HEMANTH REDDY
Bangalore
Summary
Dynamic culinary professional with extensive experience at Shangri-La Hotels & Resorts, specializing in Indian and Continental cuisine. Proven expertise in kitchen management and food safety, consistently ensuring high standards in dish presentation and stock management. Adept at menu development and training junior staff, fostering a collaborative kitchen environment.
Overview
4
4
years of professional experience
Work History
DCDP
Shangri-La Hotels & Resorts
Bangalore
01.2025 - Current
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Mentored fresh hires in mastering kitchen regulations and practices.
- Collaborated with executive chef on developing menus.
- Implemented first-in, first-out food rotation system.
- Executed daily preparation and cooking of vegetables and meat.
- Managed live counters during high-volume reservations at restaurants.
- Requisition of stores and maintaining stocks as per expiry.
- Learnt new plantings and helped my junior colleagues also to learn.
- Set up of breakfast buffets in banquets, as well as restaurants.
- Proper time management for work and taking spot decisions.
- Helped the guest according to their preferences and needs.
- Organized morning breakfast buffet.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Liaised closely with kitchen and front-of-house personnel.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
COMMIE
Shangri-La Hotels & Resorts
Bangalore
04.2021 - 12.2024
- Chef in charge of the Indian kitchen and continental cuisine in the all-day dining banquet kitchen.
- Leads kitchen team in chef’s absence
- Oversees and organizes kitchen stock and ingredients.
- Ensure a first-in, first-out food rotation system and verifies all products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours.
- Manage food and product ordering by keeping detailed records.
- Supervise all food preparation and presentation to ensure quality and restaurant standards.
- I learned to make basic sauces, Graves, and bulk cooking.
- Learned different à la carte orders and plantings.
- Managed the omelet counter at breakfast.
- Maintained daily Food Safety Management Book and temperature logs.
- Requisition of stores and maintaining stocks as per expiry.
Education
Executive Diploma - Hotel Management & Catering Science
Amirta
Chennai, IndiaSkills
- Food safety
- Kitchen management
- Dish presentation
- Menu development
- Stock management
- Inventory control
Personal Information
Nationality: Indian
Languages
Telugu
First Language
English
Advanced (C1)
C1
Hindi
Advanced (C1)
C1
KANNADA
Advanced (C1)
C1
Tamil
Advanced (C1)
C1
Websites
Hotel information
It’s a 5-star property with 397 guestrooms, 5 restaurants, 7
banquets, swimming pool and a spa
Disclaimer
I hereby declare that the above-mentioned are true to the best of my knowledge.
Timeline
DCDP
Shangri-La Hotels & Resorts
01.2025 - Current
COMMIE
Shangri-La Hotels & Resorts
04.2021 - 12.2024
Executive Diploma - Hotel Management & Catering Science
Amirta
Similar Profiles
Mahendra KumarMahendra Kumar
Executive Housekeeper at Shangri-La Hotels & ResortsExecutive Housekeeper at Shangri-La Hotels & Resorts
Sri SalinySri Saliny
Quality Analyst at Shangri-La Hotels and Resorts (CEPT)Quality Analyst at Shangri-La Hotels and Resorts (CEPT)
Ayesh VinodahewaAyesh Vinodahewa
Concierge Associate at Shangri - La Hotels and Resorts & One Galle Face MallConcierge Associate at Shangri - La Hotels and Resorts & One Galle Face Mall