*

CURRICULUM VITTAE

Patnuru Bhubuni

H.No-A** Kahzan Singh Building Vasant.

VillageVasant Vihar, NewDelhi-57

Ph.No- 997*******/099********

E-Mail:advfre@r.postjobfree.com

CAREER OBJECTIVE

Objective : As a Professional In hospitality, I would like to describe myself as an aggressive and target oriented person of relishing my vision for the future and adopting a “do or die “ attitude towards achieving set goal. An inst incite very worm and friendly attitude towards guest always helps, earning reputation for me and my employer. I Make true friends that teacher me more about handling people and how to be a people’s person. My dedication towards giving the best to people In terms of quality “of product and service” and satisfaction, Is a consistent learning factor for me to do better. Along with dedication, work experience, communication skill and smart work, I find strength that helps me to help our organization. adventure and extrovert person by nature, I Regard responsibility more than material gains, Through the latter is indispensable part of life, I see every change as learning experience, which induces confidence in an individual to perform better in & very sphere . To Make my carrier successfully and rewarding with in a competitive environment to highly esteemed organization .Where I can utilize my related experience coupled with my skills of effective communication creating & Maintaining interpersonal relationship, working honestly, diligently & consistently while achieving higher goals.

EDUCATION QUALIFICATION

1. BA

WORK EXPERINCE

Duties and Responsibilities

The correct production of all foodstuffs, following the recipe cards, production procedures and. proper hygiene practices, according to the instructions of the senior kitchen staff.

- 2 -

Duties and Responsibilities

• All the Production of the Food items in their Section, following the Recipe cards and Quality specifications.

• To Requisition and make sure the Section has adequate food stocks.

• To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget.

• To keep to the Standards of Hygiene, Safety and Sanitation as specified

• To Train all the under Staff in the Section.

• To work according to the Standards and Procedures of the Kitchen Duties and Responsibilities

• To keep to the Standards of Hygiene, Safety and Sanitation as specified

• To Train all the under Staff in the Section.

• To work according to the Standards and Procedures of the Kitchen

• All the Production of the Food items in their Section, following the Recipe cards and Quality specifications.

• To Requisition and make sure the Section has adequate food stocks.

• To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget.

Duties and Responsibilities

• Check the quality of cooked food to ensure that standards are met

• Collaborate with other personal to plan and develop recipes and menu

• Prepare and cook foods of all types either on a regular basic or for special guest or function

• To manage the agreed the food cost targets in line with agreed budget

• Record and maintain accurate pricing data for all commodities on the unit stock sheet

• Ensures freshness and suitability of products use by the section and that they are stored properly control cost

• By minimizing spoilage, waste proper storage and exercising strict portion control ensure that cost control policies and procedures are followed

• Handles all staff friendly and work together

• Reports any equipment on the section witch needs repair of maintains

- 3 -

Duties and Responsibilities

• All the Production of the Food items in their Section, following the Recipe cards and Quality specifications.

• To Requisition and make sure the Section has adequate food stocks.

• To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget.

• To keep to the Standards of Hygiene, Safety and Sanitation as specified

• To Train all the under Staff in the Section.

• To work according to the Standards and Procedures of the Kitchen Duties and Responsibilities

• Check the quality of cooked food to ensure that standards are met

• Collaborate with other personal to plan and develop recipes and menu

• Prepare and cook foods of all types either on a regular basic or for special guest or function

• To manage the agreed the food cost targets in line with agreed budget

• Record and maintain accurate pricing data for all commodities on the unit stock sheet

• Ensures freshness and suitability of products use by the section and that they are stored properly control cost

• By minimizing spoilage, waste proper storage and exercising strict portion control ensure that cost control policies and procedures are followed

• Handles all staff friendly and work together

• Reports any equipment on the section witch needs repair of maintains Duties and Responsibilities

• To Train all the under Staff in the Section.

• To Requisition and make sure the Section has adequate food stocks.

• To make sure that the correct quantities are made with the correct Items, and that costs are kept low and within Budget

• Check the quality of cooked food to ensure that standards are met

• Collaborate with other personal to plan and develop recipes and menu

• Prepare and cook foods of all types either on a regular basic or for special guest or function

• All the Production of the Food items in their Section, following the Recipe cards and Quality specifications.

• To Take direct Control of the Commis I Commis II, Commis III's and Trainees in my section.

- 4 -

Duties and Responsibilities

• Check the quality of cooked food to ensure that standards are met

• Collaborate with other personal to plan and develop recipes and menu

• Prepare and cook foods of all types either on a regular basic or for special guest or function

• To manage the agreed the food cost targets in line with agreed budget

• Record and maintain accurate pricing data for all commodities on the unit stock sheet

• Ensures freshness and suitability of products use by the section and that they are stored properly control cost

• By minimizing spoilage, waste proper storage and exercising strict portion control ensure that cost control policies and procedures are followed

• Handles all staff friendly and work together

• Reports any equipment on the section witch needs repair of maintains

• To keep to the Standards of Hygiene, Safety and Sanitation as specified

• To Take direct Control of the Commis I Commis II, Commis III's and Trainees in my section.

• Check the quality of cooked food to ensure that standards are met

• Collaborate with other personal to plan and develop recipes and menu

• Prepare and cook foods of all types either on a regular basic or for special guest or function

• To manage the agreed the food cost targets in line with agreed budget

• Record and maintain accurate pricing data for all commodities on the unit stock sheet

• Ensures freshness and suitability of products use by the section and that they are stored properly control cost

• By minimizing spoilage, waste proper storage and exercising strict portion control ensure that cost control policies and procedures are followed

• Handles all staff friendly and work together

• Reports any equipment on the section witch needs repair of maintains

• To keep to the Standards of Hygiene, Safety and Sanitation as specified

• To Take direct Control of the Commis I Commis II, Commis III's and Trainees in my section.

JOB PROFILE

The correct production of all foodstuffs, following the recipe cards, production procedures and. proper hygiene practices, according to the instructions of the senior kitchen staff.

To ensure high standard of service in the restaurant. To meet Budgets and target assigned for the outlet

Taking care of overall satisfaction of the outlet.

- 5 -

Develop a Professional long term relation with a guest

Handling the all Cashier and steward, Wasting Controlling. Marinating daily sale increase preparing staff duty schedule.

Coordinating with F&B Production and Accounts.

Being as a team player committed to solving problem of guest and employer. OTHER SKILLS

1. Mature, dynamic and diplomatic with excellent inter personal skills. 2. Fast learner

3. Good communication skills

PERSONAL DETAILS

Name : Patnuru Bhubuni

Father Name : Patnuru Mohan

Date of Birth : 20/05/1994

Address : At /Post-Khaiapanka,

Mundapota,Via-Bomokey,

Dist-Gamjam(Orissa)

Sex : Male

Mobil Number : 095********

099********

Marital Status : Unmarried

Nationality : Indian

Languages Known : English, Hindi, Telugu, Oriya, Bengali, and Tamil DECLARATION

I would here by like to assure you that the above mentioned information is true to the best of my knowledge and belief. I also Promise to produce all the copies of my certificates and testimonials in original if required. Place:

Date:

Signature

(Patnuru Bhubuni)

Contact this candidate