RAHUL VEMULA
Gajwel
Summary
Accomplished Head Chef with a proven track record at SILVER SPECIALTY COFFEE, enhancing menu design and culinary techniques. Excelled in kitchen management and staff training, significantly improving efficiency. Known for creativity in seasonal menu planning and a keen sense of food trend awareness, consistently delivering exceptional dining experiences. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service.
Overview
4
4
years of professional experience
Work History
Head Chef
SILVER SPECIALTY COFFE
HYDERABAD
03.2024 - Current
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Trained kitchen workers on culinary techniques.
Demi Chef De Partie (DCDP)
Compass Group
12.2023 - 02.2024
- Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests.
Commis Chef
RU CRAFT BAR ART CUISINE
Hyderabad
08.2023 - 12.2023
- Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests (One of the pre-opening member)
Commis Chef
MARRIOTT HOTEL
05.2022 - 07.2023
- Learned Indian, Oriental Cuisine with different cooking techniques
- Improved solid culinary skills.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commis Chef
P&O Cruises
08.2021 - 03.2022
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
Industrial Trainee
Marriott Hotels
Hyderabad
11.2020 - 04.2021
- Filled knowledge gaps by participating in meetings, workshops and team-building events to gain practical work experience.
- Worked with mentors and supervisors in improving professional conduct, individual character and skills to maintain positive work environments.
Education
Bachelor's degree in Catering Technology & Culinary Arts -
Culinary Academy of India
Hyderabad, TG2021
Intermediate -
Narayana Junior College
Hyderabad2018
Matriculation -
Narayana Concept School
Hyderabad2016
Skills
- Budgeting and cost control
- Plating and presentation
- Menu design
- Culinary techniques
- Seasonal menu planning
- Food trend awareness
- Kitchen management
- Food preparation techniques
- Allergy awareness
- Cost control
- Kitchen operations
- Food safety
- Staff training
- Menu development
- Nutritional advice
Disclaimer
I, hereby, declare that the information furnished above is true
Timeline
Head Chef
SILVER SPECIALTY COFFE
03.2024 - Current
Demi Chef De Partie (DCDP)
Compass Group
12.2023 - 02.2024
Commis Chef
RU CRAFT BAR ART CUISINE
08.2023 - 12.2023
Commis Chef
MARRIOTT HOTEL
05.2022 - 07.2023
Commis Chef
P&O Cruises
08.2021 - 03.2022
Industrial Trainee
Marriott Hotels
11.2020 - 04.2021
Bachelor's degree in Catering Technology & Culinary Arts -
Culinary Academy of India
Intermediate -
Narayana Junior College
Matriculation -
Narayana Concept School
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