Bayt.com

Submitting more applications increases your chances of landing a job.

Here’s how busy the average job seeker was last month:

Opportunities viewed

Applications submitted

Keep exploring and applying to maximize your chances!

Looking for employers with a proven track record of hiring women?

Click here to explore opportunities now!
We Value Your Feedback

You are invited to participate in a survey designed to help researchers understand how best to match workers to the types of jobs they are searching for

Would You Be Likely to Participate?

If selected, we will contact you via email with further instructions and details about your participation.

You will receive a $7 payout for answering the survey.


User unblocked successfully
Abhiram GONA, EXECUTIVE CHEF

Abhiram GONA

EXECUTIVE CHEF

Saudi Arabia

Bachelor's degree, Hotel Management and Catering Technology

Work experience

Total years of experience: 23 years, 0 months

EXECUTIVE CHEF

July 2019 - Present

July 2019 - Present

SAUDIA AIRLINES, RIYADH, SAUDI ARABIA
IN FLIGHT
Job role:
Management

EXECUTIVE CHEF

February 2014 - June 2019

RADISSON BLU HOTEL GRT

India

February 2014 - June 2019

-
•Had a key role in the makeover the SALT CO 531 Restaurant, The first Restaurant in India, to introduce “Salt block cooking”.
•Leading a team of 50 people, working closely with the team to maximize efficiency, performance and training.
•Responsible for bulk catering for Royal banquets, exhibitions and trunk shows.
•Active involvement in market survey and suppliers to lower food cost and ensure highest quality and freshness of the produce.
•Re-structuring and re-engineering the operational standards to raise efficiencies.
•Responsible for revenue and cost budgets for the financial years, incorporating new and effective measures to maximize APC and revenue.
•Laisoning effectively within the departments for smother operations
Company industry:
Hospitality & Accomodation
Job role:
Management

EXECUTIVE SOUS CHEF

April 2013 - February 2014

GRT GRAND HOTEL

India

April 2013 - February 2014

-

•Played a key role in the makeover / rebranding from AZULIA RESTAURANT to ‘GRT GRAND HOTEL’.
•Lead a team of 6 team members in AZULIA Kitchen & 60 team in Main kitchen & Banquets kitchen.
•Functioned closely with the team to maximize efficiency, performance and training.
•Responsible for bulk catering for Royal banquets, exhibitions and trunk shows.
•Active involvement in market survey and suppliers to lower food cost and ensure highest quality and freshness of the produce.
•Re-structuring and re-engineering the operational standards to raise efficiencies.
•Responsible for revenue and cost budgets for the financial years, incorporating new and effective measures to maximize APC and revenue.
•Laisoning effectively within the departments for smother operations
Company industry:
Hospitality & Accomodation
Job role:
Management

SOUS Chef

June 2011 - March 2013

June 2011 - March 2013

GIRAFFE CONCEPTS LIMTED, U.K
Job role:
Management

SOUS Chef

August 2008 - May 2011

GRT GRAND HOTEL

India

August 2008 - May 2011

Business Hotel in the heart of Chennai city, South India. The task was to plan and set-up a Mediterranean Restaurant, the first of its kind in the city of Chennai. This restaurant was successfully launched and is performing well. The Restaurant won “The Best Mediterranean Restaurant from TIMES OF INDIA FOOD GUIDE for the year 2008, also awarded Asia’s Finest Restaurant for 2010-11 from ‘The Miele Guide’.
The main responsibilities were to plan the menu, kitchen, source out the ingredients and train the staff in producing authentic Mediterranean food. During that period, I was working as a
Company industry:
Hospitality & Accomodation
Job role:
Management

Kitchen Executive

February 2008 - July 2008

THE PARK HOTEL

India

February 2008 - July 2008

Company industry:
Hospitality & Accomodation
Job role:
Other

COMMI

June 2007 - December 2007

CARNIVAL CRUISE LINES

India

June 2007 - December 2007

Company industry:
Hospitality & Accomodation
Job role:
Other

Demi Chef De Partie

July 2005 - January 2007

July 2005 - January 2007

DANAT RESORT JEBEL DHANNA- U.A.E
Job role:
Other

Kitchen Assistant

December 2003 - June 2005

TRIDENT HILTON HOTEL

India

December 2003 - June 2005

Job role:
Customer Service and Call Center

kitchen assistant

August 2003 - December 2003

COROMANDEL INSTIUTE OF HOTEL MANAGEMENT

August 2003 - December 2003

I worked as part of a team and in the food preparation section for Global cuisine, under the guidance of Ex
Job role:
Customer Service and Call Center

Commi Chef

January 2003 - November 2003

HOTEL GREEN PARK

India

January 2003 - November 2003

Company industry:
Hospitality & Accomodation
Job role:
Other

Education

January 2002

January 2002

Bachelor's degree, Hotel Management and Catering Technology

•

Board of Intermediate Education

January 1999

January 1999

High school or equivalent, Hotel Management and Catering Technology

India

•

Board of Secondary Education

January 1997

January 1997

High school or equivalent, Hotel Management and Catering Technology

India

•

Skills

COOKING
Expert
COOKING
Expert
EXHIBITIONS
Expert
EXHIBITIONS
Expert
FINANCIAL
Expert
FINANCIAL
Expert
MARKETING
Expert
MARKETING
Expert
QUALITY
Expert
QUALITY
Expert
REENGINEERING
Expert
REENGINEERING
Expert
CUSTOMER SATISFACTION
Expert
CUSTOMER SATISFACTION
Expert
MACROMEDIA DIRECTOR
Expert
MACROMEDIA DIRECTOR
Expert
MANAGEMENT
Expert
MANAGEMENT
Expert
BUDGETING
Expert
BUDGETING
Expert

Languages

Tamil

Intermediate

English

Expert

Hindi

Expert

Telugu

Native Speaker