Srinivas Reddy

I am adaptable, hardworking and loyal. As former leading chef, I have experience in every field of the food industry, including catering and bakery. The necessitated my living and working in a confined environment, planning menus with changing availability of resources and cost control requirements. As a team leader I was responsible for ensuring that my team development and adapted to the ever-changing needs of the work force and the constraints of the living/working condition.

Second Cook - Civeo grey wolf lodge - Fort McMurray

(2024 - 2026)

First Cook - Hodson lodge - Fort McMurray, Alberta

(2022 - 2024)

Second Cook - Civeo Bighorn lodge - Fort McMurray, Alberta

(2019 - 2022)

Second Cook - Noralta Black bear lodge - Fort McMurray, Alberta

(2017 - 2019)

Line Cook - O2's Tap House Grill - White

(2013 - 2016)

Full time Line Cook - THE NEEDLE VINYL TAVERN - Downtown

(2016 - 2017)

Management Training - NKM's Grand Hotel INDIA - Hyderabad

(2007 - 2009)

1st Cook - Hotel Shelton - India

(2009 - 2010)

Cook - Costa Cruise Lines

Worked on costa Deliziosa, costa concordia, costa magica

Craft course - Food Production - CULINARY ACADEMY OF INDIA (2007 - 2007)

P.G Diploma - Management - INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT (2005 - 2005)

S.S.C - General subjects of English, Maths, Social Sciences & General Sciences - BOARD OF SECONDARY EDUCATION (2004 - 2004)