S O C I A L M E D I A

chandrakanth chef

chandrakanth chef

balla.chandrakanth

balla chandrakanth

+916*********

*-*-*** ***** *****

Nizamabad Telangana India

adnf7j@r.postjobfree.com

3RD COOK

PULLMANTUR CRUISES FEB 2020 - AUG2020, 3RD COOK,HOT KITCHEN I am working as a third cook in PULLMANTUR Managed by ROYAL CARIBBEAN Miami.

Followed the recipe given by the master chef. .

Ensured that food is cooked taste as requested by the diners. I specialized in making Spanish dishes in our hotel which was favorite dish among guests.

Coordinate with colleagues and directly reporting to the Sous - Chef Responsible to maintain cleanliness, sanitation at the assigned work area Preparing basic salads and sauces as directed by the Chef de Partie Pullmantur Cruises It began operations in the late 1990s as an offshoot of the Madrid-based travel agency Pullmantur. In 2006, Pullmantur Cruises, through its parent company, was purchased by U.S.-based Royal Caribbean Group, The company mainly markets to Spanish passengers, although cruises are also sold by some travel operators outside the Spanish-speaking world. 1ST COMMI

RIU HOTELS AND RESORTS,MALDIVES,MAY 2019 TO JAN 2020, I am working in Riu hotels as 1st commi its preopening hotel I am charge at breakfast station

Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast

Motivated and supervised co-workers to ensure quality service Organized kitchen by being conscious of standard procedures. Food preparation for breakfast service Buffet cook Omelets Station Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.

Ensure all dishes are being prepared to the correct recipe and to the correct quantity

Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation

This all-inclusive resort in the Maldives is located on the private island of GADIFURI Maldives and it offers an all-inclusive 24-hour service, free Wi-Fi throughout the hotel, a wide range of cuisines with there specialty restaurants and many relaxation and entertainment options

A B O U T

I am writing to express my interest in the position of Chef; with over four years of experience working in professional kitchens, I am adept at all aspects of food preparation and cooking Continental Asian, and Spanish. I pride myself on maintaining the highest standards of food hygiene. After I completed BACHELOR OF HOTEL MANAGEMENT and I graduated from high school, I developed my skills in cooking, cleaning and customer service and, most importantly team work

WORK E X P E R I E N C E

C O N T A C T

BALLACHANDRAKANTH

C H E F

Continental-

Italian

Indian cuisine

Arabic cuisine

Spanish cuisine

French cuisine

S P E C I A L I S A T I O N

E D U C A T I O N

BACHELOR OF HOTEL MANAGEMENT

Score Maintained as B Grade

Graduated In Global institute of hotel management,Hyderabad, India Volunteer at banquet kitchen

Score Maintained as 689

Student in KAKATIYA JUNIOR COLLEGE,Nizamabad. Telangana, India Score Maintained as 441

Student in KAKATIYA HIGH SCHOOL,Nizamabad,, India OSAMINA UNIVERSITY,HYDERABAD,INDIA. 2012 - 2015

BOARD OF INTERMEDIATE COLLAGE BATCH 2010 TO 2012

HIGH SCHOOL BATCH 2010 TO 2012

Creative spirit

Reliable and professional

Organized

Time management

Team player

Fast learner

Motivated

P E R S O N A L S K I L L S

3RD COOK

PULLMANTUR CRUISES AUG2017 TO MAR2019,3RD COOK.COLD KITCHEN Follows and completes production sheets in the preparation of hot & cold food items which appear on the daily menu.

Plan, prepare and set up to provide quality service and product to all outlets requiring items from Garde Manger kitchen

cleans and cuts vegetables-sets up salad bar and deli line Maintains record of the amount of freshly prepared food and leftover food. Works full cooking shifts as assigned on the schedule by the unit manager.

(Follow full cook job description and timelines. Total number of full cooking Always keep all refrigeration, equipment, storage and working areas in clean, working condition in order to comply with health department regulations. shifts should not exceed 20 hours in a 40 hour work week.) 2ND COMMI

SOME WHERE HOTEL GROUPS,DUBAI UAE

SEP 2015 TO JUNE 2017,2ND COMMI,HOT KITCHEN AND COLD KITCHEN As a 2nd Commi where turn around leadership with cold kitchen and hot section and Banquet operations

Prepares all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.

Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Properly label and date all products to ensure safekeeping and sanitation. Perform all other job related duties as requested by the management. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items

Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking Somewhere hotel where in guests will be made to feel supremely happy and relaxed with its luxurious yet modern suites and facilities, Boutique Hotels are designed allowing guests to experience a relaxed, warm and

welcoming stay

Social Networking

Swimming

Gymnasium

video games

H O B B I E S

English : Fluent

Hindi : Fluent

Arabic : Basic

L A N G U A G E

S P E A K I N G

AWARDS

Consolation prize in cookery competition in Association of catering professional Hyderabad 2014

Best employee of the month in Pullmantur cruises Managed by ROYAL CARIBBEAN, Miami 2018

Willingness to Learn

Genuine Passion

Organization

Ability to Skillfully

Multitask

Creativity

Leadership Skills

Resilience

Stamina

Client Relationships

Verbal Communication

P R O F E S S I O N A L

S K I L L S

P A R T I C I P A T E D

cooking competition in 2014 & 2013

Association catering professional Hyderabad participated in Indian cuisine in2013 Association catering professional Hyderabad participated in continental cuisine in 2014

Industrial training in ROYAL ORCHID HOTEL, Bangalore India 2013 to 2014 Job training in kitchen from MARRIOTT HOTEL .HYDERABAD 2015 certificate of appreciation in some where hotel groups in 2017 Certificate Appreciation kitchen team in pre opening Riu hotel and resorts in 2019 S E M I N A R S P R O G R A 0 M

USPH food sanitation and safety microbiology

SGS Food Hygiene and Safety Course

Fire and safety and First Aid

MRS Food Hygiene and Safety Course Over three years of experience as Food Production Professional at various levels in different cuisines, R E F E R E N C E

I will be attached upon requested

D E C L A R A T I O N

I hereby certify that the above information is correct and true to the best of my knowledge and belief.

T H A N K Y O U

BALLACHANDRAKANTH.

Father’s Name: balla Ravi

prasad late

Date of Birth :03/16/1995

Sex : Male

Nationality : Indian

Marital Status : Single

Passport No : M 6119609

Place of issue : Hyderabad

issue : 01-07-2015

expiry 30-06-2025

City: Nizamabad

State: Telangana

Country: India

P E R S O N A L

D E T A I L S

M s-office

Ms-word

C O M P U T E R

K N OWLEDGE

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