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Ravi saketi cv 2015

Ex. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.  A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental  Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.  Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate  To maintain HACCP standards  To take care of staff Roasters indents and maintaining culinary books

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S. RAVI SAKETIS. RAVI SAKETI
H.no. 36-89-4/3, Babuji Nagar, Kancharapalem, Visakhapatnam-530008,H.no. 36-89-4/3, Babuji Nagar, Kancharapalem, Visakhapatnam-530008,
Andhra Pradesh, IndiaAndhra Pradesh, India
Mobile: +918686099193Mobile: +918686099193
E-mail:E-mail: ravi_saketi@yahoo.co.inravi_saketi@yahoo.co.in
CAREER SUMMARYCAREER SUMMARY
With over more than 15 years of experience in Indian & South IndianWith over more than 15 years of experience in Indian & South Indian
Kitchen Operation in the hospitality Industry in India worked as Ex-ChefKitchen Operation in the hospitality Industry in India worked as Ex-Chef
with Sodexo Food Solutions Bangalore Extensive experience in Banquet andwith Sodexo Food Solutions Bangalore Extensive experience in Banquet and
catering and food festivals. Proficient in planning, inventory managementcatering and food festivals. Proficient in planning, inventory management
and maintenance of a Hygienic environment. Distinction of being trainedand maintenance of a Hygienic environment. Distinction of being trained
under expert guidance of the international chefs, possess an adaptable,under expert guidance of the international chefs, possess an adaptable,
Flexible approach to work and good organizational skills.Flexible approach to work and good organizational skills.
AREAS OF EXPERTISEAREAS OF EXPERTISE
Inventory, Equipment & QualityInventory, Equipment & Quality: Inventory management for kitchen items: Inventory management for kitchen items
and other food supplies. Co-ordinate with operating staff for upkeep ofand other food supplies. Co-ordinate with operating staff for upkeep of
Main kitchen equipment in perfect working order. Ensure cleanliness in theMain kitchen equipment in perfect working order. Ensure cleanliness in the
work area & that it is in order prior to commencement of food preparation.work area & that it is in order prior to commencement of food preparation.
Conduct hygiene inspections and convey feedback to operating staff as wellConduct hygiene inspections and convey feedback to operating staff as well
as managers for gaps in actual (Vs) versus standardized norms. Handleas managers for gaps in actual (Vs) versus standardized norms. Handle
duties within kitchen area in accordance with health, hygiene and safetyduties within kitchen area in accordance with health, hygiene and safety
regulations.regulations.
Guest SatisfactionGuest Satisfaction; Ensure Guest satisfaction by achieving delivery of; Ensure Guest satisfaction by achieving delivery of
service quality norms. Execute policies & procedures in the operatingservice quality norms. Execute policies & procedures in the operating
systems to achieve greater customer delight. Interacting with Guest, handlesystems to achieve greater customer delight. Interacting with Guest, handle
requests & resolving complaints.requests & resolving complaints.
People Management/Training DevelopmentPeople Management/Training Development; Implement training programs; Implement training programs
for associates. Staff training in hygiene and food preparation according tofor associates. Staff training in hygiene and food preparation according to
the menu. Handling operational functions like pre-shifts staff briefings,the menu. Handling operational functions like pre-shifts staff briefings,
creating the duty roster, shift managementcreating the duty roster, shift management
ORGANISATIONAL EXPERIENCEORGANISATIONAL EXPERIENCE
Ex. Chef at Sodexo Food Solutions BangaloreEx. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.since 24 August 2015.
 A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of
Indian & south Indian and Tandoori continental
 Handling the Daily Kitchen Operation, Around the Breakfast, Lunch,
Food Court and Buffet Dinner.
 Taking care of food cost according to the monthly budget as well as
Daily Briefing and Training the Associate
 To maintain HACCP standards
 To take care of staff Roasters indents and maintaining culinary books
Ex.Sous Chef at Aditya Birla Ltd., Hyderabad,Ex.Sous Chef at Aditya Birla Ltd., Hyderabad, since 07th may 2012 tosince 07th may 2012 to
August 2015August 2015
 Daily for the All-day dining K3 Around the Breakfast,Lunch,Dinner in
the cuisine of Indian, South Indian Tandoori and Continental and A `la
cart Pre-plated
 Handling the Daily Banquet Operation , Around the Breakfast, Lunch,
Dinner
 Taking care of food cost according to the monthly budget as well as
Daily Briefing and Training the Associate
 To maintain HACCP standards
 To take care of staff Roasters indents and maintaining culinary books
Working Under Exécutives Chef, Chef Suresh KumarWorking Under Exécutives Chef, Chef Suresh Kumar
Ex. Sous Chef at Hyderabad Ramoji Film City Dolphin Hotels,Ex. Sous Chef at Hyderabad Ramoji Film City Dolphin Hotels, since 18-02-since 18-02-
2011 to 01-05-20122011 to 01-05-2012
 Daily buffet for the Coffee shop (Galaxy) Around the
Breakfast,Lunch,Dinner in the cuisine of Indian, South Indian, Tandoori
Continental at Brunch and Fusion and A`la cart Pre-plated
 Handled the Daily Banquet Operation for the 4event hall, Around the
Breakfast, Lunch, Dinner.
 Accountable as a Section-in-charge, seconding the duties and takingAccountable as a Section-in-charge, seconding the duties and taking
decisions in absence of the Ex. Chef- in-Charge.decisions in absence of the Ex. Chef- in-Charge.
 Taking care of food cost according to the monthly budget as well as
Daily Briefing and Training the Associate
 To maintain HACCP standards
 To take care of staff Roasters indents and maintaining culinary books
Working Under Corp. Chef, Chef Purohit.Working Under Corp. Chef, Chef Purohit.
Kitchen Team Member atBangalore Premier inn Hotels,Kitchen Team Member atBangalore Premier inn Hotels, since 14-09-2009since 14-09-2009
-06-01-2011-06-01-2011
Kitchen ExécutiveKitchen Exécutive at. Visakhapatnam The Park Hotels,at. Visakhapatnam The Park Hotels, since 16-04-2008 –since 16-04-2008 –
30-08-2009.30-08-2009.
Kitchen Gale ChefKitchen Gale Chef at Al-Aulaqi Shipping Agency, Singapore,at Al-Aulaqi Shipping Agency, Singapore, since 11-02-since 11-02-
2007 to 22-02-2008.2007 to 22-02-2008.
Chef-de-Partie at Bangalore Taj Residency Hotel,Chef-de-Partie at Bangalore Taj Residency Hotel, Since November 2004 toSince November 2004 to
November 2006.November 2006.
Associate at Hyderabad Viceroy Hotel and Convention Centre (NowAssociate at Hyderabad Viceroy Hotel and Convention Centre (Now
Marriott)Marriott) Since April 2002 to September 2004.Since April 2002 to September 2004.
Previous employerPrevious employer
Management Trainee at Hotel Green Park,Management Trainee at Hotel Green Park, since 2000 – July 2001.since 2000 – July 2001.
AHCIVEMENTSAHCIVEMENTS
• Have been Kitchen Hygiene Haccp Training Program Certificate.
• Emergency First Aid Safety & Security Training Program Certificate.
• I got ISO 14000 Certificate from Taj Residency Bangalore.
ACADEMIC CREDENTIALSACADEMIC CREDENTIALS
 Completed Diploma in Hospitality INDO American COLLEGE OF HOTEL
MANAGEMENT Visakhapatnam, 1997 – June 2000.
 Completed SSC From MCH School, Visakhapatnam.
 Completed the MS Office 2007, (Ms-Word, Ms-Excel & Ms-Power
Points)
Personal DetailsPersonal Details
Date of BirthDate of Birth :: 3131stst
August 1977August 1977
LanguagesLanguages :: English, Hindi, Telugu, Tamil & KannadaEnglish, Hindi, Telugu, Tamil & Kannada
NationalityNationality :: IndianIndian
Marital StatusMarital Status :: SingleSingle
Fathers NameFathers Name : Krishna Saketi: Krishna Saketi
Passport No.Passport No. :: M3904693M3904693
DATE:
PLACE: Visakhapatnam
RAVI SAKETI
RAVI SAKETI

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Ravi saketi cv 2015

  • 1. S. RAVI SAKETIS. RAVI SAKETI H.no. 36-89-4/3, Babuji Nagar, Kancharapalem, Visakhapatnam-530008,H.no. 36-89-4/3, Babuji Nagar, Kancharapalem, Visakhapatnam-530008, Andhra Pradesh, IndiaAndhra Pradesh, India Mobile: +918686099193Mobile: +918686099193 E-mail:E-mail: ravi_saketi@yahoo.co.inravi_saketi@yahoo.co.in CAREER SUMMARYCAREER SUMMARY With over more than 15 years of experience in Indian & South IndianWith over more than 15 years of experience in Indian & South Indian Kitchen Operation in the hospitality Industry in India worked as Ex-ChefKitchen Operation in the hospitality Industry in India worked as Ex-Chef with Sodexo Food Solutions Bangalore Extensive experience in Banquet andwith Sodexo Food Solutions Bangalore Extensive experience in Banquet and catering and food festivals. Proficient in planning, inventory managementcatering and food festivals. Proficient in planning, inventory management and maintenance of a Hygienic environment. Distinction of being trainedand maintenance of a Hygienic environment. Distinction of being trained under expert guidance of the international chefs, possess an adaptable,under expert guidance of the international chefs, possess an adaptable, Flexible approach to work and good organizational skills.Flexible approach to work and good organizational skills. AREAS OF EXPERTISEAREAS OF EXPERTISE Inventory, Equipment & QualityInventory, Equipment & Quality: Inventory management for kitchen items: Inventory management for kitchen items and other food supplies. Co-ordinate with operating staff for upkeep ofand other food supplies. Co-ordinate with operating staff for upkeep of
  • 2. Main kitchen equipment in perfect working order. Ensure cleanliness in theMain kitchen equipment in perfect working order. Ensure cleanliness in the work area & that it is in order prior to commencement of food preparation.work area & that it is in order prior to commencement of food preparation. Conduct hygiene inspections and convey feedback to operating staff as wellConduct hygiene inspections and convey feedback to operating staff as well as managers for gaps in actual (Vs) versus standardized norms. Handleas managers for gaps in actual (Vs) versus standardized norms. Handle duties within kitchen area in accordance with health, hygiene and safetyduties within kitchen area in accordance with health, hygiene and safety regulations.regulations. Guest SatisfactionGuest Satisfaction; Ensure Guest satisfaction by achieving delivery of; Ensure Guest satisfaction by achieving delivery of service quality norms. Execute policies & procedures in the operatingservice quality norms. Execute policies & procedures in the operating systems to achieve greater customer delight. Interacting with Guest, handlesystems to achieve greater customer delight. Interacting with Guest, handle requests & resolving complaints.requests & resolving complaints. People Management/Training DevelopmentPeople Management/Training Development; Implement training programs; Implement training programs for associates. Staff training in hygiene and food preparation according tofor associates. Staff training in hygiene and food preparation according to the menu. Handling operational functions like pre-shifts staff briefings,the menu. Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift managementcreating the duty roster, shift management ORGANISATIONAL EXPERIENCEORGANISATIONAL EXPERIENCE Ex. Chef at Sodexo Food Solutions BangaloreEx. Chef at Sodexo Food Solutions Bangalore since 24 August 2015.since 24 August 2015.  A `la cart Pre-plated for Breakfast, Lunch, Dinner in the cuisine of Indian & south Indian and Tandoori continental  Handling the Daily Kitchen Operation, Around the Breakfast, Lunch, Food Court and Buffet Dinner.  Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate  To maintain HACCP standards  To take care of staff Roasters indents and maintaining culinary books Ex.Sous Chef at Aditya Birla Ltd., Hyderabad,Ex.Sous Chef at Aditya Birla Ltd., Hyderabad, since 07th may 2012 tosince 07th may 2012 to August 2015August 2015
  • 3.  Daily for the All-day dining K3 Around the Breakfast,Lunch,Dinner in the cuisine of Indian, South Indian Tandoori and Continental and A `la cart Pre-plated  Handling the Daily Banquet Operation , Around the Breakfast, Lunch, Dinner  Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate  To maintain HACCP standards  To take care of staff Roasters indents and maintaining culinary books Working Under Exécutives Chef, Chef Suresh KumarWorking Under Exécutives Chef, Chef Suresh Kumar Ex. Sous Chef at Hyderabad Ramoji Film City Dolphin Hotels,Ex. Sous Chef at Hyderabad Ramoji Film City Dolphin Hotels, since 18-02-since 18-02- 2011 to 01-05-20122011 to 01-05-2012  Daily buffet for the Coffee shop (Galaxy) Around the Breakfast,Lunch,Dinner in the cuisine of Indian, South Indian, Tandoori Continental at Brunch and Fusion and A`la cart Pre-plated  Handled the Daily Banquet Operation for the 4event hall, Around the Breakfast, Lunch, Dinner.  Accountable as a Section-in-charge, seconding the duties and takingAccountable as a Section-in-charge, seconding the duties and taking decisions in absence of the Ex. Chef- in-Charge.decisions in absence of the Ex. Chef- in-Charge.  Taking care of food cost according to the monthly budget as well as Daily Briefing and Training the Associate  To maintain HACCP standards  To take care of staff Roasters indents and maintaining culinary books Working Under Corp. Chef, Chef Purohit.Working Under Corp. Chef, Chef Purohit. Kitchen Team Member atBangalore Premier inn Hotels,Kitchen Team Member atBangalore Premier inn Hotels, since 14-09-2009since 14-09-2009 -06-01-2011-06-01-2011 Kitchen ExécutiveKitchen Exécutive at. Visakhapatnam The Park Hotels,at. Visakhapatnam The Park Hotels, since 16-04-2008 –since 16-04-2008 – 30-08-2009.30-08-2009. Kitchen Gale ChefKitchen Gale Chef at Al-Aulaqi Shipping Agency, Singapore,at Al-Aulaqi Shipping Agency, Singapore, since 11-02-since 11-02- 2007 to 22-02-2008.2007 to 22-02-2008. Chef-de-Partie at Bangalore Taj Residency Hotel,Chef-de-Partie at Bangalore Taj Residency Hotel, Since November 2004 toSince November 2004 to November 2006.November 2006.
  • 4. Associate at Hyderabad Viceroy Hotel and Convention Centre (NowAssociate at Hyderabad Viceroy Hotel and Convention Centre (Now Marriott)Marriott) Since April 2002 to September 2004.Since April 2002 to September 2004. Previous employerPrevious employer Management Trainee at Hotel Green Park,Management Trainee at Hotel Green Park, since 2000 – July 2001.since 2000 – July 2001. AHCIVEMENTSAHCIVEMENTS • Have been Kitchen Hygiene Haccp Training Program Certificate. • Emergency First Aid Safety & Security Training Program Certificate. • I got ISO 14000 Certificate from Taj Residency Bangalore. ACADEMIC CREDENTIALSACADEMIC CREDENTIALS  Completed Diploma in Hospitality INDO American COLLEGE OF HOTEL MANAGEMENT Visakhapatnam, 1997 – June 2000.  Completed SSC From MCH School, Visakhapatnam.  Completed the MS Office 2007, (Ms-Word, Ms-Excel & Ms-Power Points) Personal DetailsPersonal Details Date of BirthDate of Birth :: 3131stst August 1977August 1977 LanguagesLanguages :: English, Hindi, Telugu, Tamil & KannadaEnglish, Hindi, Telugu, Tamil & Kannada NationalityNationality :: IndianIndian Marital StatusMarital Status :: SingleSingle Fathers NameFathers Name : Krishna Saketi: Krishna Saketi Passport No.Passport No. :: M3904693M3904693 DATE: PLACE: Visakhapatnam