Summary
Overview
Work History
Education
Skills
Certification
Affiliations
Timeline
Generic
Chandra Sai Pilli

Chandra Sai Pilli

Chef De Partie
Hyderabad,TG

Summary

Knowledgeable and dedicated Chef and Hospitality professional with extensive experience in Hospitality industry. Solid team player with outgoing, positive demeanor and proven skills in establishing rapport with Guests. Motivated to maintain customer satisfaction and contribute to company success. Specialize in quality, speed and process optimization. Articulate, energetic and results-oriented with exemplary passion for developing relationships, cultivating partnerships and growing businesses.

Overview

8
8
years of professional experience
7
7
years of post-secondary education
4
4
Certifications

Work History

Chef De Partie

Marigold Hotel
Hyderabad
08.2018 - Current
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Complied with portion and serving sizes as per restaurant standards.
  • Placed orders to restock items before supplies ran out.
  • Sanitized all counters properly to prevent food-borne illness.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Aligned seasonal promotions with ingredient availability to maximize profits
  • Collaborated with staff members to create meals for large banquets
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Produced innovative menu offerings to promote company awareness and customer satisfaction

Crew Manager (Food & Beverage)

University of Canterbury
Christchurch
01.2014 - 11.2014
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Identified issues, analyzed information and provided solutions to problems.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Improved operations through consistent hard work and dedication.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Carried out day-to-day duties accurately and efficiently.
  • Managed team of employees, overseeing hiring, training and professional growth of employees.
  • Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.

Restaurant Manager

Khan Holdings
Ashburton
12.2012 - 12.2013
  • Purchased adequate quantities of food, beverages, equipment and supplies.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures and performance strategies.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.

Duty Manager

Restaurant Brands New Zealand LTD
Masterton
09.2009 - 09.2011
  • Responded to customer concerns by providing friendly, knowledgeable support and maintaining composure and professionalism.
  • Initiated plans to improve customer relations, quality standards and service efficiency.
  • Conducted continuous reviews of accounts, procedures and personnel to optimize processes and improve performance.
  • Trained employees in essential job functions.
  • Formulated procedures to use in event of accidents, fires or other emergencies.
  • Set goals for department and supported employees in meeting expectations.
  • Handled employee-related issues to improve performance, professional conduct and attendance reliability.

Education

Bachelor of Arts - Bachelors in Hotel Management

Mahatma Gandhi University
Hyderabad
06.2015 - 07.2018

Diploma in Business - Business Management

NCBT (Newtons College of Business & Technology)
Auckland
02.2008 - 06.2009

Diploma in Hospitality - Food Production, Food And Beverage

Diploma in Hotel Management
Hyderabad
06.2002 - 06.2005

Skills

Modernized processes for kitchen staff to reduce guest wait times and boost daily outputundefined

Certification

American Hotel and Lodging Association

Affiliations

  • American Hotel and Lodging Society Professional in Food Safety

Timeline

Chef De Partie

Marigold Hotel
08.2018 - Current

Bachelor of Arts - Bachelors in Hotel Management

Mahatma Gandhi University
06.2015 - 07.2018

Fire Safety UCSA

08-2014

Crew Manager (Food & Beverage)

University of Canterbury
01.2014 - 11.2014

General Managers Certificate LCQ

01-2013

Restaurant Manager

Khan Holdings
12.2012 - 12.2013

NZQA Level 1 to Level 3 Food Safety

06-2010

Duty Manager

Restaurant Brands New Zealand LTD
09.2009 - 09.2011

Diploma in Business - Business Management

NCBT (Newtons College of Business & Technology)
02.2008 - 06.2009

American Hotel and Lodging Association

06-2005

Diploma in Hospitality - Food Production, Food And Beverage

Diploma in Hotel Management
06.2002 - 06.2005

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Chandra Sai PilliChef De Partie