Rohith Dumpeti
London
Summary
Dedicated chef de partie with over 4+ years of experience in high-volume kitchens, specializing in cold dishes, salads, pastas, and protein preparation. Demonstrated expertise in maintaining hygiene standards, executing precise knife skills, and creating complex flavor profiles. Strong collaborator with effective communication skills.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Kensington Roof Gardens
London
08.2024 - 07.2026
- Crafted and presented a diverse range of fresh salads, dressings, and cold dishes, upholding stringent quality, hygiene, and aesthetic standards.
- Consistently plated visually stunning salads, terrines, and pâtés with meticulous attention to detail.
- Developed complex flavour profiles by crafting a variety of house-made dressings, vinaigrettes, aioli, and cold sauces from scratch.
- Orchestrated organisation and replenishment of salad bar, maintaining an attractive and well-stocked display throughout service periods.
- Executed precise knife techniques for intricate garnishes, tartares, and carpaccios, achieving uniform and appealing presentation.
- Demonstrated advanced knife skills in portioning, slicing, and dicing delicate raw seafood, such as for tartare, ceviche, and sushi, to exact specifications.
- Collaborated with culinary and front-of-house teams to enhance operational efficiency during high-demand periods and special events.
- Leveraged strong technical proficiency, organisational skills, and the capacity to perform under pressure while consistently delivering exceptional quality.
Chef De Partie
Koko Camden Town Rooftop Kitchen
London
01.2024 - 08.2024
- Managed multiple pasta cookers, pans, and sauce reductions concurrently under pressure, consistently upholding quality standards.
- Coordinated timing and communication between grill and sauce sections, ensuring seamless service of all table components.
- Showcased expertise in sauce emulsification, consistently achieving perfect 'Manteca Tura' using pasta water.
- Applied advanced cooking methodologies and presentation techniques.
- Performed expert-level protein fabrication and portioning, precisely cutting steaks, chops, and poultry to exact weight specifications.
- Mastered heat control on gas grills to achieve optimal searing, charring, and resting for proteins.
- Attained accuracy in cooking temperatures, consistently delivering proteins from rare to well-done by touch and internal temperature without quality degradation.
- Implemented strict portion and cost control measures, monitoring cooking yields and minimising waste on high-value inventory items.
Demi-Chef De Partie
Koko Camden Town Rooftop Kitchen
London
01.2023 - 01.2024
- Executed fundamental cooking techniques and food preparation methods to ensure consistency and quality in dishes.
- Assisted Chef de Partie in daily kitchen operations, contributing to efficient workflow and service delivery.
- Consistently plated visually appealing salads, terrines, and pâtés with a strong focus on detail.
- Executed precise knife work for intricate garnishes, tartares, and carpaccios, ensuring uniform and aesthetically pleasing results.
- Developed balanced flavours by preparing a wide variety of house-made dressings, vinaigrettes, aioli, and cold sauces from scratch.
- Accurately followed established recipes and specific plating guidelines.
- Maintained exemplary standards of cleanliness and organisation at assigned kitchen stations.
- Adapted quickly to new tasks and diverse kitchen environments, enhancing team flexibility and operational effectiveness.
Commis Chef
Choragi Restaurant
London
07.2022 - 01.2023
- Managed high-volume meal preparation, consistently meeting strict deadlines.
- Assisted team of 7 in creating high-quality culinary offerings, enhancing overall customer satisfaction.
- Uphold rigorous kitchen hygiene standards, resulting in zero violations.
- Collaborated with team members to enhance kitchen efficiency. and effective communication skills within a busy kitchen environment.
- Streamlined inventory management, ensuring accurate stock levels to support kitchen operations.
- Adjusted quickly to changing kitchen demands during peak hours. to evolving priorities in a fast-paced setting.
Education
Bachelor's - Electrical and electronic engineering
Kakatiya university
India01-2020
Master's - Investment and Finance
University of Greenwich
London, UKSkills
- Culinary Skills
- Culinary techniques
- Food Product Knowledge
- HACCP
- Hygiene standards
- Health and Safety Compliance
- Kitchen Management
- Section Ownership
- Consistency
- Team Leadership
- Leadership & Mentoring
- Communication
- Flexibility
- High Energy Levels
- Positive mindset
- Passion for Food
- HACCP compliance
- Quality control
- Knife skills
- Time management
- Team collaboration
- Pressure management
Timeline
Chef De Partie
Kensington Roof Gardens
08.2024 - 07.2026
Chef De Partie
Koko Camden Town Rooftop Kitchen
01.2024 - 08.2024
Demi-Chef De Partie
Koko Camden Town Rooftop Kitchen
01.2023 - 01.2024
Commis Chef
Choragi Restaurant
07.2022 - 01.2023
Bachelor's - Electrical and electronic engineering
Kakatiya university
Master's - Investment and Finance
University of Greenwich