Uday Kumar VEPURI
Hyderabad
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
2
2
years of professional experience
Work History
Chef De Partie
P&O CRUISES UK
Southampton
09.2023 - Current
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Organized the daily mise en place in order to prepare meals efficiently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Education
High School Diploma -
INDIAN INSTITUTE OF HOTEL MANAGEMENT AND CULINARY
03-2013
Skills
- Food safety
- Inventory management
- Menu planning
- Cooking techniques
- Sauce preparation
- Customer service
- Team collaboration
- Quality control
- Time management
- Creative problem solving
Timeline
Chef De Partie
P&O CRUISES UK
09.2023 - Current
High School Diploma -
INDIAN INSTITUTE OF HOTEL MANAGEMENT AND CULINARY
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