Aripirala Prashant
Mobile:+971509918132
, 
Web page:
Visa Status: On Visit Visa till Sept 3rd 2017, Can Join Immediately.
Career Summary
Recognized throughout career for being a visionary Chef leveraging in-depth knowledge of the market place and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, communication, and team building skills. Adept at designing complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends like Food preparation, menu development, event planning/catering, and inventory purchasing/control. Backed with over 15 years of expertisewith over 10years of International Experience.
Innovative and exceptionally creative to foster ideas that impel the organization towards a result-oriented direction. Impeccable customer Management and leadership skills with impressive professional-speaking abilities. Driven by new challenges and adept at adapting to any cultural and business environments.
Career Objective
To work in a place where innovation is encouraged and to create new dimensions to regular cooking styles and techniques. To become a Master Chef some time in life with self determination and hard work. To see my self at a height where people would feel to respect me and my profession. To make the world understand the true value of a Chef even better.
Looking for a new direction and challenge, seeking to continue use of my professional background at a key position as Head Chef / Sr. Sous Chef / Chef de Cuisine to bring value addition to the organization within Hotels/Restaurants/Catering domains.
  • Menu Design
  • Meal Preparation
  • Special Events Catering & Planning
  • Inventory Control
  • Business/Revenue Growth
  • Cost Reduction
/
  • Kitchen Management
  • Staff Management
  • Customer Service
  • Purchasing
  • Training Analysis
  • Standards Compliance

Key Achievements
  • Awarded the “Employee of the Month” award for the month of November 2001 at the Royal Caribbean Cruise lines.
  • Received the “The best Innovative Dessert award” at the IntraCollege Chef Competition at CananSchool of Catering & Hotel Management.
  • “The Chairman Award” in recognition of my outstanding academic excellence at CananSchool of Catering and Hotel Management.
  • Core member of the team that was awarded the “Best Ship of the year” award at Royal Caribbean Cruise Lines.
  • Appreciated for my outstanding contribution for the successful organization of the Garden Festival 2006 at Suntec City, Singapore.
  • Have attained Traning at Saint Pierre under Chef Emmanuale Stroobant (Listed in Michelin Guide Singapore).
  • Successfully coordinated with the 2 Michelin Star Chef Alain Llorca of Le Moulin de Mougins, France during the World Gourmet Summit held at Dolce Vita Restaurant in Mandarin Oriental Singapore in 06-07.
  • Participated in the Food & Hotel Asia in Group 8,2008 held at Singapore.
  • Silver medal Live Seafood Main Course and Merit for Four Course Veg Meal at Emirates Culinary Guild, Gulf Food UAE.
  • Received appreciation letter from Exe Sous Chef in Al Murooj Rotana, Dubai for being supportive and hard working.
  • Cuisines worked with American, Continental, Latin, Mediterranean, Asian (Thai, Malay, Chinese, Indian).

Education

Science of Gastronomy (Hong Kong University , Online through Coursera)
Advanced Culinary Placement Diploma (2years)
Johnson & Wales University, USA and At-Sunrice, The Global Chef Academy, Singapore / 2013
2008
Food Production Principles Certificate
American Hotel & Motel Association, USA (Now AH&LA) / 2001
Diploma in Hotel Management and Catering Technology (3 years)
CananSchool of Hotel Management & Catering Technology, Chennai, India. / 1999
Career Path
Sous Chef (Acted Head Chef Opening Team In charge) Jan 2016 – Jan 2017
Burger & Lobster – Demind Group, Dubai.
(Listed Among the Best 100 Restaurants in UAE, Nominated for Best New Restaurant and Best Casual Dining Place – 2016)
Head Chef August 2014 – Jan 2016.
Soho Bar & Grill - CHI Hospitality Dubai, UAE.
Sous Chef Nov 2013 – August 2014
CHI Hospitality Dubai, UAE.
Jr. Sous Chef June 2011 - July 2012.
Emirates Leisure Retails (Subsidiary of the Emirates Group), Dubai, UAE.
Demi Chef de Partie
(Banquet and Lantino Fine dinning) Nov 2009 - May 2011.
Al Murooj Rotana 5*, Dubai, UAE
/ Chef de Partie/Culinary Apprentice. (Industrial Exposure Training as a part of Culinaryprogram)
Mandarin Oriental 5*, Singapore / Aug’ 06 - Sept’ 08.
Chef De Parte
River Bay Resorts 3*, Rajahmundry, India / Jan’ 06 – Apr’ 06
Head of the Department – Food Production
Anand Canan Institute of Hotel Management & Catering Technology. India / Apr’ 04 – Dec05
Cook
Royal Caribbean International Cruise Lines, Premier Cruises USA / Aug’99 - Dec’03
Technical Skills
Category / Software / Tool / Technology
Tools/Utilities
Operating Systems / MS Office (MS. Word, MS Excel)
Windows, MICROS
Certifications / Courses
Person in Charge Level 3 (Passed with Merit, Approved by Food Control Department Dubai Municipality)
Highfield Awarding body for Compliance, Dubai, UAE
Basic Food Hygiene
Al Murooj Rotana Dubai UAE.
Hazard Analysis and Critical Control Points (HACCP).
Royal Caribbean Cruise Lines / 2014
2010
2002
Standards of Training, Certification and Watch keeping (STCW – 95).
HIMT, Chennai / 2001
Trainings Attended
Professional Training in Continental, AsianCuisine and Pastry
Fruit, Veg and Ice Carving
2 weeks of training in Food & Beverage Service at Kaynes Hotel (3 Star), Mysore
1 month of training in House Keeping at Welcomgroup Bay Island (5 Star) Port Blair, India
5.5 months of Industrial Training at Welcomgroup Grand Kakatiya Hotel & Towers (5 Star) Hyderabad, India
1 month of training in House Keeping at Hotel Viceroy (5 Star) [Now Marriot], Hyderabad, India
Personal Details
Date Of Birth / 10th May 1977
Marital Status / Married
Languages Known / English, Hindi, Telugu, Tamil
Nationality / Indian
Personal Interests / Playing Dhol, Photography, Listening Music, Traveling
  • Have acquired UAE driving license.

References
Will be provided on request.