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
15
15
years of professional experience
3
3
Certifications
3
3
Languages
Work History
Head Chef
Soothys Patisserie & Chocolatier. Hyderabad, India
05.2023 - Current
- 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
Siddypet, Hyderabad 04.2015
State Board Technical Training Education - Diploma in Food Production
Pinnacle Institution of Hotel Management And Cater
Hyderabad 06.2010
Higher Secondary School - Commerce
Government Junior College
Yellaredyy Pet , Hyd , India 03.2006
State Board Of Secondary - Secondary School
Sree Vaniniketan High School
Metpally, Telangana, India04.2004
Certification
Food safety level1certificate
Timeline
Head Chef
Soothys Patisserie & Chocolatier. Hyderabad, India
05.2023 - Current
Standard First Aid + AED
07-2022
Food safety level2 Certificate
06-2022
Senior Chef De Partie
Crossroads, Maldives
10.2019 - 04.2023
Junior Sous Chef
Jadough Catering Company, Doha ,Qater
06.2019 - 10.2019
Food safety level1certificate
01-2017
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
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