Ananthsai Markanti Pota

Professionally trained & highly disciplined food production professional, with around 15 years of experience as Chef Manager, Chef De Partie and Chef, preparing international cuisines (Italian, French, English & Indian) and involved in fusion cooking. In-depth ability to develop test recipes and techniques for food preparation/presentation as well as bulk preparation of food. Diligent & resourceful professional consistently meeting company standards and customer needs, thereby ensuring profitability, quality and excellent customer service. In-depth knowledge of Food hygiene and daily BOH Operations that include discipline and focus in preparing top quality food and a fantastic memory resulting in highly accurate food preparation. Certificate Course in Food Hygiene, certified by CIEH, UK. Certificate III and IV in commercial Cooking By FM Edge.

Knowledgeable Chef with proven track record in high-volume culinary operations and team leadership. Successfully managed kitchen staff and ensured compliance with health and safety regulations. Demonstrated ability to innovate menu offerings and optimize kitchen efficiency.

• Certificate Course in Food Hygiene, certified by CIEH, UK
• Certificate III and IV in commercial Cooking By FM Edge

• Responsible for all compliance aspects of food preparation and cooking, presentation, and meal service.
• Ensure all foods are handled according to the Food Safety Manual and compliant with the aged care accreditation standards Nutrition and Hydration requirements.
• Ensure that the meal components are of a suitable texture to suit individual care recipients.
• Ensure that an appropriate size meal is served to each care recipient; and that assistance/encouragement is offered if required.
• Organise the preparation of cultural/religious meals to meet the needs of the individual care recipients.
• Responsible for ordering appropriate quantities of kitchen products/supplies through approved providers, and checking order upon receipt according to Product Receivable Guidelines.
• Liaise with the Facility Manager regarding special purchase orders, for example, prior to ordering food/supplies for upcoming cultural events, for example, Australia Day, ANZAC Day, Melbourne Cup, Easter, Remembrance Day, Christmas and others.
• Direct and supervise catering employees in their duties, ensuring compliance with shift duty forms, outlined responsibilities, the Food Safety Manual, food Services Standards Manual, Human Resources policies, facility procedures and legislation.

• Follow recipes in order to maintain accuracy and appropriate portions followed by Pre-plating food.
• Assist other chefs while preparing new menus and give ideas for changes in cooking methods.
• Prepare Buffet and Banquet setups as well as À la carte dishes.
• Assist the Executive Chef in menu planning and preparation.
• Develop test recipes and techniques for food preparation/presentation.
• Resolve customer complaints about the food that they received; Explain how various menu items are prepared to patrons, when asked, describing ingredients and cooking methods.
• Oversee food preparation, examining quality and portion sizes to ensure that dishes are prepared and garnished correctly; Monitor the actions of new employees to ensure health and safety standards are maintained and distribute assignments to them.
• Support the Sous Chef, Line Chefs and other kitchen staff in executing heavy food production demands on a daily basis; Manage stations in the absence of the Chef De Partie.
• Implement food hygiene & safety practices/regulations when dealing with the preparation of food; Follow recipes, as per guidelines, maintaining high quality food preparation standards.
• Responsible for ensuring cleanliness & sanitation of the food preparation area; including all work areas and store prepared food in the appropriate manner.
• Creative in making new & different cuisines with a style, new product development and teaching/training all new recipes and procedures.
• Ensure that product quality standards are met in all areas of the restaurant as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel.
• Assist the executive chef in ordering daily food supplies & conducting budget control.
• Prepare mise en place for vegetables, seafood, meat products and other required preparations.

• Prepared food requisitions to meet the daily requirements of the restaurant.
• Ensured that food served is according to company standards and guarantees guest satisfaction.
• Provided training to newly hired cooks and kitchen staff.
• Monitored the hygiene and quality of the food served on a daily basis.
• Developed continuous improvement plans to enhance performance and bring efficiencies.
• Followed standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures; Followed proper plate presentations and garnishing set up for all dishes.
• Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period; Allotted appropriate portions for food products, prior to cooking, according to standard portion sizes and recipe specifications.
• Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens and refrigeration equipment.
• Performed related duties such as helping to wash dishes as needed, cleaning the kitchen and helping with any other projects as assigned by the kitchen manager.
• Resolved food related issues, such as food sent back & reported it to the Sous Chef.
• Attended all scheduled employee meetings and offered suggestions for improvement.
• Performed other related duties as assigned by the Sous Chef.

• ITC THE KAKATIYA, India 14th Jul 2008 – 14th Jan 2009
• Designation: F&B Trainee
• Responsibilities:
• Performed mise en place for different stations & prepared food, as assigned.
• Reported to the Sous Chef & gained knowledge of daily operations of the kitchen.