Thirupathi Reddy Baddam
SR Sous Chef
Hyderabad,TG
Summary
Culinary professional with robust background in managing kitchen operations and delivering exceptional dining experiences. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
1
1
Certificate
23
23
years of professional experience
4003
4003
years of post-secondary education
Work History
SR.Sous Chef
Reliance Green,Morbag(Blue Spring)
2024.11 - 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)
2023.06 - 2024.11
- 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)
2022.05 - 2023.04
- 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
2021.04 - 2022.04
- 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)
2018.09 - 2021.03
- 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
2016.05 - 2018.08
- 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
2015.02 - 2016.03
- Handled the Indian Kitchen at the Specialty Restaurant 'BIDRI'.
Commis chef
Novotel Hyderabad convention centre
2011.07 - 2015.03
Commis 1
Leonia holistic resorts
2008.12 - 2011.06
Commis 2
Daily bread gourmet food pvt ltd
2007.11 - 2008.12
Commis 3
NKM's grand
2006.03 - 2007.04
Industrial Trainee
ITC Grandbay
2003.10 - 2004.04
Education
Diploma -
Sarada College of Hotel Management
Hyderabad2004-04
Intermediate -
Gandhi memorial junior college
GodavarikhaniSSC -
Anitha High School
GodavarikhaniSkills
Menu planning
Cost control
Food safety
Recipe development
Decision-making
Quality assurance
Staff training
Vendor relationship management
Kitchen operations oversight
Certification
FSSAI
Timeline
SR.Sous Chef
Reliance Green,Morbag(Blue Spring)
2024.11 - Current
SR.Sous Chef
ISB (Sarovar)
2023.06 - 2024.11
Head Chef
Vayuputra UG (Indian Mantra)
2022.05 - 2023.04
Sous chef
Theobroma foods PVT ltd
2021.04 - 2022.04
Sous Chef
Mercure KCP(Accor Hotel)
2018.09 - 2021.03
Chef de partie
Novotel Hyderabad Airport
2016.05 - 2018.08
Demi chef de partie
Marriot Hyderabad Hotel
2015.02 - 2016.03
Commis chef
Novotel Hyderabad convention centre
2011.07 - 2015.03
Commis 1
Leonia holistic resorts
2008.12 - 2011.06
Commis 2
Daily bread gourmet food pvt ltd
2007.11 - 2008.12
Commis 3
NKM's grand
2006.03 - 2007.04
Industrial Trainee
ITC Grandbay
2003.10 - 2004.04
Intermediate -
Gandhi memorial junior college
Diploma -
Sarada College of Hotel Management
SSC -
Anitha High School