Summary
Overview
Work History
Education
Skills
Languages
Technical skills
References
Timeline
Generic

NAGA VENKATA SAI KUCHULAKANTI

Reservoir,VIC

Summary

Exceptionally talented professional in the hotel industry, offering dynamic skills in meal preparation, portion sizing, and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Platform 28
05.2023 - Current
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported Sous chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Manager

Dominos Pizza
01.2022 - 03.2023
  • Increased team productivity by implementing streamlined processes and effective communication strategies.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.

Executive chef

Hyderabad House
01.2021 - 12.2021
  • Duties & Responsibilities: Monitor and maintain consistent food standards and quality in all areas of production
  • Ensure that the CCP (Critical Control Points) procedures are maintained
  • Prepare and ensure that food costs are kept in line with production
  • Placing Orders/Indenting to stores
  • Ensure that the methods of cooking and presentation are used to maintain standards of service
  • Ensuring safety and security is always adhered to
  • Maintaining and monitoring quality, conducting quality control checks according to HACCP regulations
  • Conducting quality checks of goods received, ensuring legal and quality standards are maintained
  • Cleaning schedules: Implementation of the Kitchen cleaning schedule to the agreed standards
  • Ensure that all kitchen employees are well uniformed and personal hygiene is maintained within the Kitchen and service areas and shift is adequately organized, staffed, and supervised
  • Creating daily production schedule to ensure proper staffing requirements.

Sr. Chef De Partie

Cure Foods Pvt Ltd
01.2019 - 09.2019
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.

Sr. Chef De Partie

Green Park Hospitality Service Pvt Ltd
06.2018 - 11.2018
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.

Hotel Operational Trainee

Green Park Hotels & Resorts Pvt Ltd
06.2017 - 06.2018
  • Certified Hotel Operational Trainee Program with Kitchen Department at Green Park Hotels & Resorts Pvt Ltd.

Jr. Chef

Hello Curry
03.2016 - 05.2017
  • Enhanced customer satisfaction by preparing and presenting visually appealing dishes in a timely manner.

Apprenticeship

The Park Hotels
11.2015 - 02.2016
  • Certified industrial exposure training program in all core departments from The Park Group of Hotels, Hyderabad.

Education

MBA - Tourism And Destination Management

Victoria University
Melbourne, VIC
04.2023

Bachelor of Hotel Management - Hotel, Motel, And Restaurant Management

Osmania University
India
06.2017

Skills

  • Food Allergy Understanding
  • Inventory management
  • Customer Service
  • Menu Development
  • Ingredient Sourcing
  • Inventory Oversight
  • Recipe Creation
  • Plating and Presentation
  • Food Presentation
  • Team Management
  • Kitchen organization
  • Culinary math
  • Time management
  • Food cost control

Languages

English
Full Professional
Telugu
Native or Bilingual
Hindi
Full Professional
Tamil
Elementary

Technical skills

Windows 7,8,10, MS-Office, POS.

References

Available on request.

Timeline

Chef De Partie

Platform 28
05.2023 - Current

Manager

Dominos Pizza
01.2022 - 03.2023

Executive chef

Hyderabad House
01.2021 - 12.2021

Sr. Chef De Partie

Cure Foods Pvt Ltd
01.2019 - 09.2019

Sr. Chef De Partie

Green Park Hospitality Service Pvt Ltd
06.2018 - 11.2018

Hotel Operational Trainee

Green Park Hotels & Resorts Pvt Ltd
06.2017 - 06.2018

Jr. Chef

Hello Curry
03.2016 - 05.2017

Apprenticeship

The Park Hotels
11.2015 - 02.2016

MBA - Tourism And Destination Management

Victoria University

Bachelor of Hotel Management - Hotel, Motel, And Restaurant Management

Osmania University

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