Venkata Prudhvi Gavini
Toowoomba,QLD
Summary
Dynamic Sous Chef with a proven track record at Compass Group Management, mastering inventory management and team leadership. Elevated dining experiences by introducing a rotating menu concept and negotiating for quality ingredients, boosting profit margins. Excelled in food safety and fostering team collaboration, significantly reducing food waste and ensuring top-notch service.
Overview
6
6
years of professional experience
Work History
Sous Chef
Cater Care Group
Townsville, QLD
05.2021 - 05.2024
Chef
The BigGroup
Melbourne, VIC
02.2019 - 05.2021
Cook
Compass Group Management
Melbourne, VIC
08.2018 - 01.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
- Maintained food safety and sanitation standards.
Education
Diploma In Hospitality - Hospitality Administration And Management
Australian Careers Education
Melbourne, VIC06.2020
Masters In Information Technology - Networking And Security
Charles Sturt University
Melbourne, VIC04.2018
Certificate III , Certificate IV - Chef Training
Australian Careers Education
Melbourne, VIC08.2019
Skills
- Inventory Management
- Team Leadership
- Kitchen leadership
- Food Safety
- Safe Food Handling
- Food presentation
- Menu Planning
- Allergen awareness
- Safety Management
- Supervising Food Prep
- Cost Control
- Employee Scheduling
- Supply Ordering
- Team Collaboration
Timeline
Sous Chef
Cater Care Group
05.2021 - 05.2024
Chef
The BigGroup
02.2019 - 05.2021
Cook
Compass Group Management
08.2018 - 01.2020
Diploma In Hospitality - Hospitality Administration And Management
Australian Careers Education
Masters In Information Technology - Networking And Security
Charles Sturt University
Certificate III , Certificate IV - Chef Training
Australian Careers Education