Ravi Saketi is a chef from Visakhapatnam, India seeking a position in the food and beverage industry. He has 14 years of experience working as a sous chef and kitchen supervisor in hotels across India and abroad. Ravi has a diploma in hospitality management and skills in Indian cuisine preparation, kitchen management, and food safety and sanitation protocols. His objective is to contribute to organizational growth through constructive learning opportunities.

1. CURRICULUM VITAE
RAVI .SAKETI
H.No.57-4-60/A,
Durganagar,
Kanchara Palem
Visakhapatnam 530008
Mobile no: +918686099193
E-mail addresses: ravi_saketi@yahoo.co.in
Skype: ravi.saketi1
Personal information
passport no: M3904693
Nationality: Indian
Date of birth: 31st
August 1977
Marital status: Single
Career Objective:
To scale new heights in the Food & beverage industry by being a part of the organization where
there is ample scope for constructive learning and they’re by contribute to the organizational growth
and self-development
SKILLS:
Chef:
 Systems integration.
 Ensures strict Adherence to the functional guidelines.
 Standards of operation sanitation Accident prevention and Team work.
 To consciously and continuously strive to Better his/her skill and Increase his/her
knowledge.
 To follow the company policies and procedures setup in kitchen handling.
 Relevant kitchen experience.
 A deep understanding and commitment to the value of delivering and maintaining
brand standards.
 Flexible in work patterns and methods.
Education:
 Diploma inHospitality Management from1997to June-2000 Indo American School Of
Tourism Hotel management, Vishakhapatnam
 SSC in March, 1996
Computer Skill:
 Ms Office 2007 ( Ms Word, Ms Excel & Ms Power Point)

2. Professional Experience: 14 Years
 Presently working in the ADitya Birla Retails Hyderabad as a Sous chef from 07.05.2012
 Working As a Dolphin hotels Hyderabad as a Sous Chef from 18.02.2011.to 01.05.2012
 Worked at a premier inn Bangalore from-14.9.2009to06.01.2011as kitchen team member.
 Working As a the park Hotel Visakhapatnam from-16.04.2008to30.08.2009 as a kitchen
supervisor.
 Worked in Al-Aulaqi shipping Agency Republic of Yemen Gulf of Aden port of Aden as a
chief chef from-11.02.2007to22.02.2008.
 Worked at Hotel Taj Residency Bangalore as a CDP from November 2004 to November
2006.
 Worked in hotel Viceroy Hyderabad (now Hotel Marriott) as Commies-1
From-April-2002 to sep-2004.
 Trained as a management trainee store pickup learning how to make Dishes improved my
communication skill At Green Park Hotels from June-2000 to July-2001.
Career Achievements:
 Kitchen Hygiene HACCP Training Program Certificate.
 Emergency First Aid Safety & Security Training Program Certificate.
 I got ISO 14000 Certificate from Taj Residency, Bangalore.
Job Profile:
 Worked in Al-Aulaqi Shipping Agency Republic of Yemen, Gulf of Aden, Port of Aden
Yemen as Chief Chef.
 Daily salads, cold cuts, appetizers, salads preparation and meal services and dinner for the
whole ship.
 Weekly indenting of perishables and non perishables to Ship 1st
Officer/Captain.
 In charge of Kitchen Gallery for the whole ship.
 Maintaining daily temperature logs, inventories, and cleaning logs.
 Enjoys the special responsibility of sit down pre plated functions, with menu formation,
preparation and service.
November 2004 to November 2006)

3.  Worked as a CDP in HOTEL TAJ RESIDENCY, BANGLORE- 08 (A 166 rooms 5 star Taj
business hotel) in Indian kitchen)
 As a CDP chef reports to sous chef Indian Kitchen, and is responsible for Chef de parties.
 In cafe mozaic, preparation of Indian breakfast, .lunch& dinner buffet and also for small
parties in banquet parties also.
 Assist the chef in daily indenting of perishables and non perishables.
 In charge of Indian Kitchen, catering to banquets and daily parties.
 Maintaining daily temperature logs, inventories, and cleaning logs.
 Enjoys the special responsibility of sit down pre plated functions, with menu formation,
preparation and service.
(April 2002 to Sep 2004)
 Worked in hotel Viceroy Hyderabad (now Hotel Marriott), as commies- 1.
 Worked as a comes-1responsible for food preparation and meals services in Indian Kitchen
the restaurant on rotational basis.
 Position: 90 Degrees Restaurant with a capacity of 1 Restaurant, 2 Bars. 1 Coffee Shop, 3000
Capacity of convention center. 7 Banquet Halls (with International cuisine), 5 Star
categories.
 Helping the Chef de parties for daily menu preparing implementing and development alacarte
and special menu for special events.
 Preparing and checking the misemploy and final products, preparing food in the Cold & Hot
Section.
 Training the new Chefs-“Clear as you go” method of working.
 Implementing and development special menu for Buffet. Banquets, Receptions. Alacarte
etc.
 Daily menu Alacsarte up to 300 Guests for Break Fast and 300 for Lunch, 400 for Dinner.
 Up to 3000 to5000 Guests for Wedding or Banquets etc.,
 Participating and Supervising Indianmaking IIIGravies Indian Breakfast, Indian Buffet and
Indian Alacarte etc.
Hobbies:
Listening to Music.
Watching cookery shows on different TV channels and documentaries on national geographic and
discovery channel. Experimenting with new dishes, making Friendship, Studying Books, playing
cricket painting.

4. Extra Curricular Activities : To innovate new Recipes
Languages known : English, Hindi, Telugu, Tamil & Kannada
Place : (Ravi saketi)