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Health Food

Location:
New Delhi, Delhi, India
Salary:
₹70000
Posted:
May 23, 2020

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Resume:

*

DEVRAJREDDY

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

EASTDELHI,DELHI 110091 IN

Cell:+918*********

addd1v@r.postjobfree.com

addd1v@r.postjobfree.com

PERSONALPROFILE

NAME DEVRAJREDDY

FATHER’SNAME BADRINATH

DATEOFBRITH 03/05/1968

MARITALSTATUS MARRIED

CHLDREN TWO

PLACEOFBRITH NEWDELHI-INDIA

PASSPORTPROFILE

PASSPORTNO. L7319558

DATEOFISSUE 26/02/2014

DATEOFEXPIRY 25/02/2024

PLACEOFISSUE NEWDELHI-INDIA

NETIONALITY INDIA

EMPLOYMENTHISTORY

EXECUTIVECHEF

HEAVENLYBHUTAN-THIMPHU

JANUARY,2016-TILLDATE

JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

Menuplanningandtrials,foodtesting

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& 2

temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedby thesections.

NAKSELHOTELPARO-BHUTAN

MAY,2013 —AUGUST,2015 (2years3months).-

JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

Menuplanningandtrials,foodtesting

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedbythe sections.

SOUSCHEF

HOTELONETAICHUNG-TAIWANI

January,2011 — January,2013 (2years).JOBDESCRIPTIO: supporttheExecutiveChef,andleadthekitcheninhisabsencetothesame 3

standardsofexecution.Theincumbentisaccountableforthedailymanagement ofkitchen&cateringoperations,ensuringmaximumclientsatisfaction,through planning,organizing,directing,andcontrollingtheoperationandadministration. Someonewhoispassionateaboutwhattheydointhekitchenandeagerforan opportunitytoprovethemselves.

foodandbeveragesoperationswithstrengthsinemployeemanagement, inventorycontrol,andlargevolumefoodprep.Youwillbeapassionateand professionalindividualandwillbeabletodevelopandsustaincooperative workingrelationshipswithseniormanagement,clients,andcoworkers.Youwill beabletomanagemultipledemandsanddeliverresults.

reporttotheExecutiveChef.Preparesandcookscompletemeals AssiststheExecutiveChefwiththedevelopmentofseasonalmenus,stations andrecipesforallmenuitems.

SOUSCHEF

TAJSATS-19

TH

COMMONWEALTHGAMES

September,2010 — December,2010 (03months)

ITALIANSOUSCHEF

CIBOITALIANRESTAURANT

August,2007 — July2010 (03years)

-JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

Menuplanningandtrials,foodtesting

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. 4

Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedbythe sections.

HEADCHEF

FRIENDSCLUB

November,2005 — May2007 (

01year06months

-JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

Menuplanningandtrials,foodtesting

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedbythe sections.

HEADCHEF

GREATINDIANHOLIDAY

July,2001 — August,2005 (04years01month)

IjoinedGreatIndianHolidayasaSousChefwaslaterpromoted torankofHeadChefJuly,2004

-JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

Menuplanningandtrials,foodtesting

5

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedby thesections.

CHEFDEPARTIE

IDEALTOPHOTEL

March,1999 — June,2001 (01year03months)

.JOBDESCRIPTIO: AssiststheSousChefinensuringthequality, consistencyandproductionofareasofresponsibilityinkitchen.Exhibitsculinary talentsbypersonallyperformingtaskswhileleadingthestaffandmanagingall foodrelatedfunctions.Workswithteamtoimproveguestandemployee satisfactionwhilemaintainingtheoperatingbudget.Mustensuresanitationand foodstandardsareachieved.Developsandtrainsteamtoimproveresults. HEADCHEF

KICHURESORTPARO-BHUTAN

September,1993—December,1998(05years03months)

IjoinedKichuResortasSr

ChefDePartiewaslaterpromotedtorankofHeadChef

Sept.1996

-JOBDESCRIPTION:superviseallkitchenstaff

Delegatedutiestokitchenstaffasperthemenurequirements Maintainstocklevelsofallkitchensupplies

6

Menuplanningandtrials,foodtesting

Ensurewastageisminimisedbycarefulsupervisionoffoodpreparationmethods Ensureproperhygienicstoragemethodsareutilisedtopreventfoodloss Ensurecateringstaffareworkingsafelyatalltimes

Maintaintime,temperature,preparationlogduringservice&preparationtime takeweeklyinventoriesoffoodmaterials

Toensureproperdispatchingoffooditemsfromthekitchenattherighttime& temperature.

Budget,procurement,inventorymaintenance,menus&prices,understandinof hygiene&health,safetyregulations,developmentsinfoodnutrition,technology& methods.

ManageskitchenshiftoperationsandensurescompliancewithallFood&& Beveragepolicies,standardsandprocedures.

MenuPlanningforday-to-daybasisforeverynewclient

Tocontrolthefoodcostasperthebudgetwithoutcompromisingonquality. Tocreateacomfortableworkingatmosphere,thatwillenhancestaff motivation.Tocheckefficientstockrotationofgoodsrequisitionedbythe sections.

CHIEFCOOKINFRENCHMESS

D.S.B.HYDROELECTRONICPROJECT

February,1990—March,1993(03years01month)

IJoinedD.S.B

HydroElectronicProjectasaSr

CookinFrenchMesslaterPromotedtorankofChiefCook,

Feb.1991

.JOBDESCRIPTIO:

supporttheExecutiveChef,andleadthekitcheninhisabsencetothesame standardsofexecution.Theincumbentisaccountableforthedailymanagement ofkitchen&cateringoperations,ensuringmaximumclientsatisfaction,through planning,organizing,directing,andcontrollingtheoperationandadministration. Someonewhoispassionateaboutwhattheydointhekitchenandeagerforan opportunitytoprovethemselves.

foodandbeveragesoperationswithstrengthsinemployeemanagement, inventorycontrol,andlargevolumefoodprep.Youwillbeapassionateand professionalindividualandwillbeabletodevelopandsustaincooperative workingrelationshipswithseniormanagement,clients,andcoworkers.Youwill beabletomanagemultipledemandsanddeliverresults.

reporttotheExecutiveChef.Preparesandcookscompletemeals 7

AssiststheExecutiveChefwiththedevelopmentofseasonalmenus, stationsandrecipesforallmenuitems.

1stcommie PARKHOTEL

September,1989 — January,1990 (04months)

JobDescription

Helpthecooksinbasicfoodpreparationtasks.

Responsibleforreceivinggoodsandstoringthem,servedcustomersduring veryhecticperiods.

Toassistwithstoragetodeliveriesensuringstockrotationismaintained.

Tounderdownassistingwithproceduresleadingtokitchenclosure.

Toassistinanyofthecafeswithclearingtablesandwashingupdepending onbusinesslevel.

Toassistinanyotherfoodpreparationthatmightarisedependingon businesslevel.

Toundertakeotherdutiestocovertheabsenceothermembersofstaff. COMMIE-2

ND

RAJDOOTHOTEL

August,1986 — March,1989 (02years05months)

IJoinedRajdootHotelasa3rdCommiewaslaterPromoted

rankof2ndCommieAugust1988

JobDescription

thecooksinbasicfoodpreparationtasks

Responsibleforreceivinggoodsandstoringthem,served customersduringveryhecticperiods

Toassistwithstoragetodeliveriesensuringstockrotationis maintained.

TOTELEXPERIENCE:24YEARS.

EDUCATION

DelhiEducationBoard

8

C.B.S.E.,Sr.SecondaryEducationPassed

(INTERMEDIATE)Sr.SecondaryEducationPassedfromC.B.S.E

DelhiEducationBoard.

DelhiEducationBoard

C.B.S.E.,SecondaryEducationPassed

(HIGHSCHOOL)SecondaryEducationPassedfromC.B.S.E

DelhiEducationBoard.

ProfessionalQualification

I.I.T.PussaInstituteNewDelhi

ThreeDiplomaasaCookGeneral

January,1986 — January,1989

Degreedate:1989

(DIPLOMA)ThreeYearsDiplomaHolder(Apprenticeships) from(SofitalsuryaHotel)I.I.T

PussaInstituteNewDelhi-From-1986-TO–1989.

(CERTIFICATIONCOURSE)

CERTIFICATION,SixMothsItalianCuisine

January,2008 — January,2009

Degreedate:2009

(CERTIFICATIONCOURSE)SixMonths(ItalianCuisine)

CertificationCourseInstituteofAltaSocietaSRLVIA

Monterone,1606100CassagliaPerugiaUmbria,Italyfrom

(CiboItalianRestaurant)JanpathHotelNewDelhi-From-

2008-TO-2009.

MULTYCUISINEEXPERINCE

CONTINENTAL,FRENCH,ITALIAN,INDIAN,CHINESE,

MEDITARIEN,ORIENTAL,BUTCHERY.

SPECIALIZEDCUISINE-CONTINENTAL,ITALIAN,INDIAN

9

LICENSES/CERTIFICATIONS

(CERTIFICATIONCOURSE)SixMonths(ItalianCuisine)

CertificationCourseInstituteofAltaSocietaSRLVIA

Monterone,1606100CassagliaPerugiaUmbria,ItalyFrom

(CiboItalianRestaurant)JanpathHotelNewDelhi-From-

2008-TO-2009

ACHIEVEMENTS

JobDescriptionOpeningnewoutlets,productdevelopmentand controlofallculinaryoperationsintheRestaurantcontinuing efforttodeliveroutstandingguestserviceandfinancial profitability

Openingnewoutlets,productdevelopmentandcontrolofall culinaryoperationsintheRestaurantcontinuingeffortto deliveroutstandingguestserviceandfinancialprofitability ASSOCIATIONS

FRIENDSCLUBIworkedfortheFriendsClubasaHeadChef

17/5/2005-To-17/5/2007OneYearSixmonth.



Contact this candidate