Chef Food
Resume:
AREAS OF EXPERTISE
Food planning & production
Kitchen management
Banquets
Special diets
Wastage control
Classis dishes
Planning menus
Culinary Arts
PROFESSIONAL
Crowd Management Certificate
CLIC certificate
English comprehension & communication certificate
PERSONAL SKILLS
Enjoy working with food
Focused
Creative
SPECIALIZATION
Italian
Mexican
Indian
Continental
Cold Sections
Pantry
Santosh Vuppala
Sous chef
PERSONAL SUMMARY
A hardworking, pro-active sous chef with an upbeat and positive attitude, who is passionate about food and quality. Possessing excellent organizational skills, highly efficient and methodical with a good eye for detail. Having a good team spirit, deadline orientated and able to efficiently manage kitchen operations and also supervise staff. Fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.
Ready and qualified for the next stage in a successful career and currently looking for a suitable chef position with an ambitious & exciting company.
WORK EXPERIENCE
Kick a ccino Jan 2015 - present
Head chef
Katriya Hotels & Towers
Sous Chef Jan 2014 – dec 2015
Responsible for the smooth, efficient running of the kitchen, including its routine operations, food preparation and production, as well as supervising kitchen staff. All in accordance with the standards of the hotel.
Duties:
Assisting with the preparation of all foods required for visitors, staff & guests.
Keeping all working areas and surfaces clean and tidy.
Ensuring that all foods are produced in a safe and hygienic manner at all times.
Making sure meals are prepared and presented on time.
Responsible for completing all audit and quality standards documentation.
Cooking fresh food in a high volume environment.
Assisting with some administration duties and management of the catering staff.
Deputising when the Chef Manager is absent.
Ensuring that brand standards are maintained.
Involved in catering for large conferences and banquets.
Monitoring employee productivity & kitchen related costs to ensure efficiency.
Dealing with any employee issues and queries.
Making sure stock control and rotation procedures are implemented.
Assisting with the training, management and development of catering staff.
Google ( Compass Group), Hyderabad
Chef de Partie Dec 2013 – Dec 2014
Amogh group of Hotels, Hyderabad
Chef de Partie Feb 2012 – Nov 2012
Carnival Cruise Lines, USA
Demi Chef & Chef de Partie Sep 2008 – Nov 2011
Royal Mirage Resorts, Dubai
Commie – 1 Sep 2007 – Aug 2008
AWARDS
“Star Employee of the Month” for August, 2011.
PERSONAL DETAILS
Santosh Vuppala
Flat no 104, Pristine Elegance Apt, Panjala Anil Kumar Colony, Bommanagandi, SaroorNagar
Hyderabad – 500 035.
T: 040- 24053770
E: **********@*****.***
DOB: 26/01/1985
Taj Krishna, Hyderabad
Commie Sep 2003 – Aug 2007
KEY SKILLS AND COMPETENCIES
Having financial control of the kitchen.
Friendly personality with a ‘can do’ attitude.
Previous experience as a Senior Chef de Partie / Junior Sous Chef.
Responsible for stock control, purchasing and menu planning.
Ability to quickly identify and resolve problems.
Able to work overtime at short notice if required.
Ensuring that all HACCAP, CoSHH reports are maintained and monitored.
ACADEMIC QUALIFICATIONS
Bachelor of Arts from Dr.B.R.Ambedkar Open University in 2006.
Diploma (Craft Course) in Hotel Management.
TECHNICAL QUALIFICATIONS
Attended 22 weeks of industrial (Basic Fire Awareness) training conducted by Taj Krishna, Hyderabad.
Completed seaman course STCW95+PSF in the year of 2006.
Personal safety & social responsibilities (PSSR)
Elementary first Aid (E.F.A).
Fire prevention and fire fighting (F.P.F.F)
Personal survival techniques (P.S.F).
Passenger ship course (Crowd Management) (P.S.F).
REFERENCES – Available on request.
Contact this candidate