Naveen Kumar Maddu
Chef De Partie
Guntur,AP
Summary
Dedicated and skilled Demi Chef de Partie with extensive experience in high-paced kitchen environments. Proven ability to support senior chefs in the preparation and presentation of high-quality dishes. Expertise in maintaining efficient kitchen operations, ensuring strict adherence to food safety standards, and contributing creatively to menu development. Renowned for strong teamwork, meticulous attention to detail, and a passion for culinary excellence. Committed to continuous learning and delivering exceptional dining experiences. Skilled in training junior staff, managing inventory, and optimizing kitchen workflows to enhance overall productivity and customer satisfaction. Strong interpersonal and communication skills, effectively liaising with front-of-house staff to ensure seamless service. Consistently meets or exceeds deadlines, contributing to the successful completion of high-volume service periods and special events. Passionate about using seasonal and locally sourced ingredients to create innovative and flavorful dishes.
Overview
4
4
years of professional experience
2
2
Certifications
3
3
Languages
Work History
Demi Chef De Partie
Sheraton Grand Hotel and Spa
04.2023 - 03.2025
- Contributed to menu development by suggesting innovative recipes and presentation ideas, incorporating seasonal, and locally sourced ingredients.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Maintained exemplary standards of hygiene and cleanliness in the kitchen, strictly adhering to food safety, and sanitation protocols.
- Conducted quality control checks on dishes before service to ensure consistency and adherence to presentation standards.
- Collaborated with front-of-house staff to coordinate service and address any special dietary requests or modifications.
- Implemented cost-control measures by optimizing ingredient usage, and minimizing food waste.
- Performed equipment maintenance and troubleshooting to ensure optimal kitchen functionality.
- Engaged in continuous professional development by attending culinary workshops, training sessions, and industry conferences.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Commis Chef
Novotel Hotel
12.2021 - 03.2023
- I supported the kitchen team by preparing ingredients and cooking components for various dishes, as directed by senior chefs.
- Ensured all food items were prepared according to the restaurant's recipes and standards, maintaining consistency in flavor and presentation.
- Assisted in the cleaning and organization of the kitchen, strictly adhering to health and safety regulations.
- Conducted routine quality checks on ingredients and finished dishes to ensure adherence to culinary standards.
- Assisted in the rotation and proper storage of food items to maintain freshness and prevent spoilage.
- Participated in the development and refinement of new recipes and menu items, contributing innovative ideas.
- Operated kitchen equipment safely and efficiently, performing basic maintenance and troubleshooting as needed.
- Provided support during special events and high-volume periods, ensuring timely and high-quality food preparation.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Kitchen Assistant (Part Time)
Royal Yacht Britania
01.2021 - 02.2022
- Performed basic food preparation tasks, including washing, peeling, and chopping vegetables, and preparing ingredients for cooking.
- Assisted in the preparation of simple dishes and side items under the supervision of senior kitchen staff.
- Followed proper food handling and storage procedures to ensure safety and quality.
- Supported the team in setting up and breaking down the kitchen before and after service.
- Ensured all kitchen tools and equipment were cleaned and stored properly after use.
- Adhered to portion control guidelines to minimize waste and ensure consistency in dish preparation.
- Assisted in plating and garnishing dishes to meet the restaurant's presentation standards.
- Participated in daily briefings to stay updated on menu changes, special events, and service expectations.
Education
Master of Science - Construction Project Management
Edinburgh Napier University
Edinburgh, Scotland 04.2001 -
Bachelor in Civil Engineering - Civil Engineering
Vignan University
India2016
Skills
Certification
Food safety Certification
Timeline
Demi Chef De Partie
Sheraton Grand Hotel and Spa
04.2023 - 03.2025
Commis Chef
Novotel Hotel
12.2021 - 03.2023
Kitchen Assistant (Part Time)
Royal Yacht Britania
01.2021 - 02.2022
Master of Science - Construction Project Management
Edinburgh Napier University
04.2001 -
Bachelor in Civil Engineering - Civil Engineering
Vignan University
Languages
3
Awards
Employee Of The Month