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Executive Chef Data Entry

Location:
Hyderabad, Telangana, India
Posted:
August 15, 2018

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Resume:

NAVEEN KUMAR *SAMPALLY

E-mail: ac6on6@r.postjobfree.com

Mobile: 408-***-**** .

Career Objective

A committed career with an organization of international repute which enables to utilize my competence and hence forth equips me to showcase and further develop my innovative skills.

Skills

I am experience in sections like hot range, live counter, cold kitchen, banquet, conference and show kitchen I have the ability to handle 5 different sections like. Roast cook, sauce cook, Vega cook, fish cook and function cook.

Education:

Bachelor of Science in Hotel Management from Osmania University in 2008 (Greenfield’s college of hotel management)

Board of Intermediate (Higher schooling) from 2005 to 2008 from Gotham Junior College, Hyderabad.

EXPERIENCE PROFILE

Working as line cook in amber

Having 6+ years of experience…..

Overall Indian cuisine knowledge, specializing in South Indian cuisine

Currently working as Chef De Partie in Trident, Hyderabad

Worked in Marriott hotels in Hyderabad, Aug 2012 till Jan 2013

Worked as executive chef in ‘Mocha, Hyderabad’ from Aug. 11 till Aug 2012.

Worked in The Oberoi Grand, Kolkata from June 2008 to Aug 2011 as “ Commis” at “Indian banquet kitchen”

Responsibilities:

1.Facilitate learning and development of the team members.

2.Maintaining the quality and quantity standards as per specifications set down by the Executive Chef.

3.Training the team to be efficient in day to day operations.

4.Monitor adherence to safety, hygiene and cleanliness standards.

5.Interact with guests whenever required for special menu preferences.

6.Assisting Executive Chef in planning and carrying out the activities during food festivals and sit down dinner functions.

7.Ordering and making requisitions for daily grocery, perishable and meats.

8.Follow up and take necessary action on food complaints.

9.Conducting team briefings daily.

The Oberoi grand, Kolkata

June 2008 to 2011

Responsibilities:

1.Understand the difference dynamics of process at Kitchen level and commercial scale in relation to formulations

2.Understand the consumer insight to develop concept products leading strong Innovation and renovation platform

3.Expertise in culinary skills and translating the knowledge to NPD platform that gives an edge to product and hence in competition

4.Modification in existing products from culinary prospectus which are the hurdle in technological point of view

5.Understand the difference dynamics of process at Kitchen level and commercial scale in relation to formulations

6.Modification in existing products from culinary prospectus which are the hurdle in technological point of view

7.Maintaining the par stock level of COE kitchen

8.To develop the prototypes at kitchen level

9.Prepare brief of ingredient for NPD& data entry for NPD process

10.Preparation of specification for raw material with Analytical

11.Arrange of raw materials and ingredients with the help of supply chain

12.Maintain HACCP standard during development process

Mocha Hyderabad

2011 to 2012

1.Maintaining the quality and quantity standards as per specifications set down by the corporate Chef.

2.Training the team to be efficient in day to day operations

3.Modification in existing products from culinary prospectus which are the hurdle in technological point of view

4.Follow up and take necessary action on food complaint

Achievements :

Rewarded once as “The Star Of The Month” in my tenure at The Oberoi Grand

Certified “First Aid Course” and an integral part of the First Aid team at the hotel.

I have worked and acquired skills from food promotions like “Biryanis”, “Taste of Bengal”, “Kashmiri food” and “ Flavors of South India”.

PERSONAL DETAILS

Sex : Male

Date of Birth : 30-APR-1986

Marital Status : Single

Email ID : ac6on6@r.postjobfree.com

Languages know : English, Hindi, and Telugu



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