This document contains the resume of Pottavatri Nrupen, who is currently serving as a Sous Chef at Movenpick Hotel in Bur Dubai, UAE. It details his work experience of over 9 years in various kitchen roles at hotels in Dubai and India. It also lists his areas of expertise, qualifications, and references.

1. Pottavatri Nrupen
Moevenpick.Hotel.BurDubai
19th street, Oud Metha
P.O. Box 32733, Dubai, United Arab Emirates
: Dubai
: 00-971-55-6845113
:chef_nrupen@yahoo.com
:pottavatri@gmail.com
SOUS CHEF
Professional Profile
I execute my responsibilities with total dedication, and the
motto behind work is based on “Give and Take phenomenon. I
render my services from the depth of my heart and in turn
enjoy the satisfaction of my guest and colleague.
Currently serving the world one of the best and hospitality
industry Movenpick Hotel based in Dubai. Nine years of
expertise in preparation of hot/Cold food. Knowledge of
food safety HACCP standards. Unique leadership skills, strongly
motivated, enthusiastic, skilled supervisor, trainer and
motivator able to work effectively with the work place personal
and illicit outstanding performance, reputation for making
things happens.
 Food coast,
 Forecasting & Scheduling,
 New Menu creations,
 Catering Services, Private Parties and
Functions Menu Preparations.
 Menu costing,
 Ordering
 High Volume Operations
 Creative Menu Development
 Fine Dining/ A la carte / Banquet Service
 Team Building & Training
 Special Event Planning
 Safety, Hygiene & Sanitation
 Food Quality Control
Specialties
ITALIAN, BRITISH, SOUTH
AMERICAN, ASIAN, INDIAN,
ARABIC AND CONTINETEL
CUISINES
Work Experience
Sous Chef
April 2014— till date:
Movenpick Hotel Bur Dubai
Jr. Sous Chef
January 2012 –: April 2014
Movenpick Hotel Bur Dubai
Dubai
Chef De Partie
February 2010 – January2012
Movenpick Hotel Bur Dubai
Dubai
Demi -Chef
August 2009 - February 2010
Radisson Blu, Yas Island
Abu Dubai
Commis -I
April 2008– August 2009
Madinat jumeirah hotel & resorts
Dubai
Commis II
November 2006 – April 2008
Madinat jumeirah hotel & resorts
Dubai
Commis III
January2006 – October 2006
Golconda hotel Hyderabad India

2. Key Achievements
 One week cross exposure at WEST 14 OCEANA MOVENPICK DUBAI.
 Monthly DEPARTMENTAL TRAINING CHAMPION in Movenpick hotel bur Dubai October 2014.
 I am Certify from DUBAI CIVIL DEFENCE as a FIRE SAFTY FIRST AID TRAINING 2014.
 I am Certify from DUBAI MUNICEPALITY as a Person-In-Charge (QUALITY) level 2 in Oct 2011.
 I Won BRONZE Medal in Middle Eastern SEALON CALINARY of the Year2010 Competition..
 I Won BRONZE Medal in Middle East Junior Chef of the Year2009 Competition.
 EMPLOYEE OF THE MONTH IN FEBRUARY 2008 at Madinat Jumeirah, the Arabian resort, Dubai.
 Desire to learn new things.
 Hard worker and Eager to learn and excel.
 Proficient with Microsoft Windows XP and Windows Vista.
 Proficient in Microsoft Office.
 Organized Food Preparation and food trails for the new menu and Food festival.
Work Experience
Movenpick, hotel, Burdubai, Dubai
Feb2010--Present
Sous chef
Italian chef/ room service/ all day dining/ banquets
 Working at MOVENPICK Swiss hospitality hotels in the world, we have 450 rooms in
MOVENPICK & APARTMENTS. Our hotel located heart of city.
 Currently I am working at “FOUNTAIN” Restaurant, which included Italian Night, food
for live, Street Food Night, Grill Nights and A-La-Carte in the Hotel.
 Prepare menus Italian, British, South American, Asian, Indian, Arabic And
Continental Cuisines
 Theme nights such as the Italian job, food for life (a concept with healthy food and
educating customers about healthy eating)
 Street food Night (Middle eastern, south east Asian and southern hemisphere)
 Grill Nights with a grill concept using high quality meat products and with a fresh from
the kitchen approach.
 Prepares and executes menu Friday brunch with English touch every Friday with fresh from
the kitchen concept and live stations.
 Also operate with GO HEALTHY concept taken up by all Movenpick, works on changing the
menus for the same every month
 Actively participated in the Power Bites Kids menu with a concept oh healthy and
interesting eating for kids.
 Handling 38 staff duty roster.
 To maintain the required level of hygiene standards as laid down both legally and in Hotel
Standards manual.
 To be responsible for the day-to-day running of the kitchen.
 To assist the Executive Chef in the maintaining of food cost percentage through
 Control in wastage, purchasing, storing and portion control.
 To assist the Executive Chef in implementing and carrying out the departmental training
needs.
 To deputize in the Executive Chef absence and all the responsibilities which go with it?
 To check miss-en-place is ready and is to the required standard for service.
 To carry out any training as required.

3.  To ensure work area is being worked on in keeping to a safe and hygienic state at all
times.
 To support colleagues at all times to ensure team work is maintained and discipline.
 To be paramount in the smooth running of the kitchen.
 On a daily basis check with the function sheets and liaise with the Head Chef and Sous
Chef to the duties needed to be carried out that day.
 Liaise with the Head Chef and Sous Chef to the duties of the kitchen porters.
 To be responsible for writing menus in the Head Chef / Sous Chef absence.
 To be responsible for all ordering needs of the kitchen as delegated.
Radisson Blu, Yas I Island, Abu Dhabi
Aug2009-Feb-2010
Demi chef de partie
“Filini” signature Italian Restaurant
 Worked in Radisson Blu fast growing hotels in the world, we have 600 rooms in Radisson &
park ins.
 I have worked in live pasta kitchen, making fresh pasta in front of the guest including
pizza station.
Madinat Jumeirah, the Arabian resort, Dubai
Nov 2006- Aug2009
Commis I
“Segreto” the fine dine Italian Restaurant
 Worked in Madinat Jumeirah is a great experience as it is the Middle East’s leading resort,
with various restaurants, bars and lounges and more than 200 well appointed chefs.
 I have worked restaurant which includes different sections such as, the garde manger,
meat, vegetable, fresh pasta making and pastry section, In the 2 years 10 months of my
work experience I have worked and mastered all section and I work as a reliever in the
kitchen and my basic responsibilities include making miss en place for the ala carte service
time.
Hotel Golconda, Andhra Pradesh, Hyderabad, India
Jan 2006- Oct2006
Commis 3 and Internships
 The Hotel Golconda is a five star hotel & resort, and one of the most known hotels in
Hyderabad, where I worked in the garde manger section. My responsibilities included:
 Miss en place for buffets
 Making all kinds of continental salads and appetizers
 Arranging all goods in the stores and fridges
 Setups for breakfast which included cold cuts and various types of canapés
Certificate Courses
Madinat Jumeirah Culinary school
Jun 2008- Apr 2009
Foundation in Culinary arts
Pioneer Institute of Catering Technology and Hotel, India
Apr 2004- Apr 2005
Diploma in hotel management

4. Satya Info tech, Hyderabad, India
Jan 2003- Aug 2003
Diploma in Computer Applications
Primary Education
Government School of Noothpally
Aug 1989- Aug 2000
Primary education
Personal
Date of Birth : December 29,1984
Languages : Hindi (Fluency: Good)
: English (fluency: Good)
: Telugu (Native language)
REFERENCES