Summary
Overview
Work History
Education
Skills
Personal Information
Languages
Disclaimer
Timeline
Barista
Sriram Prasad

Sriram Prasad

Chef
Chennai,Tamilnadu

Summary

Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills. Expertise in North Indian,

Chettinad, Continental,Asian Cuisines. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

15
15
years of professional experience

Work History

Corporate Executive Chef

Karma Hospitality
07.2023 - Current
  • Handling 7 Outlets With situated at Belgaum&Goa
  • Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
  • Introduced new culinary techniques and trends, elevating the dining experience for patrons.
  • Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes in a competitive market.
  • Managed financial aspects of the kitchen operation, including budgeting and cost analysis, contributing to overall fiscal responsibility within the organization.
  • Played a key role in the establishment of new restaurant locations, providing expert guidance on menu development, kitchen design, and staff training.
  • Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients.
  • Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
  • Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations.
  • Collaborated with other executive team members to develop strategic plans for business growth and profitability.

Corporate chef

Asian Hotel
01.2021 - 06.2023
  • Menu implementation, Sop creation, Menu training, P&L, Budgeting, R&D
  • Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
  • Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
  • Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
  • Assisted with menu development and planning.
  • Managed kitchen operations for efficient production, maintaining high quality standards and minimizing food waste.
  • Implemented streamlined processes for food preparation, expediting service during high-demand events.
  • Oversaw business operations, inventory control, and customer service for restaurant.

Sr. Chef Trainer

APODIS FOODS & BRANDS PVT LTD
01.2018 - 12.2020
  • Taking care of kitchen operations for multiple outlets (Pan India)
  • Pre Opening setup, Sop implementation, Menu planning, R&d, staff training
  • Menu concepts for cloud kitchens.
  • Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting local farmers.
  • Provided coaching and mentoring to employees.
  • Oversaw the administration of online learning platforms, ensuring seamless user experiences for trainees at all levels.

Unit Chef

APODIS FOODS & BRANDS PVT LTD
01.2017 - 01.2018
  • Joined as a head chef use to take care of entire kitchen operations make extraordinary food’s as per our standards
  • Take care of inventory, costing, staff training, cleaning responsibility, outdoor catering operations, vendor management
  • Receive the goods as per company standards, To give the ideal food cost, Product improvement, conduct various food festivals to develop the restaurant

Project Chef

Aura Restaurants
09.2015 - 12.2017
  • Preopening Multi cuisine Live kitchen set up
  • Menu implementation, Staffing, Training, Vendor Management

Head Chef

Paratha Parivar
09.2014 - 07.2015
  • Preopening Veg Restaurant with concept of 100 varieties Paratha in Chennai

Culinary coordinator

GREY SUITES
06.2012 - 08.2014
  • Worked with French peoples in container based three star facilities hotel setup
  • Provide world class guest service exclusive for Michelin factory
  • Take care of guest hosting and checking in and update the primary information’s
  • Coordination between the company and Michelin for food pre bookings
  • Handle cash and arrange outing management for our guest
  • Take care of inventory, staff training, cleaning responsibility, Outdoor Catering

IKTP Trainee

Taj Banjara
05.2010 - 05.2012
  • Joined as a trainee learned Indian, Chinese tandoori & continental make extraordinary food’s as per our standards
  • Reporting to cdp in duty timings
  • Learned continental for 4 months
  • Receive the goods and restock the goods in stores.

Commi-2

Royal Club
05.2009 - 05.2010

Education

MBA In Hospitality & Tourism -

Tamilnadu Open University
01.2015

Dual Diploma & Bsc Hotel Management -

Asan Memorial Institute of Hmt
01.2009

Higher Secondary school -

St. Mary’s Higher Secondary School
01.2006

S.S.L.C -

St. Mary’s Higher Secondary School
01.2004

Skills

  • Good in Ms Excel, Word, PP
  • Sanitation Standards
  • Nutritional knowledge
  • Culinary expertise
  • Food Cost Management
  • Sustainable Sourcing
  • Hygiene Policy Implementation
  • Hospitality service expertise

Personal Information

  • Passport Number: V3574464
  • Father's Name: C.S.Duraisamy
  • Date of Birth: 03/26/88
  • Nationality: Indian

Languages

English
Advanced (C1)
Hindi
Advanced (C1)
Tamil
Advanced (C1)
Telugu
Advanced (C1)

Disclaimer

The above details are true to the best of my knowledge.





Date:                                                                                        Signature

Place:                                                                                                                                                                                                                                    

Timeline

Corporate Executive Chef

Karma Hospitality
07.2023 - Current

Corporate chef

Asian Hotel
01.2021 - 06.2023

Sr. Chef Trainer

APODIS FOODS & BRANDS PVT LTD
01.2018 - 12.2020

Unit Chef

APODIS FOODS & BRANDS PVT LTD
01.2017 - 01.2018

Project Chef

Aura Restaurants
09.2015 - 12.2017

Head Chef

Paratha Parivar
09.2014 - 07.2015

Culinary coordinator

GREY SUITES
06.2012 - 08.2014

IKTP Trainee

Taj Banjara
05.2010 - 05.2012

Commi-2

Royal Club
05.2009 - 05.2010

MBA In Hospitality & Tourism -

Tamilnadu Open University

Dual Diploma & Bsc Hotel Management -

Asan Memorial Institute of Hmt

Higher Secondary school -

St. Mary’s Higher Secondary School

S.S.L.C -

St. Mary’s Higher Secondary School

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