J.Ajit Reddy
Hyderabad
Summary
To be associate with a progressive organization which give me the opportunity to apply knowledge and skill and able to import my knowledge to others and work towards the growth of the organization.
Overview
20
20
years of professional experience
Work History
Executive Chef
Tabula Rasa
Hyderabad
03.2023 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Planned promotional menu additions based on seasonal pricing and product availability
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
Ironhill
Hyderabad
09.2021 - 02.2023
- Assist in selecting training, supervising, developing, disciplining and counseling staff in the kitchen
- Coordinate and participate in the activities of chef's and other kitchen personal engaged in preparing and cooking foods to ensure efficient and profitable food service
- Direct and participate in planning menu and utilization of food surplus and leftovers
- Schedule kitchen staff according to business levels
- Assist in maintaining inventory estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation
- Direct and correct the presentation and portioning of food according to company standards
- Perform other duties as assigned.
Sous Chef
Cure Foods.Pvt
Hyderabad
08.2019 - 05.2020
- To deputies in the Head chef's absence
- Assist in selecting training, supervising, developing, disciplining and counseling staff in the kitchen
- Coordinate and participate in the activities of chef's and other kitchen personal engaged in preparing and cooking foods to ensure efficient and profitable food service
- Direct and participate in planning menu and utilization of food surplus and leftovers
- Schedule kitchen staff according to business levels
- Assist in maintaining inventory estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation
- Direct and correct the presentation and portioning of food according to company standards
- Conform with Head chef to coordinate polices and procedures between the kitchen
- Perform other duties as assigned.
Sous Chef
Frio Bistro
Hyderabad
04.2017 - 07.2019
- Oversees many diverse aspects of restaurant
- Manage and work closely with other cooks
- Creating menu items and determine food inventory needs
- Involving in staffing of the kitchen
- Developing menu offerings, forecasting supply needs and estimating costs
- Making sure the restaurant meets all regulations sanitary and safety guidelines
- Creation of recipes and the preparation of advanced items
- Assigning less complicated tasks to cdps and cooks and ensure that the restaurant is functioning properly at all the times.
Sous Chef
Café & Lounge
Hyderabad
11.2015 - 03.2017
- To deputies in the Head chef's absence
- Assist in selecting training, supervising, developing, disciplining and counseling staff in the kitchen
- Coordinate and participate in the activities of chef's and other kitchen personal engaged in preparing and cooking foods to ensure efficient and profitable food service
- Direct and participate in planning menu and utilization of food surplus and leftovers
- Schedule kitchen staff according to business levels
- Assist in maintaining inventory estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation
- Direct and correct the presentation and portioning of food according to company standards
- Conform with Head chef to coordinate polices and procedures between the kitchen
- Perform other duties as assigned.
CDP
L’Amandier (European Restaurant)
Chennai
09.2013 - 10.2015
- As a CDP I get to oversee a section of the kitchen
- I had a chance to preparing cooking and preventing dishes within my specialty
- Managing and training any demi-chef de parties or commis working with me
- Helping the head chef to develop new dishes and menus
- Ensured that team have high standards of food, hygiene and follow the rules of health and safety
- Monitored portion and waste control to maintain profit margins.
CDP
BBQ Chicken
Chennai
09.2012 - 08.2013
- As a CDP I get to oversee a section of the kitchen
- I had a chance to preparing cooking and preventing dishes within my specialty
- Helping the sous chef and head chef to develop new dishes and menus
- Ensured that team have high standards of food, hygiene and follow the rules of health and safety
- Monitored portion and waste control to maintain profit margins.
CDP
The Promenade (Sarovar Premiere)
Pondicherry
08.2010 - 09.2012
COMMI 1
Anandha Inn
Pondicherry
02.2010 - 07.2010
COMMI 2
Minerva Grand
Secondrabad
06.2005 - 04.2007
COMMI 3
Minerva Coffee Shop
Hyderabad
01.2004 - 03.2005
Education
M.Sc in HOTEL MANAGEMENT -
Barath College, Bharathidasan University
01.2009
FOOD PRODUCTION -
The League School of Catering and Hotel Management
01.2003
BACHELOR OF COMMERCE -
Voorhees College, Madras University
01.2000
HIGHER SECONDARY -
Sir Venkateswara Higher Secondary School
01.1997
SSLC -
A.A.Govt Higher Secondary School
01.1995
Skills
- Continental and South Indian
Accomplishments
- Employee of the Month MAY 2011 in The Promenade (Sarovar Premiere), Pondicherry.
- Employee of the Month NOV 2011 in The Promenade (Sarovar Premiere), Pondicherry.
Personal Traits
- Good Communication Skills.
- Willingness to learn, to perform & take on Responsibilities and Challenges.
- Ability to effectively interact with all age groups.
- Hard working and a fast learner with a flair for learning new things.
Personal Information
- Specialization: Continental and South Indian
- Father's Name: Jithendharr.T.K.
- Mother's Name: Suganthi.J
- Date of Birth: 12/29/1979
- Marital Status: Married
Contactno
+91-7702094770 (M)
Hobbies and Interests
- Using the Internet effectively, on a regular basis, to obtain information, ideas & resources.
- Listening Music.
- Travelling.
- Playing Badminton and Pool.
- Watching Movies.
Applyingfor
Executive Chef
Disclaimer
I hereby declare that all the information given above is true to the best of my ability and knowledge.
Timeline
Executive Chef
Tabula Rasa
03.2023 - Current
Sous Chef
Ironhill
09.2021 - 02.2023
Sous Chef
Cure Foods.Pvt
08.2019 - 05.2020
Sous Chef
Frio Bistro
04.2017 - 07.2019
Sous Chef
Café & Lounge
11.2015 - 03.2017
CDP
L’Amandier (European Restaurant)
09.2013 - 10.2015
CDP
BBQ Chicken
09.2012 - 08.2013
CDP
The Promenade (Sarovar Premiere)
08.2010 - 09.2012
COMMI 1
Anandha Inn
02.2010 - 07.2010
COMMI 2
Minerva Grand
06.2005 - 04.2007
COMMI 3
Minerva Coffee Shop
01.2004 - 03.2005
M.Sc in HOTEL MANAGEMENT -
Barath College, Bharathidasan University
FOOD PRODUCTION -
The League School of Catering and Hotel Management
BACHELOR OF COMMERCE -
Voorhees College, Madras University
HIGHER SECONDARY -
Sir Venkateswara Higher Secondary School
SSLC -
A.A.Govt Higher Secondary School