RESUME

GOPICHAND P
Address : Terala, Guntur India
Telephone Number : +917989507522
Best time of day to contact : Anytime
E-mail : bahubaleprabhas@gmail.com
Date of Birth : 10th Mar 1994
Place of Birth : Guntur, India
Gender : Male
Country of Citizenship : India
Country of Residence : India
Field of Training Desired : Culinary
Length of Program desired : 6 months

University/School Name : ROOTS INSTUITUTE OF HOTEL

MANAGEMENT CULINARY EDUCATION
Location : Vijayawada, India
Graduation/Expected graduation date : May 2013
Field of Study : Culinary
University/School contact name : ROOTS INSTITUTE OF HOTEL MANAGEMENT

University/School Name : SRI ZENETH SCHOOL

Location : Macherla, india
Graduation/Expected graduation date : Mar 2010
Field of Study : 10th Study
University/School contact name : SRI ZENETH SCHOOL

1
Classes Taken at School/University Relevant to Desired Training:

 Food Production (Continental Indian and Chinese)

 Bakery and Confectionary
 Hygiene and Sanitation
 Communication

Company Name : ELLA HOTEL

Company contact name : Nagaraju
Company contact tel : 2228666111
Company contact email : nagaraju@hotelunited21panindia.com
Company website : www.united21.co.in
Position : Commi 3
Location : Hyderabad, India
Duration : From Dec 2013 To Feb 2016

Company Name : ELLA HOTEL

Company contact name : Nagaraju
Company contact tel : 2228666111
Company contact email : nagaraju@hotelunited21panindia.com
Company website : www.united21.co.in
Position : Commi 2
Location : Hyderabad, India
Duration : From Feb 2016 To Apr 2017

Tasks/Responsibilities:
Store pickup and setting
Mise en place for banquets and events
Breakfast setting from bakery

Company Name : ELLA HOTEL

Company contact name : Melcom
Company contact tel : 2228666111
Company contact email : melcom@hotelunited21panindia.com
Company website : ella.in
Position : Head Chef
Duration : From May 2012 To Till date
Location : Hyderabad, India
Total Number of Months : 6 Months

Tasks/Responsibilities:
Support Chef de Partie or Demi Chef de Partie in the daily operation and work 
Work according to the menu specifications by the Chef de Partie
Keep work area at all times in hygienic conditions according to the rules set by the
hotel 

2
 Control food stock and food cost in your section
 Prepare the daily mis-en-place and food production in different sections of the main
kitchen or satellites 
Follow the instructions and recommendations from the immediate Superiors to
complete the daily tasks
Ensure the highest standards and consistent quality in the daily preparation and
keep up to date with the new products, recipes and preparation techniques
Coordinate and participate with other sections of requirements, cleanliness,wastage
and cost control

Company Name : CLERK EXOTIKA RESOURT & SPA, BENGALOURE.

Company contact name
Company contact tel
Company contact email
Company website
Position
Duration
Location
Total Number of Months
: Suresh Babu (Executive Chef)
: +91 7349258039
: Nddsharma@gmail.com
: www.JWMARRIOTTS.com
: Commi 1
: From Oct 2017 to Continue’s
: Bengaloure, India
: Still Working

Total Number of Months:

Work according to the instructions of Superiors 
Keep work area at all times in hygienic conditions according to the rules set by the hotel 
Control food stock and food cost in his section
Prepare the daily mis-en-place and food production in different sections of the main
kitchen or satellites
Follow the instructions and recommendations from the immediate Superiors to complete
the daily tasks
Ensure the highest standards and consistent quality in the daily preparation
Coordinate and participate with other sections of requirements, cleanliness, waste age
and cost control

Languages & Level : English- Fluent, Hindi- Fluent & Telugu- Fluent
Computer Skills : MS OFFICE
Special Awards/Honors/Certifications : Appreciation Letter from Clerk Exotick

Listening to Music, Reading Books, Cooking