Vijay Verarapu
Adelaide,SA
Summary
Accomplished Chef with a proven track record at The Adelaide Club, enhancing customer satisfaction through exceptional culinary creations and strategic menu development. Skilled in food safety, sauce preparation, and team training, I excel in reducing food waste by up to 30% and sourcing ingredients sustainably. My leadership and innovative recipes support both kitchen efficiency and community partnerships.
Overview
3
3
years of professional experience
Work History
Chef
The Adelaide Club
08.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Chef
Breeze Pty Ltd
09.2021 - 07.2022
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Coordinated with team members to prepare orders on time.
Education
Certificate IV - Chef
Queensford College
Adelaide, SA09-2022
Intermediate Certificate - MPC
Navavignana Bharathi College
H.No.1-7-1104/1, Balasamudram, Hanamkonda03-2009
Secondary School Certificate - Ssc Examination
Daffodils High School
Warangal, Telangana,india03-2007
Skills
- Food safety and sanitation
- Cooking techniques
- Food quality
- Food presentation
- Kitchen equipment operation and maintenance
- Frying techniques
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Menu development
- Portion and cost control
- Made-to-order meals
Timeline
Chef
The Adelaide Club
08.2022 - Current
Chef
Breeze Pty Ltd
09.2021 - 07.2022
Certificate IV - Chef
Queensford College
Intermediate Certificate - MPC
Navavignana Bharathi College
Secondary School Certificate - Ssc Examination
Daffodils High School
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