Ms Office
Pramod Kunamalla
Corporate Chef / D.G.M / Technical Head
Ghaziabad,Delhi
Summary
Accomplished Pastry Chef with 24 years of comprehensive experience working in food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Pastry, breads and multiple cuisines. Strong organizational, leadership and management skills. A Forward-thinking professional with years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.
Overview
24
24
years of professional experience
3
3
years of post-secondary education
2
2
Certificates
3
3
Languages
Work History
Corporate Chef/ D.G.M/Technical Head
Devyani Food Industries Ltd
Delhi NCR, DL
04.2022 - Current
- Leading a team of 16 highly skilled pastry chefs, operating pan-india.
- Worked with customers to understand needs and provide excellent service.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Conducted research, gathered information from multiple sources and presented results.
- Developed and maintained courteous and effective working relationships.
- Driving operational improvements which resulted in savings and improved profit margins.
Corporate Executive Chef
BetterFest Food Concepts Pvt Ltd
Noida, Uttar Pradesh
02.2018 - 03.2022
- Centralized food processing unit with multiple business verticals.
- Production of over 1500 meals per day and range of over 250 varieties of pastry and bread products daily.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Used root cause analysis to conduct assessments and develop improvements.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Collaborated with staff members to create meals for large banquets.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Executive Pastry Chef
Red Sea Hotels pvt Ltd , Egypt
Hurghada, Egypt
07.2015 - 01.2016
- 08Multi Outlet / High Volume Operations.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Kept food cost within budget and offer all food in most economical way.
- Creative Menu Development / Quality Control / Profit Enhancement.
- Create NEW buffet concepts & theme events. Focus on “A la Carte” live cooking, refill and presentation rather than on traditional buffet styles.
- Training the team with knowledge in bakery and pastry skills & modern trends
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw purchasing, storage and use of kitchen supplies.
- Trained new kitchen staff on procedures and managed performance for up to 80 team members
Head Pastry Chef
M/s Sweet Senses Pvt . Ltd
Hyderabad, Telangana
07.2012 - 03.2015
- Manufacturer of top quality pastry and bakery products. Supplying to local business unit
- Conceptualized and assist in opening of centralized pastry production unit
- Preparing standard operating manuals and procedures for production unit
- Train and develop working team in day-day operations.
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Mentored kitchen staff to prepare each for demanding roles.
- Prepared French, Italian pastries to meet customer order requirement
Pastry Chef
The Singapore Island Country Club
Singapore, Singapore
02.2010 - 03.2012
- Work closely with Director of F&B to facilitate business growth and profit.
- Manage sites/restaurants open for breakfast, lunch and dinner serving 2000 guests to buffets, a la carte and special events.
- Direct locally staffed team, dealing with everyday tasks related to smooth operation of main pastry kitchens and delivery of optimum service levels.
- Communicating with staff to facilitate effective relationship management and training.
- Manage new concepts for 13+ pastry outlets with-in company
- Training for all staff new regulations for HCCP
- Advise company for new multi million dollar club house project for realization of new pastry outlets
- Controlling food cost throughout year
- Ensuring budget lines were met
- Conducting market price comparison with Cost Controller and Purchasing Manager
- Organizing supplier audits with Hygiene Officer
- Conducting HACCP meetings
- Ensuring strict HACCP guidelines were always met in all departments - Liaising with Chief Engineer to ensure that operating equipment was always in perfect working order
- Supporting Executive HR with staff selection and conducting screenings
- Overseeing of schedule and daily operation
- Organizing monthly training calendar and assisting chefs with conducting training
- Coaching and team building for chefs during daily operation
- Implementing improvements outlined in monthly member satisfaction report based on internal and international score
- Ensuring employee satisfaction scores were improving
- Active involvement in Procurement Meetings
- Planning of promotions and special events such as Ramadan, Eid, Easter, Christmas, New Year and Chinese New Year celebrations
Pastry Chef
COVA @ WingTai Holdings Pvt. Ltd
Singapore, Singapore
02.2008 - 05.2009
- Plan, Direct and over see set-up of 1800sqft central pastry production kitchen
- Formulize product range for 2600sqft outlet with seating capacity for 108 customers in its two main sections viz. tea room and open concept café.
- Preparing standard operating manuals and procedures for pastry kitchen
- Plan and guide an Italian Sous-Chef with items for sales counter
- Control and monitor ordering and receiving procedures
- Assist team in daily operations of production
- Ensure all HACCP procedures are follow in accordance and documented consistently by all colleagues
- Monitor and control food cost and ensure that all staff follows procedures accordingly
- Maintained well-organized mise en place to keep work consistent
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Cycled menus to keep offerings fresh and interesting for customers
- Personalized creations for holidays, weddings, graduations and personal events
- Managed in-store, pick-up orders and catering needs
- Created unique daily specials to drive business growth
- Trained new kitchen staff on procedures and managed performance for up to 15 team members
Pastry Chef
The Singapore Island Country Club
Singapore, Singapore
04.2007 - 02.2008
- Plan, direct and control department’s operations.
- Create menus and set-up new coffee house during pre-opening stage
- Preparing standard operating manuals and procedures for pastry kitchen
- Handle all administrative work of pastry kitchen which includes planning, staff schedules, ordering procedures
- Oversee department’s supply of pastries and savories across club’s 8 point of sale locations
- Assist the team in daily operations of production for various functions
- Trained new kitchen staff on procedures and managed performance for up to 20 team members.
- Cycled menus to keep offerings fresh and interesting for customers.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained well-organized mise en place to keep work consistent.
- Created unique daily specials to drive business growth.
Assistant Pastry Chef
The Mandarin Oriental, Singapore
Singapore, Singapore
11.2004 - 04.2007
- Plan, direct and control department’s operations standards during re-opening stage
- Assist Pastry Chef in setting up and formulating a-la-carte desserts for restaurants and room service
- Oversee department’s operations for a period of 5 months in absence of Pastry Chef
- Developed buffet menu and set-up for new restaurant, MELT, The World Café (Was voted as best new restaurant of the year by Singapore Tatler for year 2005)
- Provide administrative support to Pastry department including staff planning and purchase requisitions
- Prepare and monitor Standard Operating Procedures, recipes’ standards and cleaning schedules
- Ensure all HACCP procedures are follow in accordance and documented consistently by all colleagues
- Handled major functions like WGS 2005 & 2006, IOC, Aerospace Catering, BMW, Mercedes ball, Singapore Tatler dinners and catered to some of the top visiting VIPs including H.H Queen Elizabeth, Queen of England
Demi Chef De Partie
Taj Exotica
Maldives, Maldives
03.2002 - 10.2004
- Pre-Opening Team member
- Responsible for setting up department and running day to day operations
- Assisted Chef in setting SOPs and Standard recipe files
- Ensuring quality of food to be of highest degree and consistent
- Organize and monitor daily production schedules
- Handle stores ordering and monitoring stock
- Involved in selection and training of new colleagues and monitor their performance
- Conducting periodical training both On-Job and Class room
- In conjunction with engineering department, had set proper procedure for refrigeration hygiene and maintenance system for operational storage areas through out the resort
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities
Commis Pastry Cook
AMARVILAS - Oberoi Hotels and Resorts
Agra, Uttar Pradesh
11.2000 - 02.2002
- Opening Team member
- Assist pastry chef in setting up department during pre-opening
- Assist chef in-charge in day to day operation
- Set up work flow and organize daily production for both baker shift and day shifts
- Production of breakfast breads and setting up breakfast buffet, production of freshly baked breads for both restaurant and for sandwich orders were major responsibilities
- Maintained well-organized mise en place to keep work consistent
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Personalized creations for holidays, weddings, graduations and personal events
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Replenished and rotated food items, following correct food cooling and storage procedures
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
Education
Bachelor's Degree in Hotel Management - Hotel Management
Institute of Hotel Management, Catering Technology
Hyderabad 03.1997 - 03.2000
Skills
Performance assessments
Forecasting and planning
Recipes and menu planning
Food spoilage prevention
Food plating and presentation
Employee training and development
Staff Management
Process improvements
Food preparation and safety
Menu planning
Operations management
Vendor relations
Budgeting
Workflow Optimization
Kitchen equipment operation and maintenance
Order delivery practices
Software
Certification
Certified in HACCP
Timeline
Corporate Chef/ D.G.M/Technical Head
Devyani Food Industries Ltd
04.2022 - Current
Corporate Executive Chef
BetterFest Food Concepts Pvt Ltd
02.2018 - 03.2022
Executive Pastry Chef
Red Sea Hotels pvt Ltd , Egypt
07.2015 - 01.2016
Head Pastry Chef
M/s Sweet Senses Pvt . Ltd
07.2012 - 03.2015
Pastry Chef
The Singapore Island Country Club
02.2010 - 03.2012
Pastry Chef
COVA @ WingTai Holdings Pvt. Ltd
02.2008 - 05.2009
Pastry Chef
The Singapore Island Country Club
04.2007 - 02.2008
Assistant Pastry Chef
The Mandarin Oriental, Singapore
11.2004 - 04.2007
Demi Chef De Partie
Taj Exotica
03.2002 - 10.2004
Commis Pastry Cook
AMARVILAS - Oberoi Hotels and Resorts
11.2000 - 02.2002
Bachelor's Degree in Hotel Management - Hotel Management
Institute of Hotel Management, Catering Technology
03.1997 - 03.2000