AKHIL NALLI

• Led the preparation and cooking of traditional Indian dishes in a high-volume hotel/restaurant kitchen, ensuring consistent quality, taste, and presentation across all menus.
• Supervised junior cooks, assigned tasks, and trained staff in Indian cooking techniques such as curry base preparation, tandoor, tempering (tadka), and biryani cooking.
• Planned and standardized recipes for North Indian, South Indian, and regional specialties, monitored portion control, and maintained food costing and wastage within targets.
• Ensured strict adherence to hygiene and safety standards, managed daily stock checks, coordinated ingredient ordering, and maintained an organized, efficient kitchen workflow during peak service.

• Prepared and cooked a variety of traditional Indian dishes including North Indian, South Indian, and regional specialties such as curries, biryanis, tandoori items, roti/chapati, and rice preparations.
• Applied essential Indian cooking techniques such as tempering (tadka), curry base preparation, tandoor, and steaming to enhance dish quality.
• Executed standardized recipes and tailored spice levels to ensure consistent flavor and visual appeal.
• Upheld cleanliness and hygiene standards, managed proper storage of spices and ingredients, and facilitated efficient service during peak hours.

• Assisted head cook in meal preparation and cooking in fast-paced restaurant/hotel kitchen, contributing to timely service.
• Prepared ingredients by chopping vegetables, washing and cutting meat, and portioning components according to recipes, ensuring quality and consistency.
• Assisted in cooking dishes, monitoring cooking times, and maintaining consistency in taste and presentation.
• Ensured cleanliness and organization of workstations, equipment, and storage areas, adhering to hygiene and safety standards.
• Helped restock pantry and service areas, monitored stock levels, and reported low supplies to the supervisor.

• Cooked various dishes under supervision, employing techniques like boiling, frying, steaming, baking, and grilling to adhere to recipes from multiple culinary traditions.

• Prepared ingredients by chopping vegetables, marinating meats, and portioning for diverse cuisines, enhancing meal quality and consistency.

• Assisted chefs in preparing and cooking meals for hotel guests.
• Maintained cleanliness and organization of kitchen workstations and storage areas.
• Managed inventory of ingredients and supplies for daily kitchen operations.

• Collaborated with kitchen staff to ensure timely service during peak hours.
• Managed food storage and inventory to maintain optimal kitchen operations.
• Supported chefs in food preparation and organized ingredients to streamline cooking process.
• Maintained cleanliness and sanitation of kitchen equipment and work areas.