Srinivas Guguloth
Pastry Chef
Manala, Rajanna Sircilla, Hyderabad
Summary
A seasoned culinary professional, I elevated kitchen operations at Soothys Patisserie & Chocolatier by mentoring junior chefs and pioneering signature dishes. My expertise spans food spoilage prevention and kitchen management, ensuring high standards of food safety and cost efficiency. My leadership fosters a culture of teamwork and innovation, significantly enhancing dining experiences.
Overview
16
16
years of professional experience
4
4
Certification
Work History
Excutive pastry chef
Saints chocolate
06.2025 - Current
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained new employees on bakery methods and procedures.
- Packaged finished products for sale.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- 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.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Managed in-store, pick-up orders and catering needs.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
Head Chef
Soothys Patisserie & Chocolatier. Hyderabad, India
05.2023 - 05.2025
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created recipes and prepared advanced dishes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
Senior Chef De Partie
Crossroads, Maldives
10.2019 - 04.2023
- Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
Junior Sous Chef
Jadough Catering Company, Doha ,Qater
06.2019 - 10.2019
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
Commis Chef
Sour Waqif Boutique Hotels.Doha, Qatar
01.2016 - 08.2018
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
Chef De Partie
Bombay Duck Dining Company.Hyderabad, India
07.2013 - 12.2015
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Sanitized all counters properly to prevent food-borne illness.
Commis Chef
Hyatt Hyderabad , India
05.2012 - 03.2013
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Commis Chef
Ellaa Hotels , Hyderabad, India.
11.2010 - 04.2012
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Industrial Trainee
Mercure Hotels, Hyderabad, India
05.2010 - 10.2010
- Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
- Managed documentation related to standard operating procedures, ensuring accurate record keeping and easy access for employees.
- Repaired, cleaned and maintained equipment.
- Conducted thorough quality inspections of finished products, ensuring adherence to company standards and customer satisfaction.
- Wrote reports and papers for various levels of technical users.
Education
Osmania University - Batchlor of Arts
Master Degree College
04.2015
State Board Technical Training Education - Diploma in Food Production
Pinnacle Institution of Hotel Management And Cater
06.2010
Higher Secondary School - Commerce
Government Junior College
03.2006
State Board Of Secondary - Secondary School
Sree Vaniniketan High School
04.2004
Skills
Employee training and development
,Kitchen Management
,Signature dish creation
,Equipment Maintenance
,Cost reduction
,Menu planning
,Food spoilage prevention
Certification
Food safety level1certificate
Food safety level2 Certificate
Standard First Aid + AED
Languages
Telugu
Hindi
English
Education
false
Certifications
01-2017
Languages
4,5,5
Timeline
Excutive pastry chef
Saints chocolate
06.2025 - Current
Head Chef
Soothys Patisserie & Chocolatier. Hyderabad, India
05.2023 - 05.2025
Senior Chef De Partie
Crossroads, Maldives
10.2019 - 04.2023
Junior Sous Chef
Jadough Catering Company, Doha ,Qater
06.2019 - 10.2019
Commis Chef
Sour Waqif Boutique Hotels.Doha, Qatar
01.2016 - 08.2018
Chef De Partie
Bombay Duck Dining Company.Hyderabad, India
07.2013 - 12.2015
Commis Chef
Hyatt Hyderabad , India
05.2012 - 03.2013
Commis Chef
Ellaa Hotels , Hyderabad, India.
11.2010 - 04.2012
Industrial Trainee
Mercure Hotels, Hyderabad, India
05.2010 - 10.2010
Osmania University - Batchlor of Arts
Master Degree College
State Board Technical Training Education - Diploma in Food Production
Pinnacle Institution of Hotel Management And Cater
Higher Secondary School - Commerce
Government Junior College
State Board Of Secondary - Secondary School
Sree Vaniniketan High School