Amarnath Mylavarapu

• Responsible for application support for the GCC region and Pakistan i.e., almost 13 countries.
• Product development/Concept development for the clients and successful roll-outs.
• Successfully completed Product launch of SelfCookingCenterXS, SelfCookingCenter and CombiMasterPlusXS.
• Internal & External Trainer. Conducting Internal Audits and coaching Sales managers and create more awareness of the market challenges and how to overcome customer requirements.
• Supporting sales and marketing with the market research and create opportunities. Successfully organizing Exhibitions.
• Certified in Sales Excellence I & II, Salesforce.
• Product & Application expert for VarioCookingCenter, SelfCookingCenter and Combi Master.
• Supporting Key Accounts, developing new concepts for new clients and old clients and creating awareness of successful utilization of the units.
• Creating customized recipes, SOP and training the staff of potential clients such as lulu, EKFC, Etihad etc.

• Key customer adviser/Product Development/Technical Support/Sales & Marketing Support.
• Sales Training for Key Salesforce.
• Handling all HACCP related issues in the company and coordinating between supply chain and logistics.
• Market survey and recommendations to the management about bringing in new products and business to the portfolio.
• Creating customized recipes and training the staff of potential clients such as lulu, EKFC, Etihad etc.
• Participated in Gulf food and Sweets and Snacks exhibition events from 2013, 2014, 2015 and 2016 for various principal companies such as CSM, Pritchitts, Colatta, Guittard covertures.
• Attended CSM seminar in France on bakery and cooking ingredients and new trends in the food service industry for a week in 2014.

• Worked as a Chef Trainer at ICCA Dubai as a Head of Pastry.
• Train to advanced skill and knowledge for entry into operation within the international hospitality-Food Production Sector.
• Train students on skill development in commercial cookery-continental cuisine along with pastry and bakery.
• Train in interpersonal skill essential for a successful career in the hospitality industry. Gives specific overview of concepts of baking, essentials of pastry making and commercial cookery methods and preparation.
• Training that incorporate the following key competencies-collecting, analyzing and organizing information; using mathematical ideas and techniques; solving problems and using technology.
• Member of WACS (World Association of Chefs society) since 2011.
• Certified in Irinox blast chilling Systems, UK.
• Certified in Rational LLC., Germany in self-cooking center ovens and did attend the trainings as a part of the certification.
• Certified in Alluline Waste Management Systems.
• Participation at GULF FOOD 2012 as a part of the Rational LLC., Germany and represented ICCA Dubai.
• Has been participated for 3-day workshop which was conducted by CSM Germany, deals in cooking and baking ingredients.
• Created and trained students for Food festival Conducted by Burj man TREAT 2012 as conducting two cooking shows along with the trainee in the college.
• Student training for International Fine food Festival 2012 and was succeeded in achieving the most medals in the competition.

Reports to senior pastry chef and use to handle the one of the three shifts in the department.
• Responsible for the all the restaurants pastry and baking needed in the evening hour. (5 Restaurants banquets)
• Inventory, Creating new variety of breads, pastries and bonbons and cost control, payroll etc.,
• Awarded as the Pastry chef of the Quarter while working
• Started as Baker, and then promoted Supervisor chef within 6 months of time.
• Was best employee for a month and has been awarded company prestigious Gold Key Award (Recognition for best service for all Departments).
• Maintaining Inventory, Cost control
• Training the new employees and also college students
• Opened a Pastry Shop in Lobby and has introduced almost 25 desserts and has generated revenue
@AS being in dual role, use to supervise departments hot kitchen as well as pastry and bakery department and use to assist executive chef in all his duties. As a good employee I always use to maintain the company standards and maintain inventory, cost control, scheduling, and training new staff and meet the company standards and their expectations. Mainly specialized in cooking fish, roasting and grill.