SAI PRAVEEN KUMAR NANNEBOYINA
St.Kilda
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Five year background in high-end restaurant industry. 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
11
11
years of professional experience
Work History
Sous Chef
TGI Fridays Melbourne Central
08.2018 - 02.2020
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Sous Chef
TGI Fridays Chadstone
12.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Monitored food and labor costs to verify budget targets were met.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Chef De Partie
TGI Fridays Melbourne Central
12.2013 - 08.2018
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Line Chef
TGI Fridays Melbourne Central
06.2013 - 12.2013
Education
Advance diploma of business -
Gen Institute
Diploma of business -
Gen Institute
Master of Information Technology (Professional Computing) -
La Trobe University
Certificate IV in Commercial Cookery -
MVT Managenebt Institute of Australia
01.2018
Skills
- Communication: Supporting the management to organise team meetings and cookoffs prior to the menu launch
- Teamwork: Dealt effectively with a wide variety of people and did handle conflict successfully
- Problem-solving: Solved critical problems as a sous chef and managing tasks improving Cogs
- Planning and organizing: Contributed in long and short-term strategies to prepare the prep sheets
- Key qualities: - Highly motivated and organised - Ability to do multi-tasking - Self-reliant and can adapt any kind of environment - Excellent problem-solving skills and highly enthusiastic person
Accomplishments
- Achieved most valuable employee award thrice during the years 2015 to 2019 at TGI FRIDAYS, Melbourne central.
Roles And Responsibilities
- Occupational Health and Safety and Food Hygiene. Cleaning and organizing the kitchen and stock holding areas
- Write and post rosters against labour plot
- Ensure kitchen cleanliness is maintained to TGI Fridays standards in compliance with government and Environmental Health Department Legislation and actions EHO inspection reports
- Ensure accurate food inventory counts are completed and entered every week
- Oversee all training of BOH Supervisors, BOH Coaches & Team Members and ensure responsibilities are adhered to. Communicate goals and plans all BOH team with the assistance from supervisors
- Maintain 100% adherence to TGI Fridays recipes for food, Order food against budgets and ensuring quality control of purchases
- Participates and manages the preparation, cooking and presentation of all menu items with an attention to detail and adherence to standards; working across all kitchen stations including prep, fry, grill, sandwich, pasta and salad stations
- Possesses experience and demonstrates competency, and actively participates in all technical aspects of cooking; including but not limited to grilling, deep frying, shallow frying, sautéing, blanching of vegetables, meat, seafood, and poultry;
- Manages portion control, proper refrigeration and storage of food
- Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations.
References
Available On Request
Hobbies and Interests
- Participated in various professional events organised by the university.
- Achieved various recognitions and awards during my work.
- Volunteered for various nonprofit Organisations.
Timeline
Sous Chef
TGI Fridays Chadstone
12.2021 - Current
Sous Chef
TGI Fridays Melbourne Central
08.2018 - 02.2020
Chef De Partie
TGI Fridays Melbourne Central
12.2013 - 08.2018
Line Chef
TGI Fridays Melbourne Central
06.2013 - 12.2013
Advance diploma of business -
Gen Institute
Diploma of business -
Gen Institute
Master of Information Technology (Professional Computing) -
La Trobe University
Certificate IV in Commercial Cookery -
MVT Managenebt Institute of Australia
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