prabhu kumar Rathukuri
Tenali,AP
Summary
Dynamic Head Chef with extensive experience at Godavari Restaurant, excelling in strategic menu planning and waste minimization. Proven ability to lead kitchen staff effectively while ensuring compliance with food safety protocols. Achieved significant cost savings through innovative recipe formulation and strong vendor relationships, fostering a collaborative and high-quality culinary environment.
Overview
11
11
years of professional experience
Work History
Head Chef
Godavari Restaurant Abudhabi
12.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
MILLETS CHEF
COW&FORMER RESTAURNT
02.2023 - 05.2023
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed innovative recipe and menus focusing on millet-based dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Line Chef
AR RUHMA
08.2022 - 02.2023
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Innovative and prepare indian chinese fusion dishes blending traditional indian and chinese cooking style and influences.
Sous Chef
GODAVARI ANDHRA RESTAURANT UAE
02.2021 - 07.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
COMI S CHEF
NOVOTEL VARUN
11.2018 - 01.2021
- Prepared and cooked dishes according to menus .
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Prepped daily menu items to quickly deliver upon request.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
COMIS 1
MERCURE HOTEL
09.2017 - 09.2018
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Passionate about learning and committed to continual improvement.
COMI 1
Hotel Rock Dale
10.2016 - 07.2017
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Proved successful working within tight deadlines and a fast-paced environment.
COMI 2
Hotel Cinnamon Restaurant
02.2015 - 10.2016
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
COMI 3 Chef
Goutham Grand Hotel
08.2014 - 10.2015
- Performed basic cooking and preparation task under the .
- .
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Education
No Degree - INTERMEDIATE AND HIGHER EDUCATION
GUNIUS INTERMEDIATE AND HIGHER EDUCATION COLLEGE
KARNATAKA03-2022
No Degree - SSC BOARD OF OPEN SCHOOL SOCIETY AMARAVATHI
AKSHARA VIDYANIKETAN
Guntur, India03-2020
Skills
- Food safety protocols
- Kitchen staff supervision
- Team leadership
- Recipe formulation
- Strategic menu planning
- Waste minimization
- Catering for large events
- Menu coordination
- Kitchen operations
- Experience with food safety compliance
- Culinary expertise
Languages
English
Upper intermediate (B2)
Hindi
Advanced (C1)
Tamil
Upper intermediate (B2)
Telugu
Bilingual or Proficient (C2)
Timeline
Head Chef
Godavari Restaurant Abudhabi
12.2024 - Current
MILLETS CHEF
COW&FORMER RESTAURNT
02.2023 - 05.2023
Line Chef
AR RUHMA
08.2022 - 02.2023
Sous Chef
GODAVARI ANDHRA RESTAURANT UAE
02.2021 - 07.2022
COMI S CHEF
NOVOTEL VARUN
11.2018 - 01.2021
COMIS 1
MERCURE HOTEL
09.2017 - 09.2018
COMI 1
Hotel Rock Dale
10.2016 - 07.2017
COMI 2
Hotel Cinnamon Restaurant
02.2015 - 10.2016
COMI 3 Chef
Goutham Grand Hotel
08.2014 - 10.2015
No Degree - INTERMEDIATE AND HIGHER EDUCATION
GUNIUS INTERMEDIATE AND HIGHER EDUCATION COLLEGE
No Degree - SSC BOARD OF OPEN SCHOOL SOCIETY AMARAVATHI
AKSHARA VIDYANIKETAN
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