Sanisetty Bharath
Hyderabad
Summary
High-performing individual with solid background in culinary arts and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian, Continental cuisines and comprehensive knowledge about of Baking, Pastry and Chinese cooking. Sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
19
19
years of professional experience
Work History
Executive Chef
Infinite Foodcorp
02.2024 - Current
- Oversaw kitchen operations producing 1600 meals per day
- Managed daily kitchen operations creating menus on weekly basis
- Achieved reduction in food wastage through efficient menu planning, food projections and resourceful utilization of ingredients
- Coordinated assignment of cooking personal to economical use of food and timely preparation
- Complied with local, state, and central health and sanitation ordinances and restaurant sanitation policies and procedures
- Maintained inventory of food and non-food supplies and equipment to ensure the kitchen stayed within guidelines and products are available at all times
Executive Chef
Dtwelve Spaces Pvt Ltd(stanza living)
09.2022 - 04.2023
- Oversaw kitchen operations producing 4000 meals per day
- Coordinated assignments of cooking personnel to ensure economical use of food and timely preparation
- Planned menus and food utilization based on the anticipated number of guests, nutritional value, palatability, popularity and costs
- Coordinated and executed menu planning, recipe development
- Managed kitchen staff team and assigned various stages of food production
- Maintained food and equipment inventories, and keep inventory records
- Monitored budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Monitored compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
Executive Chef
Champion Products Private Limited
06.2021 - 08.2022
- Company Overview: (Food.fit, Champions Ranch)
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards
- 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
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Coordinated and executed menu planning, recipe development and daily restaurant operations
- Managed kitchen staff team and assigned various stages of food production
- Monitored meals served for temperature and visual appeal
- Trained kitchen workers on culinary techniques
- Increased profits and efficiency by building optimal inventory control model
- Mentored kitchen staff to prepare each for demanding roles
- (Food.fit, Champions Ranch)
Executive Chef
Hridam Enterprises
08.2020 - 02.2021
- Company Overview: (Paaro, Pakizah)
- Created menu items, managed food expenses and supervised quality to ensure adherence to standards
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques
- Trained kitchen workers on culinary techniques
- Coordinated and executed menu planning, recipe development and daily restaurant operations
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- (Paaro, Pakizah)
Sous Chef
Bundl Technologies Private Limited
10.2018 - 05.2020
- Company Overview: (Swiggy)
- Supervised kitchen food preparation in demanding, high-volume environments
- Performed as head chef to maintain team productivity and restaurant quality
- Improved performance of team members resulting in high-quality meals produced daily
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Trained kitchen workers on culinary techniques
- Assisted with interviewing, hiring and training kitchen personnel
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Planned and directed high-volume food preparation in fast-paced environment
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- (Swiggy)
Sr Chef De Partie
Brown House Baking Private Limited
03.2017 - 10.2018
- Company Overview: (Onesta)
- Was part of pre opening team for one of the outlets
- Maintained central kitchen looking after production for 22 outlets
- Supervised kitchen food preparation in demanding, high-volume environments
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Trained kitchen workers on culinary techniques
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor
- Improved performance of team members resulting in high-quality meals produced daily
- Managed kitchen operations as Cluster Chef for 5 locations
- Identified issues, analyzed information and provided solutions to problems
- (Onesta)
1st Cook
Costa Cruise Lines
09.2007 - 01.2017
- Adhered to regulatory standards regarding safe and sanitary food prep
- Executed proper techniques when preparing menu item ingredients
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste
- Made meals in accordance with company standards and requirements
- Handled advanced thawing and food pre-preparation for upcoming meals
- Kept team on track by assigning and supervising activities and giving constructive feedback
- Adhered to the Haccp and Usph protocols and standards
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions
Industrial Training
Oberoi Flight Services
07.2006 - 01.2007
Education
Diploma - Food Production
Indian Academy of Catering Technology & Culinary Arts
01.2007
Skills
- Recipes and menu planning
- Food spoilage prevention
- Forecasting and planning
- Process improvements
- Workflow Optimization
- Vendor relations
- Operations management
- Food preparation and safety
- Kitchen equipment operation and maintenance
- Employee training and development
- Equipment Maintenance
- Recipe management
Timeline
Executive Chef
Infinite Foodcorp
02.2024 - Current
Executive Chef
Dtwelve Spaces Pvt Ltd(stanza living)
09.2022 - 04.2023
Executive Chef
Champion Products Private Limited
06.2021 - 08.2022
Executive Chef
Hridam Enterprises
08.2020 - 02.2021
Sous Chef
Bundl Technologies Private Limited
10.2018 - 05.2020
Sr Chef De Partie
Brown House Baking Private Limited
03.2017 - 10.2018
1st Cook
Costa Cruise Lines
09.2007 - 01.2017
Industrial Training
Oberoi Flight Services
07.2006 - 01.2007
Diploma - Food Production
Indian Academy of Catering Technology & Culinary Arts
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