Summary
Overview
Work History
Education
Skills
Hobbies and Interests
Languages
Timeline
Generic

Anil Kumar Kommineni

Hyderabad

Summary

Dynamic Executive Chef with a proven track record at ERA Kram, specializing in menu development and vendor negotiation. Adept at enhancing customer satisfaction through innovative dish creation and operational efficiency. Recognized for training kitchen teams and implementing HACCP standards, ensuring high-quality food presentation and safety compliance. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.

Overview

2026
2026
years of professional experience

Work History

CONSULTANT CHEF IN INFINITY KITCHEN

INFINITY KITCHEN
Hyderabad
04.2025 - Current
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Developed recipes and dishes to meet customer requirements.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Checked quality of food products to meet high standards.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Trained kitchen workers on culinary techniques.
  • Distributed food to service staff for prompt delivery to customers.
  • Organized catering services for special events including weddings, corporate functions.
  • Monitored quality, presentation and quantities of plated food across line.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Trained new hires on proper kitchen procedures, equipment usage and safety protocols.
  • Analyzed existing menu items for profitability and made recommendations for improvement.
  • Assisted with cost control measures such as portion sizes, recipe changes, and waste reduction.
  • Monitored inventory levels of perishables to prevent overstocking or shortages.
  • Maintained a clean working environment by adhering to health codes and regulations.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Planned menus and ensured the availability of ingredients.

Executive Chef

ERA KRAM AND AURA CAFE RESTRO BAR AND SOUTH INDIAN KITCHEN IN JUBILLE HILLS
Hyderabad
08.2024 - 03.2025
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Devised tasty dishes using popular recipes, delighting guests and generating return business.
  • Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
  • Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
  • Established clear standards for cooking, garnishing and presenting food.
  • Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
  • Monitored quality, presentation and quantities of plated food across line.
  • Controlled and directed food preparation and service in high volume kitchen.
  • Inspected individual portion control to reduce daily wastage.
  • Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
  • Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
  • Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
  • Monitored and reordered dry goods and cold room stock.
  • Developed and executed innovative menu concepts, consistently enhancing dining experience and guest satisfaction.
  • Prepared rotas to optimise coverage while balancing payroll costs.

Executive Chef

Hyderabad flavours multi cusine restuarant
Hatefield
09.2023 - 07.2024
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Operation chef

Food service India limted
Hyderabad
12.2021 - 08.2023

Executive Chef

V9 Kakatiya multi cuisine restaurant
Hyderabad
06.2019 - 12.2020

Executive Chef

Nille village and resorts
06.2019 - 03.2020

Executive Chef

Klcp healthy foods private limited
Hyderabad
10.2017 - 05.2019

Executive sous chef

Leylaty group hotels barath restaurant
Jeddha
08.2015 - 08.2017

C.d.p

Haailand Theme Park
Vijayawada
05.2012 - 10.2014

Commis Chef

Novetel

Commis Chef

Ella suties
Hyderabad

Education

Diploma of Higher Education - Hotel management

Cormandel institute of hotel management
Vizag, Andhra Pradesh, India

SSC - Mpc

Shahiti junior college
Yellandu

10th -

Ssc
Singareni school yellandu

Skills

  • Workflow optimization
  • Food pairing expertise
  • Kitchen equipment and tools
  • Signature dish creation
  • Food spoilage prevention
  • Basic computer literacy
  • Banqueting experience
  • Menu development proficiency
  • Customer satisfaction focus
  • HACCP certification
  • Kitchen team resource planning
  • Multitasking
  • Menu development
  • Recipe analysis
  • Food presentation
  • Cost control
  • Vendor negotiation
  • Operational efficiency
  • Team leadership
  • Staff training
  • Quality assurance
  • Health compliance
  • Event coordination
  • Continuous improvement
  • Temperature control
  • Analytical skills

Hobbies and Interests

  • Watching movies
  • Spending time in farming

Languages

3,B1,4,B2

Timeline

CONSULTANT CHEF IN INFINITY KITCHEN

INFINITY KITCHEN
04.2025 - Current

Executive Chef

ERA KRAM AND AURA CAFE RESTRO BAR AND SOUTH INDIAN KITCHEN IN JUBILLE HILLS
08.2024 - 03.2025

Executive Chef

Hyderabad flavours multi cusine restuarant
09.2023 - 07.2024

Operation chef

Food service India limted
12.2021 - 08.2023

Executive Chef

V9 Kakatiya multi cuisine restaurant
06.2019 - 12.2020

Executive Chef

Nille village and resorts
06.2019 - 03.2020

Executive Chef

Klcp healthy foods private limited
10.2017 - 05.2019

Executive sous chef

Leylaty group hotels barath restaurant
08.2015 - 08.2017

C.d.p

Haailand Theme Park
05.2012 - 10.2014

Commis Chef

Novetel

Commis Chef

Ella suties

Diploma of Higher Education - Hotel management

Cormandel institute of hotel management

SSC - Mpc

Shahiti junior college

10th -

Ssc

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