S. RajGopal Reddy is a chef currently working at The Golkonda Hotel in Hyderabad, India. He has over 7 years of experience in hospitality operations and management. His career objective is to advance in the field of hospitality using his skills and experience to help organizations grow. He has experience in kitchen operations, sales, budgeting, training, and customer service. RajGopal holds an MBA and Bachelor's in Hotel Management and has received additional training in culinary skills.

1. S.RajGopal Reddy
House No: 8-6-11/28,
Flat No: 101,
Sri Venkateswara Nilyam,
Engineers Colony,
ChintalKunta Check post, L.B.Nagar,
R.R.Dist, Hyderabad-500074.
E-Mail ID: rajsammidi@gmail.com Cell: 9908707779, 9912055539.
CareerObjective:
I strongly believe that when going gets tough the tough gets going. I want to make a
name for myself in the field of hospitality by using my skills to the best of my ability,
at the same time learn the organization to heights in which I work and play an
important role in taking the organization to greater heights.
Area of Experience:
 Operations:
 Worked as an Chef-de-Partie in an F&B Production.
 Handling operational functions like staff briefings, creating the duty roaster
shift management and daily sales report.
 Sales promotional strategies to increase the sales volume and achieving
maximum customer satisfaction.
 Procuring and managing raw materials and stock.
 To assess the daily performance of the P.O.S through the number of covers sold
Menu popularity analysis and checking the plate wastage
 Maintaining the hygiene and cleanness in the department.
 Handling a team of 45 subordinate in the kitchen.
Unit set up,Planning& Management:
 Leading teams for the set up of new outlet kitchen.
 Sustaining profitable operations with focus on budgeting.
 Maintaining expenses with implementation of stringent cost control measures
for reducing wastage, spoilage and pilferage.
 Optimum resource utilizations for maximum service quality
People Management/Training:
 Practical and theoretical training to enhance skills & motivation levels.
 HRM, performance review & appraisal.
CustomerService:
 Implementing world-class service strategies.
 To ensure rendering of high quality services, resulting in customer delight.
 Interaction with guests to troubleshoot on complaints.

2. Work Experience: Total Experience: 07 Years, 01 Month.
• Currently working as CDP in The Golkonda Hotel from 24th October’ 2013 to
Till Date.
• Worked as a Executive Chef in Sri Aditya hotels & Resorts from 1st Jan'2013
to 30th Sep’2013.
• Worked as Sous Chef in Sri Aditya Hotels & Resorts from 01st June to 31st Dec
‘2012.
• Worked as CDP in Golkonda Resorts & Spa from 01st May’ 2011 to 31st
May'2012.
• Worked as DCDP in Golkonda Resorts & Spa from 01st Feb’2011 to 30th
April’2011.
• Worked as Faculty In Regency College Of Hotel Management & Catering
Technology from 01-05-2010 to 31-01-2011.
• Worked as KOT to Commi I in Golkonda Hotel from 01-09-2008 to 30-04-2010.
Educational Qualifications:
 Presently pursing MBA from Osmaina University.
 Completed Bachelors in Hotel Management from Regency College of Hotel
Management.
 Completed 10+2 from Kavitha Jr. College.
 Completed SSC from S.P.S.R.P. School.
Industrial Training:
 Completed industrial training in hotel TajBanjara, Hyderabad Duration of
4 Months i.e., 15th December’2006 to 27th April’2007 as per the Academic
Curriculum.
 Done industrial training in Hotel Golkonda, Hyderabad duration of 21/2
Months i.e., 15th May’2007 to 30th July’2015 as per my Personal Interest.
Achievement:
o Awarded Best Chef of the Year (Continental) by ACP in Cookery Competition
held in the Month of August’2014.
o Elected as a Batch Representative in 2nd year of my Acadmie.
o Participated in ACP Cookery Competition in my College.
o Won 2nd Prize in Shuttle Singles and Doubles held in College.
o Worked with racchnoustav as crowd Manager in uppal, Hyderabad.
Academic Projects:
 Project on Market Survey.
 Project on Kitchen Hierarchy.

3.  Project on Kitchen Designing.
Live Projects:
Done Kitchen set up for The Swagath Grand Resturant, Attapur Branch which
consists of 250pax Restaurant and 100 to 1000 pax Banquets Hall.
Personal Profile:
Name : S.RajGopal Reddy
Father’s Name : S.Niranjan Reddy
Date of Birth : 10-04-1988
Nationality : Indian
Religion : Hindu
Languages Known : English, Hindi and Telugu
Marital Status : Married
Hobbies : Watching cricket & listening Music
My strength : I strive to archive perfection the right
Communication, Co-ordination and
Accountability.
Passport Details : G2571740
References:
Mr.S.Srinivasa Reddy, Mr.Shaliesh Varma,,
Director Administration, Corporate Chef,
The Golkonda Hotel The Golkonda Hotel,
Masab Tank, Masab Tank,
Hyderabad. Hyderabad.
Place: Hyderabad
Date: (S.RajGopal Reddy)