Krishna Chaithanya
Hyderabad
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
Quorum
Hyderabad
11.2024 - Current
- Current role of overlooking 2 brands of district150 and quorum as executive sous chef directly reporting to executive chef and corporate chef
- Day to day job of managing a total of 64 chefs spanning 3 floors ensuring smooth operations
- Coming up with team building activities to keep the morale and motivation of team
- Standard recipes and ensuring step by step process is followed
- Maintaining a decent food cost percentage of 23% against food sale of 1.03 crore
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Performed financial analysis and recommended effective methods to cut costs.
Chef de Cuisine
District 150
Hyderabad
09.2023 - 10.2024
- Spearheaded progressive Indian restaurant ZILA along with elegant banquet operations and outdoor catering
- Managing a operation starting from 9 am till 11 pm with a multi cuisine speciality staffing of total 24 chefs
- Completed the first financial year with a food cost of 22% against the budget of 28%
- Closed the merger with a food cost percentage of 23% with a average monthly food sale of 55 lakhs
- Supervised food preparation staff to deliver high-quality results.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Sous Chef
Sheraton Grand Hotel
Pune
08.2022 - 09.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times and boost daily output.
Sous Chef
Cloud I Company
Bangkok
08.2019 - 07.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Participated in food tastings and taste tests.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
Gaggan
Bangkok
03.2019 - 08.2019
- Responsible for handling a section and outcome of dishes with same consistency
- Worked on a eloborate 25 course menu
Jr Sous Chef
Taj Krishna
Hyderabad
10.2018 - 03.2019
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
Executive Chef
Barbeque Nation
Hyderabad
03.2018 - 08.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Partie
Taj Krishna
Hyderabad
07.2014 - 02.2018
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed and cooked memorable dishes that brought new customers into establishment.
Education
Bachelors In Catering Technology And Culinary Arts - Culinary Science
Culinary Academy of India
Hyderabad Skills
- P>Recipes and menu planning
- P>Plating
- P>Menu development
- P>Commanding leadership style
- P>Fine-dining expertise
- P>Contemporary global cuisine / Modern Indian cuisine
- P>Pre opening expertise
Languages
- Hindi
- English
- Telugu
- Thai
- Tamil
Languages
Telugu
First Language
English
Proficient
C2
Hindi
Proficient
C2
Tamil
Elementary
A2
Thai
Beginner
A1
Timeline
Executive Sous Chef
Quorum
11.2024 - Current
Chef de Cuisine
District 150
09.2023 - 10.2024
Sous Chef
Sheraton Grand Hotel
08.2022 - 09.2023
Sous Chef
Cloud I Company
08.2019 - 07.2022
Chef
Gaggan
03.2019 - 08.2019
Jr Sous Chef
Taj Krishna
10.2018 - 03.2019
Executive Chef
Barbeque Nation
03.2018 - 08.2018
Chef De Partie
Taj Krishna
07.2014 - 02.2018
Bachelors In Catering Technology And Culinary Arts - Culinary Science
Culinary Academy of India