Summary
Overview
Work History
Education
Skills
Accomplishments
Key Competencies
Core Skills
Reference
Timeline
Generic
NAVEEN KUMAR CHOWDULA

NAVEEN KUMAR CHOWDULA

HYDERABAD

Summary

Highly skilled, versatile, passionate and enthusiastic professional with culinary experience in preparing, cooking and serving food, now seeking to secure a position in a reputable company giving greater responsibility, flexibility and new challenges while maintaining the true value of hospitality management, guest satisfaction and operating with maximum efficiency and profitability. Successful at managing high volume food production and creating innovative menus that elevate guest experience and generate loyalty. Demonstrates genuine passion for creating memorable experiences and truly connecting with guests and fellow team members.

Overview

9
9
years of professional experience

Work History

Commi1 Chef

Gangehi Island Resort & Spa Maldives
Male
2022.11 - 2024.06

Measuring meal ingredients for the Chef de Partie.

Preparing meal ingredients, which includes seasoning of different meats, as well as washing, peeling, and chopping vegetables and fruits.

Preparing basic salads and sauces as directed by the Chef de Partie.

Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.

Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

Cleaning duties, and ensuring that workstations are properly sanitized.

Plating and presenting meal items as per the Chef de Partie's instructions.

Cooking and preparing elements of high-quality dishes.

Commi2 Chef

COMPASS GROUP (INDIA)
Hyderabad
2019.03 - 2022.10

Preparation of south and north Indians cuisines
Preparation of different type of Indian starters
Mainly prepared Hyderabad biryani and tandoori kababs

Commi1 Chef

Ayada Maldives
Male
2021.09 - 2022.03

Responsible for production in the main kitchen, cold kitchen and pizza
section
Mainly involved for preparing breakfast and operations in the main kitchen
Preparation of all types of breakfast and salad items for restaurants
including the IVD (In Villa Dinning)
Preparing the a la cart meals for restaurants

Commi3 Chef

GRAND HYATT-DUBAI
Dubai
2015.03 - 2018.12

Preparation of cutting vegetables and Butchery
I worked multi cuisine Restaurant-Sushi (Indian, Arabic, Grill and cold
section)
I worked at employee Restaurant, Like Indian, Asian and breakfast
Overseeing the maintenance of kitchen and food safety standards
(HACCP)
Awards: Good authentic Indian food at employee restaurant

Education

BHM Catering And Technology - Food & Beverage

OSMANIA UNIVERSITY
HYDERABAD
2014-05

Passport No
Y1462916

Skills

  • Inventory Management
  • Quality Assurance
  • Safe Food Handling
  • Cost Reduction
  • Guest Relations
  • HACCP Standards
  • Performance Management
  • Leadership & Supervision
  • Culinary Techniques
  • Dish Presentation
  • Menu Engineering
  • Kitchen Management

Accomplishments

  • Good authentic multi cuisine food at employee restaurant

Key Competencies

  • Excellent sense of responsibility through enthusiasm and commitment to work
  • Driven by challenges, personal values and believes in team work
  • Excellent analytical and time management skills
  • Fully conversant with MS Excel and other MS office applications
  • Committed to create a continues improvement culture within a team and organization
  • Ability to effectively prioritize and execute tasks in a high pressure environment
  • Interpersonal abilities to present a bussines friendly image to all clients and stakeholders
  • Quickly adopting a new environment, roles and ability to learn new languages , tools or methodolagies

Core Skills

  • Boost financial performance : Managed labour and operating expenses through effective planning, budgeting, purchasing decisions and inventory control, focused on creative cost control and revenue generation solutions to maximize profit
  • Guest focus : Developed and delivered guest centered solutions, providing exceptional experiences, products and service that met and exceeded customer expectations.
  • Lead & Inspired Hospitality : Fostered personal achievement & excellence in staff for optimal performance

Reference

Available upon request

I do hereby certify that above particulars given by me are true & accurate to the best of my knowledge, if I'm offered an opportunity to serve in your esteem organization, I can assure you that I shall always perform my duties with commitment & loyalty.

Your faithfully,

Naveen Kumar Chowdula

Timeline

Commi1 Chef

Gangehi Island Resort & Spa Maldives
2022.11 - 2024.06

Commi1 Chef

Ayada Maldives
2021.09 - 2022.03

Commi2 Chef

COMPASS GROUP (INDIA)
2019.03 - 2022.10

Commi3 Chef

GRAND HYATT-DUBAI
2015.03 - 2018.12

BHM Catering And Technology - Food & Beverage

OSMANIA UNIVERSITY

Passport No
NAVEEN KUMAR CHOWDULA