Vamshi Krishna Pulijala
Brisbane
Summary
Dynamic culinary professional with a robust background in the culinary arts, recognized for creating innovative and delectable dishes that delight patrons. Proven ability to manage kitchen staff and streamline inventory processes, ensuring operational efficiency and excellence. Committed to upholding the highest standards of food safety and sanitation, fostering a safe and productive kitchen environment. Passionate about culinary creativity and dedicated to delivering exceptional dining experiences.
Overview
17
17
years of professional experience
Work History
Head Chef
Dosa Hut Indian Multi Cuisine
Upper Mount Gravatt, Brisbane, QLD, Australia
10.2022 - Current
- Oversee full kitchen operations including preparation, cooking, plating, and service quality.
- Lead and train a multicultural kitchen team, including rostering and performance management.
- Develop menus, specials, and recipes based on customer preferences and cost targets.
- Ensure compliance with Australian Food Safety, WHS and hygiene standards.
- Manage purchasing, supplier relationships, inventory, and food cost controls.
- Maintain consistency in authentic flavours across South Indian, Indo-Chinese and North Indian cuisines.
- Coordinate bulk production and catering for corporate and community events.
- Implement kitchen systems to increase efficiency and customer satisfaction.
- Designed and executed seasonal menus that highlighted authentic Indian flavors and catered to diverse customer preferences.
- Supervised daily kitchen operations, ensuring consistency in food preparation and presentation across all dishes.
- Trained and mentored kitchen staff on culinary techniques, food safety standards, and efficient kitchen practices.
- Managed food inventory and established par levels to minimize waste and maximize operational efficiency.
- Utilized feedback from customers to refine menu offerings and improve guest satisfaction ratings.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
Chef De Partie
Ebony Boutique Hotel
Hyderabad
07.2018 - 06.2022
- Managed high-volume food preparation and maintained organised mise en place.
- Prepared meats, sauces, and specialty dishes to high standards.
- Handled stock rotation, vendor management, and hygiene compliance.
- Trained new staff and ensured consistent quality and portioning.
- Prepared and presented high-quality dishes in accordance with menu specifications and customer preferences.
- Assisted in menu development by researching current culinary trends and incorporating seasonal ingredients.
- Managed inventory levels to ensure freshness and reduce waste, implementing efficient stock rotation practices.
- Monitored and maintained kitchen cleanliness, adhering to strict hygiene and safety standards.
- Collaborated with front-of-house staff to ensure timely and efficient service during peak dining hours.
- Implemented portion control measures to optimize food cost management and reduce waste.
- Executed daily food preparation tasks, ensuring consistency in taste and presentation across all dishes.
- Utilized culinary techniques to create unique flavor profiles, contributing to the restaurant's reputation.
- Assisted in the coordination of large events and catering orders, ensuring successful execution and customer satisfaction.
Food & Beverage Kitchen Operational Manager
Coffee Day Global Limited
Hyderabad
10.2010 - 06.2018
- Managed production, stock levels, SOPs and quality control across distribution centres.
- Implemented HACCP, ISO, FSSAI standards and conducted training programs.
- Drove new product development and eliminated low-performing SKUs to improve margins.
- Streamlined vendor processes and reduced procurement costs..
- Implemented training programs for staff, leading to improved skill sets and enhanced service delivery.
- Streamlined kitchen workflow through process optimization, enhancing efficiency and reducing waste.
- Monitored inventory levels and coordinated with suppliers to maintain optimal stock and minimize shortages.
- Developed seasonal menus, incorporating local ingredients to enhance customer experience and drive sales.
- Conducted regular quality audits to ensure adherence to food safety regulations and maintain high standards.
- Facilitated team meetings to address operational challenges and foster a collaborative work environment.
Kitchen Operative Trainee
Golkonda Resorts & Spa, Hyderabad
Hyderabad, India
10.2008 - 10.2010
- Assisted in daily kitchen operations, including preparation and cooking tasks.
- Maintained cleanliness and organization in the kitchen area to ensure safety and efficiency.
- Supported inventory management by tracking stock levels and assisting with orders.
- Prepared ingredients for cooking, including washing, chopping, and measuring.
- Participated in menu preparation and execution under the guidance of senior chefs.
- Collaborated with team members to ensure smooth kitchen workflow during busy service periods.
- Operated kitchen equipment safely and effectively, adhering to operational guidelines.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
Education
Bachelor of Hotel Management & Catering Technology -
Aryan College of Hotel Management
HyderabadIntermediate - Catering & Restaurant Management
Success Vocational Junior College
HyderabadS.S.C. -
Ananda Jyothi High School
HyderabadSkills
- Food safety management
- Food service coordination
- Team coordination
- Culinary menu planning
- Seasonal menu development
- Understanding of food safety compliance
- Sustainable waste management
- Food service coordination
- Supplier relationship management
- Strategic forecasting
- Food handling expertise
LANGUAGES
English
Hindi
Telugu
Interests
- Playing Sports
- Reading
- Food Tourism
- Baking
- Music
- Watching Movies and TV Shows
- Cooking
- Road Trips
PERSONAL STRENGTHS
- Cheerful
- Hardworking
- Energetic
- Self-motivated
- Safety focused
Timeline
Head Chef
Dosa Hut Indian Multi Cuisine
10.2022 - Current
Chef De Partie
Ebony Boutique Hotel
07.2018 - 06.2022
Food & Beverage Kitchen Operational Manager
Coffee Day Global Limited
10.2010 - 06.2018
Kitchen Operative Trainee
Golkonda Resorts & Spa, Hyderabad
10.2008 - 10.2010
Intermediate - Catering & Restaurant Management
Success Vocational Junior College
Bachelor of Hotel Management & Catering Technology -
Aryan College of Hotel Management
S.S.C. -
Ananda Jyothi High School