SURESH REDDY

RAPURU

EXECUTIVE CHEF

PROFESSIONAL SUMMARY

AREAS OF EXPERTISE

An ambitious, hardworking and commercially driven

Executive chef who is striving to build a career

in the culinary world. Proven track record of

completing all culinary tasks on time, to the

required specification and within budget. Has vast experience of working in many different culinary

roles and settings, and of cooking wholesome,

healthy and well-presented meals. Right now

looking for a suitable Position with a forward

thinking company that offers a pleasant working

environment and good career development

opportunities.

• Bachelors of Hotel Management

Chatrapati Sahuji Maharaj University,

Kanpur – India.

(2000 – 2003)

• Intermediate

KAC Govt. Junior College, Nellore,

Andhra Pradesh - India

(1996 -1998)

• S.S.C

Vivekananda High School, Nellore, Andhra

Pradesh – India.

(1995 – 1996)

CONTACTS

U.S Pet, Saraswati

Nagar, Nellore,

Andhra Pradesh -

India

+91-837*******

rapurusureshreddy@ya

hoo.co.in

CAREER OBJECTIVE

To work in globally competitive environment on

challenging that shall yield the twin benefits of

the job satisfaction and a steady paced

professional growth.

Menu Planning

Administrative

Duties

Team Management

FIFO Method

Meal Preparation

HACCP Standards

Food Safety

Staff Supervision

Cost Controlling

P&L Accountability

Wastage Control

Workflow

Optimization

Forecasting and

Planning.

With 16 plus years of I ndian & I nternational

experience.

EDUCATIONAL QUALIFICATIONS

SPECIALISATION

Continental

Cuisine

European Cuisine

Western Cuisine

Mexican Cuisine

Indian Cuisine

Chinese Cuisine

ACHIEVEMENTS

Received best employee of the month for

June’ 2009 at Carnival Cruise Lines,

USA.

Received 2nd Prize in the Regional

Cuisine Chef’s Competition held in

Vijayawada, Andhra Pradesh for the year

– 2016 conducted by AP Tourism

Department.

KEY SKILLS

• Consistently working to high standards

• Can quickly gain an in depth familiarity

with any kitchen’s operations

• Good knowledge of operational health &

safety

• Knowledge of food production techniques

and equipment, and food storage and

handling procedures

• Resolving personal conflicts between

members of the kitchen staff.

• Understanding of food labeling and

temperature controls

• Constantly working hard to achieve

personal goals and objectives

• Ensuring that meals are prepared with

full regards to food cost, quality,

consistency, eye appeal and taste.

• Having strong and effective leadership

skills, along with the ability to

successfully manage a team of cooks.

• Manage Personal & Material resources.

LANGUAGES KNOWN

COMPUTER LITERACY

Power Point Presentations

Internet Surfing

Windows Operations

Telugu (Mother Tongue)

English

Hindi

Tamil

Western Cuisine

PERSONAL PROFILE

Marital Status : Married

Date of Birth : 01/04/1980

Father’s Name : Papaiah

Gender : Male

Religion : Hindu

Nationality : Indian

Passport No : L5378217

PROFESSIONAL EXPERIENCE

WellnessON Healthy Kitchen, Gachibowli, Hyderabad – India (March’2021 to Till Date)

Designated as an Executive Chef.

LULU Hypermarket, Adu Dhabi – UAE (Dec’ 2019 to Jan’ 2021) Designated as an Executive Chef.

The Food Lounge Restaurant, Vijayawada, Andhra Pradesh – India (Jan’ 2015 to June’ 2019)

Designated as an Executive Chef.

Compass Group India Pvt. Ltd., Hyderabad, Telangana - India (March’2013 to Jan’2015).

Designated as Sous Chef.

Carnival Cruise Lines, USA. (Apr’ 2009 to Jan’ 2013). Designated as Chef De Partie.

Hotel Royal Orchid, Bangalore – India (Dec’ 2008 to Apr’2009) Designated as Demi Chef.

Hotel Lotus Apartment, Dubai (July’ 2007 to Aug’ 2008) Designated as Commis – I.

Taj Residency, Hyderabad – India (Nov’ 2006 to July’ 2007) Designated as Commis – II.

Hotel Manohar, Hyderabad – India (Jan’ 2005 to Nov’ 2006) Joined as Commis – III and Releived as Commis – II. Hotel Sitara Grand, An Unit of Dolphin Group of Hotels, Ramoji Film City, Hyderabad – India (6 Months)

Industrial Trainee.

OVERALL JOB RESPONSIBILITIES:

Responsible for working as Executive Chef in command and for ensuring that the kitchen can provide meals for large numbers of people. Also in charge of determining daily specials, inspecting food and ordering new ingredients.

Making sure that all in house kitchen and catering policies are implemented, monitored and maintained.

Implemented lunch and dinner specials on a daily basis. Addressing any staff performance or training issues. Possesses a strong understanding of food safety and HACCP standards and ability to drive employee accountability for sanitation standards. Ensure that performance management and colleague training/development occurs in a timely and consistent manger.

Provide, develop, train, and maintain a professional work force. Ability to inspire and develop a strong culinary team to assure food quality, menu, recipe, techniques, menu developing, food & labor cost. Recruited, hired, and trained all staff members.

Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.

Developed menu items to reflect current trends and local taste for restaurants and banquet.

Implemented a recipe procedure for each new menu change. Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.

Administered employee performance reviews and raises reflecting their evaluation

Keeping accurate paperwork and administrative records of each shift. Identifying and then disciplining underperforming members of staff Helping to develop the culinary skills of junior chefs. Selected and developed recipes, standardized production recipes to ensure consistent quality, established presentation technique and quality standards. Responsible for monthly inventory, costs, extensions, and reconciliation. Interacting with customers to get the feedback on Food quality and to know the local food trends.

Declaration

I hereby declare that all the above furnished information is true of my knowledge

(R. Suresh Reddy)

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