1. COVER LETTER
From:
A. Prabhu
13/1, Anniah Reddy Road,
6th cross, Ulsoor,
Bangalore,
Karnataka, India
Cell: 09036864794/8095630327
To:
Dear Sir,
I am a highly qualified professional chef and fulfill all the requirements listed in your
Executive Chef advertisement. I have therefore, included a copy of my resume for your review.
In the past 19 years, I have worked at too very well-known F&B production. In these
establishments, as my role of Executive Chef, I was in charge of many ongoing and temporary
kitchen and restaurant needs to include: creating and implementing daily menus, ordering
supplies and restock, managing kitchen staff for excellence, ensuring the best in food quality and
prep, as well as maintaining an exemplary clean atmosphere. I am great with delegating tasks,
creating culinary masterpieces, and working with staff in a mentor role.
For the opportunity to view my portfolio, I would love to have you contact me at
09036864794/8095630327. I thank you so much for your time.
Sincerely,
(A. Prabhu)

2. CURRICULUMVITAE
____________________________________________________________________________
E-mail ID: ajwprabhu@gmail.com Mobile: 09036864794 /8095630327
A. PRABHU
OBJECTIVE:
19+Years professional experience as a chef in international/national in continental
cuisine, especially in cold kitchen, Indian kitchen, Pantry Kitchen, Costal food, Chinese food
& Butchery. Experienced in culinary design and presentation, skills include special menu
creation, food cost analysis, budgeting, and inventory control, purchasing.
Aspiring the challenge assigned in the field, where an opportunity exists for skill and the
tasks are challenging, to upgrade my knowledge for the improvement of organization and self as
well also to become responsible sought are professional by working efficiently and extending my
sincere service to the company in which I am employed.
SKILLS, KNOWLEDGE & ABILITIES:
 Excellent problem solving and decision makes skills.
 Strong organizational, time management skill.
 Excellent ability to handle multiple and changing priorities in professional manner.
 Ability to facilitate small group presentation.
 Good in computer skills, Microsoft office.
AREA OF EXPERTISE:
*Recipe Development *Kitchen Operations *Cost Control*Quantity Conversions *Quality
Assurance *Inventory Check *OSHA Compliance Financial Planning *Menu Recommendation
*Sanitation *Material Procurement * Beverage Selection.

3. PROFESSIONAL EXPERIENCE:
PRESENT JOB: EXECUTIVE CHEF (Oct.11th to till date)
ORGANIZATION: SLV SUNRISE AVENUE PVT. LTD.
K.R PURAM, BANGALORE.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
 P lans the menu for the day.
 Schedules and coordinates the work of chefs, cooks and other kitchen employees to
assure that food preparation is economical and technically correct and within budgeted
labor cost goals.
 Approves the requisition of products and other necessary food supplies.
 Ensures that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times.
 Establishes controls to minimize food and supply waste and theft.
 Safeguards all food preparation employees by implementing training to increase their
knowledge about safety, sanitation and accident prevention principles.
 Develops standard recipes and techniques for food preparation and presentation which
help to assure consistently high quality and to minimize food costs; exercises portion
control for all items served and assists in establishing menu selling prices.
 Prepares necessary data for applicable parts of the budget; projects annual food, labor and
other costs and monitors actual financial results; takes corrective action as necessary to
help assure that financial goals are met.
 Attends food and beverage staff and management meetings.
 Consults with the Food & Beverage Director about food production aspects of special
events being planned.
 Cooks or directly supervises the cooking of items that require skillful preparation.
 Ensures proper staffing for maximum productivity and high standards of quality; controls
food and payroll costs to achieve maximum profitability.
 Evaluates food products to assure that quality standards are consistently attained

4.  Interacts with food and beverage management to assure that food production consistently
exceeds the expectations of members and guests
 In conjunction with F&B management team, assist in maintaining a high level of service
principles in accordance with established standards.
 Evaluates products to assure that quality, price and related goods are consistently met.
 Develops policies and procedures to enhance and measure quality; continually updates
written policies and procedures to reflect state-of-the-art techniques, equipment and
terminology.
 Establishes and maintains a regular cleaning and maintenance schedule for all kitchen
areas and equipment.
 Provides training and professional development opportunities for kitchen staff.
 Ensures that representatives from the kitchen attend service lineups and meetings.
 Periodically visits dining area when it is open to welcome members.
 Support safe work habits and a safe working environment at all times.
 Perform other duties as directed.
SUPERVISORY RESPONSIBILITIES
 Interview, select, train, supervise, counsel and discipline all employees in the department.
 Provide, develop, train, and maintain a professional work force.
 Ensure all services to members are conducted in a highly professional and efficient
manner.
 Ensure a safe working environment and attitude on the part of all employees in areas of
responsibility.
OTHER SKILLS AND ABILITIES
 Ability to interact positively with supervisor, management, co-workers, members, and the
public to promote a team effort and maintain a positive and professional approach.
 Ability to produce a high volume of work in a timely manner, which is accurate,
complete, and of high quality.
 Ability to come to work regularly and on time, to follow directions, to take criticism, to
get along with co-workers and supervisors, to treat co-workers, supervisors and
members/guests with respect and courtesy, and to refrain from abusive, insubordinate
and/or violent behavior.

5. PREVIOUS JOB: SOUS CHEF (June 10th to Oct. 10th)
ORGANIZATION: OYE ONLINE TECH.PVT.LTD,
#4 1ST FLOOR, 80 FEET ROAD,
KORAMANGALA, BANGALORE,
KARNATAKA.
DUTIES AND RESPONSIBILITES
 Monitor and maintain consistent food standards and quality across all areas and during all
stages of production and supply to ensure the HACCP procedure according to the
company’s Food Safety Management document is maintained and the correct use of the
KRB including cleaning and closing down procedures. This will ensure quality control
measures and hygiene systems are achieved at all times.
 To have total accountability for the day to day running of the kitchen service in the
absence of the head chef and to ensure stock takes are produced monthly in conjunction
with the head chef.
 To participate in the design of seasonal menus and purchase all food and food related
products using company nominated suppliers to achieve food budgeted cost controls,
ensuring minimum wastage within the venue and to ensure all menus are costed
accurately.
 To maintain all equipment within the catering operation through due care and diligence.
Ensuring engineer call outs for all repairs on catering equipment are effectively managed
ensuring the best life of all kitchen equipment.
 Assist the head chef in discipline of all staff in line of command in liaison with HQ
Theatres’ HR representative as required.
 To take active part in the annual Training Days and participate in the staff meetings to
help identify training needs of all staff within line of responsibility on both an individual
and group basis, including work methods, safety at work, health, hygiene and quality.
 nTo undertake staff briefing with all team members at the start of their working day.
 Ensure Labor tracking sheets are compiled daily and within budget, Time sheets are
signed off and submitted to payroll on time to ensure staff are paid in a timely and
efficient manner.

6. WORK EXPERIENCE:
 EXECUTIVE CHEF (Feb. 2015to June 2015)
ORGANIZATION: SODEXO FOOD SOLUTIONS INDIA PVT. LTD,
LAL BAGH MAIN RD,DODDAMAVALLI,
BANGALORE, KARNATAKA.
DUTIES AND RESPONSIBILITES
Reports to the General Manager
Responsible for the smooth and efficient 2500 people pax to 18,000pax food making.
Supervise the functions of all kinds of kitchen employee’s facilities, and costs and contribute
to maximizing the overall Food & Beverage departmental profit.
Handle a team of 3senior CDP, 10 Commi’s, 5 Trainees and 10 kitchen utility staff.
Responsible for food production, preparation and setting up specific standards of garnishes
and presenting dishes to ensure highest quality at all times
Handle Banquet parties, Special events, Theme Buffets, Farm lunches in co-ordination with
/F&B Service Department.
Establishes and maintains effective employee relations and interdepartmental working
relationships.
Responsible for the preparation of Menus and participates in the pricing policy in co-
ordination with the Food and Beverage Manager taking into
 Local requirements
 Market needs
 Competition
 Trends
 Recipes
 Potential costs
 Availability of products
 Merchandising and promotion.

Works with the Stores manager in determining the minimum and maximum food par stocks.
Attend and contribute to weekly departmental meetings and to weekly food and Beverage
departmental meetings.

7.  EXECUTIVE CHEF & MANAGER IN CPU KITCHEN.
(April 1st 2014 to Jan. 2015)
ORGANIZATION: COMPASS GROUP OF PVT.LTD,#76,LRDE LAYOUT,
KARTHIK NAGAR, BANGALORE.

EXECUTIVE CHEF ((Feb.2013 to March 2014)
ORGANIZATION: NO LIMITS, LOUNGE AND CLUB,
#8,2ND
FLOOR,ALLIEDGRAND PLAZA,Bangalore.
 EXECUTIVE CHEF (April18th, 2011 to Jan.2013)
ORGANIZATION: HOTEL EVOMA,BHATTRAHALLI,
K.R. PURAM,BANGALORE.
 EXECUTIVE SOUE CHEF (Jan.8th, 2010 to March 2011)
ORGANIZATION: ROYAL ORCHID SUITES, BANGALORE.
 SOUS CHEF (Oct. 2008 to Dec. 2009)
ORGANIZATION: THE SEVEN INDIA HOTEL, OUTER RINGROAD,BANGALORE.
ACHIEVEMENT:
 Joined The Seven Hotel on December 14th, 2008 as Pre-opening team executive
and responsible for “French Cuisine, C’est la vie Café Restaurant” since then
execute the practical & theoretical training to team members. And since
December, 2009 handling 5commi’s and 2CDP, in all day dining restaurant called
“C’est la vie Café Restaurant”.
 The Bangalore Mirror reporter visited to C’est la vie Café Restaurant and The
Magazine published on September 4th. Heading (“Fudges, fords and a whole of
French fuss”).
 On November 4th, I had taught to the 50 students, “how to cook the French
cuisine,” at M.S. Ramaiah College, Bangalore.

8.  SOUS CHEF (February 21ST 2008 to October 25th 2008)
ORGANIZATION: BOULEVARD THE MARK,BANGALORE.
 CHEF DE PARTIE (April 2007 to Feb.2008)
ORGANIZATION: CAPITOL HOTEL,BANGALORE.
 COMMI I (March 2006 to February2007)
ORGANIZATION: ERIYADU ISLAND RESORTS, MALDIVES.
 COMMI II (January 2005 to March 2006)
ORGANIZATION: PARK INN HOTEL,MADURAI,TAMILNADU.
 COMME II (May 2004 till December 2004)
ORGANIZATION: TAIS PRODUCTION&COMMERICALFIRM,
AZERBAJAN, EUROPE
 OWN RESTAURANT EXPERIENCE
(July 1998 till April 2004)
ORGANIZATION: JEEVAN FAST FOOD & MESS, MADURAI,TAMILNADU.
 COMME II (July 1997 till June 1998)
ORGANIZATION: AL MA ‘ALI’ CORPORATION& PVT.LTD, RIYADH (ESA).
 COMMI III (CONTINENTAL & INDIAN KITCHEN)
(March 1995 till May 1997)
ORGANIZATION: PARK SHERATON HOTEL & TOWERS CHENNAI,TAMILNADU.

9. PROFESSIONALEDUCATION QUALIFICATION
 ITI CAMPUS, GUINDY, CHENNAI, TAMILNADU.
3YEARS APPRENTICE TRAINING.
TRADE - COOK (GENERAL)
(March3rd 1996 till July 2nd
1997)
 G.K. INSTITUTE OF PARAMEDICAL SCIENCE, CHENNAI,TAMILNADU.
DIPLOMA IN HOTEL MANAGEMENT & CATERING TECHNOLOGY.
(Direct II years, 2010 till 2011)
 THE BANGALORE HOTEL ACADEMY, BANGALORE, KARNATAKA.
VOCATIONAL TRAINGING
(Dec.2010 till July 2011)
PERSONAL PROFILE
 Present Address : 13/1, Anniah Reddy Road,
6th cross, Ulsoor,
Bangalore,
Karnataka, India
 Date of Birth : March 29th, 1974.
 Marital Status : Married.
 Languages know : Tamil, English, Hindi, Kannada
 Education Qualification : DHM.
 Passport Number : M 4428679
 Date of Expiry : 17/12/2024
 Nationality : Indian.
Yours faithfully,
(A. PRABHU)