Summary
Overview
Work History
Education
Skills
Personal Information
Languages
Websites
Hotel information
Disclaimer
Timeline
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HEMANTH REDDY

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, India

Skills

  • 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

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
HEMANTH REDDY