RAGHUVEER NAIDU VADAPALLI

• Developed new recipes and menus for Indian cuisine, incorporating traditional flavors with modern techniques.
• Planned buffets for large parties according to guest numbers and dietary requirements.
• Collaborated with other chefs on creating innovative fusion dishes combining different cuisines.
• Garnished plates with edible flowers or herbs for added presentation value.
• Prepared and cooked dishes using authentic Indian recipes and incorporated various ingredients and spices.
• Maintained a clean work environment by following all health and safety regulations.
• Evaluated customer feedback to identify areas for improvement in terms of taste, presentation or pricing options.

I have worked in the South Indian department [COMMI 3] under the executive chef and gained experience, such as:

To greet customers in a friendly and professional manner. To handle customer complaints calmly and professionally. To resolve customer issues in a timely manner.

To follow all store policies and procedures, resulting in fewer mistakes and improved customer service.

• I have learned to receive guests, help them check in and check out, and update guests REG cards. Monitored and maintained the lobby area and front desk to ensure a clean, safe, and pleasant environment for guests and staff.

• Learned many South Indian dishes.
• Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service.
• Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock.
• Maintained a clean and organised workstation, leading to a 0% decrease in kitchen accidents.