RAGHURAM GOUD

Mobile: 996-***-****

E-Mail: adogt3@r.postjobfree.com

Assignments in Kitchen Operations /Team Management with a premier organization in Hospitality industry

PROFESSIONAL SYNOPSIS

Chef with 8 years of cross-cultural experience in Food & Beverage Operations, Client Servicing and Team Management in the Hospitality industry.

CAREER CONTOUR

MARRIOTT HYDERABAD AND CONVENTION CENTER :

AS COMMI 1 [2013-2015]

[INDIAN, CONTINENTAL,BAKERY, ASIAN CUISINE]

working in all major departments in kitchen as well as banquet kitchen. i have learned making of basic continental sauces, gravies and breads.

joined as a one year trainee within two years promoted as commi i. working in busy kitchens and completing assigned work from senior chef of the kitchen.

taking care of all food preparations and maintain standards for food storage.

GOLDEN LEAF RESORTS

D.C.D.P

[CONTINENTAL CUISINE, AMERICAN GRILL, GADMANGER]

Be environmentally aware.

Preparing and present high quality dishes within company guidelines.

Reporting maintenance, hygiene and hazard issues.

Prepare all mis-en-place for all relevant menus.

Assist other departments wherever necessary and maintain good working relationships.

Keep all working areas clean and tidy and ensure no cross contamination;

Produce consistent quality specialised meals.

Assist to supervise your section, including development of Team Members.

Work closely with our Chef De Partie and Sous Chefs.

MOCHA CAFE

C.D.P

[ ITALIAN, MEXICAN,MEDITERRANEAN AND INDIAN KITCHEN ]

have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

I am Responsible to supervise Demi-Chef de parties and Assistant Cooks.

Guiding and training the subordinates on a daily basis to ensure high motivation and economical working environment.

Ensures highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Organizing working schedules and monitors performance of staff in his/her work area.

Consulting daily with the Sous Chef, Executive Sous Chef and Executive Chef on daily requirements, functions and also about any last minute events.

Checking requisitions and receiving of goods in the galley.

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by Windstar Cruises.

Ensures effective communication between staff by maintaining a secure and friendly working environment.

OLIVE KITCHEN AND BAR

SR C.D.P

[ STANDARD AMERICAN CUISINE, ITALIAN, PARSI AND INDIAN STREET FOOD ]

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinating daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Personally responsible for hygiene, safety and correct use of equipment and utensils.

Daily feedback collection and reporting of issues as they arise

ished restaurant hotel and/or

PUNJAB NATIONAL HOTEL & CD

EX. SOUS CHEF [ UNIT CHEF]

Menu planning

Food Safety Regulation.

Hire and Train Cooking Standards.

Monitor Food Inventory and Order Items

Quality Control

Ensure Cleanliness & Hygiene of Department

Maintain Food Costs

Manage Kitchen Staff

Stay-up-to-Date on modern good trends.

OPENINGS:

ROMANZ PIZZERIA WORKED AS UNIT HEAD.

MAMA MIA ITALI PLANNING EFFECTIVE ITALIAN MENU AND

COST CONTROLLING AND INVENTORY CONTROL

ITALIAN PIZZERIA MENU PLANNING AND SETTING UP THE MENU OF

AT HYDERABAD ITALIAN CUISIN ASSIGNING WORK TO COMMIES

KEY RESULT AREAS:

Planning menu for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.

Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Coordinating the work of the kitchen staff and managing the preparation of meals.

SIGNIFICANT HIGHLIGHTS:

Pioneered the initiation of live food cooking and making of Indian breads live too to enhanced the guest satisfaction level.

Played a pivotal role in facilitating the change in the entire buffet to live counters, small main course and small portions or individual salads / desserts, as a result of which the buffet sale went up.

SCHOLASTICS

MBA : IN HUMAN RESOURCE AND MARKETING

FROM SIDDHRATHA INSTITUTE OF TECHNOLOGY

BACHLORES DEGREE IN HOTEL MANAGEMENT

SARADA COLLEGE OF HOTEL MANAGEMENT

12 TH

BHAVITHA COLLEGE

10 TH

PANINI VIDYA PEETAM

PERSONAL DOSSIER

Name :- B. RAGHURAM GOUD

Father Name :- B. OM PRAKASH GOUD

Date of Birth : 03 SEP, 1992

Gender :- Male

Nationality :- Indian

Marrital Status :- SINGLE

Religion :- Hindu.

Language Known :- Hindi, English,Telugu

Hobbies :- chess,Cooking.

Address :- Village: masaipally Po: kosgi

dst: mahabubnagar

DECLARATION :

I do hereby that the above said information is true to the best of my knowledge.

Date :

Place :

B RAGHURAM GOUD

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