1. RESUME
G.Hari babu,
E.K.kandiga(v),
S.R. Puram (m)
Dist : Chittoor - 517599.A.P
Mobile : +917760762443
Email Id: haribabu.chef24@yahoo.com,
Hbn9999@gmail.com
CAREER OBJECTIVE:
 To associate myself with a progressive organization that gives me scope
to update my skills and knowledge according to the latest trends and to be
a part of team that dynamically works towards the growth of the
organization.
EDUCATION QUALIFICATION:
● Passed Diploma in Hotel Management craft course from FOOD CRAFT
INSTITUTE, Visakhapatnam (2009-2010).
● Passed 10+2 From S.V. Junior collage
● Passed 10th from Z.P. High school
TECHNIQUAL QUALIFICATION:
 Basics of Computer & c, c++

2. AREA OF SPECIALISATION:
● Food& Beverage in cuisine. Especially in Indian & South Indian department
even I can work in continental &Oriental also
STRENGHTS:
 Good communication and interpersonal skills.
 Ability to work in a team.
 Hard working and dedication.
 Willingness of learning.
 Dynamic personality with an objective of reaching top
EXPERIENCE:
 Completed six months training in gateway hotel (Taj residency) in
Visakhapatnam.
 Working in” The Westin Hyderabad Mind space” in Hyderabad from
01/12/2010 to 09/12/2012
 Working in “Hilton Garden Inn” as a commis 1 from 21/01/2013 to
25/11/2013.
 Working in ”ALOFT CESSANA BUSSINESS PARK BENGALURUE” as a DCDP
from2/12/2013 to till date as a preopening team
ACHIVEMENTS
 I Got ” STAR WOOD CARE FOR GUEST “award in the month of June 2014 in aloft
hotel
RESPONSBILITIES:
 Will conduct knowledge and skills training on all the job/tasks of his/her associates and
current associates will be trained or retrained after conducting a needs analysis .
 Ability to work multi task in kitchen
 will conduct briefings and/or training in various subjects as required by management to
ensure everyone will be familiar with important matters that pertain to associates
employment and hence promote satisfaction
 Hygiene laws and the guidelines for the handling of food items.
 Keep work area neat and orderly
 Storing temperature for the specific food item.
 Specific physical storing conditions such as light and air circulation.

3.  At the end of each shift each and every workstation must be checked and all food items,
equipment, must be stored as per the guidelines of the section.
 : BASIC TASKS- FOOD REQUISITIONS - PICKING UP, STORING ORDERING
FOOD ITEME FROM DIFFERENT SECTION
Handling for leftover food
 All a la carte dishes on the menu must be Cooked precisely as per the orders as per the
standard recipe, using the standard portion size Served on the designated China ware
 Complete with the appropriate garnishes or accompaniments. Served at the specified
temperature Within the specified service time
 All buffet items must be cooked as per the standard recipe and right ingredients ensuring
high quality of food are consistently served at all times.
PASSPORT DETAILS:
 Pass port no: M5577681
 Expiry date: December 2024
REFERENCESS:
 Sameer Luthara executive chef “aloft Bengaluru Cessna business park” ,Bengaluru
Contact no: +919900061328
 Mukesh Sharma chef de cuisine “the Westin Hyderabad mind space” Hyderabad
Contact no:+918008302284
 Srikanth reddy sous chef“ the Westin Hyderabad mind space” Hyderabad
Contact no:+919963283038
PERSONAL DETAILS:
 Father’s Name : G.sudhakar Naidu
 Date of Birth : 15/04/1985(as per my certificates)
 Gender : Male
 Nationality : Indian
 Hobbies : Reading Books, Listening Music & playing cricket
 Languages Known : English, Hindi, Telugu, Tamil, and Kannada.
DECLARATION:

4. I hereby declare that the above statements are true to the best of my
knowledge.
Date:
Place: Bengaluru
G. Hari babu