Prem Kumar Bokka

• Reporting to executive pastry chef.
• Handling kitchen team and work assigning.
• 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.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
• Stores and vendors, reciving, quality check coordinates with purchase team

• Creating new recipes
• Setting up new menu
• Taking care of team and kitchen .
• New menu development and receipe development.
• Store handling and managing all orders for kitchen
• Interviewing new candidates for kitchen.
• Oversaw junior sous chef duties in pastry and bakery
• Time management
• Cost management
• Costing and pricing of the menu
• Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
• Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.

• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Organized the daily mise en place in order to prepare meals efficiently.

• Developed and cooked memorable dishes that brought new customers into establishment.
• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored kitchen staff to prepare each for demanding roles.

Dutys and responsibilities:-

• Reporting to unit chef / Executive chef.
• Responsible for all day operations and functional activities .
• Making mousse cakes and layer cakes, and baked cakes ,cookies ,different kind of breads as for order , making different kinds of biscuit and sponge ,
• Making cake decorations for pastry shop cakes and special orders with chocolate and other ingredients.
• Making stock list by weekly and monthly.
• Ordering stores as for requirement for next day operations ,and setting the dry stores and cold storage rooms .
• Following up the orders from pastry shop as requirement of guest need.
• Maintaining FSSI , HACCP & SOP's.
• Follow -ups the day to day orders and special requirement.
• Maintaining proper hygiene & safety of employee & Equipment.
• Handling Day to Day activities for Kitchen & Dispatch services for aqurent opera-tion.
• Maintaining records & check lists & their follow-ups’.
• Maintain the recipes recordes and files for future assistance
• Cost control and making cost of production day to day basis and making records for cost of production.

Dutys and responsibilities:-

• Reporting to executive chef or head chef in duty
• Decoration of cakes and pastries and desserts for pastry shop
• Follow up the day orders of cakes and pastries and desserts
• Production of cakes , pastries, biscuit, cookies, tea cakes , desserts,breads for kitchen
• Decoration for cakes and desserts
• Stock checking and updating weekly and daily ,
• Monthly food stock checking and updating to executive chef
• Stores receiving and updating for new ordering of stock
• Cleaning of the department
• Maintaining FIFO, HACCP and SOP policies and procedures
• Controlling of food wastage
• Training new commis and Steward

Dutys and responsibilities:-

• Teaching to students fundamental of cooking and baking
• Recipes explanation
• Practical class for cooking and baking
• Hygiene and sanitation
• HACCP and it's importance in kitchen

Duties and responsibilities :-

• Reporting to unit chef / Executive chef.
• Responsible for all day operations and functional activities .
• Making mousse cakes and layer cakes, and baked cakes ,cookies ,different kind of breads as for order , making different kinds of biscuit and sponge ,
• Making cake decorations for pastry shop cakes and special orders with chocolate and other ingredients.
• Making stock list by weekly and monthly.
• Ordering stores as for requirement for next day operations ,and setting the dry stores and cold storage rooms .
• Following up the orders from pastry shop as requirement of guest need.
• Maintaining FIFO , HACCP & SOP's.
• Follow -ups the day to day orders and special requirement.
• HiMaintaining proper hygiene & safety of employee & Equipment.
• Handling Day to Day activities for Kitchen & Dispatch services for aqurent opera-tion.
• Maintaining records & check lists & their follow-ups’.
• Maintain the recipes recordes and files for future assistance
• Cost control and making cost of production day to day basis and making records for cost of production.