D DHAN PRASAD
Mobile: 076******** ~ E-Mail: firstname.lastname@example.org
Seeking senior level assignments in Food & Beverage Operations/Catering with an organization of repute; preferably in Hotel/ Institutional Catering/Industrial Catering
To secure a position in the Hospitality Services in Senior Level Assignments as Catering Manager, Food and Beverage Manager or Catering Operations Head in Hotels/Restaurant/Resorts/Clubs/Industrial Catering/Corporate Catering that offers challenge and opportunity for Outdoor and Indoor Catering Facility where i can develop my innovative catering skills along with various other areas of Hospitality services and at the same time serve the organization to the best of my capabilities and experiences of my Catering Profession.
Competent professional offering 19 years of rich experience in Food and Beverages Operations, Quality Assurance, Client Servicing and Team Management as Catering Supervisor/Catering Manager.
Previously associated with Indian Army and served at different positions across the tenure as Catering JCO (Junior Commissioned Officer)
Extensive experience in managing outdoor/indoor catering facility, administration, store maintenance and manpower management in Hospitality Services.
Proven ability of delivering value-added customer service and achieving guest delight by providing customised services as per requirements.
Experiences of working in Five Star Hotel at ITC Welcom Group Chola Sheraton, Chennai & the Krishna OBEROI, Hyderabad as Trainee and Commie in F & B Production Department.
Gained International exposure while my official duty to United Nations at UNDOF (United Nations Disengagement Observer Force), Israel & Syria HQ as International Kitchen Catering Manager.
Adept in setting standards for food safety and sanitation issue and take corrective action if deviation occurs.
Possesses excellent analytical, interpersonal, relationship building and team building skills with proven ability in establishing quality systems and training the new joiners.
Food & Beverage Operations Catering Management
Safety / Security Quality Assurance Stores & Warehouse Maintenance
Fire Fighting Drills Food Safety & Nutrition Good exposure to Haccp
Menu Planning/Food Costing Hygiene & Sanitation
Industrial Job Training
Organization: ITC Welcom Group Chola Sheraton, Chennai Year: 1993
Position: Trainee in Food & Beverage Production Department
Organization: The Krishna Oberoi, Hyderabad Year: 1993-1995
Position: Commis III (Specialized in Indian & Chinese Cuisine, Vegetable and Fruit Carvings, Salad Mirror Display)
Feb’96 - Jan’15 with Indian Army as Catering (JCO)
Sep’96 – Oct’02: After Basic Military Training for 6 months at ASC Centre (South) Bangalore, posted at Catering Company, No.4 Trg Battalion ASC Centre (South) Bangalore as Catering Instructor
Nov’02 – Oct’05: Worked at Selection Centre Central (SSB), Bhopal as Catering in charge for Cadet Mess of Strength 1500 to 2000.
Nov’05 – Apr’09: Worked as Catering Instructor & Bakery Supervisor at Assam Riffle Training Centre (ARTC & S), Nagaland & Assam
Jun’09 – Dec’09: Worked with United Nations (UNDOF), Golan Heights, ISRAEL & SYRIA as Catering Manager for International Kitchen of 4 Countries
Jan’10 – Sep’12: Indian Military Academy (IMA), Dehradun as Catering JCO for Gentlemen Cadet Mess (VB Mess) of Strength of 1800 GC's Catering 4500 – 5000 meals per day
Oct’12 – Mar’14: Officers Training Academy (OTA), Chennai as Catering JCO for Gentlemen Cadets Mess of Strength of 1200 Catering 3000 – 3500 meals per day
Apr’14 – Jan’15: 554 ASC BN AT Secunderabad as “C” Coy Senior JCO, Div Catering JCO and Bakery JCO in charge
Jun’ 15 – Till date: AGA KHAN ACADEMY, Hyderabad working as Catering Manager (Food & Beverage Operations), Catering for 850 Students and Faculty Members providing around 2850 – 3000 meals per day.
Served as Instructor for Catering Officers Course, Catering JCO/NCO Course & courses of Chef & Steward.
Organized various catering events at ASC Officers Mess, Bangalore for diverse occasions up to 4500 Strength.
oCatering arrangements at Golf Course, Matches as well as Tournaments at ASC Golf Course, Bangalore.
oCatering arrangements at Polo Ground for various equestrian match & Training Schedules at ASC Polo Ground, Bangalore.
Organized Reunion of ASC year 2000 and managed catering for the strength of 3000 to 4000, VIPs tea arrangements, VIPs lunch/ dinner parties at Officers Mess, Golf Ground, Polo Ground, etc.
Served on temporary duty at NCC Foreign Cadet Mess, New Delhi during Republic Day Camp in the year 1998 & 2000 as Catering JCO in charge of Foreign Cadet Mess.
Acquired good knowledge of Indian, Chinese, Continental, Thai Cuisine and Bakery and Confectionary.
Served the President of India, Army Chief, Chief of Nepal, Bhutan and many VIP Dignitaries in my service during my service at Indian Military Academy, Dehradun and Officers Training Academy, Chennai.
Organized Dinner Nights, Formal Dinner, Theme Dinners, Ladies Meets, and Children Parties Etc.
Capable of handling and running the Centralized kitchen having manpower of 200 to 250 Staff which include Chefs, Stewards, Dishwashers and casual labours.
Key Deliverables across the Tenure:
Ensured efficient service & functioning of Food & Beverage in the Central Cadets Mess of Strength 2500 at IMA, Dehradun & OTA, Chennai.
Maintained highest standards of Messing Service for Cadets/Guests/Staff and ensured hygienic conditions in the mess (Kitchen / Dining Hall / Pantry /Ante Room / Rations Stores / Walk in Coolers / Surroundings of Mess, etc.).
Took measures to cut down on wastage keeping in view the natural environment as a social responsibility.
oStaffs are well-groomed while maintaining personal hygiene of all mess staff (Cooks, Waiters & Dishwashers).
oTables Layout & Food are served properly and on time.
oSample of each meal are kept in refrigerator till 24 hrs after it is made daily.
oMedical Check-up is carried out every month of the Mess Staff.
Took measures for fire precaution in the mess.
Ascertained that modern kitchen equipment & kitchen utensils are properly cleaned & maintained.
Ensuring preventive measures for food contamination, food infections and following Do’s & Don’ts of Kitchen
Supervised housekeeping of all ante room, retreat, dining hall, mess area & VIP guest rooms ready available for use and assess to cadets/ officers and visitors.
Organise and Catered for 3000 – 4000 meals for all the events during the Telangana International Kite Festival in year 2016 & 2017 in the premises of Aga Khan Academy, Hyderabad
Assist the Finance Analyst in preparing the Budget Cost for F & B.
Organise and Catered for all the VIP Visits of University Counselling, Microsoft Training Sessions, Global Encounter Event for Students etc. from different countries in the School premises of Aga Khan Academy, Hyderabad
Indenting for monthly rations and ensuring all the supplies are stocked well in advance through Purchase Department for Catering to all the F & B requirements of the Aga Khan Academy and outside guests according to the requirement.
Taking care of all customer/client complaints and suggestions and updating the Food & Beverage Services and Hospitality Services of the Academy.
2013 M.Sc. (Hotel Management) from Directorate of Distance Education, Annamalai University, Tamil Nadu
2001 B.A. from Directorate of Distance Education, Osmania University, Hyderabad
1992 12th from Vivek Vardhini College, Hyderabad, Telangana, Board of Intermediate Education, Andhra
1990 10th from Nampally Vyayamshala High School, Hyderabad, Board of Secondary Education, AP
CRAFTSMANSHIP COURSE IN FOOD PRODUCTION from Institute of Hotel Management Catering Technology, Hyderabad, Telangana in 1993.
IT Skills: Well versed with MS Word, & Excel
Date of Birth: 15th January 1975
Languages Known: English, Hindi, Telugu & Nepali
Address: Flat No. 109, Dhaani 9 Square Apartment, Near Pillar No.179, Attapur
Hyderabad, Telangana – 500048
Place : Hyderabad
Date: 13-06-2019 Signature of Candidate