Vamshi Krishna Pulijala
Chef
Hyderabad
Summary
Commis 1 Chef with 3 years 10 Months of experience in restaurants. Assists other chefs in food preparation, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Particular expertise in Continental Cuisine working under renowned chef de parties.
Overview
14
14
years of professional experience
6
6
years of post-secondary education
3
3
Languages
Work History
Commis Chef
Ebony Boutique Hotel
Hyderabad
07.2018 - 06.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Seasoned and marinated cuts of meat, poultry and fish.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Rotated through all prep stations to learn different techniques.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Transitioned between breakfast and lunch service.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Interacted with guests to obtain feedback on product quality and service levels.
- Ordered and received products and supplies to stock kitchen areas.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
Food and Beverage Manager
Coffee Day Global Limited
Hyderabad
10.2010 - 06.2018
- Monitoring the stock levels and SOPs of the Distribution centers of the supply chain
- Maintained well-organized mise en place to keep work consistent.
- Monitoring areas like Raw material inspection to finished products, and cold chain monitoring and frozen technology and self-life studies of foods
- Monitoring the whole production (Bread Baking / Proofing / Sandwich Assembly / Labeling.
- Knowledge on maintaining HACCP principles
- Monitoring and maintenance of ISO Compliance like FSSAI / Health / Trade / Metrology / Municipal Licenses
- Conducting training to the staff for Food Safety and Quality safety standards as per ISO 22000:2005
- Ensuring guest satisfaction by good quality of food served in the cafes and maintaining guest feedback
- Introduction of new products in the menu and new food and beverage sale concepts
- Making sure low yielding SKUs are constantly weeded out and ensuring better margins on local menu
- Conducting periodical competitor watch for the new food and beverage trends
- Source alternative, more economical vendors and suppliers and streamlining and documenting all vendor processes
- Conducting periodic product sampling to ensure SOPs are being followed at the café level and with 2 the vendor for consistent quality of the food
- Conduct product launch in coordination with the marketing team
- Working with the vendor and training them periodically for consistent quality of food
- Standardize procedures for production and storage.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cleaned kitchen counters, refrigerators and freezers.
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
- Monitored recipe portioning to control food costs.
Kitchen Operative Trainee
GOLKONDA RESORTS & SPA GANDIPET
HYDERABAD
10.2008 - 10.2010
- Handled Room Service kitchen, which caters to the orders of the Coffee shop
- Handled Continental section in the Coffee shop and was responsible for both ala carte as well as buffet
- Working in the Banquet kitchen and mainly handling the continental section overlooking the Indian, Tandoor and Sweet section
- Responsible for the smooth functioning of the kitchen, indenting, costing and also maintaining Food safety and proper Hygiene according to ISO 2200 standards
- Learned new skills and applied to daily tasks to improve efficiency and productivity.
- Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
Industrial Training Programe
Golkonda Resorts & Spa
Hyderabad
12.2006 - 04.2007
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Prepared hot coffee and tea according to customer requests.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Checked dining area supplies of linens, wrapped silverware and replenished low stock.
- Transported dirty utensils, dishes and trays to kitchen to help team stay on top of cleaning.
- Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
- Kept building entryway glass clean and polished for professional presentation.
- Cleaned elevators, glass and planters in public areas.
- Used chemicals by following safety protocols and procedures to avoid burns and injuries.
- Responded to requests from patrons for linens and toiletries.
- Completed laundry services with special attention to care instructions for hand-washing and dry cleaning.
- Greeted visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.
- Responded to inquiries from callers seeking information.
Education
S.S.C - Mathematics / General Science / Social Studies
Ananda Jyothi High School
Hyderabad 04.1999 - 03.2000
Board of Intermediate Education A.P - Catering And Restaurant Management (C & RM)
Success Vocational Junior Collage
Hyderabad 04.2003 - 03.2005
Bachelor of Hotel Management & Catering Technology - Hotel, Motel, And Restaurant Management
Aryan College of Hotel Management
Hyderabad 08.2005 - 05.2008
Skills
Basic cooking methods
High hygienic standards
Measuring and portioning
Inventory supervision
Food plating and presentation
Food inventories
Recipes and menu planning
MS Office
Self-Motivated
Forecasting and planning
Timeline
Commis Chef
Ebony Boutique Hotel
07.2018 - 06.2022
Food and Beverage Manager
Coffee Day Global Limited
10.2010 - 06.2018
Kitchen Operative Trainee
GOLKONDA RESORTS & SPA GANDIPET
10.2008 - 10.2010
Industrial Training Programe
Golkonda Resorts & Spa
12.2006 - 04.2007
Bachelor of Hotel Management & Catering Technology - Hotel, Motel, And Restaurant Management
Aryan College of Hotel Management
08.2005 - 05.2008
Board of Intermediate Education A.P - Catering And Restaurant Management (C & RM)
Success Vocational Junior Collage
04.2003 - 03.2005
S.S.C - Mathematics / General Science / Social Studies
Ananda Jyothi High School
04.1999 - 03.2000