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Chef Food

Location:
Hyderabad, Telangana, India
Posted:
July 01, 2020

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Resume:

CURRICULAM VITAE

RAMU JASUPULETI

Email:add8s3@r.postjobfree.com

Contact: +916*********

Skype: honey.lucky42

CAREER OBJECTIVE

To become a confident professional by understanding the needs of the organization and apply the

Learning from the past to build a personal and professional career, Food and Beverage Production is core area of interest.

PERSONAL PROFILE

An Exceptionally well qualified and empirical food and beverage professional knowledge in preparation of Continental food, excellent intercultural and communication skills

EMPLOYEMENT HISTORY

Presently working in Bahrain Wyndham Garden hotel property of ramda hotels and suites working as chef de partie in Italian restaurant and Steak house .

1.Jebel Ali Golf Resort and Spa Dubai (United Arab Emirates) Demi- chef de partie

(J A GROUP) as Demi chef position working in steak house and Mexican cuisine its fine dining shooters outlet Restaurant in JA Resorts and Hotels

Follow directions and maintain good working relationships with supervisors and managers

Maintain and enhance the food products through creative menu development and presentation

Create Confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do

Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting

Assists in developing daily and seasonal menu items

To assist in developing dishes for incorporation in the menus

Collaborate with Emerald Sous Chef in menu development, adapting to seasonality of products and cooking trends

2. Hurawalhi Island resort and spa in Maldives working as commis -1 chef 1

February to October 2017

Working world’s largest underwater 5.8 Restaurant, with 90 villas adult only.

Support the chef de partie and chef de cuisine in the daily operation and work

Working according to the menu specifications by the chef de partie

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in my section

Ensure the highest standards and consistent quality in the daily preparation and keep up to date and the new products,recipes and techniques

Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special romantic dinners, Events.

3. LUX* South Ari Atoll resort in Maldives commis-1 February 2016

Report to senior sous and CDP chef.

Reliever in charge of the sections of live counters .

Take care of day to day activities in the kitchen involving the buffet and the functions.

Responsible for the all-day dining buffet setup and quality control

Responsible for daily ordering of perishables and nonperishable’s and maintaining stock.

Responsible for monitor food cost.

4.Pre - Opening Westin and Le Meriden hotel in Bahrain as commi-2 2014 to 2016

Take care of room services orders and buffet menus, banquet coffee menus.

Responsible for all breakfast buffet setup and check quality of food.

Responsible for all dining buffet setup and quality controls.

Responsible for ordering and dairy products, store maintaining stock.

Responsible for food cost menu. Cooking up tasty, nutritious and well balanced meals for customers

Assisting in the basic preparation of food under the supervision of the Head Chef.

Deciding on the quantities of food to be cooked and size of portions to be served.

Creating dishes for clients with special dietary or cultural

5. 2012to 2013 Pre - Opening - The Domain Hotel Bahrain

Report to Jr. Sous Chef.

Reliever in charge of the section and chef

Take care of day to day activities in the kitchen involving the buffet and the functions.

Responsible for the all-day dining buffet setup and quality control

Responsible for daily ordering of perishables and non-perishables and maintaining stock. Food cost.

6. 2011 - 2012 Hyderabad Marriott Hotel working as associate chef

Report to Chef De Partie Chef

Prepare food for Restaurant and mise-en-place for all the outlets.

Assigned at the cold kitchen, responsible in preparing all continental salad and terrine for market place restaurants.

Canapés for banquet function and royal suites. Working for banquet preparation salad and executive lounge snacks, cocktails.

Responsible for vegetable cutting for all of restaurants.

7. Training four months Golden Palms Bangalore

Commis Trainee in Main kitchen

Maintaining the correct level of fresh, frozen and dried food in the store room.

Assisting in the basic preparation of food under the supervision of the head chef.

Responsible for store order preparation and check Ala carte mise-en-place

Ensuring the kitchen is m

Maintained and cleaned to the highest level.

Keeping the kitchen organized, ensuring utensils are placed in the correct place.

Responsible for vegetable preparation for all outlets.

PROFESSIONAL SKILLS & ACHIEVEMENTS

Participated in ACP (Associate Catering Profession) in Hyderabad.

Participated in WGSHA (Welcome Group School of Hotel Administration) In Manipal Sikkim.

Participated in chef’s competition in Marriott hotel in September 2012.

Participated in Bahrain the domain hotel (Textures masters of classes by solegraells Guzman).

Three years of practical experience working as pizza chef with Pizza Pizzazz.

TRAINING EXPERIENCES

Empowerment Training from Hyderabad Marriott hotel.

Fire training from Hyderabad Marriott hotel.

Hygiene Training from Hyderabad Marriott hotel.

Training form HACCP Westin and le Meriden hotel.

Training form Lux * resort and spa in Maldives HACCP

ACADAMIC PROFILE

Completed 3 Years Bachelor Degree in Catering Technology and Culinary Arts (BCT&CA) from Indian Institute of Hotel Management and Culinary arts, Hyderabad.

Intermediate (M.E.C.) from Sri Chaitanya Jr. College.

SSC from Sagarika High School.

MANAGEMENT SKILLS

I have considerable knowledge and five years experiences in leading food and beverage production team, ensuring delivery of on time orders, stock intending, menu designing, portion estimation, ensuring proper delivery and preparation standards. Working with highly motivated Chefs. Responsible for the efficient running of the kitchen area and supporting of the overall preparations of all the Food which is served in the dining hall and banquets.

Personal details

Date of Birth : 18.04.1992

Nationality : Indian

Sex : Male

Marital status : Single

Religion : Hindu

Languages Know : English, Hindi and Telugu

Passport Detail : K3163493

Reference Detail:

Executive Sous Chef

Mr. Sunil Chand .Ch

Email: add8s3@r.postjobfree.com

Mob: +973********

(RAMU JASUPULETI)



Contact this candidate