Peravali Visweswara Rao
Visakhapatnam
Summary
Energetic Chef de Cuisine with a passion for creating and executing creative meals. Outstanding food talent preparation with a strong attention to safe food handling procedures. Extensive background in catering handles a large volume of high-quality food. Superb time management and problem-solving aptitudes. Spirited Chef de Cuisine professionally oversees the work of coworkers. Good working knowledge of all sanitation and safety standards. Adept at organizing, coordinating and running line service for breakfast, lunch and dinner. Superb skills in controlling food cost, quality and consistency. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
16
16
years of professional experience
Work History
Chef De Cuisine
Seven Seas Cruises
Miami
05.2009 - Current
- Developed and implemented new menu items to meet customer needs.
- Maintained a clean and organized kitchen environment.
- Trained new hires in proper kitchen procedures.
- Ensured compliance with food safety regulations.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Monitored quality, presentation and quantities of plated food across line.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Trained kitchen workers on culinary techniques.
Education
Food Production And Catering - Food And Nutrition
AP Technical Education Board
Visakhapatnam05.1994
Skills
- Food Safety
- Food Preparation Techniques
- Cost Control and Budgeting
- Menu Development
- Equipment Maintenance
- Cost Control
- Staff Training
- Kitchen Management
- Employee Training and Development
- Menu Planning
- Food Safety Regulations
- Knowledge of Production Equipment
- Plating and Presentation
- Budgeting and Cost Control
Languages
English
First Language
Experience
- 2021 - 2024 worked as chef de cuisine at Silver Sea Cruises
- 2013 - 2021 worked as a sous chef in Silver Sea Cruises
- 2011 - 2013 worked as chef de partie in Silver Sea Cruises
- 2009 - 2011 worked as first cook at Silver Sea Cruises
- 2006 - 2009 worked as first cook at Regent Seven Seas Cruises
- 2003 - 2006, worked as chef de partie in P&O Cruises
- 1999 - 2002 worked as Commis - 1 in the Welcome Group
- 1994 - 1999 worked as assistant cook in Taj Group of Hotels
Present working
- Working as chef de cuisine in Regent Seven Seas Cruises
Timeline
Chef De Cuisine
Seven Seas Cruises
05.2009 - Current
Food Production And Catering - Food And Nutrition
AP Technical Education Board
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