chef

Curriculum Vitae

Personal details

Name : kiran Turaka

Date of birth : 23/08/1985

Nationality : Indian

Career Objective:

Enhance my full potential as a CHEF and keep exploring the intricacies of cuisine

which includes a wide spectrum of Hospitality services/ Industry.

Academics:

4 months PREPARATORY COURSE as COSTA CRUISE CHEF from April 2007

to July 2007 for Costa Cruise line Italy

Craft Certificate Course in Food Production from CAI College, Hyderabad.

PG Diploma in Hotel Management from Setwin College, Hyderabad

Pre-Degree from Board of Intermediate (MPC) in June 2003

Secondary School Certificate from AKTP High School, Tanuku in March 2000

Work Experience

Worked As s CDP in West Gate Hotel,Sandiego,California,United States.

from december23rd2013 to 24th dec 2014,

Duties and responsibilities:

Working in cold kitchen for banquets as a department incharge

(CDP),prepare all the banquets preparations according to party

menu

Make requisition for the things I need from receiving

Trained new J1 interns the one who working inmy station

Maintain temperatures of food

Maintain sanitation and hygiene in working area and make them practice to

new interns

7 months work experience in Hotel Anand Regency,Rajahmundry .from

nov2012 to may 2013 as a commie2

Dities and responsibilities:

i started to work in anand regency as a commie2 in hot and cold kitchen,and

prepare all Mise-en-place for banquets and help CDP in his preparations,

Teach the menus for new subordinates like commie3 and trainies.

5years of Galley & Kitchen Department experience with Food Production &

Culinary Artsin costa cruise lines,Italy from april 2008-october2012

Ships Specialty Restaurant as a DCDP in A-la-carte

June 2012 to October 2012 (trainee CDP)

Responsibilities include

Maintaining temperature Flowcharts for Hot & Cold Food

Complete tasks as per the master cleaning schedule

Ensure proper requisition for material and submit in advance

Follow USPH standards for sanitation and hygiene in the kitchen

Ensure appropriate food stock levels during peak hours

Control wastage and encourage cost cutting

Supervise not only preparation but also ensure that the food is reaching the

customers table on time

In the absence of the CDP, as DCDP will take over his/her duties.

Subordinate Personnel

Commie3

Utility/Cleaner

DCDP

March 2012 to October- 2012

Responsibilities include

Discuss the menu plans with CDP and preparations with the lead cook

Making sure the using clean and sanitizes the equipment.

Assisting in other responsibilities and duties as assigned by supervisor

Major responsibility is to maintain safe working habits

Read and follow prep lists

Provide fast and efficient guest service and respond quickly to the customers

requests

Making sure that the food is properly stored and there is inventory control for both

food products and cooking supplies

Promote professional work habits that will develop the respect from customers

Strive to uphold all hygiene and sanitary regulations and be clean and presentable

Comie3

April 2008 to Feb 2012

Responsibilities include

Help the CDP in preparation of duty schedule

In his absence I take the responsibility of smooth handling the operations

Preparing the Mise-En-Place

Helped the chef during ala carte and buffet pick up

Trained in the hot & cold kitchen in the galley operations

Taking care of the buffet functions and various other special menu buffets

Monitors food preparation, presentation and timing in accordance with standard

recipes

Maintaining Hygiene and sanitation in the station

Organizing the food items according to the Hazardous Table

Establish quality and quantity standards of food preparation and presentation

Safe handling of food, temperature controls and storage procedures

Involved in set menu functions for 3000 persons

Regularly opened and closed kitchen operations

Taking care of day to day running of the Station in terms of ordering goods and

collection of the same

Trainings and Other Proficiencies:

7 Months industrial Training in TAJ SATS, Air Catering, New Delhi

HACCP Training from RINA Training Factory

Proficiency in Elementary First Aid (SCMS Maritime Training Academy) Mumbai

Fire Prevention and Fire Fighting (Ramana Academy of Maritime Studies ) Mumbai

Personal Safety and Social Responsibilities (SCMS Maritime Training Academy)

Mumbai

Proficiency in Personal Survival Techniques (SCMS Maritime Training Academy)

Mumbai

Skills:

Expertise in Fruit & Vegetable Craving

Very much interested to prepare different types of foods and menus, creating own

recipes

Good knowledge of using all kinds of kitchen equipments

Professional Achievements:

Received awards & rewards as the Best Employee during term in the Costa

Cruise Liner, Italy

Good hands on experience in Fruit, Vegetable and CARVING

Attended Food Festival in ITC KAKATIYA & TAJ

REFERENCES

Chef Fabrice Hardel

Executive Chef

West Gate Hotel,sandiego,CA

Ph: 619-***-****

Email: *******@*************.***

Contact this candidate