Veera Nageshwar Rao Vuppala

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collective planning,working with multiple food brands with Food cost & maintaining consistent food quality by delivering safe food to the customers.

· Maintained smooth running of operations in food preparation delivery.

· Maintained & focused on food dish wise ratings in overall Bangalore, training the team by identifying the problem in every dish to ensure the right dish ratings are maintained.

· Weekly Customer complaints review meetings, analyzing and understanding the problem and demonstrating before the team

· Maintained & strived for right food quality & consistency maintained in all outlets in all over Bangalore by daily food tasting each dish to know the pros n cons.

· Monthly Cross Audit of the outlets to check the right standards are being followed by the team like food temperature records, HACCP Standards, right cooking techniques, right recipe in place & having one to one meeting with staff to know their performance .

· Monthly Culinary reports were made to review the month performance and focus on improvements for next month

· Implementation on blast chilling food in bulk to serve same the customer to reduce man power, time ,petty expenses.

Wanderers Microbrewery & Artisan Restaurant Pvt. Ltd with overall kitchen setup, operations, Menu designing, & Menu Engineering, Recruitment of the staff, Cost Control.

· Maintaining &Training on HACCP & kitchen standards Complete Kitchen Setup section by section with strong operational planning Menu Designing – Foods Pairing with Craft Beers & Best dishes around the world served under one roof.

· Specialized in Continental, Italian cuisine, Indian & Vegan

· Increased & maintained Zomato ratings from 3.3 to 4.1

· Developed, Menu, pricing and food offerings to increase revenue & customer satisfaction

· Increased food sales by 5lacs in span of 5months

· Launching new products on special events according to customer needs & by maintaining Food cost.

A complete lavish healthy food “Fine dining restaurant” in vegan style of cooking's from the authentic flavours of plant based with refreshing organic food flavours which enhance the healthy living & giving ultimate nutritious value and keeps ON...by crafting the future of food.

Food Sales, food cost, quality & presentation of food, culinary trainings, checking the expires and personal feedback of food and overall experience from the guest, creating new recipes for guest satisfaction and also for rectifying the complaints by coordinating with FOH.

š Food Quality & revenue : Ensuring that effective and revenue by outdoors catering & customer service orientated culinary service is offered to all guests at the in-door and out-door venues & ensuring proper food expirees maintained ,food storage ,maintaining the food quality as per the standard, controlling the portion sizes, and staff retention.

š Health & Safety: Guaranteeing on the ongoing baladiya compliance with statutory requirements relating to the work of the department. Assuring public health standards are met and carried out as standard.

š Selected as a Best Casual dining restaurant NINO'S in Bahrain in CITI FACTAWARDS 2015-16

Food cost, Guest satisfaction, and rectifying the complaints by taking swift decisions

Always ensuring following the standard by following standard recipes in place with specifications in hand by making sure the brand standard is maintained.

Actively participated in the daily meetings, special care for banquet parties, taking swift decisions, coordinated with other departments for smooth operations, scheduling the staff with identifying their strengths & weaknesses, and taking personal guest feedback by approaching to the table by resolving complaints and knowing overall experience by representing the brand.

• Handled for 5000pax with proper planning & execution in absence of a Sous chef with a team of 15
• Worked as Breakfast Chef made Indian delicacies, basic Indian gravies & worked in live stations.
• Conducted culinary trainings to enhance the quality and appearance with knowledge required.
• Promoted guest satisfaction to steady repeat business with banquet revenue in the assigned outlets.
• Efficiently coordinating operational training sessions for cooks engaged in food preparation.
• Always following hygiene standards as per the company policies

Actively worked in all sections including Garde manger,Bakery,Pantry by following highest safety standards,also Costa cruise Italian Celebrity Chefs like Chiro perfecto, Maximo, Manfred for the Gala buffets.Ships capacity 3700pax-4000pax