Executive Chef Nove

Position Appling Chef De Cuisine

Kondayya Jalasutram

Contact Number AP – +917*********. *****.********@*****.***

Chef owner

Company Name

Intercontinental brasserie, Self-employed

Dates Employed Nove 2020 – Present

Employment Duration1 yr 1 mon

Location Vijayawada AP India

Looking for new opportunities

OBJECTIVE:

Professional background increase together the company, attainment of objects, higher legacies to the job and relative specialization in hotels and restaurants field, determination in catching up the prefixed scopes, capacity of a professional and creative management in working within and attainment of a high-level results, only base to obtain the satisfaction and gratifies for the present and future for my career and my company!

My Key Skills:

Strong Leader attitude. Development of a capacity to working with relative personnel management and costs, every day specials menu creation with high quality of taste and harmonious eyes presentations, capacity to manage high level of work in stress being maintained the right control and an impeccable professionalism, respect of timetables and dispositions given from the employer in order to catch up entirety common scopes which the continuous improvement in working within, the organization in leading with the smaller annexed efforts and costs.

Work history & experience

more than 17 years of experiences in hospitality 5 star luxury hotels & Cruise line, Experience In culinary French fine dining, Italian fine dining,steak house and Mediterranean, Worked with group of brands, Marriott International, Inc. Starwood Hotels & Resorts Worldwide, Celebrity cruise lines worldwide, Norwegian cruise lines worldwide, Dwtc Dubai, I have pre-opened couple of restaurants. Tuscan grilled in celebrity cruise line and bussola &. Blue Orange in Westin Dubai. Preopening team the Westin hotel Dubai and celebrity cruise line.

Worked with Dubai World Trade Centre Joined 21/9/2015 to 06/2/2020.

As A Chef De Cuisine, Responsibility Date To Date Operation 7 Outlets- Italian cuisine, Bistro French cuisine, Steak House, all day Dinning, and vip canapés cold and hot, vvip menus, chef table, Bars

menus, canapés and menus, pool bar menu, beach menu,weekend branch menus, room service menu, vip launce canapés hot and cold, coffee shop menu, healthy menus, live bbq grilled menu, banqueting, events menus, outdoor banqueting menus, set menus, vip events menus, tea time menus, I level of food taste & presentation. Always focusing in respecting the budget and professional great control of the kitchen expensive and work, very good capacity and patience to training new cookers for be able to improve, high quality of food level, own working capacity, creation of personal tasting dishes. taking in consideration a gourmet eyes presentation of them, always doing a highest control and respect of the Sanitary Law and Hygiene standards Haccp and stock control, precise, serious, perfect control and supervision of the kitchen work, team work, Enthusiastic about what I do because my passion cookery, Reporting to culinary director.

Dwtc Hotel and Luxury Apartments 293 and 250 rooms,9 dining outlets And banqueting A luxury biggest banqueting events in Dubai. And UAE. This hotel has incredible Reputation for food and service in local and international. With rooms and high Quality Restaurants.

Kitchen Team 165 chefs.

Worked with Norwegian Cruise line. 21/9/14 to 15/6/2015.

As A S,Sous Chef in Le Bistro its French Fine dining, restaurant Fresh ingredients, modern Molecular gastronomy experiments’ I very responsibility date to date operation, I level of food taste &presentation. Always focusing in respecting the budget and professional great control of the kitchen expensive and work, very good capacity and patience to training new cookers for be able to improve them food quality level and own working capacity, creation of personal tasting dishes taking in consideration a gourmet eyes presentation of them, always doing a highest control and respect of the Sanitary Law and Hygiene standards,(USPH) stock control, precise, serious, perfect control and supervision of the kitchen work, chef table, team work, respect, precision, creativity, interest, also methodically and enthusiastically, always looking for try new challenge for improve myself more and more!.

Norwegian pearl 5 stare luxury cruise line worldwide, 13dinnigs.2500 rooms (cabins) Team 16 chefs.

Worked with Al ForsanInternational Sport Resort Abu Dhabi 05/2/13 to 17/6/14.

As A Sous Chef in the Lodge grille house. AL Forsan is UAE beigest brand new sports resort

in150 Acres the Lodge grille house is fine dining restaurant The Lodge grille

house and grille is a stylish contemporary Abu Dhabi steak house with minimalistic

and elegant décor of leather seats and dark wood tables Serves the finest aged grain

Fed meat from around world. 14 chefs under with me,

Worked with Celebrity Cruise Line USA SINCE 01/2010.to25/10/2012.

Celebrity Cruise Line a Luxury Cruise Lines and Worldwide.

Position: As chef, de partie in Murano this is French fine dining Restaurant & I also

Worked in Tuscan Italian grille steak house. In Celebrity Cruise Line

Rotational Duties. Following chef Standard Recipes and Maintaining I level of presentation.

team 15 chefs

Worked with WESTIN MINA SEYAHI BEACH RESORT DUBAI. Since 03/2008. to 01/2010

Position: As demi chef de partie in bussola Italian restaurant. Worked

All section A Rotational Duties. following Standard Recipes

And Maintaining I level of presentation. An Italian Fine dining

Restaurant Bussola offers one of the best Italian culinary experiences in Dubai,

And has been certified by the Italian Cuisine Academy, A Five-star luxury hotels

Starwood Hotels Resorts Worldwide. This hotel has incredible

Reputation for food and service in local. With 350 rooms and high

Quality Restaurants banqueting, team 17 chefs,

JEBEL ALI INTERNATIONAL GOLF Resort DUBAI. SINCE 10/2006 TO 05/ 2008:

Position: As commi-1 in Italian. A fine Dining Restaurant La Traviata

Worked all selection a Rotational basis following Standard Recipes and

Maintaining levels of presentation, A luxury five star hotels jebel ail resort is an international hotel.

This hotel has outstanding reputation bout food and service Consistence

With 458 rooms and eight high quality restaurants and banqueting. Team 8 chefs

SHERATON JUMEIRAH BEACH RESORT & Towers hotel Dubai. Since 07/02to10/2006:

Position: As commi-2 inItalian Mediterranean & International cuisine. Restaurant

Working all selection, a Rotational bases following Standard Recipes and

Maintaining levels of presentation, A five star hotels and Starwood Hotels Resorts Worldwide.

With 260 rooms and 6 high quality restaurants and banqueting.

This hotel has outstanding reputation about food and service Consistence.

Team 12 chefs,

The Regent Mumbai India.05.2001to6.2002,

Position: As commi -3 cold kitchen Working all selection, a Rotational duty’s following

Standard Recipes and Maintaining A five-star hotel with 508 rooms high quality

restaurants Banqueting this hotel has outstanding reputation About food and service

Consistence. Team 14 chef,

EDUCATION, AFFILIATIONS&PERSONAL DETAILS:

Nationality Indian Vijayawada A.P

Martial Stat marred, male, Date of birth 26-06-1978

Languages-English, Hind, Telugu

Education: S.S.L.C. passed from the Board of Technical Education 1991, AP in India.

Distance Education 3years bachelor of hotel management Form Chhattisgarh University in India.2001to2004

Computer Proficiencies Word, Excel, Outlook, Express, Power Point, and HACCP,

HACCP Certificated Kitchen Passed, Basic food & hygienic Course. Certified the Westin Dubai

HACCP Certificated Kitchen Passed, Basic food &Hygienic Course. Certified Al Forsan Abu Dhabi

Level 3-Passed TIS Quality Services Menu-Safe Management Award Al Forsan Abu Dhabi

USPH Certificated of Passed Celebrity Cruise line USA.

USPH Certificated of Passed Norwegian Cruise line USA.

HACCP Certificated Level 4-Passed TIS Quality Services at DWTC.

Person in Charge (PIC) - Food Safety Certificated at DWTC.

Reference 1 Kaisar Executive Chef Al Forsan Resorts Abu Dubai.

Contact-050*******,**********@*****.**.**

References 2 Jillelu Morthy Executive Chef Al Dear Capital Hotel Abu Dhabi

Contact-050*******,

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