1. RESUME
KUNCHALA SRINIVAS
H.NO: 3-84/B/9,
Behind Eeswar villa,
Nizampet Road,
Kukatpalli,
Ranga Reddy (dist), Mobile No. +919010009581-9846369732
Hyderabad. 500 072. Sri_20052005@yahoo.co.in
OBJECTIVE:
A responsible position providing the opportunity to make a strong contribution to organizational
goals through continued development of professional skills.
EDUCATIONAL QUALIFICATIONS:B.A , M.T.M.
PROFESSIONALQUALIFICATION:
I.H.M.C.T, (food production and patisserie)
S.T.C.W 95,
Food safety and hygiene certificate Grand Cayman Island (U.K)
CAREER PROFILE:
o Senior Operational Manager in Family World Club Begum pet
Hyderabad. From 10-7-2015.
o Job profile Chief food and Beverage Manager in FNCC
Hyderabad (Film Nagar Cultural Center).17-8-2014.
o Job profile consultant chef to APTDC from 15-6-2013 TO
10-9-2013.Kitchen in charge for Haritha Group of Hotels.
o Job profile in National Institute of Tourism & Hospitality
Management as a food production faculty (executive chef)
29-8-2005 to 2013.
o Job profile in Royal Caribbean cruise lines as Sous chef in
splendor of the seas in 2005.Lido Kitchen Incharge.
1200 capacity open restaurant.
o Job profile in cunard cruise lines as chef de partie in queen
Mary 2 Biggest passenger’s ship in the world in 2004.Station
Head.
o Job profile in NCL& Premier Cruise Lines as commi 1.The
capacity of 1800passenge cruise ships. Fish station and veg
station head (2003,2002).
o Job profile in Maxins Bistro French Restaurant in Grand
Cayman as an Executive Chef from 10th February, 1999 to
October, 1999.
o Job profile in Costa Cruise lines Italian company as a 1st cooks
in 1998 MS Costa Victoria. Station Head.
o Job profile in carnival cruise lines as an assistant cook from
May, 1996 to 29th July, 1997.
o Job profile in CCMB Hyderabad as a Chef-De- Partie from26th
April, 1995 to 15th May, 1996.
2. 2
o Job profiles in Holiday in Krishna a Five Star Hotel Hyderabad
as Commi 2 from 20th November, 1993 to 20th March, 1995.
(GVK Group of Hotels).
o Job profilesin Holiday in Krishna a Five Star Hotel Hyderabad
Industrial Training from 3rd May, 1993 to 3rd October, 1993.
(GVK Groups).
GROWTH &PROFILE:
o Maintain the Kitchen &the Mandatory Food Cost.
o Execute the Agreements for smooth galley and kitchen
Operation
o Monitoring the day-to-day Food Preparations, Food service &
Requisitions.
o Taking of the Food service outlets.
o Maintain Good Relations with other Services Staff.
o Implementing the Superiors Orders and gets it done in right
way.
o Training in food production for A.P rural people.
o Conducted workshops and seminars in food production subject.
PERSONALDETAILS:
Name : Kunchala Srinivas
Father’s Name : K. Ramanaiah
Date of Birth : 19th February, 1975
Age : 38
Sex : Male
Marital status : Married
Nationality : Indian
Hobbies : Reading books, Hearing Music.
Languages Known : English, Hindi, Telugu, Spanish, & Tamil
Passport Details : passport No.L2856335 (valid till 3,-JULY, 2023)
U.S. Visa Details : C1 & D (Valid till 20th January, 2009)
conference, seminars.
1) October 2005- IFCA – Attended Indian Federation Culinary Association Conference as a
Delegate in Chennai.
2) 3rd National Culinary Conference on 8th& 9th September 2007 at Mumbai.
3) International Hospitality Symposium “Hospitality Vision 2007”at Manipal.
4) AIB Work Shop on Varity Breads in January 16th 2009 at IHM Hyderabad.
5) Executive Development Programme in Hospitality Management, at Regency College of Hotel
Management, Hyderabad.
6)4th National culinary Congress 2009 at Hyderabad.14th to 16th November 2009 at Tajkrishn
Permanent Address : KUNCHALA SRINIVAS
H.NO: 3-84/B/9,
Behind Eeswar villa,
Nizam Pet Road,
Kukatpalli,
Ranga Reddy (dist),
Hyderabad. 500 072.
Place:
Date: (KUNCHALA SRINIVAS)
