COVER LETTER
From:S. GOPI KRISHNA,
H.No- 6-91, Near Govt. Hospital,
Serilingampally, Lingampally,
Hyderabad.
9912277888.
Dear Sir / Madam,
Subject :- Application For the Position of “EXECUTIVE CHEF”
Myself, S. GOPI KRISHNA , hereby put forward my candidature for the position of
Executive Chef.
Having 13 + Years of experience in Food & Beverage Production . Specialized in the
Art of Gard-e-Manger, Continental , Italian , Indian & Tandoor Cuisines and having good
knowledge of latest culinary trends across the globe. Having good knowledge & Practice
of HACCP Principles & Procedures . Successfully under gone Training in HACCP ISO
9001:2000 at Welcom Hotel Grandbay, Visakhapatnam by ITC Hotels Ltd.
Skilled in Food Cost Control & Menu pricing techniques & have sound knowledge of
Revenue & Inventory Management. Successfully Shouldered & Carried out many Food
Festivals with good Guest Response resulting in Revenue growth.
A responsible Hands on , self-starter, capable of handling multi-faceted tasks and of working
under pressure.
Enclosed here with is my detailed CV , looking forward for your favorable consideration.
Thanks & Culinary Regards,
S. GOPI KRISHNA
9912277888
CURRICULUM VITAE
S. GOPI KRISHNA
Mobile:- 9912277888
E-Mail:- chefgopikrishna@yahoo.co.in
chefgopikrishna@gmail.com
PROFESSIONAL SYNOPSIS
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An astute and result oriented professional with 13 ½ YEARS of experience in Food and Beverage Production Management,
in the Hospitality Industry.
Ability to develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
Proficient in Menu Planning, Inventory Management and Maintenance Of Hygienic Environment.
Well versed with Hygiene & Safety standards & HACCP Procedures.
Thorough knowledge of - Different Cuisines, Cooking Styles.
Expertise in Designing & Implementing Training Programs for bringing keen Customer Focus, High Energy Level and
Team Spirit in the employees.
Excellent communication, inter-personal, liaison & problem solving skills; ability to work in multi cultural environment.
Having good Exposure & Experience of “PRE – OPENING” in terms of Setting & Laying Out of the Kitchen.
CORE COMPETENCIES
Menu Planning for an expansive repertoire of menus, along with portion standardization and supervision of food preparation.
Oversee all aspects of Kitchen management including monitoring food production and aesthetic presentation of
Food and Beverages.
Coordinate the work of the kitchen staff and direct the preparation of Food.
Conduct Hygiene & Sanitation inspections and convey feedback to operating staff as well as Managers for gaps in
actual Vs standardized norms.
Conduct daily briefings to associates.
Inventory management for Bond items and other food supplies on a weekly and monthly basis for ensuring indenting of
adequate stocks before sailing.
Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working condition.
Preparation and monitoring of Departmental budget and maintaining appropriate documentation for Costs & Inventory Control
for timely indenting of supplies.
Ordering and distributing produce to various sections and following up to ensure standardized recipes and cooking
methods are followed.
NOTABLE ACCOMPLISHMENTS
Managerial
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Controlling Food Cost by devising methods for optimal use of raw materials & fuel and proper usage of ingredients and
minimizing wastage in production and processing areas to maintain the budgeted food cost.
Menu planning, presentations & implementation in Food Menus.
Instrumental in the planning, identification of equipments and implementation of ISO standards and HACCP standards
for the new kitchen.
Overall administrative control of F & B functions, to enhance guest satisfaction and achieve organizational goal.
Responsible for maintaining the set standards. Periodically upgrade operations & product, to keep in pace with the latest
development and competition.
Establish quality and quantity standards of food preparation & presentation.
Control hygiene and total productive maintenance of all kitchen equipments and ensure hygiene and sanitation during food
production as per HACCP standards.
Monitor adherence to Safety, Hygiene and Cleanliness standards. Ensure that high standards of sanitation and cleanliness
are maintained throughout the kitchen areas at all times.
Operational
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Always look at the operation of the kitchen, and bring forward for implementation of any suggestions for improvement of
product .
Co ordinate with the Purchase department regarding procurement of various items based on stock levels & usage in kitchen
& Ensure availability of stock and raw materials through proper planning and develop Standard Purchase Specifications .
Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc.
Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is
economical and technically correct.
Conduct regular physical inventories of food supplies, and assess projected needs; order all food and supplies for catering
and cash operations.
Conducted periodic classes to new recruits in kitchen sanitation, personal hygiene, food storage temperatures and
safe working techniques.
CAREER HIGHLIGHTS
March 09 Till Date
Executive Chef at Quality Inn Pearl,
By Choice Hotels International , Hyderabad
4 Star Business Class Hotel
Company Profile
Choice Hotels International operating more than 5000 Hotels across the Globe , with more than 27 Hotels in India.
The Hotel has 64 well appointed world class Rooms , with one F&B Outlet , 3 Banqueting Space to accommodate from
8 – 100 Pax . Working since “PRE – OPENING ”
Achievements:
 Opened the property, with F&B Outlets. Pre Opening Team LEADER.
 Planned the menus for Restaurant and for the Banquets of the hotel.
 Set the Standard Operating Procedures.
 Created the Standard Recipe Card (SRC) & with detailed Recipe Costing for all Menu items.
 Successfully carried out Food Festivals like- Street Food Festival, Navaratra Thali Festival, Valentine week ,
Pastas & Pizzas, Sizzling Sizzler .. and many more with good feedback & response.
 Introduced “Working Lunch Packed Food” option for the surrounding IT companies , which resulted in Revenue Growth.
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November 2007 to 3rd March 09
Sous Chef at Ellaa Hotels , Hyderabad
5 Star Hotel
Company Profile
A unit of Indus Palm Hotels & Resorts {Earlier was Ellaa Compass Suites of Compass Hospitality , a Thailand Based Company)
with 03 restaurants, 01 bar, 01 lounge, 3 banqueting venues and 24 hrs Room service which caters to 117 well appointed suites.
Joined the Hotel during “PRE – OPENING ” & Handled the entire F & B Production Operations Successfully
without an Executive Chef & without any hassle during the tenure.
Achievements:
 Opened the property, with all F&B Outlets Periodically . Pre Opening Team Member.
 Planned the menus for each restaurant and the banquets.
 Set the Standard Operating Procedures
 Created the Standard Recipe Card (SRC) & with detailed Recipe Costing for entire Hotel’s Menu.
 Successfully carried out Food Festivals like- Punjabi Food Festival, Bengali Food Festival,
Hyderabadi Food Festival .. with good feedback & response.
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18th December 06 Till 28th October 07:
Sous Chef , at Welcom Hotel Grand Bay ,By ITC
Visakhapatnam
5 Star Hotel
Company Profile
A unit of ITC Hotels , having 103 Rooms , with 4 F & B Outlets ,& 6 Banquet Outlets , providing the Guests World Class
Standards in terms of “ Hygiene & Quality ” .
Achievements
 Revised & Formatted the Standard Recipe Card (SRC) & with detailed Recipe Costing for entire Hotel’s Menu.
 Successfully carried out Food Festivals like- Punjabi Food Festival, Thai Food Festival, Shashlik Slam
with good feedback & response from the Guests
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21st
December 05 till
11th
Dec. 06
Sous Chef at GOLKONDA RESORTS & SPA,
4 Star Resorts
Jr.Sous Chef with THE GOLKONDA,
4 Star Hotel Hyderabad
Company Profile
HOTEL GOLKONDA :-, Having 4 F&B Outlets , 5 Banquet Halls & a Lawns for Banqueting
GOLKONDA RESORTS & SPA :- With 44 Lavish , Elegant Cottages , 3 F&B Outlets , 3 Banquet Halls & A Huge lawns
& a big Gardenia. Have the capacity of Banqueting from 50 to 3000 pax.
Achievements
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Establish the Standard Operating Procedure for the organization( At Golkonda Resorts & Spa ).
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Set & done the Lay Out of the Kitchen ( At Golkonda Resorts & Spa )
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Created the A la Carte Menu of Coffee Shop & Room Service ( At Golkonda Resorts & Spa )
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Set-up & Opened a new Coffee Shop which was totally Renovated ( At Hotel Golkonda )
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Received Appreciation Prize in “ Amul Chef Of The Year Contest 2005 –2006”.
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November 2002 till 13th December 05
CDP , with ITC HOTEL SONAR BANGLA SHERATON & TOWERS,
KOLKATA
5 Star Super Deluxe Luxury Hotel
Company Profile
Unit of ITC GROUP with 234 Rooms , 8 F&B Outlets , 6 Big Banquet Halls, & a very Huge Lawns having Capacity to
cater for more than 3000 guests .
Joined the Hotel from PRE – OPENING, and was associated with Gard-e-Manger , Continental & Italian Cuisine.
Was the Team Leader of the Multi cuisine Interaction Coffee Shop Show Kitchen which has 8 to 10 Live Action Station
during , Breakfast , Lunch Dinner & Mid – Night Buffet
Achievements
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Received a “ LETTER OF APPRECIATION “ for the Excellent Work Done in November 2003.
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Received a “LETTER OF APPRECIATION “for the Excellent Job, in August 2004.
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August 1998 to October 2002
As Commis at Hotel Green Park, Hyderabad
4 star Hotel
Company Profile
Business Class Hotel targeting the local clientele, with 90 covers multi –cuisine restaurant, 01 bar, banquets with a
capacity of
10 to 1000 pax and 24 hrs room service which caters to 148 well appointed rooms.
Achievements
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Awarded “ SERVICE EXCELLENCE AWARD” April 1999.
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“100% “ATTENDENCE AWARD” for the year 1999 – 2000.
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“ GROOMING EXCELENCE AWARD ” April 2001.
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“ 100 % “ATTENDENCE AWARD” for the year 2001-- 2002.
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Awarded “ SERVICE EXCELLENCE AWARD” for the year 2001 – 2002.
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WORKSHOPS & SEMINARS ATTENDED
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Workshop on “ Standardization Of Recipes” at ITC Hotel Sonar Bangla , Kolkata
Workshop on “HACCP & Hygiene Control” at Welcom Hotel Grandbay , Visakhapatnam.
Seminar on “ Finance Orientation Program for the Non Financial Managers” at ITC Park Sheraton , Chennai.
KEY SKILLS & STRENGTHS
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Preferable knowledge of latest culinary trends across the globe. Food costing & Menu pricing techniques & sound
knowledge of Inventory Management.
Successfully under gone Training in HACCP ISO 9001:2000 at Welcom Hotel Grandbay, Visakhapatnam.
Responsible Hands on , self-starter, capable of handling multi-faceted tasks and of working under pressure.
Team player, who values teamwork, has good team building skills and is able to communicate effectively with
all levels of employees.
Personable and pleasant to deal with. Discreet, reliable and diplomatic. Honest and approachable.
Positive “can do” attitude and flexible approach – manages with humility. Motivated, passionate and seeks
opportunities to be multi-skilled and trained.
Have the ability and experience to prepare quality variety dishes in the stipulated time.
Have expertise in variety of techniques in cooking to prepare cost-effective Quality Food .
Have excellent managerial ability and have managed various teams with great efficiency.
Proficient computer skills to include; various computer programs Microsoft Office programs, e-mail and the Internet
Good command of spoken and written English, multi-lingual desirable. Excellent communication skills, a proactive
problem solver. Attention to detail.
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IT SKILLLS
Updated Knowledge & Skill in MS-Word, MS- Excel , MS- Power Point Presentation , Windows, Microsoft outlook,
Web Surfing .
EDUCATIONAL DETAILS
TECHNICAL QUALIFICATIONS:
EXAMINATION
YEAR
BOARD / UNIVERSITY
DIVISION
Bachelors In Management Studies
( BMS ) Specialized in Hotel
Management
2012
Indian School Of Business
Management &
Administration ( ISBM )
Pursuing
One & Half ( 1 ½ ) Years Course in
Hotel Management ( Food Production )
1998
BOARD OF TECHNICAL
EDUCATION & TRAINING,
ANDHRA PRADESH
FIRST
% OF
MARKS
74 %
ACADEMIC QUALIFICATIONS :
EXAMINATION
YEAR
BOARD / UNIVERSITY
DIVISION
S. S.C.
1997
S.S.C. (ANDHRA PRADESH)
FIRST
B.Com
2001
Dr. B.R. AMBEDKAR OPEN
UNIVERSITY
DISCONTINUED
% OF MARKS
62 %
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PERSONAL DETAILS
NAME
:
S.GOPI KRISHNA
FATHER’S NAME
:
S. ANAND RAO
DATE OF BIRTH
:
14TH JULY 1980.
GENDER
:
MALE
MARTIAL STATUS
:
MARRIED
NATIONALITY
:
INDIAN
MOTHER TONGUE
:
TELUGU
LANGUAGES KNOWN
:
ENGLISH , HINDI , TELUGU , BENGALI , ORIYA ,
HOBBIES
:
COOKING , SINGING , DANCING .
CORRESPONDENCE ADDRESS
:
H. No.- 6-91, NEAR GOVT. HOSPITAL
SERILINGAMPALLY , LINGAMPALLY
HYDERABAD , ANDHRA PRADESH , INDIA.
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