Arvind Chalasani Email & Phone Number

Currently working offshore and future plan is look for change of job at a different working atmosphere and gain knowledge at various sections, with so much new things happening i am a keen person too implement new ideas aswell.I am professionally a chef, passed out from IACT&CA, HYD, INDIA in 2003, and started off progressing from then as a apprentice for 2 years and moved to United Kingdom for higher education, in Msc.International Tourism Management from Robert Gordon University, which actually gave a proper base to form my career.Worked for different brands in Aberdeen and each group gave a different level of understanding and learning opportunities, of which Hilton was one of the best pleasure to work and later worked with Holiday Inn, who supported me all the way to work as Sr.Sous chef.Currently working offshore with ESS Offshore Ltd, as a Ad.hoc.Working with the Catering Industry over the years, has given me a greater working skills, organisation, planning, team leader, Menu designing, and Mass production.I am a freelance chef,willing to do cookery lessons in my authentic Indian cuisine and open to offer any advice needed.Face book page is : Simple & Easy.Specialities1.Indian Cuisine2.British Cuisine3. Multi Selections of Food selection as of season availability4. Good computer Knowledge 5. Offshore Bosiet, Huet and Fire fighting qualifications6. Good Offshore experience to work on Big and Small platforms and Flaotels7. Food Safety level 1 and 2 qualifications and8. Most of all a very good team player and team leader

Listed skills include Experimenting Food To Another Levels, Menu Designing And Planning, Organic Foods, Catering, and 12 others.