Executive Chef Management
Resume:
EDDU KASHI RAO
Mobile: +91-903*******/703**-*****
EMAIL ID:acxcgd@r.postjobfree.com
SUMMARY:
*Proven ability supervising and training new employees
*Ability to plan a variety of minus from fine dining to contemporary modern culinary set up
*Efficiently handle inventory control to ensure waste and theft is reduced
*Solid understanding and enforcement of safety procedures
* Ability of plan work schedules and assign duties in accordance to the work schedule
CARRER OBJECTIVE:
*Positive and self-motivated chef seeks challenging fast paced kitchen with an emphasis on quality food
EMPLOYMENT HISTORY:
Professional Profile
Presently working as Corporate chef Swagath group of hotels. Fastest growing hotel Group in Hyderabad From 01 April 2015 to till date, Taking care of hotels, Restaurants, Banquets. Food cost Crisis management. Setting up New kitchen.
Worked as Corporate Chef at Gautham Grand Hotel at Tenali, Andhra Pradesh. From 1St January 2013 to 20th January 2015.
Worked as Executive Chef at Chariot Beach Resort Mahabali puram(Chennai From January 10th 2012 to 20th December 2013.
Worked as Sr. Executive Chef at Daspalla Hotel, Road No 37 Jubilee hills Hyderabad from 1st March 2009 – December 2013. I was responsible for the preopening of the Daspalla hotel which includes menu planning recipes, costing, recruitment training of various cuisine.
Worked as Sr. Executive Chef at Katriya Hotel and Tower, Rajbhavan Road Hyderabad from Dec 2008 to Feb 2013ssssss.
Worked as Executive Chef at Alankrita Resorts, Shameerpet R.R Dist. Hyderabad from 10THSeptember 2006 to 05 Dec 2008. My main job, opening new restaurants, opening banquet halls,conference halls, new menus etc.
Worked as Executive Chef at Fortune Murali Park Hotel, Bander Road Vijayawada from 01 Nov 2004 to 30TH August 2006. I was also responsible for projects till the hotel commission, training recruitment recipes etc.
Worked as Executive Chef at Fortune Katriya Hotel Rajbhavan Road, Hyderabad from 05 Nov 2002 to 15 July 2006. I was responsible for the menu planning, banquets etc. It was the biggest conference hall in the city which can accommodate 2000 to 5000 max.
Worked as Executive Chef at Marco Polo Hotel Bur- Dubai from 01 Aug. 1999 to October 2002. I performed day to day operations, market survey.
Worked as Sr. Sous Chef at Crescent Beach Resorts Hotel Baku Azerbaijan from 30thJune 1998 to July 1999. My main responsibility is the day menu planning introduce the new menu and training hygiene and reporting to G.M.
Worked as Executive Chef at Regent Palace Hotel Dubai U.A.E. from 10 April 1995 to 15th June 1998. I was responsible for the opening of the new Discotic pub.
Worked as Executive Chef at Quality Inn Aruna Hotel, Chennai from 10th Jan 1993 to 20 March 1995. My main task was to take care of the kitchen operation, develop the new menu, training, costing etc.
Worked as Executive Chef at Quality Inn Green Park Ameerpet Hyderabad From 10 July 1990 to 15th Dec 1992. I was also responsible for the project to till the hotel commission.
Worked as Sous Chef at Hotel Holiday Inn Crown Plaza Bhara Khamba Road New Delhi from 1988 to 1990.
Worked as Chef De Partie at Al Bustan Palace Hotel Intercontinental Group Sultanate of Oman from 1985 to 1988. My main task was taking care of all VIP who attended GCC conference head of States. I have also took care of Room service And Coffee Shop.
Worked as Demi Chef De Partie at Intercontinental Hotel, Abu Dhabi from 01st Aug 1981 to 1985. I was the in charge for coffee shop and room services smooth functioning and Reporting to executive Sous chef.
My main responsibilities is to perform day to day operation set up the new restaurants like sea food restaurant and barbecue restaurant. In all the restaurants, I planned the menu,photography and the menu designing and the recipes.
A seasoned professional with 20 years plus’ rich experience in Kitchen Operations which include India middle east and eastern Europe country.
Strategic Planning, Restaurant Operations, F&B, New Initiatives, Man Management, Client Servicing & Quality Compliance with leading organisations in the hospitality sector.
Involved in research & development, new product development of frozen ready to eat meals & snacks.
A keen planner with abilities in managing multiple outlet operations with focus on profitability as well as achieving the organisation’s mission and strategic direction.
Possess strong business acumen with expertise in revamping and streamlining Restaurant / F&B operations, launching new cuisine, penetrating untapped business segments, organising food festivals and events.
Distinction of establishing Restaurant operations inclusive of steering layout, menu planning, vendor development, marketing, recruitment etc.
Excellent skills in communication, presentation with proven abilities in leading motivated teams towards achieving organisational goals.
RESPONSIBILITIES:
Responsible for complete Kitchen operations
Implementing SOPs as per the company policies and standards
Controlling food cost, Hygiene of Kitchen, service area, stores monitoring
And Haccp.
Responsible for standardized recipe production
Managing the daily shift operations of a specific production function overseeing staff on the assigned shift within the fast paced production facility.
Ensuring that the set standards, procedures and targets are adhered to and are in line with the Hygiene & Safety Standards.
Responsible for overseeing all daily operational activities in the kitchen.
Supervising staff, maintaining production schedules, planning and assigning work and training staff on the job while maintaining established quality & hygiene standards.
Liaising with seniors to propose menus and develop new work methods to meet customer requirements with utmost adherence to quality and hygiene standards.
Conducting daily production briefings on all matters relating to daily operational activities and/or related activities.
Appling the Quality Policy and Quality System established in accordance with ISO 9001: 2000 international standards
GENERAL MANAGEMENT AND OPERATIONS
Food & Beverage Operations
Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies.
Overseeing all aspects of Kitchen management including menu-planning & monitoring food production.
Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages.
Managing all aspects of facilities management.
Handling procurement of necessary equipment for banquet facility and food items for the Food & Beverage department.
Inventory planning for raw materials & spares, based on business requirements, utilization forecasts.
Man Management/ Training & Development
Imparting appropriate in-house training on Service Excellence and Teamwork to provide support to the service staff.
Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.
Handling various aspects of HRM, Staffing, Recruitment, Performance Review and Appraisal.
Screening new joiners and conducting interviews & implementing of the training modules across all levels of staff.
Assessing competencies and suggesting refresher trainings.
Professional Participation
Participated in Indian Federation of culinary Association 4th IFCA National Culinary Congress held at Taj Krishna, Hyderabad on Nov -2009.
Awarded Bronze Medal at National Culinary arts Exhibition and contest held at New Delhi in 1990.
Awarded Silver medal in AGCC head of states summit held at Al Bustan palace hotel, Muscat in 1985.
Deputed to take care of the Head of the State Like, king of Saudi Arabia, Bahrain, Sultan of Oman and Kuwait King.
Participated as a team member for OPEC conference held at Abu Dhabi Intercontinental Hotel, U.A E.
This conference is attended By Head of the State Like all Oil Producing Country members.
National certificate in modular employable skills conducted by Govt. of India.
Educational Qualification
Three Years Diploma in Hotel Management from Institute of Hotel Management & Catering Technology, part of the National Council, Delhi in 1981.
Intermediate (CEC) from St. Joseph’s Jr. College, Hyderabad in the year 1978.
SSC from DAV Govt School, New Delhi.
LANGUAGES KNOWN: Fluent in English, Hindi and Telugu
Working knowledge in French, Russian,Arabic .
Personal Dossier
Name : Eddu Kashi Rao
Father : Late Sri Eddu Veera Swamy
Date of Birth : 21st November 1962
Languages Known : English, Hindi, and Punjabi & Telugu
Address : DNo. 6-3-11-77-A-63; B.S.Maktha
Hussian Nagar colony, Kundan Bagh,Begumpet,Hyderabad.500038
Contact Number : +917****-*****
E-Mail ID : acxcgd@r.postjobfree.com
REFERENCES :
NAME
ORGANIZATION
DESIGNATION
CONTACT NO
Mr. Ram Mishra
Chola Sheraton
G.M. South
Mr. Sudhakar Rao
India Academy of culinary arts Hyderabad Institute
Director
Mr.Sudhakar Naidu
Executive Search and Manpower Consultant.
Managing Director
Declaration:
I hereby declare that all the information furnished above is true.
Station : Hyderabad
ChefKashi Rao
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