RESUME

RAVULA JITENDAR

E- mail: adm7ku@r.postjobfree.com,

Mobile: +919*********,

PERSONAL DATA

Date of birth: January. 17th. 1985

Nationalities: Indian

Marital Status: Single

Languages: English, Hindi & Telugu

Others: Nearly 14 years of Catering & Hotel experience

EMPLOYMENT HISTORY:

Worked with a “National Culinary Channel” as a” Host Chef” From JAN 2017 – AUG 2017

March-2013 – Till Date : GLOBAL INSTITUTE OF HOTEL MANAGEMENT, Hyderabad, India.

As Sr. Head Chef (Pastry, Bakery and Confectionery Arts)

Awarded as Best Culinary College in HYDERABAD, INDIA

Achievements:

Achieved chef of the year Pastry and Confectionery Arts 2014 at ACP (Association of catering professionals) Hyderabad, India.

Achieved chef of the year Pastry and Confectionery Arts 2015 at ACP (Association of catering professionals) Hyderabad, India.

Responsibilities:

Responsible for Bhmct (Bachelors in Hotel Management & Catering technology), CCFP Batches (Craft Course in food production).

Plan and execute various marketing strategies for the business development of the organization.

In charge for promoting and advertising of the organization

Course Coordinator for the final year BHMCT that includes taking responsibility for every individual student’s performance from attendance to the parents meet, from internals to the overall performance, from counselling to the placements.

Involving in Local and National competitions.

Involves with the college administration for updating the academic.

Heading the “catering committee” that takes care of all food production catering requirements for all college functions.

Takes active part for college marketing and promotions.

June 2007 – March 2013 : 2nd Pastry Man Costa Cruise lines,Geneva, Italy.

Menu Type: Multiple Food production for the Cruise Clintel.

Achievements:

Appreciation for hard work & dedication shown in Making the wonderful Cakes, Desserts and Show pieces. Promoted to 1st Pastryman.

Responsibilities:

Responsible for preparing sufficient mise-en-place prior to service.

Worked closely with the Sous Chef regarding amounts of food, methods of preparation and portion sizes for each menu item.

Used machines and knives in a safe manner at all times.

Kept preparation station clean and tidy and ensured wastage is kept to a minimum.

Worked closely with all food handlers and other kitchen staff.

Prep, tray- up, set up and tear down buffets as instructed. Prepared recipes, desserts, pastries, petit fours, garnishes, and showpieces.

Assist in prep of all catering events and prep of line (a la carte) items.

Control waste and spoilage and restock any low items during shift or uses them according to the Sous Chef's specifications.

Ensure all prep, re-stocking and cleaning is completed prior to the end of shift

Assist with duties of other staff as needed.

Perform other duties as required by the Kitchen Supervisor

June 2006 – Feb 2007: Commis II (Pastry, Bakery and Confectionery Arts) ITC Sonar Bunglow Sheraton And Towers, Kolkata, India.

Restaurant & Banquet.

A la Carte food

Mithai Shop

Achievements:

Appreciation for maintaining Excellency in Making Breads and Desserts for the guest.

Appreciation for Maintaining HACCP Standards.

Responsibilities:

Responsible for food for storage.

Responsible for Preparation of different types of international breads, pastries for the Mithai shop.

Involving in all kitchen related activities

Assist in preparing food in all sub sections of the kitchen

Ensured that customers are served quality food and in a manner that is timely.

Cleaning the kitchen.

EDUCATION:

Masters in Business Administration (MBA) from “Bharatiar Open University”( 2011-2013).

Bachelors in Catering technology and Culinary Arts (BCT&CA) from “Culinary Academy Of India (Brand CAI)”, Osmania University, Hyderabad (2003- 2006).

STRENGHT’S:

Efficient in making different delicious menu charts to attract customers

Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers.

Ability to work in environments that are openly diverse.

Attention to detail and ability to identify and solve problems Proven ability to produce quickly under pressure, without compromising the quality.

Ability to read, understands, follow and enforce safety procedures.

Skilled in all kitchen equipment and various cooking techniques

Basic mastery of cooking philosophy and techniques.

Excellent organizing and coordinating skills.

Excellent oral and written communicator with hands-on approach to training and able to impart information

DECLARATION

I hereby declare that the information furnished above is true to the best of my knowledge and if provided with an opportunity I shall fulfill your expectations in the work environment.

(Ravula. Jitendar)

Contact this candidate