Executive chef
Resume:
Curriculum Vitae
Thirupathi Balaji
Jp nagar 7th phase
*************@*****.**.**
Career Objective
To apply my culinary skills in order to maintain the quality with the creativeness of the food prepared and served to the guest, so that the reputation of the concern is intact and where my innovative and managerial role as the Executive Chef plays vital.
Academic Qualification
Completed Diploma in Catering and Hotel Management in Kodai Catering College, Kodaikanal
(1991-1993).
Work Experience
Cluster chef (Aug ‘18 - till date)
Bundl Technologies PVT Ltd .
Owned By Swiggy company.
It’s Basically a cloud Kitchen concept (online) has got 26 Kitchens in all over Bangalore. It has 5 brands in one kitchen(The bowl company, Homely, fresher, Goodness kitchen, Breakfast express) 8 outlets are under my supervision . 224 staffs are reporting to me which Includes 8 Unit chefs and 8 sous chefs.
Executive Chef (Feb 14th 2016 – July 2018)
BYLI, global cuisine restaurant Bangalore.
It’s a casual dining restaurant with 60 covers. We serve Global cuisine.
Executive Chef (Jan 20th 2014 – Jan 30th 2016)
Mweya safari lodge, Marasa Africa, Uganda.
It's a five star wild life resort located at the Queen Elizabeth National park, Uganda. Has got 50 rooms and 4 luxury cottages, 1 restaurant cap100 covers - Kazinga, 1 bar 50 covers - Tembo, pool bar and banquet hall for capacity for 100 pax
Executive Chef (Mar 2011 – Nov 2013)
Aloft hotel, Coimbatore
Starwood branded 4 Star premium hotel of 167 rooms with the 24 hour coffee shop- Dot.yum, Mediterranean specialty restaurant- Estia, 24 hours Room service, Wxyz- the bar,
Grab n Go – transit venue and 3 banquet halls which caters to 500 pax
Executive Chef (Sep 2010 - Feb 2011)
Byblos Hotel, Dubai
4 star deluxe hotel of 156 rooms with 24 hours Coffee shop- Murjan, Italian restaurant - al dente,
Crown and Lion – British Pub, The Deck – Lebanese restaurant, Camaleón club and 24hours room service.
Entrepreneur (south Indian restaurant) (may 2008 –July 2010)
I was doing proprietorship restaurant business in Coimbatore. Basically it was a south Indian restaurant with 35 covers Called SM Tiffin center.
Unit chef (Feb 2007 - March 2008)
Indijoe, Old Airport road (BJN group of hotels, Bangalore)
It’s a 165 cover casual dining restaurant, Lunch we serve buffet global cuisine and dinner is ala carte we serve Tex- mex, Italian and bit of pan Asian cuisines.
Sous Chef (Jul 2004 - Aug 2006)
Hotel Capitol, Dubai
4 star deluxe Hotel of 169 rooms with Savage garden - Latin American restaurant, bazarkan - Lebanese restaurant, Xandau – Lebanese night club restaurant, Atrium – 24 hour Coffee shop and 24 hours room service.
Chef-De-Partie (Nov2002 - July 2004)
Hotel Capitol, Dubai
Commis-I (Sep1998 – 2002 Nov)
Hotel Capitol, Dubai
Has got 169 rooms with 5 F&B outlets
Commis-I (May1996 - Sep1998)
Holiday Inn Krishna, Hyderabad
Five Star Hotel of 168 Rooms with 5 F&B Outlets and Flight Catering
Commis- I (May1995 – May1996)
Holiday inn Gem Park, Ooty
5 star hotel of 95 rooms with 5 F&B outlets
Commis- II (Jan 1994- May1995)
Ambassador Pallava, Chennai
4 star hotel with 100 rooms with 24 hours room service, coffee shop and conference rooms
Work Performance:
Kitchen Organisation
Keeps the recipe files up dated
Ensures all working stations in the kitchen are well organised, equipped and properly maintained
Ensures that cleanliness is maintained at all times and informs Chief Steward of any short-comings and follows up permanently.
Is checking on cleanliness and hygiene at all times, especially in the fridges to be at any time prepared for a visit of audits.
Menu Planning / Production
Controls in all sections the mise-en-place for quality and quantity.
Co-ordinates together with F&B changing of programs, promotions according to seasonalities (inclusive of recipes, costing and test cooking).
Ensures regularly all preparation of food is done according to our recipes and presentation standards.
Vast knowledge in European / Latin American/Mediterranean and in Indian cuisines
Purchasing / Control / Storing
Responsible that perishable and non-perishable order reach purchase dept., according to standard and with all necessary information.
Checks and controls each food delivery for quality and will ensure proper storing.
Checks daily all fridges and stores regarding temperatures, state of expiry dates, etc.
Co-ordinates monthly inventory taking for kitchens and stores together with Cost Controller.
Provides the Cost Controller with the necessary information for recipe calculations
Commercial / Sales
Maintains on a day-to-day basis the standards and policies of the Hotel and keeps a clear line of command.
Assists the F&B Manager for the annual planning of food promotions.
Executes test cooking for new menus.
Controls and analyses permanently: Quality levels of production and presentation, food cost, cleanliness, sanitation and hygiene.
Supervises all outside catering and in-house parties in respect of food, quality and presentation during the event.
Is mainly responsible for the food cost within a frame from 23 to 28%.
Cares to maintain the optimum to control the operating, payroll and food cost.
Check work schedules of the entire kitchen and secures staff is planned to the requirement of the operation.
General
Ensures all staff is thoroughly familiar with the Hotel’s emergency procedures and, in a state of preparedness for any emergency which may occur.
Ensures proper instruction to operate all the machines within the area.
Training
Food safety and hygiene certified training with EHC of Starwood
Safe Food and hygiene standard certified training from TUV of USA
Fire fighting
Train the trainer
Participated in Basic kitchen art work training conducted by holiday inn Krishna
Languages known:
English, Hindi, Tamil and Telugu
Personal Details
Father’s Name : P.K.Thirupathi
Date of Birth : 09.05.1976
Age : 43 years
Marital status : Married
One Daughter / one son
Place: Bangalore
Date: 29/08/19. (Thirupathi Balaji)
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