YASHWANTH REDDY SINGI

• Prepared and executed dishes according to set recipes and presentation standards.
• Assisted in the development of seasonal menus that showcased local ingredients.
• Trained and supervised junior kitchen staff to enhance their culinary skills and efficiency.
• Collaborated with front-of-house staff to ensure smooth service and customer satisfaction.
• Implemented inventory management practices to track stock levels and reduce costs.
• Created and maintained daily prep lists to streamline kitchen operations and workflows.

Crafted artisanal chocolates, bonbons, truffles, pralines, and enrobed confections using precise tempering techniques.

Developed visually striking plated desserts with balanced flavors and modern presentation styles.

• Executed chocolate tempering methods to ensure consistent shine, snap, and shelf stability.
• Designed seasonal dessert menus incorporating innovative chocolate components and contemporary plating concepts.
• Created decorative chocolate garnishes including curls, shards, cages, molds, and sculpted showpieces.

• Prepared cake bases and dough using precise portions, cut, filled, baked, and garnished various savory items including pies and sausage rolls.
• Set up baking equipment daily and prepared pastry dough according to business requirements and orders.
• Managed stock deliveries, ensuring proper rotation of ingredients.
• Monitored raw and baked inventory to ensure sufficient supply for daily sales.
• Operated various equipment for dough preparation, cutting, and baking processes.