Executive Chef Food Safety
Resume:
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
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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