Srinivas Vanacharla is seeking a position as a Chef De Partie. He has over 5 years of experience working in hotels and restaurants in Qatar, Malaysia, and India. He has extensive knowledge of Indian, Mediterranean, and continental cuisines. He is proficient in preparing appetizers, soups, sauces, vegetables, and Indian curries. He has experience managing kitchen sections and staff. He aims to further develop his career in the hospitality industry through a job offering growth opportunities where he can apply his skills.

1. srinivas vanacharla
Address: 1-85/1B A.vemavaram,
Amalapuram mandal, East Godavari
Andhra Pradesh, India-533201
Educa on: Diploma in Hotel Management
Experience: 5-6 yrs
Loca on: Doha, Qatar.
PERSONAL INFO:
Father’s Name: Mr. Rama Rao (late)
Date of Birth: 14th May, 1985
Gender: Male
Skype Name: Chefsrini9
E-mail: srinivas.vanacharla@gmail.com
Phone No: +974 70925699/ +974 90301004
Passport Details: Number H6763068
Place of Issue: Visakhapatnam, India.
Date of Issue: 12/10/2009
Date of Expiry: 11/10/2019
CAREER OBJECTIVE
Chef De Par e
I have gained 5 years of valuable experience from leading hotels and Restaurant. I can prepare Con nental,
Mediterranean, Indian, Southindian, I am very good at Gourmet Hyderabadi cuisine, my culinary strengths are hot and cold
Appe zer, soups, sauces, vegetable, Indian curry. I have gained extensive knowledge through work experience, and good
knowledge of herbs, spices.
Summery
I have abili es to lead in all areas of kitchen including buffets, produc on, restaurant and main kitchen. I have
the ability to handle latest kitchen equipments and tools. I have good knowledge of cost control, menu planning,
maintaining duty chart and inventory. Can handle the pressure of the work, Hard working, I can contribute my best of skills
to the growth of the Organiza on. Prepare and Deliver food on me.
To develop a great career in Hospitality Industry. Seeking a job offering excellent growth prospects in your
organiza on, wherein I can apply my skills acquired through educa on and experience
EDUCATIONAL QUALIFICATIONS
Completed School of secondary educa on (SSC) Andhra Pradesh
HOTEL QUALIFICATION
Diploma in Hotel & Tourism Management from Interna onal ins tute of Hotel Management
Visakhapatnam. India

2. WORK EXPERIENCE
From To Job Title Employer
Name
Country Descrip on
01/2015 present Chef De
Par e
Al Raqi
kitchen
Qatar I am responsible for preparing all kinds of
Indian gravies I.E. yellow, white, bu er masala,
lababdhar gravies. I am maintaining inventory
and records of food.
I am managing and assis ng 3 commis for my
sec on. Helping Head chef taking inventory,
Food requisi on, Quality control and working in
salad sec ons,por on control and taking
control of Chef counter during week days.
11/2012 08/2013 Chef De
Par e
Seven hills
Banana leaf
Restaurant
Malaysia I prepare and cook food for the A-la-Car e
menu, I was responsible for preparing
southIndian, pulusu, coconut milk, chop masala
Gravies when required, I follow proper
procedures with regards to chilling, rehea ng,
and holding food including Hygiene standards, I
set up and oversaw the buffet. I prepared and
cooked food as instructed by my supervisor. I
kept the kitchen and work areas clean.
Handling for banque ng dinner par es. work
alloca on.
10/2010 10/2011 Chef De
Par e
L’wzaar Sea
food
restaurant
Qatar Responsible for working on the hot sec on
,frying, grilling, Helping the Head chef taking
inventory, Quality control and worked in salad
sec on and dressings prepara on, plate
presenta on, set up buffet salad counter every
Day.
03/2007 10/2010 Demi
Chef
ITC Welcome
Hotel Grand
Bay
India,
Vizag
I worked all sec ons of the kitchen. I was
responsible for prepara on of Indian and south
Indian gravies, worked in Pantry sec on,
prepared salads, cold cuts, fresh juices for
morning breakfast, I was responsible for
preparing hot dogs, burgers, baked potatoes,
fried chicken, Pizzas, cold appe zers, soups
salads and dressings. I also worked as a
bacon-Man and prepared grilled sausages,
roast potato, grilled tomatoes, sautéed mash
and all kinds of omelets, worked live breakfast
counter.
04/2006 05/2007 Appren
ceship
Golden
Waters
Back water
Resorts
India
Kerala
I learned all basic cooking techniques under the
chef and Sous chef, I a ended all cooking
classes once a week under the execu ve chef. I
a ended training courses in kitchen produc on
and standard hygiene procedures. I kept the
kitchen and work areas clean

3. INDUSTRIAL TRAINING
The Park hotel Visakhapatnam, India. In F&B Service And Produc on for six months. Oct 2005-Mar 2006
COMPUTER KNOWLEDGE
Diploma in Computer Applica ons (DCA)
PowerPoint, Excel, Photo shop CS
HYGIENE CERTIFICATION
Awarded Level 2 Food and Hygiene basic Cer fica on from Bocker (U.K)
LANGUAGE SKILLS
Language Speaking Listening Reading Wri ng
English Well Well Fluent Fluent
Hindi Fluent Well Well Well
Telugu Fluent Fluent Fluent Fluent
References: On Request
Menu: On request
Srinivas Vanacharla