewed Chefs, which was organized by Pioneer Institute of Hotel Management. On 20th of Oct 2005, which is record in both print and electronic media in Hyderabad, India

Participated and won prize in ACP(Association of catering professional) Competitions held at Taj Residency in 2005,hydrabad,india

Donated blood in Red Cross Society Hyderabad, Andhra Pradesh, India

Participated in Food Festivals of Chinese, Mexican and Lebanese cuisines

in Café coffee day lounge at Kolkata, India.

CERTIFICATES & HONOURS

Took appreciation letter from travel food service regarding got feed back from a customer named dalmia for good service treated by me.

Participated in catering service rendered to the PRESIDENT FLEET REVIEW (president of India pratiba Patel banquet dinner) on 19dec 2011 the command mess & lawns, colaba Mumbai, India.

Languages

Speak

Read

Write

English

Yes

Yes

Yes

Hindi

Yes

Yes

Yes

Telugu

Yes

Yes

Yes

References:

1.Mohammed al azmi at Bin Awadh International, Muscat, Oman cell: +968********

2.Chef sathya murthy head chef at New brevery restaurant Hyderabad. Cell +917*********

3.Chef Sunil(senior sous chef)at Travel food services Mumbai,India cell-+917*********

4.Jagadish kannan(training manager)at Jawad Group of Company, Bahrain,cell-+973********

5.Santhosh greenchillies property owner Malaysia cell+601********

SELF DECLARATION

I Midam srinivas (32) s/o Midam Rajeshwar: H.No- 10-04-433, subash nagar, karimnagar, Pin- 505001, Telangana state, India. I completed s.s.c in 2002 and studied intermediate(12) in c.e.c(commerce ) English medium at manjeera junior college India in the year of 2003 and 2004 and then I successfully completed craft course in food production during the academic year of 2005-2006 India.

I started my career by training at Hotel Sagar Plaza (4 star)pune in 2006,and I joined in Café Coffee Day as Line Cook at Kolkata in 2007 to 2008, I enjoyed working in that restaurant because every 3 months we introduced new menu to our guests like celebrating food festival of lebaneese,mexican,Chinese so that I got good knowledge of various cuisines, and Then I joined in HMS host services at Mumbai International Airport as Cook in the year of 2008 and worked for 8 months only because during that time I didn’t have passport to validate my entry pass in the airport (CSIA)chatrapati sivaji international airport but after I got my passport and then I joined in Travel Food Services Pvt,Ltd.as Cook in Chhatrapati Sivaji Domestic Airport Mumbai from nov-2009 to nov-2011.

Then in Jawad Business Group in Bahrain from 22nd April 2012 to 21 may 2014

During 2015 to 2017 I was working in Bahrain as cook in alshaya trading company and Green chillies company in Malaysia as well

At this moment working in salad boutique restaurant as Demi Chef from april 30-04-2018 to till date in Muscat, Oman

Personal profile:

Name: Midam Srinivas

Date of Birth: 15-04-1986

Height: 5.6“

Weight: 55Kgs

Gender: Male

Marital Status: single

Nationality: Indian

Passport no: H3422580

Date of issue: 30-03-2009

Date of expiry: 29-03-2019

Place of issue: Hyderabad.

All what is stated above are true and correct to the best of my knowledge, information and belief.

Srinivas Midam.

Permanent Add: H.No:10-4-433, 1ST floor,subhashnagar, (near raghuram Tailor) karimnagar, Pin- 505001, State- A.P, India.

Current CTC: 2400 OMR P/A, Expected CTC: as per job location. Notice Period: 30 day’s. Loc –Muscat, Oman.

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