Cook In Executive Chef

RyaliRajaRavikrishna

*-*-**,*************,***-***030

***************.*****@*****.***

Mobile: 098********

PERSONAL PROFILE

I enjoy the challenge of setting goals and achieving targets. I am committed to providing high quality customer service with strong customer focus and readily inspire the trust and confidence of both the fellow workers and the patrons. I am an organized and a dedicated employee, with excellent attention to detail and strong time management skills.

SKILLS AND PERSONAL ATTRIBUTES

Analytical skills:

Over fourteen years of professional experience as a chef IN SOUTH INDIAN CUISUINE.

Extensive knowledge in all areas of restaurant and hotel operations.

Experienced in planning dinners and other events.

Exceptional ability to lead and train staff and organize and coordinate activities.

Outstanding skills in cooking and preparing a variety of foods mainly Indian and South Indian cuisine, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.

Teamwork and Collaboration:

I am a co-operative and supportive team member who can interact and communicate positively with colleagues, patrons and the hotel management. I work in a team of 25 people supervised by a team leader. Working in this kind of environment has helped me foster friendships with both senior and junior staff.

Communication:

I have outstanding communication skills and relate well with all types of people. One of the biggest attributes required to solve an issue is to listen to the customer, as each problem can often be different from the next. I have learnt to communicate calmly and patiently with any irate customers.

Computer Skills:

Microsoft Office Suite (Intermediate)

General internet usage.

EDUCATION

November 1997 : S.S.C

MAY 2000 : INTERMEDIATE

While studying B.Com Degree course 2nd Year 2001, I was fascinated towards Hotel Industry.

I have also done ;

“Galley Assistant Familiarization Program” in Indian Academy of Catering Technology and CulinaryArts in the year 2004.

Passed and obtained 68% marks in P.G. DIPLOMA in Hotel Management and Catering Technology in March,2005.

I have also done “Food Hygine Course” while worked in Newzealand.

Also obtained “Manager Certificate from Liquor License Authority, Newzealand.

EMPLOYMENT HISTORY:

• Presently working as Executive chef at THE CENTRAL COURT HOTEL Hyderabad from MARCH 2018 .

worked as Executive sous chef at vapour brew pub Hyderabad from September 2017 TO March 2018 .

• WorkED as Executive chef KEN’S business Hotel Hyderabad from march 2016 to august 2017 .

Worked as specialty chef (Andhra cuisine) at V.M hospitality,pricol groupfrom aug 2015 to feb 2016.

Work as head chef From June 2014to March 2015 At KEN’S business Hotel Hyderabad.

Work as C.D.P. FROM June 2012 TO MAY 2014with Hyderbad House pvt ltd, BENGALURU.

From May 2008 – JAN 2012

`Worked as “ chef ” in NEW ZEANDIA IMPEX ltd, T/A SATYA SOUTH INDIAN RESTAURANT, AUCKLAND

September 2007 – APRAL 2008: Worked as cook inThackers Hospitality Services, India.

October 2006 – August 2007: Worked as C.D.PinDholariDhani (resort) India

September 2005 – September 2007: Worked as cook inThackers Hospitality Services, India.

May 2003 - August 2005: Worked asasst.cookinSai Multi Services, India.

May 2001 - April 2003: Worked as asst.cook in Golden Caterers, India.

(R. Raja Ravi Krishna)

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