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EDDU KASHI RAO
Mobile: +91 9032689279/70322-92295
EMAIL ID:CHEFKASHIRAO@GMAIL.COM
SUMMARY:
*Proven ability supervising and training new employees
*Ability to plan a variety of minus from fine dining to contemporary modern
culinary set up
*Efficiently handle inventory control to ensure waste and theft is reduced
*Solid understanding and enforcement of safety procedures
* Ability of plan work schedules and assign duties in accordance to the work
schedule
CARRER OBJECTIVE:
*Positive and self-motivated chef seeks challenging fast paced kitchen with an
emphasis on quality food
EMPLOYMENT HISTORY:
Professional Profile
 Presently working Cooprate chef Swaghat group of hotels in Hyderabad
From 15 November 2015 to till date,Taking care of hotels Restaurants
Banquets.Food cost Crisis management.Seting kitchen

 Worked as Executive chef Shay Resto Hotel in South Pacific country.From
 1st Feburary 2015 to November 10,2015

 sWorked as Corporate Chef at Gautham Grand Hotel at Tenali,Andhra
Pradesh.
 Worked as Executive chef at Akbar’s Restaurant and Caterer in Dubai.
United Arab Emirates From 1st July 2013 To Till April 30th 2014.
 Worked as Executive Chef at Chariot Beach Resort at
Mahabhalipuram,Chennai from January 16th 2012-31st june 2013.
 Worked as Sr. Executive Chef at Daspalla Hotel, Road No 37 Jubilee hills
Hyderabad from 1st March2009 – December, 2011. I was responsible for the
preopening of the Daspalla hotel which includes menu planning recipies
,costing, recruitment training of various cuisine.
 Worked as Sr. Executive Chef at Katriya Hotel and Tower, Rajbhavan Road
Hyderabad from Dec 2008 to Feb. 2010.
 Worked as Executive Chef at Alankrita Resorts, Shameerpet R.R Dist.
Hyderabad from 10THSeptember,2006 to 05 Dec. 2008. My main job adding
new restaurants , adding banquet halls ,conference halls , new menus etc.
 Worked as Executive Chef at Fortune Murali Park Hotel, Bunder Road
Vijayawada from 01 Nov. 2004 to 30TH August, 2006. I was also responsible
for project to till the hotel commission, training recruitment recipes etc.
 Worked as Executive Chef at Fortune Katriya Hotel Rajbhavan Road,
Hyderabad from 05 Nov. 2002 to 15 July 2004. I was responsible for the
menu planning, banquets etc. It was the biggest conference hall in the city
which can be accomodate from 2000 to 5000 max.
 Worked as Executive Chef at Marco Polo Hotel Bur- Dubai from 01 Aug. 1999
to 31th Dec 2002. I performed day to day operations, market survey.
 Worked as Sr. Sous Chef at Crescent Beach Resorts Hotel Baku Azerbaijan
from 30thJune 1998 to 31thDec 1999. My main responsibility is the day
menu planning introduce the new menu and training hygiene and reporting
to G.M.
 Worked as Executive Chef at Regent Palace Hotel Dubai U.A.E. from 10 April
1995 to 15 Nov. 1998. I was responsible for the opening of the new Discotic
pub.
 Worked as Executive Chef at Quality Inn Aruna Hotel, Chennai from 10 Jan.
1993 to 20 March 1995. My main task was to take care of the kitchen
operation, develop the new menu , training , costing etc.
 Worked as Executive Chef at Quality Inn Green Park Ameerpet Hyderabad
From 10 July 1990 to 15th Dec 1993. I was also responsible for the project to
till the hotel commission.
 Worked as Sous Chef at Hotel Holiday Inn Crown Plaza Bhara Khamba Road
New Delhi from 1988 to1990.
 Worked as Chef De Partie at Al Bustan Palace Hotel Intercontinental Group
Sultanate of Oman from 1985 to 1988. My main task was taking care of all
VIP who attended GCC conference head of states.I have also taken care of
Room service And Coffee Shop.
 Worked as Demi Chef De Partie at Intercontinental Hotel, Abu Dhabi from
01Aug 1981 to 1985. I was the in charge for coffee shop and room services
smooth functioning and Reporting to executive sous chef.
My main responsibilities is to perform day to day operation set up the new
restaurants like sea food restaurant and barbecue restaurant. In all the
restaurants, I planned the menu ,photography and the menu designing and the
recipes.
 A seasoned professional with 20 years’ rich experience in Kitchen
Operations which include India middle east and eastern Europe country.
 Strategic Planning, Restaurant Operations, F&B, New Initiatives, Man
Management, Client Servicing & Quality Compliance with leading
organisations in the hospitality sector.
 Involved in research & development, new product development of frozen
ready to eat meals & snacks.
 A keen planner with abilities in managing multiple outlet operations with
focus on profitability as well as achieving the organisation’s mission and
strategic direction.
 Possess strong business acumen with expertise in revamping and
streamlining Restaurant / F&B operations, launching new cuisine,
penetrating untapped business segments, organising food festivals and
events.
 Distinction of establishing Restaurant operations inclusive of steering
layout, menu planning, vendor development, marketing, recruitment etc.
 Excellent skills in communication, presentation with proven abilities in
leading motivated teams towards achieving organisational goals.
RESPONSIBILITIES:
 Responsible for complete Kitchen operations
 Implementing SOPs as per the company policies and standards
 Controlling food cost, Hygiene of Kitchen, service area, stores monitoring
And Haccp.
 Responsible for standardized recipe production
 Managing the daily shift operations of a specific production function
overseeing staff on the assigned shift within the fast paced production
facility.
 Ensuring that the set standards, procedures and targets are adhered to and
are in line with the Hygiene & Safety Standards.
 Responsible for overseeing all daily operational activities in the kitchen.
 Supervising staff, maintaining production schedules, planning and assigning
work and training staff on the job while maintaining established quality &
hygiene standards.
 Laising with seniors to propose menus and develop new work methods to
meet customer requirements with utmost adherence to quality and hygiene
standards.
 Conducting daily production briefings on all matters relating to daily
operational activities and/or related activities.
 Appling the Quality Policy and Quality System established in accordance
with ISO 9001: 2000 international standards
GENERAL MANAGEMENT AND OPERATIONS
Food & Beverage Operations
 Preparing and monitoring of food & beverage budgets and maintaining
appropriate documentation for sales, costs and inventory control for timely
indenting of supplies.
 Overseeing all aspects of Kitchen management including menu-planning &
monitoring food production.
 Ensuring compliance with pre-set quality & hygiene standards as well as
aesthetic presentation of food and beverages.
 Managing all aspects of facilities management.
 Handling procurement of necessary equipment for banquet facility and food
items for the Food & Beverage department.
 Inventory planning for raw materials & spares, based on business
requirements, utilization forecasts.
Man Management/ Training & Development
 Imparting appropriate in-house training on Service Excellence and
Teamwork to provide support to the service staff.
 Organizing and conducting practical and theoretical training programs, to
enhance skills and motivational levels.
 Handling various aspects of HRM, Staffing, Recruitment, Performance
Review and Appraisal.
 Screening new joiners and conducting interviews & implementing of the
training modules across all levels of staff.
 Assessing competencies and suggesting refresher trainings.
Professional Participation
 Participated in Indian Federation of culinary Association 4th IFCA National
Culinary Congress held at Taj Krishna, Hyderabad on Nov -2009.
 Awarded Bronze Medal at National Culinary arts Exhibition and contest
held at New Delhi in 1990.
 Awarded Silver medal in AGCC head of states summit held at Al Bustan
palace hotel, Muscat in 1985.
 Deputed to take care of the Head of the State Like, king of Saudi Arabia,
Bahrain, Sultan of Oman and Kuwait King.
 Participated as a team member for OPEC conference held at Abu Dhabi
Intercontinental Hotel, U.A E.
 This conference is attended By Head of the State Like all Oil Producing
Country members.
 National certificate in modular employable skills conducted by Govt. of
India.
Educational Qualification
Three Years Diploma in Hotel Management from Institute of Hotel Management
& Catering Technology, part of the National Council, Delhiin 1981.
Intermediate (CEC) from St. Joseph’s Jr. College, Hyderabad in the year 1978.
SSC from DAV Govt School, New Delhi.
LANGUAGES KNOWN: Fluent in English, Hindi and Telugu
Working knowledge in French , Russian ,Arabic .
Personal Dossier
Name : Eddu Kashi Rao
Father : Late Sri Eddu Veera Swamy
Date of Birth : 21st November 1962
Languages Known : English, Hindi, and Punjabi & Telugu
Address : DNo. 6-3-11-77-A-63; B.S.Maktha
Hussian Nagar, Kundan Bagh,Hyderabad.500038
B.S.Maktha,Bebum Pet.Hyderabad 500038
Contact Number : +9170322-92295
+9190326 89279
E-Mail ID : chefkashirao@gmail.com
REFERENCES :
Declaration:
I hereby declare that all the information furnished above is true.
Station : Hyderabad
ChefKashi Rao
NAME ORGANIZATION DESIGNATION CONTACT NO
Mr. Ram Mishra Chola Sheraton G.M. South +91-8754421110
Mr. Sudhakar Rao India Academy of culinary
arts Hyderabad Institute
Director +91-9849028787
Mr.Sudhakar Naidu Executive Search and
Manpower Consultant.
Managing Director
+919849025210

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New cv chef (1)

  • 1. EDDU KASHI RAO Mobile: +91 9032689279/70322-92295 EMAIL ID:CHEFKASHIRAO@GMAIL.COM SUMMARY: *Proven ability supervising and training new employees *Ability to plan a variety of minus from fine dining to contemporary modern culinary set up *Efficiently handle inventory control to ensure waste and theft is reduced *Solid understanding and enforcement of safety procedures * Ability of plan work schedules and assign duties in accordance to the work schedule CARRER OBJECTIVE: *Positive and self-motivated chef seeks challenging fast paced kitchen with an emphasis on quality food EMPLOYMENT HISTORY: Professional Profile  Presently working Cooprate chef Swaghat group of hotels in Hyderabad From 15 November 2015 to till date,Taking care of hotels Restaurants Banquets.Food cost Crisis management.Seting kitchen   Worked as Executive chef Shay Resto Hotel in South Pacific country.From  1st Feburary 2015 to November 10,2015   sWorked as Corporate Chef at Gautham Grand Hotel at Tenali,Andhra Pradesh.  Worked as Executive chef at Akbar’s Restaurant and Caterer in Dubai. United Arab Emirates From 1st July 2013 To Till April 30th 2014.  Worked as Executive Chef at Chariot Beach Resort at Mahabhalipuram,Chennai from January 16th 2012-31st june 2013.  Worked as Sr. Executive Chef at Daspalla Hotel, Road No 37 Jubilee hills Hyderabad from 1st March2009 – December, 2011. I was responsible for the preopening of the Daspalla hotel which includes menu planning recipies ,costing, recruitment training of various cuisine.  Worked as Sr. Executive Chef at Katriya Hotel and Tower, Rajbhavan Road Hyderabad from Dec 2008 to Feb. 2010.  Worked as Executive Chef at Alankrita Resorts, Shameerpet R.R Dist. Hyderabad from 10THSeptember,2006 to 05 Dec. 2008. My main job adding new restaurants , adding banquet halls ,conference halls , new menus etc.  Worked as Executive Chef at Fortune Murali Park Hotel, Bunder Road Vijayawada from 01 Nov. 2004 to 30TH August, 2006. I was also responsible for project to till the hotel commission, training recruitment recipes etc.  Worked as Executive Chef at Fortune Katriya Hotel Rajbhavan Road, Hyderabad from 05 Nov. 2002 to 15 July 2004. I was responsible for the menu planning, banquets etc. It was the biggest conference hall in the city which can be accomodate from 2000 to 5000 max.
  • 2.  Worked as Executive Chef at Marco Polo Hotel Bur- Dubai from 01 Aug. 1999 to 31th Dec 2002. I performed day to day operations, market survey.  Worked as Sr. Sous Chef at Crescent Beach Resorts Hotel Baku Azerbaijan from 30thJune 1998 to 31thDec 1999. My main responsibility is the day menu planning introduce the new menu and training hygiene and reporting to G.M.  Worked as Executive Chef at Regent Palace Hotel Dubai U.A.E. from 10 April 1995 to 15 Nov. 1998. I was responsible for the opening of the new Discotic pub.  Worked as Executive Chef at Quality Inn Aruna Hotel, Chennai from 10 Jan. 1993 to 20 March 1995. My main task was to take care of the kitchen operation, develop the new menu , training , costing etc.  Worked as Executive Chef at Quality Inn Green Park Ameerpet Hyderabad From 10 July 1990 to 15th Dec 1993. I was also responsible for the project to till the hotel commission.  Worked as Sous Chef at Hotel Holiday Inn Crown Plaza Bhara Khamba Road New Delhi from 1988 to1990.  Worked as Chef De Partie at Al Bustan Palace Hotel Intercontinental Group Sultanate of Oman from 1985 to 1988. My main task was taking care of all VIP who attended GCC conference head of states.I have also taken care of Room service And Coffee Shop.  Worked as Demi Chef De Partie at Intercontinental Hotel, Abu Dhabi from 01Aug 1981 to 1985. I was the in charge for coffee shop and room services smooth functioning and Reporting to executive sous chef. My main responsibilities is to perform day to day operation set up the new restaurants like sea food restaurant and barbecue restaurant. In all the restaurants, I planned the menu ,photography and the menu designing and the recipes.  A seasoned professional with 20 years’ rich experience in Kitchen Operations which include India middle east and eastern Europe country.  Strategic Planning, Restaurant Operations, F&B, New Initiatives, Man Management, Client Servicing & Quality Compliance with leading organisations in the hospitality sector.  Involved in research & development, new product development of frozen ready to eat meals & snacks.  A keen planner with abilities in managing multiple outlet operations with focus on profitability as well as achieving the organisation’s mission and strategic direction.  Possess strong business acumen with expertise in revamping and streamlining Restaurant / F&B operations, launching new cuisine, penetrating untapped business segments, organising food festivals and events.
  • 3.  Distinction of establishing Restaurant operations inclusive of steering layout, menu planning, vendor development, marketing, recruitment etc.  Excellent skills in communication, presentation with proven abilities in leading motivated teams towards achieving organisational goals. RESPONSIBILITIES:  Responsible for complete Kitchen operations  Implementing SOPs as per the company policies and standards  Controlling food cost, Hygiene of Kitchen, service area, stores monitoring And Haccp.  Responsible for standardized recipe production  Managing the daily shift operations of a specific production function overseeing staff on the assigned shift within the fast paced production facility.  Ensuring that the set standards, procedures and targets are adhered to and are in line with the Hygiene & Safety Standards.  Responsible for overseeing all daily operational activities in the kitchen.  Supervising staff, maintaining production schedules, planning and assigning work and training staff on the job while maintaining established quality & hygiene standards.  Laising with seniors to propose menus and develop new work methods to meet customer requirements with utmost adherence to quality and hygiene standards.  Conducting daily production briefings on all matters relating to daily operational activities and/or related activities.  Appling the Quality Policy and Quality System established in accordance with ISO 9001: 2000 international standards GENERAL MANAGEMENT AND OPERATIONS Food & Beverage Operations  Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies.  Overseeing all aspects of Kitchen management including menu-planning & monitoring food production.  Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages.  Managing all aspects of facilities management.  Handling procurement of necessary equipment for banquet facility and food items for the Food & Beverage department.  Inventory planning for raw materials & spares, based on business requirements, utilization forecasts. Man Management/ Training & Development  Imparting appropriate in-house training on Service Excellence and Teamwork to provide support to the service staff.  Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.  Handling various aspects of HRM, Staffing, Recruitment, Performance Review and Appraisal.  Screening new joiners and conducting interviews & implementing of the
  • 4. training modules across all levels of staff.  Assessing competencies and suggesting refresher trainings. Professional Participation  Participated in Indian Federation of culinary Association 4th IFCA National Culinary Congress held at Taj Krishna, Hyderabad on Nov -2009.  Awarded Bronze Medal at National Culinary arts Exhibition and contest held at New Delhi in 1990.  Awarded Silver medal in AGCC head of states summit held at Al Bustan palace hotel, Muscat in 1985.  Deputed to take care of the Head of the State Like, king of Saudi Arabia, Bahrain, Sultan of Oman and Kuwait King.  Participated as a team member for OPEC conference held at Abu Dhabi Intercontinental Hotel, U.A E.  This conference is attended By Head of the State Like all Oil Producing Country members.  National certificate in modular employable skills conducted by Govt. of India. Educational Qualification Three Years Diploma in Hotel Management from Institute of Hotel Management & Catering Technology, part of the National Council, Delhiin 1981. Intermediate (CEC) from St. Joseph’s Jr. College, Hyderabad in the year 1978. SSC from DAV Govt School, New Delhi. LANGUAGES KNOWN: Fluent in English, Hindi and Telugu Working knowledge in French , Russian ,Arabic . Personal Dossier Name : Eddu Kashi Rao Father : Late Sri Eddu Veera Swamy Date of Birth : 21st November 1962 Languages Known : English, Hindi, and Punjabi & Telugu Address : DNo. 6-3-11-77-A-63; B.S.Maktha Hussian Nagar, Kundan Bagh,Hyderabad.500038
  • 5. B.S.Maktha,Bebum Pet.Hyderabad 500038 Contact Number : +9170322-92295 +9190326 89279 E-Mail ID : chefkashirao@gmail.com REFERENCES : Declaration: I hereby declare that all the information furnished above is true. Station : Hyderabad ChefKashi Rao NAME ORGANIZATION DESIGNATION CONTACT NO Mr. Ram Mishra Chola Sheraton G.M. South +91-8754421110 Mr. Sudhakar Rao India Academy of culinary arts Hyderabad Institute Director +91-9849028787 Mr.Sudhakar Naidu Executive Search and Manpower Consultant. Managing Director +919849025210