T. Adishesha Babu is an executive chef with over 10 years of experience in food preparation, banquet, and catering operations for hotels, resorts, and corporations. He has worked at companies such as Compass Group Support Services India Pvt. Ltd. and Ibis Bangalore Hosur Road. Babu is trained in Indian, Western, and Pan Asian cuisines and has experience in menu development, culinary production, and managing kitchen operations. He received a Bachelor's degree in Hotel Management from Mangalore University.

1. CURRICULUM VITAE
T. Adishesha Babu
Flat no-09, Prabavathi Elegant,
3rd
Floor, Kumbena Agrahara Village,
Bidarhalli Hobli, Bangalore-560067.
Karnataka.
E-mail : sheshu.tatineni@gmail.com
Mobile No: +919742424139
EXECUTIVE CHEF:
Executive chef with 10 years and 03 months carrier in food preparation in kitchen,
Banquet a` la carte & Catering operations for leading hotels, resorts, Corporates and
specialty restaurants. Culinary skills known for producing top-quality, creative products
contributing to revenue growth while simultaneously reducing food and labor costs.
Proven ability to effective lead multi-outlet, multi cuisine dining and high-volume
operations. Trained at the SRINIVAS Collage of Hotel Management and Catering
technology Mangalore. Affiliated to Mangalore University
Superior leadership, coaching and team building skills frequently praised by senior
management Committed to creating memorable dining experiences for all guests.
Thrive in high-pressure environments, Passion for food and flawless service.
Professional Experience:
Company: Compass Group Support services India Pvt. Ltd
Position: EX-CHEF.
June 2013 till date (03 Years) Bangalore, Karnataka
Job Profile:
Compass Group India provides world-class contract food services to clients
and consumers in the workplace, educational institutions, hospitals, as well as across
remote Environment.
Complete day to day operations at sites like Deloitte, Intel & Gold Man Sachs, Preparing
Production Plans and Daily Indenting of Perishable & Non-Perishable items, internally
coordinating with clients for any internal requirement’s .Attending regular internal
meetings with Clients & Food Committee members for Theme Lunches, Chef Tables &
Guest Chef Programs & related food issues. Capitalized on all opportunities to
emphasize the importance of guest service tolerance, and team building. Tactfully
coached front-and back-house staff in healthy ways to deal with stress and frustration.
New sites Mobilization kitchen setup & ordering equipment’s for the F&B Operations.

2. Company: Ibis Bangalore Hosur Road (Accor Group of Hotels)
Position: chef de partie.
Aug. 2011 to June 2013 Bangalore, Karnataka
Job Profile:
Ibis (Accor Group) is the Economy Business class hotel located on Hosur Road,
Bomnahalli. Consisting of 185 Keys, and one Multi cuisine restaurant & bar with
two Meeting rooms & one private Dining hall. Supervision of 22 team members,
manage training, inventory & Daily indenting & Menu Planning. Assisted chef &
Beverage manager in day to day operations.Developed menu for the restaurant
operations and for events. Supervised Catering for events accommodating up to 250
people. Conducted budgeting, financial / cost analyses. Having Preopening experience
from Equipment’s & Utensils ordering, Staff Recruitment, Simulation, Menu composition,
Menu trial Food Presentation. Culinary Food Production (Indian, Western, Pan Asian),
Menu developments, presentation, food festival, Preopening setup.
Company: P&O Cruise
Position: Commi-01
Sep. 201o to July 2011.
Job Profile:
P&O Cruise Originally a constituent of the Peninsular and Oriental Steam Navigation
Company. Ventura can accommodate 3,192 passengers, and has 1,550 cabins, of
which about 60% possess private balconies. It has fourteen public decks, eight
restaurants, six boutiques, five pools and three show lounges, including the largest
theatre on a British ship [citation needed]
. Passengers are able to walk to the bow, which is not
possible on any other P&O ship except Azura.
Maintain High standards of Hygiene at all the times. Assisting CDP for daily operations &
Stores indenting & Dinner à la carte section with fixed menu for 3,000 Guests in two
seating’s.
Company: Novotel Hyderabad Convention Centre
Position: Commi
July 2007 to Aug. 2010.
Job Profile:
Novotel Hyderabad Convention Centre (Accor Group) is the Business class hotel
located at Madhapur. Consisting of 285 Keys, one Multi cuisine restaurant. One
Mexican restaurant & bar. With Meeting rooms & World Class Banquet Facilities.

3. Handling day to day operations & reporting to Sous Chef.Managed a staff of up to
50. Oversaw all kitchen and food operations for restaurant & banquets.Maintaining of
cleanliness in all assigned areas, including refrigerators and freezers. Food Cost control
by minimizing spoilage, waste, proper storage and exercising strict portion control.
Ensure that cost control policies and procedures are followed. Attends training sessions.
Reports any equipment on the section which needs repair or maintenance. Ensures
freshness and suitability of products used by the section and that they are stored
properly.
Handled 10,000 pax Microsoft event in 2010.
Company: Hotel Sitara (Dolphin group of hotels) Ramoji Film city, Hyderabad
Position: Trainee Commi - 03
May 2006 to June 2007.
CUSINE KNOWLEDGE
Having Multicuisine Knowledge of all South, North & Oriental cusines.
(Specialised in Continental & Italian cusines where my experience & culinary
specialities will be utilized in preparing a wide range of International dishes.)
INDUSTRIAL EXPOSURE:
• Inter Continental Goa for One month F & B Service. (7th
April 2004 to
May2004). As part of curriculum
• Golden Palms Hotel & SPA Bangalore in all the four major dept, (F & B
Service, F & B Production, Front office & House Keeping 10th
May to 9th
October
2004).
Educational Credentials:
• Bachelor of Hotel Management from Manglore University, Karnataka
• Fire & safety training.
• PUC form Karnataka Board Bangalore in 2002.
• S.S.L.C from Secondary Education Board, Bangalore (2000 MARCH).
• Under gone STCW-95(FIRE FIGHTING & FIRE PREVENTION & FIRST
AID).
Extra-Curricular Activities:
• Actively Participated in the annual Food Festival “HOG-2005”.

4. • Worked in food festival has a team member
(Sizzlers, Pasta & Risotto )
• Worked has a pre-opening team member in Accor hotels.
• Handled 10,000 Pax Microsoft events at Novotel Hyderabad.
• Attend Corporate Vendor meetings & Trainings at Tesco-HSC.
Personal Details:
Name : T. Adishesha Babu
Father’s Name : Mr. T. Nageshwara Rao
Date of Birth : 3rd
July 1985
Passport No : G0748407
Marital Status : Married
Nationality : Indian
Languages Known : English, Telugu, Kannada and Hindi.
Place: BANGLORE
Date: (ADISHESHA BABU. T)