Food Cook

SRINIVAS VANACHARLA

Address: Flat no ***, Beside BVK School, Vishalakshinagar

Visakhapatnam Andhrapradesh, India- 530043

Education: Diploma in Hotel management and tourism Experience:8-10 yrs

Location: India.

PERSONAL INFO:

Father’s Name: Mr. Rama Rao (late)

Date of Birth: 14th May, 1985

Gender: Male

Skype Name: Chefsrini9

E-mail: *********@*****.***

Phone No: +91-630*******

Passport Details: Number H6763068

Place of Issue: Visakhapatnam, India.

Date of Issue: 12/10/2009

Date of Expiry: 11/10/2019

Visa Details: C1/D Visa number 201***********

Date of Issue: 28/09/2016

Date of Expiry: 25/09/2021

Seamen Book Details: Palau ERB-016-010-256

Date of Issue: 14/09/2016

Date of Expiry: 14/09/2021

Seamen Book Details: Indian CHN 108054

Date of Issue: 01/05/2019

Date of Expiry: 30/04/2029

STCW CERTIFICATION

Ramana Academyof

maritime studies

RAM/SSDS/3784 2/09/2016 UNLIMITED

Sailors maritime

Academy

3252/SMA/EFA/16 30/07/2016 UNLIMITED

Sailors maritime

Academy

3007/SMA/FPFF/16 23/07/2016 UNLIMITED

Sailors maritime

Academy

3252/SMA/PSSR/16 20/07/2016 UNLIMITED

Sailors maritime

Academy

3225/SMA/PST/16 27/07/2016 UNLIMITED

CAREER OBJECTIVE

COOK

I have gained 10 years of valuable experience from leading hotels and Restaurant. I can prepare Continental, Mediterranean, Indian, South Indian, my culinary strengths are hot and cold Appetizer, soups, sauces, vegetable, Indian curry. I have gained extensive knowledge through work experience, and good knowledge of herbs, spices. Summery

I have abilities to lead in all areas of kitchen including buffets, production, restaurant and main kitchen. I have the ability to handle latest kitchen equipments and tools. I have good knowledge of cost control, menu planning, maintaining duty chart and inventory. Can handle the pressure of the work, Hard working, I can contribute my best of skills to the growth of the Organization. Prepare and Deliver food on time. To develop a great career in hospitality Industry. Seeking a job offering excellent growth prospects in your organization, wherein I can apply my skills acquired through education and experience

EDUCATIONAL QUALIFICATIONS

From To Job

Title

Employer

Name

Cou

ntry

Description

11/201

8

02/2

021

Cook SS parlour INDI

A

This out let is my own establishment, I started

on nov 2018, cusines we prepared southindian

breakfast,Indian curry,Biryani,Chinese

starters,soups,Rice. I closed This Out let Due to

Covid- 19 Pandamic, Ordering requisition for

menus, I worked all sections of the kitchen

,Now looking for Chalanging career which I

gain experience

11/201

6

8/201

8

cook Royal

Caribbean

Internation

al

USA Responsible for working on the cold section.

Worked on different types of Salad for Ocean

View Cafe, Ala Carte Orders Worked in

Breakfast for Lido. Ordering requisition for

menus, Set up for Fruit carving display

counter, frying, Helping to pantry chef,

worked in salad section and dressings

2

preparation, plate presentation, set up buffet

salad counter. mise en place preparation and

maintaining cleaning, responsible for

vegetable storage in freezer. I am maintaining

inventory and logs of food

01/201

5

07/20

16

India

n

cook

AL RAQI

Kitchen Qata

r

Worked In Indian, Arabic section, cold

appetizers, I am responsible for preparing all

kinds of Indian gravies I.E. yellow, white,

butter masala, lababdhar gravies. I am

maintaining inventory and records of food,

managing and assisting 3 commis for my

section. Helping Head chef taking inventory,

Food requisition, and Quality control and

working in salad sections, portion control.

11/201

0

07/20

11

Priva

te

cook

Health

minister Qata

r

I worked all sections of the kitchen. 3 course

lunch preparation. salads, cold cuts, fresh

juices for morning breakfast, I was responsible

for preparing hot dogs, burgers, baked

potatoes, fried chicken, Pizzas, cold appetizers,

soups salads and dressings. Grilled sausages,

roast potato, grilled tomatoes, learned and

cooked food for him Arabic section. Assisting 2

hostesses and one helper. Training given one

month at L’wzaar seafood restaurant at

Katara project cultural village Qatar.

10/200

5

04/20

06

Train

ing

The park

hotel

India I learned all basic cooking techniques under the chefs and Sous chef; I kept the kitchen and

work areas clean. Mise en place preparation,

worked night shifts for breakfast preparation

for vista coffee shop, worked under chefs in

Bamboo bay south Indian restaurant, Mise en

place and dry store pick up from main kitchen.

Completed School of secondary Education, A.P, India. HOTEL QUALIFICATION

Diploma in Hotel & Tourism Management from International institute of Hotel Management Visakhapatnam. India

WORK EXPERIENCE

3

INDUSTRIAL TRAINING: The Park hotel Visakhapatnam, India. In F&B Service and Production for six months. Oct 2005-Mar 2006

On Board experience

Celebrity Solstice November 12, 2016 to Sep 12,2017 Celebrity Solstice November 25,2017 to June 25,2018 COMPUTER KNOWLEDGE

Diploma in Computer Applications (DCA)

PowerPoint, Excel, Photo shop CS

HYGIENE CERTIFICATION

Awarded Level 2 Food and Hygiene basic Certification from Bocker (U.K) Certificate of participation online training COVID-19 Guidelines for food Handlers LANGUAGE SKILLS

Language Speaking Listening Reading

Writing

English Well Well Fluent

Fluent

Hindi Fluent Well Well

Well

Telugu Fluent Fluent Fluent

Fluent

References: On Request

Menu: On request

4

Srinivas

Vanacharla

Visakhapatnam,india.

5

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