Executive Chef General Manager

CURRICULUM VITAE

M.Srinivas,

S\O Satyanarayana,

D\No 14-3-3/10b,

Antony Nagar,

Near Prema Hospital

Visakhapatnam,

Andhra Pradesh.

Cell:+919*********

NAME : M. Srinivas

Fathers Name : M. Satyanarayana

Date of birth : 20

th

January 1985

E-mail : ****.****************@*****.***

Nationality : Indian

Languages known : English, Telugu and Hindi

Specialized in kitchen : Cold hot kitchen, Chinese and south Indian Educational Qualification : SSC and Intermediate [MPC] from SVKP Junior- College (Penugonda-AP)

Diploma in Hotel Management from FCI

Visakhapatnam

CARRIER OBJECTIVE

To partner with world-class hotels that will provide me with a better opportunity to become one of the best chefs.

WORK EXPERIENCE:

Company : FORTUNE INN SREE KANYA

(Member ITC’s Hotel Group-Vizag)

Duration : April 2023 to till date

Position : Executive Chef

Reported to General Manager

Duties : Supports procedures for food & beverage portion and Waste controls.

: Interacts with guests/customers, community, company Representatives, vendors and local education systems as needed.

: Maintains purchasing, receiving and food

storage Standard.

: Maintains records and brand values

: Menu planning &Food cost.

: Daily briefing for kitchen staff.

: Checking quality of food and remodeling.

Company : SIGNATURE HOTEL-Vizag (Preopening)

Duration : Nov 2022 to April 2023

Position : Executive Chef

: Reported to General Manager

Duties : Supports procedures for food & beverage portion and Waste controls.

: Interacts with guests/customers, community, company Representatives, vendors and local education systems as needed.

: Maintains purchasing, receiving and food

storage Standard.

: Menu planning &Food cost.

: Daily briefing for kitchen staff.

: Checking quality of food and remodeling.

Company : V HOTEL-Vizag-Preopening

Duration : Aug 2016 to Nov 2022

Position : Executive Sous Chef promoted to Executive Chef

: Reported to General Manager

Duties : Supports procedures for food & beverage portion and Waste controls.

: Interacts with guests/customers, community, company Representatives, vendors and local education systems as needed.

: Maintains purchasing, receiving and food

storage Standard.

: Menu planning &Food cost.

: Daily briefing for kitchen staff.

: Checking quality of food and remodeling

Company : FOUR POINTS BY SHERATON

(Vizag)

Duration : Oct 2011 to Apr 2016

Position : DCDP promoted to CDP and Sr.CDP

Duties : Reporting to Executive Chef

: Food cost

: Daily briefing for all CDPs

: Interaction with guests and taking feedbacks

: Checking quality of food and remodeling

: Maintaining HACCP and FIFO

: Conducting training for staff regarding SOP, PERSONAL HYGIENE, SAFETY, HANDLING FOOD, Etc.

Company : F CAFÉ & LOUNGE (HYDERABAD)

Duration : Apr 2010 to Apr 2011

Position/Section : DCDP-Chinese, continental and pantry Duties : Reporting to executive chef

: Guiding my team members

: Checking the quality of food

Company : MOVENPICK HOTELS (KUWAIT)

Duration : Nov 2009 to Jan 2010

Position/Section : Commis-continental, pantry and

gad manger

Duties : Reporting to CDP

: Assists CDP in food preparation

: Contributes smooth running of kitchen

: Following HACCP and FIFO

: Keep clean cold room and stores regularly

: Working in co-operation to other departments

: Ensure my section kept clean and hygienic

Company : NOVOTEL ACCOR (HYDERABAD)

Duration : Apr 2008 to Oct 2009

Position/Section : Commis-Mexican cuisine

Duties : Reporting to CDP

: Making A la carte menu

: Ensure good quality food and correct quantity

: Food items are sent to the correct area on time

: Maintaining HACCP and FIFO

: Preparing food according to standards

Company : Hotel GRAND BAY (Vizag)

Welcome hotel by ITC hotels

Duration : Nov 2006 to Apr 2008

Position/Section : Commis-continental

Duties : Reporting to CDP

: Handling live egg station for breakfast

: Assists CDP in making buffet

: Maintaining HACCP

Company : GREEN PARK HOTELS (Vizag)

Duration : Jul 2004 to Nov 2006

Position : Job trainee /Commis

Section : South Indian, continental, pantry and gad manger Duties : Reporting to CDP

: Making Mis-en-place

TRAINING : Basic Food Hygiene And HACCP

: Strategies For Effective Listening

: Positive Employee Attitude, Etiquette and Behavior

: Fire Fighting and First Aid

: Communication Mistakes (Rectifying and Clarifying)

: Professional Telephone Handling Skills

: Guest Caring

: FSSAI Supervisor- 2018

PERSONAL SKILLS

Ability to perform with a team Optimistic,

hard working and sincere Punctual to work

Maintaining good communication with associates

Handling duties as it would my own business

Fair and strict

Attention to details,

a natural and meticulous character

PASSPORT DETAILS:

Passport No. : SI592878

Date of Issue : 22/05/2018

Date of Expire : 21/05/2028

I hereby declare that the above information is true to my knowledge and belief PLACE: VISAKHAPATNAM M.SRINIVAS

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