Goutham Kosaraju
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
18
18
years of professional experience
Work History
Chef
Meerkat Bistro
11.2022 - Current
- Maintaining the required hygiene and HACCP (hazard analysis critical control point) standard of the kitchen and the standards of food presentation
- Read out KOT to the sections
- Designing menu and making lunch specials
- Monitoring and Controlling food and wastages
- Making prep list
- Ordering goods
- Stock take.
Chef
Coffee club
10.2019 - 10.2022
- Preparing A la carte menu and monitoring and Controlling food and wastages
- Making prep list
- Ordering goods
- Monitoring the temperature of fridges and freezers
- Following the Cleaning schedules
- Handing over the reports to the Manager
- Inspecting and checking the invoices at the time of goods delivery
- Well experienced in working with all kitchen equipment.
Chef
Blendinn Bistro
06.2017 - 09.2019
- Working in production kitchen
- Cooking busy A la carte & function Menu
- Planning menus and determining serving sizes
- Kitchen Organization and staff management
- Ordering supplies and supervising kitchen operations
- Monitoring the temperature of fridges and freezers
- Assigning the Cleaning schedules
- Train Apprentice, chefs, kitchen hands and Cooks.
Chef
Spotless- Alliance Food Partner
01.2016 - 05.2017
- Cooking busy Dinner Buffet
- Staff meals
- Preparing mise-en-place
- Assisting the Head chef in kitchen operations
- Maintaining the required hygiene and HACCP (hazard analysis critical control point) standard of the kitchen and the standards of food presentation
- Monitoring and Controlling food and wastages
- Making prep list
- Ordering goods
- Monitoring the temperature of fridges and freezers
- Following the Cleaning schedules
- Handing over the reports to the head chef
- Inspecting and checking the invoices at the time of goods delivery
- Well experienced in working with all kitchen equipment
- Good knife and pan handling skills
- Excellent communication with workmates and suppliers
- Ability to deal with stressful situations and stay calm.
Kitchen Manager
Napoli Bistro
07.2011 - 11.2015
- Maintaining the required hygiene and HACCP (hazard analysis critical control point) standard of the kitchen and the standards of food presentation
- Read out KOT to the sections
- Designing menu and making lunch specials
- Monitoring and Controlling food and wastages
- Making prep list
- Ordering goods
- Stock take
- Preparing Roasters
- Monitoring the temperature of fridges and freezers
- Assigning the Cleaning schedules
- Pest control
- Inspecting and checking the invoices at the time of goods delivery
- Train Apprentice, chefs, kitchen hands and Cooks.
Chef
Hotel Crowne Plaza
05.2010 - 05.2011
- Cooking busy Breakfast Buffet and A la carte Menu
- Assisting the Head chef in kitchen operations
- Maintaining the required hygiene and HACCP standard of the kitchen and the standards of food presentation
- KOT Read out to the sections
- Designing menu and making lunch specials
- Monitoring and Controlling food and wastages
- Making prep list
- Ordering goods
- Stock take
- Monitoring the temperature of fridges and freezers
- Assigning the Cleaning schedules
- Pest control
- Handing over the reports to the head chef
- Inspecting and checking the invoices at the time of goods delivery
- Train Apprentice, chefs, kitchen hands and Cooks
- Well experienced in working with all kitchen equipment
- Good knife and pan handling skills
- Excellent communication with workmates and suppliers.
Commis
Novotel
06.2008 - 01.2010
- Cooking busy Buffet and A la carte Menu
- Making prep list
- Ordering goods
- Stock take
- Monitoring the temperature of fridges and freezers
- Assigning the Cleaning schedules
- Pest control
- Handing over the reports to the head chef
- Train Apprentice, chefs, kitchen hands and Cooks
- Well experienced in working with all kitchen equipment
- Good knife and pan handling skills.
Commis - III
Hotel ITC Welcome Grand Bay
06.2006 - 05.2008
- Assisting the Head chef in kitchen operations
- Maintaining the required hygiene and HACCP (hazard analysis critical control point) standard of the kitchen and the standards of food presentation
- Monitoring and Controlling food and wastages
- Making prep list
- Monitoring the temperature of fridges and freezers
- Following the Cleaning schedules
- Handling over the reports to the head chef
- Inspecting and checking the temperature at the time of goods delivery.
Education
Certificate - Food Safety supervisor level 1 & 2
Bachelor of Hotel Management - Green Fields Institute of Hotel Management and Catering Technology India
06.2006
Skills
- Pride in professional presentation and personal hygiene
- Excellent verbal, written and interpersonal communication skills
- Punctual and reliable
- Proactive in problem solving
- Excellent customer service skills
- Strong work ethic, taking pride in everything I do
- Multitasking abilities
transportation
I have my own transport.
personal information
Visa Status: Australian citizen
Languages
English,Hindi,Telugu
References
References available upon request.
Timeline
Chef
Meerkat Bistro
11.2022 - Current
Chef
Coffee club
10.2019 - 10.2022
Chef
Blendinn Bistro
06.2017 - 09.2019
Chef
Spotless- Alliance Food Partner
01.2016 - 05.2017
Kitchen Manager
Napoli Bistro
07.2011 - 11.2015
Chef
Hotel Crowne Plaza
05.2010 - 05.2011
Commis
Novotel
06.2008 - 01.2010
Commis - III
Hotel ITC Welcome Grand Bay
06.2006 - 05.2008
Certificate - Food Safety supervisor level 1 & 2
Bachelor of Hotel Management - Green Fields Institute of Hotel Management and Catering Technology India
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