Summary
Overview
Work History
Education
Skills
Languages
Personal Information
Certification
Timeline
Generic
Thirupathi Reddy Baddam

Thirupathi Reddy Baddam

Hyderabad

Summary

Accomplished Chef with 19 years of comprehensive experience working in food service industry. Adept at strictly monitoring kitchen activities and meeting health code standards. Specialties in Indian cuisine.Strong organizational, leadership, and management skills..

Overview

19
19
years of professional experience
1
1
Certification

Work History

SR.Sous Chef

Reliance green,Morbag(Quess)
Jamnagar
11.2024 - Current
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.

SR.Sous Chef

ISB Sarovar
Hyderabad
06.2023 - 11.2024
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Monitored quality, presentation and quantities of plated food across line.

Head Chef

Vayuputra UG (Indian Mantra)
05.2022 - 04.2023
  • Company Overview: Indian restaurant, Germany
  • Controlling and directing the food preparation process and any other relative activities.
  • Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
  • Approving and 'polishing' dishes before they reach the customer.
  • Indian restaurant, Germany

Sous chef

Theobroma foods PVT ltd
Hyderabad
04.2021 - 04.2022
  • Responsible for all Aspects of the gourmet food going out of the central kitchen, including Quality, Recipe Standardization and Hygiene.

Sous Chef

Mercure KCP(Accor Hotel)
Hyderabad
09.2018 - 03.2021
  • Responsible for all aspects of the entire kitchen such as menu plans, food Quality operations, recipes, portion inventory control, and employee supervision.

Chef de partie

Novotel Hyderabad Airport
Hyderabad
05.2016 - 08.2018
  • Responsible for all aspects of the kitchen such as menu plans, operations, recipes maintain, food quality, maintaining hygiene and employee supervision.

Demi chef de partie

Marriot Hyderabad Hotel
Hyderabad
02.2015 - 03.2016
  • Handled the Indian Kitchen at the Specialty Restaurant 'BIDRI'.

Commis chef

Novotel Hyderabad convention centre
Hyderabad
07.2011 - 03.2015

Commis 1

Leonia holistic resorts
Hyderabad
12.2008 - 06.2011

Commis 2

Daily bread gourmet food pvt ltd
Hyderabad
11.2007 - 12.2008

Commis 3

NKM's grand
Hyderabad
03.2006 - 04.2007

Education

Diploma -

Sarada college of Hotel management
Hyderabad
01.2004

Intermediate -

Gandhi memorial junior college
Godavarikhani
01.2000

SSC -

Anitha high school
Godavarikhani
01.1998

Skills

  • Quality Assurance
  • Food Safety and Sanitation Practices
  • Menu planning
  • Cost Control
  • Adaptability
  • Ability to Work in a Team
  • Computer Skills
  • Communication
  • Team collaboration
  • Staff supervision
  • Recipe development

Languages

  • English
  • Hindi
  • Telugu

Personal Information

  • Title: Chef
  • Date of Birth: 01/04/82
  • Nationality: Indian

Certification

  • FSSAI

Timeline

SR.Sous Chef

Reliance green,Morbag(Quess)
11.2024 - Current

SR.Sous Chef

ISB Sarovar
06.2023 - 11.2024

Head Chef

Vayuputra UG (Indian Mantra)
05.2022 - 04.2023

Sous chef

Theobroma foods PVT ltd
04.2021 - 04.2022

Sous Chef

Mercure KCP(Accor Hotel)
09.2018 - 03.2021

Chef de partie

Novotel Hyderabad Airport
05.2016 - 08.2018

Demi chef de partie

Marriot Hyderabad Hotel
02.2015 - 03.2016

Commis chef

Novotel Hyderabad convention centre
07.2011 - 03.2015

Commis 1

Leonia holistic resorts
12.2008 - 06.2011

Commis 2

Daily bread gourmet food pvt ltd
11.2007 - 12.2008

Commis 3

NKM's grand
03.2006 - 04.2007

Diploma -

Sarada college of Hotel management

Intermediate -

Gandhi memorial junior college

SSC -

Anitha high school

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Thirupathi Reddy Baddam