SURYA NARAYANA KAKUNURI
Bangalore
Summary
Experienced chef specializing in kitchen management and high-volume operations. Demonstrated success in sourcing quality ingredients, managing budgets, and enhancing customer satisfaction. Collaborates effectively with management to analyze food costs and forecast trends, driving company success. Recognized for strategic planning, team leadership, and operational efficiency, ensuring optimal team performance.
Overview
1
1
Certification
28
28
years of professional experience
Work History
Unit chef
Ristara foods india pvt ltd
Bangalore
11.2024 - Current
- Managed daily kitchen operations to ensure timely preparation and high-quality food presentation
- Developed seasonal menus and specials to enhance customer satisfaction and increase repeat business
- Supervised and mentored junior kitchen staff, providing training to improve culinary skills and efficiency
- Coordinated recruitment, training, and scheduling of kitchen staff to ensure operational efficiency and uphold quality standards
- Monitored stock levels and coordinated supply orders to maintain optimal inventory control
- Resolved customer complaints and issues promptly, enhancing overall dining experience
SOUS CHEF
The Basil Hospitality Services
Bangalore
12.2023 - 10.2024
- Developed seasonal menu options aligned with customer preferences
- Assist with the preparation and planning of meal designs
- Ensure that kitchen activities operate on time
- Resolve customer problems and concerns personally
- Monitored and recorded inventory levels.
- Supported junior kitchen staff in line cooking, food preparation, and dish plating to enhance team productivity
- Recruit and train new kitchen employees to meet restaurant and kitchen standards
- Created employee schedules and assessed performance to maintain operational efficiency
- Adhere to and implement sanitation regulations and safety regulations
- Manage the kitchen team in the executive chef's absence
- Ensured food preparation and presentation met high standards of quality and sanitation.
SOUS CHEF
INFIFresh Foods Pvt Ltd
Bangalore
09.2022 - 11.2023
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items to ensure seamless kitchen operations.
- Monitored inventory levels to maintain adequate supplies and minimize shortages.
- Contributed to menu development and recipe testing to enhance culinary offerings.
SOUS CHEF
Amazues Foods India LLP
Bangalore
01.2021 - 08.2022
- Created daily specials using seasonal ingredients to elevate menu offerings.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Proposed innovative ideas that improved team collaboration and enhanced service quality.
- Collaborated with diverse coworkers to achieve goals and resolve product-related issues.
- Worked with cross-functional teams to achieve goals.
CDP
HMS Host Services India Pvt Ltd
Bangalore
01.2011 - 12.2020
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Proposed innovative ideas and solutions that improved team performance and outcomes.
- Collaborated with diverse coworkers to achieve goals and resolve product and service issues.
- Collaborated with cross-functional teams to align on project goals. to meet objectives.
DCDP
HMS HOST INDIA SERVICES PVT LTD
Sharjah
03.2013 - 07.2014
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Proposed innovative ideas and solutions that improved team collaboration and effectiveness.
- Collaborated with diverse coworkers to meet objectives and resolve product and service issues.
- Coordinated with cross-functional teams to reach shared goals.
COMMI -1
The Garden Restaurants
DOHA
02.2008 - 03.2010
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items to maintain operational efficiency.
- Monitored inventory levels to ensure timely availability of supplies.
- Contributed to menu development and conducted recipe testing to enhance culinary offerings.
ASSITENT COOK
SAVERA HOTEL
CHENNAI
11.2006 - 12.2007
- Created diverse culinary dishes while upholding established standards for quality and presentation.
- Prepared diverse dishes in accordance with hotel recipes and presentation standards.
- Ensured cleanliness and organization of kitchen equipment and workstations to promote a safe cooking environment.
COMMI-2
S'n'S Multi Cuisine Restaurant
Chennai
01.2000 - 01.2006
- Prepared and cooked meals according to recipe standards and dietary guidelines, ensuring quality and safety.
- Assisted with food preparation by chopping vegetables and grinding meats, contributing to efficient kitchen operations.
- Maintained hygiene by cleaning work areas, equipment, utensils, dishes, and silverware regularly.
ASSISTANT COOK
RBGCanteen
Chennai
01.1999 - 01.2000
- Prepared and cooked meals aligned with recipes and dietary guidelines, ensuring quality and safety standards.
- Assisted in food preparation by chopping vegetables and grinding meats, contributing to timely meal service.
- Maintained cleanliness of work areas and equipment, supporting a safe and efficient kitchen environment.
Education
SSLC High School -
ZPHS High School
Veligandla, Andhra PradeshDiploma in Hotel Management Science - Hotel Mangemant Culenery Arts
Hotel Management & Catering Technology
TIRUR TAMIL NADU06.2009
Skills
- Punctuality
- Self-confidence
- Positive attitude
- Menu development
- Kitchen operations
- Inventory management
- Staff training
- Food safety compliance
- Team leadership
- Problem solving
- Customer relationship management
- Culinary creativity
- Complaint resolution
- Presentation skills
- Time management
- Cross-functional collaboration
Certification
IELTS, 07/01/23, Proven ability to communicate effectively in English, supported by IELTS certification. Completed IELTS Academic module to meet language requirements for professional and educational purposes. IELTS certification recognized for international work and study opportunities, enhancing global employability.
Languages
- English
- Hindi
- Telugu
- Kannada
- Malayalam
- Tamil
Timeline
Unit chef
Ristara foods india pvt ltd
11.2024 - Current
SOUS CHEF
The Basil Hospitality Services
12.2023 - 10.2024
SOUS CHEF
INFIFresh Foods Pvt Ltd
09.2022 - 11.2023
SOUS CHEF
Amazues Foods India LLP
01.2021 - 08.2022
DCDP
HMS HOST INDIA SERVICES PVT LTD
03.2013 - 07.2014
CDP
HMS Host Services India Pvt Ltd
01.2011 - 12.2020
COMMI -1
The Garden Restaurants
02.2008 - 03.2010
ASSITENT COOK
SAVERA HOTEL
11.2006 - 12.2007
COMMI-2
S'n'S Multi Cuisine Restaurant
01.2000 - 01.2006
ASSISTANT COOK
RBGCanteen
01.1999 - 01.2000
SSLC High School -
ZPHS High School
Diploma in Hotel Management Science - Hotel Mangemant Culenery Arts
Hotel Management & Catering Technology