Mounika Gannamaneni
Boronia,VIC
Summary
Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods.
Overview
2
2
years of professional experience
Work History
Chef
Babaji's Kerala Kitchen
12.2023 - Current
- Oversaw fryer, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Cook
Corio Hotel
10.2023 - 12.2023
- To ensure the safety and quality of the food preparation process, work environments were kept clean and organised at all times.
- Multiple orders were prepared simultaneously during busy periods with a high accuracy rate, maximising customer satisfaction and repeat business.
- Prepared foods in accordance with portion control standards and recipe specifications.
- Checked for quality, maintained track of old and new items, and rotated stock to ensure food and ingredient freshness.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Cook
Sri Dwaraka
12.2022 - 08.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Adjusted recipes based on ingredient availability or customer request.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
Advance Diploma - Hospitality
Pax Institute of Technology
04.2023
Certificate III & IV - Commercial Cookery
Pax Institute of Technology
09.2022
Skills
- Customer Service
- Sanitation
- Order Verification
- Cooking
- Ingredients Measuring
- Frying
- Surface Cleaning
- Food Handling
- Food Presentation
- Contamination Prevention
- Hospitality and Service Industry Background
- Grilling
- Sanitation
- Customer service
- Food safety and sanitation
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Effective communications
- Team collaboration
- Recipes and menu planning
- Food plating and presentation
- Vegetarian cooking
- Problem-solving
- Multitasking and organization
Languages
English
Full Professional
Telugu
Native or Bilingual
Hindi
Limited Working
Timeline
Chef
Babaji's Kerala Kitchen
12.2023 - Current
Cook
Corio Hotel
10.2023 - 12.2023
Cook
Sri Dwaraka
12.2022 - 08.2023
Certificate III & IV - Commercial Cookery
Pax Institute of Technology
Advance Diploma - Hospitality
Pax Institute of Technology
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