Objective
To work in good quality establishments in order to broaden my culinary and human relations experience and pass my gained knowledge to my subordinates.
Experience
Worked with Hotel Madhuban as an Indian Cook from April’1994 to August’1998
The Hotel Madhuban is one of the leading Hotel in Gandhidham providing a prestigious venue to the social and business community. Boasting five Food and Beverage Outlets with dining rooms offering the best Western, Asian and Cantonese cuisine.
Worked with Purnamal Restaurant, Dubai (UAE) as an Indian – Chinese cook from August’1999 to August’2002 the Purnamal Restaurant is one of the business centres in Dubai private meeting and function rooms, an extensive outside catering service and a variety of monthly Food Promotions. The task of being a Cook at this hotel presented me with the opportunity and flexibility to explore various cooking styles and food products I could not normally provide or acquire in a conventional hotel operation.
Worked with Hotel Shiv Regency as an Indian – Chinese Cook from 1st January’2003 to 15th March’2005. The Shiv Regency is group of chain hotels in all over India and leading hotel in Gandhidham providing a prestigious venue to the social and business community. Boasting five Food and Beverage Outlets with dining rooms offering the best Western, Asian and Cantonese cuisine, private meeting and function rooms, an extensive outside catering service and a variety of monthly Food Promotions. The task of being a Cook at this hotel presented me with the opportunity and flexibility to explore various cooking styles and food products I could not normally provide or acquire in a conventional hotel operation.
Education
Passed VIII in year 1989 from Zilla Praja Parishad
High School, Vonkuluru (A.P.).
Certification
Current place and position of employment
Presently I m working with Hotel Kandla Quality Inn as an Indian chef from June’2008 to till date the Hotel Kandla Quality Inn is in Gandhidham. Business and Social community boasting five food and beverage outlets with dining rooms offering the best Western, Asian and Cantonese cuisine, private meeting and function rooms, an extensive outside catering service and a variety of monthly Food Promotions. The task of being a Chef at this hotel presented me with the opportunity and flexibility to explore various cooking styles and food products I could not normally provide or acquire in a conventional hotel operation.
Skils
? Fully in charge of all aspects in my kitchen catering to three restaurants, one bar, various banquette rooms and our Club’s.
? Implementing and developing menus for our monthly food & beverage promotions that introduce various styles of cuisine to members.
? Organizing and interacting with high-class foreign chefs and inviting them for food promotions. During my time we had visiting chefs from introducing us to their native culinary delights.
? Development and implementation of staff training programs.
? Hiring of all local and overseas kitchen staff.
? Overseeing service standards, hygiene and quality control in restaurants, the Chinese kitchen, staff canteen and stewarding department.
? Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation.
Dear Sir/Ma'am,
I have 16 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Also specialized in preparing menu for the day, with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.
You’re sincerely
Rama Rao
+919978001030