Praveen Kumar Ankum

** ******* ******, ******** ** - 08873

732-***-****

addhw1@r.postjobfree.com

Over 10+ years of expertise making delicious healthy dishes and managing teams with experience in leading restaurants, educational institutions as well as hospital kitchens. Have a strong passion for food and cooking with exclusive culinary experience of various cultures. I have strong commitment to quality, service and sustainability. Excellent management skills, efficient in time management and instrumental in smooth running of kitchen. Innovative in making necessary changes and managing a team. I am looking for a suitable position with an exciting company that will allow me to work with leading chefs of the culinary world.

Certification:

•ServSafe.

Objective:

To obtain a challenging position where my culinary knowledge and management skills will help contribute to the kitchen services and dining services.

Education:

Bachelor of Computer Applications from Kakatiya University, A.P, India.

Achievements and skills:

•Experience in preparing quality variety dishes in the stipulated time.

•Expertise in variety of techniques in cooking to prepare healthy tasty dishes.

•Excellent managerial ability and have managed various teams with great efficiency.

•Experience in producing cost-effective quality healthy delicious dishes.

•Experience in managing all operations related to planning menus in restaurants.

•Appreciation and certification, for making excellent new delicious dishes.

•Good knowledge of Food Safety and Sanitation Standards.

•Excellent customer service skills, management and communication skills.

•Enthusiastic and hard working with a winning attitude.

Proven expertise in:

•Farm-to-Table concepts.

•Creative menu development.

•Specialty cuisine and presentation.

•Purchasing and inventory control.

•Special event planning.

•Cost containment and reduction.

•High levels of food and kitchen Safety.

•Staff leadership and training.

•Highest standards of service and integrity.

Saint Peter's, New Jersey August 2019 - Present

Culinary & Nutrition

Assisted with daily menu preparations.

Assessed patients' dietary needs and planned meal accordingly

Manage daily kitchen operation with staff members

Followed department rules to ensure cleanliness, safety and customer satisfaction

Effectively communicating with patients, staff and guests of the hospital to ensure accuracy and timelines of patient meal trays and floor stock.

Worked with dieticians to prepare patient-specific menus.

Documented the nutritional requirements of all patients.

Assisted with the cooking and serving of daily meals.

Ensured that all meals met all applicable nutritional guidelines.

Helped with specialized food preparation in accordance with dietary restrictions.

Made use of different items and ensured the meal is stuffed with essential vitamins and minerals

Assist all stations and respective lines as necessary

Assist in the management of daily culinary operations, to include, but not limited to, preparation and production of meals, supervision of food quality and presentation, compliance with all safety and sanitation standards and regulations, implementation of policies and procedures

Ensures that delivery carts for cleanliness and supplies

Princeton University, New Jersey November 2018 - Present

Retail food service Worker

Prepared ingredients and cooked meals for different cuisine concepts.

Prepared sauces, rotated food, baked, roasted and fried meats to deliver orders on time

Proficient with kitchen equipment, such as meat slicer, mixer, food processor, and deep fryer

Initiated meal preparation by chopping vegetables and preparing garnish for the chef

Kept record of food deliveries, food used, and food cost

Stores food in designated areas and adhere to wrapping, dating, and rotation guidelines.

Organized and prioritized work flow and daily assignments for maximum production

Operated the frontline cash register, and offered exceptional customer service to guests and fellow staff.

Supervised production methods and techniques to ensure quality and safety standards

Maintained inventory and reported to supervisor what items to order

Implemented rules and regulations of recreational facilities to maintain discipline and ensure safety

Administered first aid according to prescribed procedures, and notified emergency medical personnel when necessary

Maintains a professional and friendly attitude with guests and fellow workers

Tandoori Fusion, Kentucky Feb 2018 - May 2018

Executive Chef

Experienced and talented Indian chef skilled in the preparation and serving of Asian foods. Adhering to standards in cooking capable of giving every meal an exciting and unique spin that always impresses.

•Provided a creative menu and added new items to the menu which are liked very much by our customers

•Substantial background in working with Tandoor and preparing delicious curries

•Familiar with Indian culinary cooking methods products and techniques

•Knowledge of Indian spices and cooking tools

•Certified and licensed in the handling of food

•Assisted Head Chef in the development of budgeted food prices as allocated by the industry

•Participated in the planning and creation of restaurant menu

•Prepared meals and dining experience for catered special events

•Aided in the supervision and performance of kitchen staff

•Promptly delivered food for catering occasions

•Collaborated with kitchen manager to ensure top performance from kitchen staff

Sapthagiri Restaurant, New Jersey Feb 2008 – Jan 2018

Executive Manager

Supervised and managed a team of cooks, chefs, waiters and janitors. Monitored and maintained inventory levels, ordered food and supplies, managed kitchen support staff of 10 and delegated assignments. Designed and implemented a creative menu daily. Compiled, analyzed, and interpreted financial data to develop accurate projections and ensure profitability. I also take charge of training other chef and cooks to follow procedures and rules while preparing healthy, delicious food along with quality. Produced monthly reports, trends and forecasts.

•Supervised quality control, budgeting, purchasing materials and product procurement.

•Negotiated vendor contracts and controlled inventory costs.

•Monitored compliance with safety, sanitation, and food preparation standards.

•Maintained proper supply of stock and storing them at appropriate temparatures

•Exclusively maintained kosher certified and gluten free, vegan menu.

•Improved Wednesday night revenue by adding special chat night buffet which is favorite from children to elders.

•Managed many corporate events, weddings, birthday parties.

•Coordinated all catering operations, some of them include catering to more than 300 people.

•Responsible for overseeing all food preparations and kitchen staff management.

•Maintained food costs and reduced expenditure by 1.5% through effective scheduling techniques.

•Introduced online food ordering through Grub hub, also hired employees to deliver food.

•Hired and trained chefs and cooks to follow procedures and safety procedures.

•Made sure staff wear appropriate clothing and head wears in accordance.

•Complete restaurant opening and closing procedures and managed deposits.

Udipi Restaurant, New Jersey March 2006 - Jan 2008

Executive Chef

As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.

•Cooking up tasty, nutritious and well balanced meals for customer.

•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 needs.

•Negotiating with sales representatives on the price of orders and supplies.

•Maintaining the correct level of fresh, frozen and dried foods in the store room

•Making sure that kitchen staff always wear appropriate clothing and head wear in

accordance with the relevant guideline.

Tandoor Restaurant, New Jersey Jan 2005 - Feb 2006

Assistant Chef

As an Assistant Chef / Cook I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Asian Dine. Apart from non-vegetarian, also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties. I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds healthy taste and flavor.

•Consistently working to high standards.

•Can quickly gain an in depth familiarity with any kitchen’s operations.

•Good knowledge of operational health & safety.

•Knowledge of all the different styles of cooking done in a kitchen.

•Resolving personal conflicts between members of the kitchen staff.

•Understanding of food labeling and temperature controls.

•Constantly working hard to achieve personal goals and objectives.

•Ensuring that meals are prepared with full regards to food cost, quality, consistency, eye appeal and taste.

•Having strong and effective leadership skills, along with the ability to successfully manage a team of cooks.

Sri Krishna Bhavan, Warangal Apr 2002 – Aug 2004

Assistant Chef

I was responsible for entire dish making process along and delivered quality, delicious dishes. I specialized in making South Indian and North Indian dishes in the restaurant which was favorite dish among customers visiting the restaurant. Manage and coordinate entire kitchen operations of the restaurant. Streamlined procedures to ensure efficient management and maintenance of stock levels.

•Undertake menu planning in consultation with the Head Chef.

•Washing, cutting and peeling fruits and vegetables.

•Managing all aspects of the kitchen & cooking areas.

•Determining work schedules and delegating specific duties.

•Baking cakes, bread, and rollsand pastry.

•Actively participating in staff meetings.

•Monitor sanitation practices.

•Documenting and recording information.

•Cleaning, disinfecting and sanitizing all areas of the kitchen.

•Evaluating new recipes, cooking equipment and products.

•Organizing the food for special occasions like wedding, banquets and conferences.

•Assisting in purchasing supplies and also taking inventory.

Contact this candidate