Uday Sankar
London
Summary
A committed and responsible chef who can consistently carry out duties professionally and positively. Calm and adaptable under pressure and can maintain attention to detail. Proven leadership skills working with strong teams focused on quality, presentation, cost reduction, cost containment, management, and planning.
Overview
12
12
years of professional experience
3
3
years of post-secondary education
Work History
Head chef
TLC Care
London
06.2022 - 02.2025
- Good knowledge about food safety
- IDDSI Meal preparation
- Planning seasonal menus
- To manage and develop the kitchen team
- Work within budget, manage stock control and complete regular audits
- Have full knowledge of and take responsibility to ensure adherence to infection control policies and procedures of the Department of Health and the Company at all time
- Monitored inventory levels, ensured timely replenishment of stock.
DCDP
Lemon Tree Hotels & Resorts
Hyderabad
02.2018 - 01.2020
- Safety/Sanitation/Quality
- Supervision (Front/Back of House)
- Plan and supervise banqueting events - In charge of Catering/Banquets/Events creating high quality menu items using in-season ingredients
- Purchase and Inventory Control
- Managed staff, cost/stock control and budgeting and supported all aspects of kitchen service - Managed day-to-day kitchen operations to ensure quality service and maintain clean and well-organized work area
Lead Chef
SO SOUTH
Dubai
03.2017 - 12.2017
- Budgeting/Cost Reduction
- Knife Work/Butchery
- Streamlined kitchen operations with accurate prep sheets, product-rotation systems
- Prepared and oversaw the preparation of food and menu items in order to train staff, develop new and revise recipes for best dining experience for guests
- Created and implemented kitchen design and layout
- Ensured efficient and productive operations to reduce food costs while maintaining standards and quality
Commis Chef
Cuppa Bistro
03.2014 - 01.2017
- Assisted many cloud kitchens in set-up's, Training, Recipe Management etc
Culinary Trainee
Marriott Hotel & Convention Centre
Hyderabad
09.2012 - 02.2014
Education
Bachelor Degree - Hotel Management
Westin Institute of Hotel Management
08.2010 - 03.2013
Skills
- Menu Design and Development
- Specialty Cuisine
- Dining Room/Kitchen Operations
- Catering/Banquets/Events
- Purchase and Inventory Control
- Budgeting/Cost Reduction
- Knife Work/Butchery
- Customer satisfaction focus
Accomplishments
- Awarded 'Budding Chef of the Year' - 2012 with Scholarship from Westin Institute
- Selected 'Overall Best Apprentice of Year' - 2013 by Marriott Hotels, Hyderabad
- Awarded Ambassador of the year 2 times
- Achieved employee of the month 2 times
Languages
English
Telugu
Hindi
Personal Information
Date of birth: 05/04/92
Custom
- Watching Celebrity Chef Shows
- Travelling
- Tennis
Timeline
Head chef
TLC Care
06.2022 - 02.2025
DCDP
Lemon Tree Hotels & Resorts
02.2018 - 01.2020
Lead Chef
SO SOUTH
03.2017 - 12.2017
Commis Chef
Cuppa Bistro
03.2014 - 01.2017
Culinary Trainee
Marriott Hotel & Convention Centre
09.2012 - 02.2014
Bachelor Degree - Hotel Management
Westin Institute of Hotel Management
08.2010 - 03.2013
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