Mallajee koudagani
Hyderabad,TG
Summary
Accomplished culinary professional with a proven track record of operational management and cost savings at Biryani Nation. Excelled in employee supervision and purchasing, driving efficiency and surpassing revenue objectives. Skilled in creating high-quality, innovative dishes, demonstrating both creative and leadership abilities. Achieved significant process improvements, enhancing customer satisfaction and operational productivity.
Overview
13
13
years of professional experience
Work History
PROPRIETOR,OWNER
BIRYANI NATION
05.2022 - Current
- Introduced new methods, practices, and systems to reduce turnaround time.
- Implemented process improvement to shape organizational culture, optimize procedures for higher efficiency and help company evolve and grow.
- Studied market to determine optimal pricing of goods and capitalize on emerging opportunities.
- Formulated business plan to launch company services and signed new accounts.
- Consulted with customers to assess needs and propose optimal solutions.
- Assessed damaged materials and notified maintenance personnel of needed repairs.
- Surpassed revenue objectives year over year through strategic promotional plans.
- Evaluated suppliers to maintain cost controls and improve operations.
Head Chef
Hyderabad House
05.2019 - 02.2022
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
Sous Chef
AROMA INDIAN RESTURANT
03.2018 - 02.2019
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
COMMI 1
Royal Caribbean International-Cruise LINES
02.2016 - 01.2018
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
1st Cook
PULLMANTUR CRUISE LINES
12.2014 - 09.2015
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Communicated closely with servers to fully understand special orders for customers.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Commis Chef
Royal Caribbean Cruise Line, Caribbean Way, Miami, Florida
01.2013 - 11.2014
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored food production to verify quality and consistency.
- Implemented successful cross-marketing strategies such as food and wine pairings.
COMMI 2
VENUS CRUISE LINE
04.2012 - 10.2012
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
Commis Chef
Costa Cruises
04.2011 - 12.2011
- Modernized work processes to reduce guest wait times and boost daily output.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Ordered new ingredients and supplies to meet expected needs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
No Degree - CRAFT CERTIFICATE COURSE IN FOOD PRODUCTION
CULINARY ACADEMY OF INDIA
Hyderabad, India06.2008
No Degree - SCHOOLING
ZPP SECONDARY SCHOOL
WARANGAL05.2001
Skills
- Employee Supervision
- Cost analysis and savings
- Purchasing and planning
- Operations Management
Timeline
PROPRIETOR,OWNER
BIRYANI NATION
05.2022 - Current
Head Chef
Hyderabad House
05.2019 - 02.2022
Sous Chef
AROMA INDIAN RESTURANT
03.2018 - 02.2019
COMMI 1
Royal Caribbean International-Cruise LINES
02.2016 - 01.2018
1st Cook
PULLMANTUR CRUISE LINES
12.2014 - 09.2015
Commis Chef
Royal Caribbean Cruise Line, Caribbean Way, Miami, Florida
01.2013 - 11.2014
COMMI 2
VENUS CRUISE LINE
04.2012 - 10.2012
Commis Chef
Costa Cruises
04.2011 - 12.2011
No Degree - CRAFT CERTIFICATE COURSE IN FOOD PRODUCTION
CULINARY ACADEMY OF INDIA
No Degree - SCHOOLING
ZPP SECONDARY SCHOOL
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