Manager Store

Ramesh Saivenkateswaran.

H no .**/** sri sai balaji township Badangpet hyd-500058.

Phone no +916*********.

OBJECTIVE

To work as chef in hotels departments like pastry & bakery, pantry & continental department.

Demonstrate energy, leadership and interaction skills with staffs and creative prowess in all details of event planning and organization

Consistently demonstrate a willingness to learn, as well as the ability to exercise good judgment.

EDUCATION

Completed pastry course in Sal College in Malaysia. Jan in the year 2014.

Completed Bachelor of Culinary Technology & Culinary Arts in the year 2010-2013. In culinary academy of India in Hyderabad.

Completed Intermediate Education from Delhi National Institute of open schooling Hyderabad in the year 2008-2010.

Completed Senior Secondary Certificate in Hyderabad Sainik School, Santosh Nagar, and Hyderabad in the year 2008.

EXTRA CURRICULAR ACTIVITES

Participated in the Inter Collegiate Chef competition at the Culinary Academy of India, Hyderabad. During the 3rd year and Inter Collegiate Bartending competition in the 3rd and 2nd year.

Participated in the Personality Development Program conducted by March Training at The Culinary Academy of India.

Participated in a Management Seminar on Tourism and Hospitality Operation Training conducted by the National Institute of Tourism and Hospitality Gachibowli, Hyderabad.

Company: Pinnacle College of hotel management.

Designation : asst . Professor.

Period . 10.08.2019 t0 01.03.2020.

Role and responsibility:

1.Teaching basic training kitchen for 1st year bakery and continental

2.Pdp lesson for 1 st bakery and continental

3.Assignmates and bread art for 3 years.

Company:Swaghat grand hotels

Designation: cdp

Period : 26.04.2019 to 1.08.2019.

Role and responsibility :

1.Handling department and staff and maintaining sale and stock.

2.Making new menu for the company in continental department.

3.Order items from store and maintaining stock.

American wild wings.

Designation : kitchen manager.

Period : 31.10.2018 to 01.04.2019.

Role and responsibility:

1.Handling department and staff and maintaining sale and stock.

2.Making new menu for the company in bakery and continental department.

3.Order items from vendor and maintaining stock.

Company :Tamimi super market saudi Arabia.

Designation : head of department bakery

Period : 19.03.2016 to 24.04.2018

ROLE and responsibilities:

1.Handling department and staff and maintaining sale and stock

2.Making new variety of cake and other bread product

3.Making order from vender and warehouse order

4.Maintaining stock record and sales record

Company : united 21 group hotels.

Designation : commi chef in continental & pantry.

Period : 01.09.15 to 1.3.16

Responsibilities & Role:

1.Making requested stock for next day.

2.Making sauce like mayonnaise,tomato sauce, Pasto sauce

3.Making chicken for pizza and sandwich.

4.Making patties for burgers and patties for fish,prawn, vegetables and chicken.

5.Making bread,pizza base and burgers

6.Making stock indent and vegetables indent.

7.Making inventory for stock send to outlets and left in the kitchen.

Company : Dolphin hotels ltd Ramoji film city hyderabad.

Designation : Hotel operation trainee.

Period : 09.02.2015-31.08.15

Responsibilities & Role :

1.Making salad and salad dressing. New types of salads in fish,chicken,panner.

2. Making pasta and pasta sauces.

3.Making new menu of salad for next days. Arabic salad like tum dhi salad etc.

4.Making mis en place for next day menu.

5.Making mis en place for party next day or on that day.

6.Making indent for store items for next day.

7.Making indent of vegetables & fruits for next day. placing in cold room.

8.Making inventory for store items and vegetables daily.

9.Making inventory for store items and vegetables for month end auditing.

10.Making deserts for buffet like caramel custard and deserts for next day.

11.Receiving store items from main stores.

12.Receiving vegetables & fruits from venders.

13.Receiving dairy products from main stores.

14.Making inventory receiving items from main stores . send reports to manager.

15.Checking cold room and freeze the temperature is maintain correctly.

Company : Highland hotel in ooty accord group of hotels.

Designation : In charge of bakery and pastry department.

Period : June 2014 and jan 2015.

Responsibilities & Role:

1.Making breakfast breads and sandwich breads and breakfast breads like doughnut Danish,croissants, fougasse and variety of muffins & doughnuts for breakfast menu.

2.Making lunch menu for buffet like cold dessert and hot dessert and cold dessert like mousse, soufflé and pastry gateau. And all variety of mousse and soufflé ex- chocolate, banana, mango, strawberry,black current and orange etc.

3.Making sponge cake like chocolate and vanilla for the pastry like chocolate,black forest, white forest,pineapple, butterscotch and set cheese cake and panna cotta etc.

4.Making hot dessert like pound cake, english tea cake, baked cheese cake, oats cake, dates cake and carrot cake and garlic bread for soups etc.

5.Making hard rolls and soft rolls for dinner menu and cold desserts and hot dessert .

Like caramel custard, bread butter pudding and fruit truffle. Cold like mousse cake or pastry or soufflé.

6.Making chocolate brownie and mould chocolate for vip guests and chocolate outlets in the hotel and chocolate brownie for the ala tart menu sales.

7.Making cake orders for room guests.

8.Making desserts for party in the hotels and room guests.

9.Making store indent and receiving stock from main stores.

10.Making indents for fruits and vegetables from vendors. Placing in cold room.

11.When ex chef is no leave and I have take care of whole kitchen.

12.Making auditing for stock in kitchen and vegetables.

13.Making indent of dairy products and receiving it from vendors.

Company : Mr Roti canai hotel in Malaysia.

Designation : Malaysia cuisines cook.

Period : Feb 2014 to june 2014.

Responsibilities & Role :

1.Making sauces of hot garlic sauce for the noodles and fried rice.

2.Making pasta and noodles boiling for menu .

3.Making chicken and cut them for noodles & fried rice.

4.Making cut of panners or cottage cheese and vegetables for fried rice & noodles.

5.Making indent of store items for next days.

6.Receiving stock from store and vegetables from vendors .placing in cold room.

7.Receiving eggs from vendors and inventory of eggs done daily.

8.Making soft drink from guest in hotels.

9.Making month auditing of stock in kitchen & main stores.

Company : P. Subba Reddy Group of Hometel in Tirupathi.

Designation: Training in food production department.

Period : Jan 5th 2012 to may 20th 2012.

Responsibilities & Role:

1.Making mis en place for that days and next’s.

2.Making sauce and vegetables cutting for the menu.

3.Making indent of store items and vegetables& fruits

4.Receving store items from main stores

5.Receving vegetables & fruits from vendors & placing in cold room.

6.Making plating for ala kart menu. And dressing for the plating.

PERSONAL DETAILS

Date of Birth : 24-04-1991. Nationality : Indian. Father name : Raghavan Ramesh. Languages known : English, Hindi, Telugu, Tamil. Computer skills : Working knowledge of MS Office,Excel, PowerPoint. Address : 39-10.Sri sai balaji township, Hyderabad.500058 Hobbies : playing snookers, cricket, and painting.

PASSPORT DETAILS

Passport No : T6911126 & old passport no H 4557478. Place of issue : Hyderabad. Date of Issue : 8/8/2019. Date of Expiry : 8/8/2029.

DATE :

PLACE : HYDERABAD.

(RAMESHSAIVENKATESWARAN).

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