Summary
Overview
Work History
Education
Skills
Extracurricular Activities
Locations
Personal Information
Hobbies and Interests
Languages
Timeline
Generic

Hari Naidu

Gurgaon

Summary

Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

12
12
years of professional experience

Work History

Restaurant Own Business

Self Employed
Chennai
11.2018 - Current
  • Established standards for quality control, customer service, health and safety regulations.
  • Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
  • Negotiated contracts with vendors for food, equipment and supplies.
  • Trained and supervised kitchen staff in proper food preparation techniques.
  • Analyzed financial reports to identify areas of improvement or cost savings opportunities.
  • Created promotions and special events to attract customers and boost sales.
  • Developed menus that featured local ingredients while meeting customer demands.
  • Ensured compliance with all applicable laws, regulations and policies governing restaurants in the area.
  • Performed regular inspections of kitchen facilities to ensure cleanliness, safety requirements are met as well as adherence to health codes, regulations set by state, local government agencies .
  • Coordinated catering services when requested by customers .
  • Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
  • Optimized profits by controlling food, beverage and labor costs.
  • Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.

Commi 1

The Claridges
09.2016 - 11.2018
  • Monitored stock levels of ingredients and kitchen supplies.
  • Controlled usage of all products to reduce wastefulness.
  • Checked quality of raw materials before use to ensure freshness.
  • Maintained a clean working area at all times in compliance with health codes.
  • Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
  • Tracked inventory levels of foods and supplies used in daily production.
  • Provided guidance to junior members of the kitchen staff in their duties.
  • Operated standard commercial kitchen equipment safely following manufacturer's instructions.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Checked food portioning for optimal presentation and cost control.

Commi 2

Holiday Inn New Delhi International Airport
New Delhi
06.2014 - 08.2016
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Ordered necessary supplies and equipment needed for daily tasks.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Checked quality of raw materials before use to ensure freshness.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Performed basic knife skills such as dicing, slicing, mincing vegetables.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Grill Team Member

NANDOS
Delhi
06.2012 - 03.2014
  • Stocked kitchen with necessary supplies for grilling and serving food.
  • Operated cash register to process orders and collect payments from customers.
  • Assisted in setting up the restaurant for daily operations.
  • Maintained a clean and organized work area throughout the shift.
  • Adhered to all safety protocols while handling hot food items on the grill.
  • Followed all health department regulations regarding food storage and preparation.
  • Inspected equipment daily for proper working condition.
  • Maintained inventory of ingredients used in cooking processes.
  • Cooked large batches of grilled items according to recipes provided by management.
  • Dismantled grills at end of shift for cleaning purposes.
  • Checked temperature of refrigerators regularly to ensure food safety standards were being met.
  • Performed basic maintenance tasks on equipment including oiling grills and replacing filters.

Education

MBA Operation Management -

SRM University
11.2018

GED -

Diversey HACCP
New Delhi
09-2015

Bachelor of Science in Hospitality Management -

IHM
10.2013

Skills

  • Ability to Work Under Pressure
  • Detail Oriented
  • Pantry restocking
  • Purchasing
  • Vendor Relations
  • Menu development
  • Food and beverage pairing
  • Budgeting and cost control
  • Kitchen Operations
  • Verbal and written communication
  • Kitchen Management

Extracurricular Activities

Weekend Volunteer, People For Animal, Delhi/NCR, 09/01/20, Present

Locations

Delhi/NCR

Personal Information

Title: Commi

Hobbies and Interests

Cooking, playing cricket- Gurgaon Cricket Club Watching documentary, knife Collections, Glass Collections.

Languages

English
Beginner
A1
Hindi
Beginner
A1
Tamil
Beginner
A1
Telugu
Beginner
A1

Timeline

Restaurant Own Business

Self Employed
11.2018 - Current

Commi 1

The Claridges
09.2016 - 11.2018

Commi 2

Holiday Inn New Delhi International Airport
06.2014 - 08.2016

Grill Team Member

NANDOS
06.2012 - 03.2014

MBA Operation Management -

SRM University

Bachelor of Science in Hospitality Management -

IHM

GED -

Diversey HACCP

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