Venkata Nagarjuna Gurajala
BOX HILL SOUTH,VIC
Summary
Adept at leading high-volume kitchen operations, I honed my skills at Hansa's Steak and Grill, where I significantly reduced food waste. My expertise in food safety and passion for food presentation are matched by a proven track record in mentoring staff and enhancing team performance, demonstrating both hard and soft skills essential for culinary excellence. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge with 3-year background in high-end restaurant industry.
Overview
6
6
years of professional experience
Work History
Sous Chef
Hansa's Steak and Grill
08.2023 - 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Chef De Partie
Bia Hoi
12.2020 - 07.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Kitchen Hand
Steak Ministry Bar And Grill
01.2019 - 10.2019
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Education
Diploma of Hospitality And Management - Commercial Cookery
Sunshine College And Management
Melbourne, VIC03.2023
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Safe Food Handling
- Food presentation
- Food Preparation
Timeline
Sous Chef
Hansa's Steak and Grill
08.2023 - Current
Chef De Partie
Bia Hoi
12.2020 - 07.2023
Kitchen Hand
Steak Ministry Bar And Grill
01.2019 - 10.2019
Diploma of Hospitality And Management - Commercial Cookery
Sunshine College And Management
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