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Food Executive Chef

Location:
New Delhi, Delhi, India
Salary:
USD$5000/-PM
Posted:
December 29, 2018

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Resume:

DEVRAJ REDDY

**/*** **********

EAST DELHI, DELHI 110091 IN

Cell: +91-880*******

ac72rk@r.postjobfree.com

ac72rk@r.postjobfree.com

PERSONAL PROFILE

NAME DEVRAJ REDDY

FATHER S NAME BADRI NATH

DATE OF BRITH 03/05/1968

MARITAL STATUS MARRIED

CHLDREN TWO

PLACE OF BRITH NEW DELHI-INDIA

PASSPORT PROFILE

PASSPORT NO. L7319558

DATE OF ISSUE 26/02/2014

DATE OF EXPIRY 25/02/2024

PLACE OF ISSUE NEW DELHI-INDIA

NETIONALITY INDIA

EMPLOYMENT HISTORY

EXECUTIVE CHEF

HEAVENLY BHUTAN-THIMPHU

JANUARY, 2016- TILL DATE

JOB DESCRIPTION: supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

NAKSEL HOTEL PARO-BHUTAN http://www.google.com/search?q=NAKSEL%20HOTEL%20PARO

MAY, 2013 AUGUST, 2015 (2 years 3 months). -

JOB DESCRIPTION:supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

SOUS CHEF

HOTEL ONE TAICHUNG- TAIWAN I http://www.google.com/search?q=HOTEL%20ONE%20TAICHUNG-%20TAIWAN%20I

January, 2011 January, 2013 (2years). JOB DESCRIPTIO:

support the Executive Chef, and lead the kitchen in his absence to the same standards of execution. The incumbent is accountable for the daily management of kitchen & cateringoperations, ensuring maximum client satisfaction, through planning, organizing, directing, and controlling the operation and administration. Someone who is passionate about what they do in the kitchen and eager for an opportunity to prove themselves.

food and beverages operations with strengths in employee management, inventory control, and large volume food prep. You will be a passionate and professional individual and will be able to develop and sustain cooperative working relationships with senior management, clients, and coworkers. You will be able to manage multiple demands and deliver results.

report to the Executive Chef.Prepares and cooks complete meals

Assists the Executive Chef with the development of seasonal menus, stations and recipes for all menu items.

SOUS CHEF

TAJ SATS -19TH COMMONWEALTH GAMES http://www.google.com/search?q=TAJ%20SATS%20I

September, 2010 December, 2010 (03 months)

ITALIAN SOUS CHEF

CIBO ITALIAN RESTAURANT http://www.google.com/search?q=CIBO%20ITALIAN%20RESTAURANT

August, 2007 July2010 (03years)

- JOB DESCRIPTION:supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

HEAD CHEF

FRIENDS CLUB http://www.google.com/search?q=FRIENDS%20CLUB

November, 2005 May2007 (01year 06months

- JOB DESCRIPTION:supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

HEAD CHEF

GREAT INDIAN HOLIDAY http://www.google.com/search?q=GREAT%20INDIAN%20HOLIDAY%20I

July, 2001 August, 2005 (04 years 01 month)

I joined Great Indian Holiday as a Sous Chef was later promoted to rank of Head Chef July, 2004

- JOB DESCRIPTION:supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

CHEF DE PARTIE

IDEAL TOP HOTEL http://www.google.com/search?q=IDEAL%20TOP%20HOTEL%20%20I

March, 1999 June, 2001 (01 year 03 months)

. JOB DESCRIPTIO: Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

HEAD CHEF

KICHU RESORT PARO-BHUTAN

September, 1993 December, 1998 (05 years03months)

I joined Kichu Resort as Sr

Chef De Partie was later promoted to rank of Head Chef Sept.1996

- JOB DESCRIPTION:supervise all kitchen staff

Delegate duties to kitchen staff as per the menu requirements

Maintain stock levels of all kitchen supplies

Menu planning and trials, food testing

Ensure wastage is minimised by careful supervision of food preparation methods

Ensure proper hygienic storage methods are utilised to prevent food loss

Ensure catering staff are working safely at all times

Maintain time, temperature, preparation log during service & preparation time

take weekly inventories of food materials

To ensure proper dispatching of food items from the kitchen at the right time & temperature.

Budget, procurement, inventory maintenance, menus & prices, understandin of hygiene & health, safety regulations, developments in food nutrition, technology & methods.

Manages kitchen shift operations and ensures compliance with all Food && Beverage policies, standards and procedures.

Menu Planning for day-to- day basis for every new client

To control the food cost as per the budget without compromising on quality.

To create a comfortable working atmosphere, that will enhance staff motivation.To check efficient stock rotation of goods requisitioned by the sections.

CHIEF COOK IN FRENCH MESS

D.S.B. HYDRO ELECTRONIC PROJECT

February, 1990 March, 1993 (03 years 01 month)

I Joined D.S.B

Hydro Electronic Project as a Sr

Cook in French Mess later Promoted to rank of Chief Cook, Feb.1991

. JOB DESCRIPTIO:

support the Executive Chef, and lead the kitchen in his absence to the same standards of execution. The incumbent is accountable for the daily management of kitchen & cateringoperations, ensuring maximum client satisfaction, through planning, organizing, directing, and controlling the operation and administration. Someone who is passionate about what they do in the kitchen and eager for an opportunity to prove themselves.

food and beverages operations with strengths in employee management, inventory control, and large volume food prep. You will be a passionate and professional individual and will be able to develop and sustain cooperative working relationships with senior management, clients, and coworkers. You will be able to manage multiple demands and deliver results.

report to the Executive Chef.Prepares and cooks complete meals

Assists the Executive Chef with the development of seasonal menus, stations and recipes for all menu items.

1st commie PARK HOTEL http://www.google.com/search?q=PARK%20HOTEL%20I

September, 1989 January, 1990 (04 months)

Job Description

Help the cooks in basic food preparation tasks.

Responsible for receiving goods and storing them, served customers during very hectic periods.

To assist with storage to deliveries ensuring stock rotation is maintained.

To under down assisting with procedures leading to kitchen closure.

To assist in any of the cafes with clearing tables and washing up depending on business level.

To assist in any other food preparation that might arise depending on business level.

To undertake other duties to cover the absence other members of staff.

COMMIE-2ND

RAJDOOT HOTEL http://www.google.com/search?q=COMMIE

August, 1986 March, 1989 (02 years 05 months)

I Joined Rajdoot Hotel as a 3rd Commie was later Promoted rank of 2nd Commie August 1988

Job Description

the cooks in basic food preparation tasks

Responsible for receiving goods and storing them, served customers during very hectic periods

To assist with storage to deliveries ensuring stock rotation is maintained.

LAST JOB

EXECUTIVE CHEF

NAKSEL HOTEL PARO-BHUTANhttp://www.google.com/search?q=LAST%20JOB

January, 2013 August, 2015 (2 years 9 months)

TOTEL EXPERIENCE: 24 YEARS.

EDUCATION

Delhi Education Board

C.B.S.E., Sr. Secondary Education Passed

(INTERMEDIATE)Sr.Secondary Education Passed from C.B.S.E

Delhi Education Board.

Delhi Education Board

C.B.S.E., Secondary Education Passed

(HIGH SCHOOL) Secondary Education Passed from C.B.S.E

Delhi Education Board.

Professional Qualification

I.I.T. Pussa Institute New Delhi

Three Diploma as a Cook General

January, 1986 January, 1989

Degree date: 1989

( DIPLOMA ) Three Years Diploma Holder( Apprenticeships) from ( Sofital surya Hotel ) I.I.T

Pussa Institute New Delhi- From - 1986- TO – 1989.

(CERTIFICATION COURSE)

CERTIFICATION, Six Moths Italian Cuisine

January, 2008 January, 2009

Degree date: 2009

( CERTIFICATION COURSE ) Six Months (Italian Cuisine) Certification Course Institute of Alta Societa SRL VIA Monterone, 1606100 Cassaglia Perugia Umbria, Italy from (Cibo Italian Restaurant) Jan path Hotel New Delhi- From-2008- TO-2009.

MULTYCUISINE EXPERINCE

CONTINENTAL, FRENCH, ITALIAN, INDIAN, CHINESE, MEDITARIEN, ORIENTAL, BUTCHERY.

SPECIALIZED CUISINE -CONTINENTAL, ITALIAN, INDIAN

LICENSES / CERTIFICATIONS

( CERTIFICATION COURSE ) Six Months (Italian Cuisine) Certification Course Institute of Alta Societa SRL VIA Monterone, 1606100 Cassaglia Perugia Umbria, Italy From (Cibo Italian Restaurant) Jan path Hotel New Delhi- From-2008- TO-2009

ACHIEVEMENTS

Job Description Opening new outlets, product development and control of all culinary operations in the Restaurant continuing effort to deliver outstanding guest service and financial profitability

Opening new outlets, product development and control of all culinary operations in the Restaurant continuing effort to deliver outstanding guest service and financial profitability

ASSOCIATIONS

FRIENDS CLUB I worked for the Friends Club as a Head Chef 17/5/2005-To- 17/5/2007 One Year Six month.



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