Food Manager

Kishore Krishna Udayapuram

Dhyan Mandir Road, Gaikwad Nagar, Igatpuri, Nasik – 422403

Mobile: +919*********, Email: *********@*****.***

Available on:

Objective :

Looking forward to be a part of a growth oriented and challenging position in a progressive organization where my skills will be utilized in the best way with a scope of learning, innovation and career development.

Personal Details:

Date of Birth : 14th January, 1982

Nationality : Indian

Gender : Male

Language Known : English, Hindi, Telgu and Marathi

Marital Status : Married

Passport No : N 3546430

NON-ECR

VALID TILL: 22/10/2025

Core Qualifications:

Substantial background in working with tandoor and preparing delicious curries

Specialties include traditional tiffins, tandoori chicken, dal makhani, kehabs, Indo-Chinese Manchurian and South Indian Dishes.

Experience with various Indian food recipes, plating styles, ambience and presentation

Familiar with Indian culinary cooking methods, products and techniques

Strong background in sustained and Indian influenced practices utilized in the culture and cuisine

Organized planner of menu development focused on Indian food items

Knowledge of Indian spices and cooking tools

Comfortable adjusting food to taste, diet, etc.

Academic Credential: (SSC.)

Secondary School Education (1997)

Maharashtra State Secondary & Higher Secondary Board, Nashik.

Holy Family Convent High School

Passed with Second Class.

Work Experience:

worked for Elegance Cafe Restaurant Saint Lucia WestIndies

As a Indian cook

worked for Barbeque Ville, Nasik, as Senior Range Chef.

Responsibilities Held: (From Aug 2015 Till Date)

Assisted Head Chef in the development of budgeted food prices as allocated by the industry

Participated in the planning and creation of restaurant menu

Prepared meals and dining experience for catered special events

Aided in the supervision and performance of kitchen staff

Worked for Hotel Orange Tree, Nasik, as Tandoor CDP

Responsibilities held: (From Oct 2014 to Aug 2015)

Actively participated in menu design and food costs.

Managed portion control and minimization of food waste.

Supervised preparation of stock purchase list.

Collaborated with kitchen manager to ensure top performance from kitchen staff.

Worked for Hotel Express Inn, Nasik, As a Kitchen Barker

Responsibilities held: (From Oct 2013 to Sep 2014)

Assisted in all departmental functions.

Followed established food safety, Cleaning and maintenance procedures

Attended and contributed to all employee meetings.

Ensured service of proper portion, arrangement and food garnish.

Assisted with executing orders from kitchen.

Provided assistance for preparing stock purchase list as needed.

Reported Head Chef about stern disciplinary concerns if any.

Worked for Hotel Mangalam, Nasik, As a Tandoor Commi II

Responsibilities held: (From May 2011 to Aug 2013)

Prepared daily grille special as well as other unique grilled foods.

Monitored cooking in regard to production, menus, presentation and staff.

Ensured cooking operations followed operational procedures and standards in regard to food handling.

Managed production to minimize waste.

Worked for Hotel Curry Leaves, Nasik, As a Tandoor Commi II

Responsibilities held: (From Jan 2009 to Feb 2011)

Vast experience working in fast paced catering environment.

Profound knowledge of operations of food preparation, cooking methods food ingredients.

Good understanding of ingredients, measuring, weighing and mixing techniques.

Ability to follow given instructions and take initiative in kitchen activities.

Ability to work in team and perform all tasks given my head chef.

Worked for The West End, Nasik, As a Tandoor Commi II

Responsibilities held: (From May 2006 to Dec 2008)

Provided assistance in receiving ordered items as needed.

Adhered to all established food quality and sanitation standards.

Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.

Served cook food items in appropriate portions.

Ability to work in team and perform all tasks given my head chef.

Worked for Manas Lifestyle Resort, Igatpuri, As a Tandoor Commi III

Responsibilities held: (From Jan 2004 to Apr 2006)

• Assist lead cook in preparation of food by cutting, chopping, marinating and performing other relevant activities.

• Receive, pack and unpack goods for stocking purposes.

• Manage inventory of goods.

• Wash and dry dishes.

• Clean kitchen upon instructions and keep all work areas neat.

• Operate dishwashing equipment.

• Maintain all kitchen equipment and tools.

• Assisted the cook in preparing and serving meals.

• Helped in storing supplies.

• Cleaned kitchen, utensils and equipment.

• Ensured the smooth operation and outstanding quality of the food.

Computer Proficiency :

Knowledge of Operating System like Window XP

Well versed with internet & e-mail.

Application of software packages (word)

Competencies:

Fast Lerner, adapts well to changes and pressure in work place.

Ambitious and committed to excellence.

Personal Interest:

Socializing With People.

Playing Football.

Watching Movies.

Key Skills:

Optimistic

Team Player

Dedicated

Reference:

To be produced on Company’s demand.

Specialization:

MAJOR – Senior Range Tandoor Chef

MINOR – Kitchen Supervisor

Declaration:

I hereby declare that all the information mentioned here are true and verifiable at any point of time.

Date: Kishore K Udayapuram

Place:

Signature

Passport Scanned Copy

Work Experience Hotel Orange Tree

Work Experience Hotel Express Inn

Work Experience Hotel Mangalam

Work Experience Curry Leaves

Work Experience Manas Lifestyle Resort

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