Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

MADHUSUDHAN REDDY KAMIREDDY

Telangana

Summary

Skype ID: +968 93219001 Seeking a challenging position as Chef de Partie with extensive expertise to provide first class culinary experiences in all aspects by utilizing the skills, knowledge, and experience with a balance of hands-on, management, and leadership responsibilities. PROFESSIONAL PREFACE Diligent and resourceful professional with over 5 years of experience in spearheading all facets of Kitchen Operations support, Team Management, and Health & Safety Standards. Comprehensive knowledge of the standards of baking, cooking, and grilling techniques. Ability to work under pressure and in a fast-paced environments. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient to keeping high standards of food safety and sanitation. Proficient in implementing innovative measures to Maintains outstanding quality standards through a meticulous approach to food preparations. Hands on experience in evaluating guest satisfaction levels and working towards continuous support. Consistent in meeting company standards and customer needs, thereby ensuring quality & excellent customer service Good at liaising closely with F&B departments and emphasize inter-departmental relations departmental procedures. Key Areas of Emphasis Store Inventory Management | Budgeting | Safety standards & protocol | Food preparation and safety | Menu development Food spoilage prevention | Portion standards | Freezer/refrigerator temperature oversight | Kitchen equipment operation and maintenance | Food plating and presentation | First aid knowledge. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Cadilac-raising The Bar
06.2023 - Current
  • Mentored kitchen staff to prepare each for demanding roles.
  • Complied with portion and serving sizes as per restaurant standards.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Collaborated with staff members to create meals for large banquets.
  • Placed orders to restock items before supplies ran out.
  • Plated meals paying special attention to garnishes and overall presentation.

Chef de Partie

Al Tasnim Enterprises LLC
01.2020 - 06.2023
  • Maintained well-organized mise en place to keep work consistent
  • Rotated stock to use items before expiration date
  • Complied with portion and serving sizes as per restaurant standards
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Modernized work processes to reduce guest wait times and boost daily output
  • Cooked memorable dishes that brought new customers into establishment
  • Planned and directed high-volume food preparation in fast-paced environment
  • Acted as head chef when required to maintain continuity of service and quality
  • Collaborated with staff members to create meals for large banquets
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Led daily staff meetings to communicate expectations and review safety procedures
  • Monitored food and labor costs to verify budget targets were met
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Mentored kitchen staff to prepare each for demanding roles
  • Developed and cooked memorable dishes that brought new customers into establishment
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Commis Chef

Movenpick Hotel and Resort Al Bidaa Kuwait
09.2017 - 12.2019
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
  • Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques
  • Seasoned and marinated cuts of meat, poultry, and fish
  • Prepped daily menu items to quickly deliver upon request
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations
  • Rotated through all prep stations to learn different techniques
  • Utilized culinary techniques to create visually appealing dishes
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Developed new recipes and flavor combinations to enhance customer dining experience
  • Assisted with menu development and planning
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Worked closely with front-of-house staff to facilitate excellent customer service
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Industrial Trainee

Vivanta By Taj
06.2015 - 10.2015
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy
  • Maintained clean, trash-free workspaces to maximize productivity and safety
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods
  • Managed time to juggle multiple tasks simultaneously with ease
  • Followed recipes and chef instructions to prepare food correctly
  • Labeled and stored all food items correctly and checked expiration dates routinely
  • Unloaded food deliveries and stored items in proper locations for easy access
  • Plated and presented food following chef requirements
  • Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods
  • Demonstrated knowledge of menu items and corresponding ingredients
  • Cross-trained in other kitchen positions to support staff and meet customer needs and demands
  • Cut, sliced and ground meat, poultry and seafood to prepare for cooking.

Education

Bachelor of Science Hospitality And Hotel Administ - Hotel Management

IHM Shri Shakti
Hyderabad
05.2017

Skills

  • Employee Scheduling
  • Consistent Supervision
  • Food Spoilage Prevention
  • Special Events
  • Special Requests
  • Culinary Arts
  • Vendor Sourcing

Additional Information

  • ACADEMIC CREDENTIALS & ACHIEVEMENTS , Bachelor of Hospitality & Hotel Administration from Indira Gandhi National Open University, India (2014– 2017) Higher Secondary from Sri Gayathri Jr college, India (2012 – 2014)

Timeline

Chef De Partie

Cadilac-raising The Bar
06.2023 - Current

Chef de Partie

Al Tasnim Enterprises LLC
01.2020 - 06.2023

Commis Chef

Movenpick Hotel and Resort Al Bidaa Kuwait
09.2017 - 12.2019

Industrial Trainee

Vivanta By Taj
06.2015 - 10.2015

Bachelor of Science Hospitality And Hotel Administ - Hotel Management

IHM Shri Shakti
MADHUSUDHAN REDDY KAMIREDDY