G. Hari babu is seeking a position that allows him to develop his skills according to industry trends. He has over 10 years of experience as a chef in several hotels in India. He has a diploma in hotel management and expertise in Indian, South Indian, continental, and oriental cuisine. Hari babu has strong communication, teamwork, and learning skills. His most recent role was as Deputy Chef De Partie in Aloft Bengaluru where he received an award for guest satisfaction. He is looking to take on responsibilities like training associates and ensuring food quality and safety standards.
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
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
To whom it may concern, i'm seeking for a job in a position of commis chef on your company that can fit at me. I will do my best and willing to learn, I value teamwork and I am easily adaptable to new environments. I will use my skills, talent and experience to do the best job I can in your company. Thank you so much for your kindly consideration. Sincerely ,Roneil B, Sanchez
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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This is a deck for the 90min workshop given at ACE! Conference (http://aceconf.com) in Krakow, Poland.
This workshop will explore some real life team situations that small teams and solo UX practitioners work in, walk you through a UX Strategy canvas thats small and agile enough to not feel like you're bringing 'process in for process sake', but powerful enough to actually track, measure and learn how to continuing building great products.
The goal of this talk is to arm every attendee with better tools and knowledge by creating a personalized plan for their UX practice. This workshop is less about generating design artifacts, and instead focused on ensuring the problems, assumptions and success criteria have been outlined that would then lead feed into how the designs would be created & iterated on.
Dear Sir ,
Greeting...........................!
I am very interested in the position of chef . My culinary experience
combined with my food handlers certificate and diploma in food Production
makes me an exceptional candidate for this position. I have the real
potential to become a key member of your kitchen.
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing menus, food purchase specifications, recipes,
presentation standards and pricing for all menu items and specials.
Moreover, I am well versed in developing techniques for food preparation and
presentation and able to assist in establishing menu prices. In addition, I
have a demonstrated ability to train line cooks on technique and utilization
of products and able to ensure that inventory is stocked with fresh
ingredients.
Furthermore, I possess a professional appearance, and capable of maintaining
high standards of sensitization, health and safety. Over and above, I am
extremely capable of evaluating food products to assure freshness and
quality standard are attained, and inspecting supplies, equipment, and work
areas to ensure compliance to established standards.
I’m excited about putting my culinary skills to work for your
organization. If you have any questions in the interim, please contact me at
+971551518637.
Thank you for your time and consideration
• With 17 years of experience in, F&B Production Management in Hospitality industry.
• Currently associated with Citrus Hotel gulbarga as Executive chef understanding and knowledge of all food items in the menu and the ability to recommend food
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