Jyotika Reddy
Auckland,Auckland
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
18
18
years of professional experience
Work History
Chef De Partie
Novotel Auckland Airport
Auckland Airport
02.2025 - Current
- Assisted with development of new menu items.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying supervisor low levels to support ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported head chef in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards.
Demi Chef De Partie
Novotel Auckland Airport
Auckland Airport
02.2017 - 01.2025
- Trained junior kitchen staff on techniques and safety protocols for
- Maintained high standards of cleanliness and organization in kitchen environment.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Maintained high food quality standards meals are delivered to guests
Demi Chef De Partie
Wairakei Resort
Taupo, WKO
02.2015 - 02.2017
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying supervisor of low levels to support ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Supported headchef in daily mise-en-place, assigned preparation projects and inventory activities.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- 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.
Chef
Blue Lagoon Cruises
01.2008 - 12.2012
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Level 5 - Cookery
MIT
Manukau, AUK2014
Level 4 - Advance Cookery
MIT
Manukau, AUK2014
Cookery
Training Institute of Technology
Fiji2008
Skills
Dish Preparation
High-Volume Environments
Food Prep Techniques
Food Preparation and Safety
Guest Satisfaction
Garnishing and Plating
Kitchen Preparation
Food Spoilage Prevention
Proper Storage Procedures
Food Allergies
Procedure Preparation
Safe Food Handling
Other achievements
2018 Feb : employee of the month for Novotel Auckland Airport Back of the House .
2019 may: employee of the month for Novotel Auckland Airport Back of the house.
Reference
Nancye Tuisaula Pirini
Excutive headchef at Pullman Auckland Airport
Phone : 021461946
Vinal Kumar
Senior CDP at Pullman Auckland Airport
Ph : 02102540330
Timeline
Chef De Partie
Novotel Auckland Airport
02.2025 - Current
Demi Chef De Partie
Novotel Auckland Airport
02.2017 - 01.2025
Demi Chef De Partie
Wairakei Resort
02.2015 - 02.2017
Chef
Blue Lagoon Cruises
01.2008 - 12.2012
Level 5 - Cookery
MIT
Level 4 - Advance Cookery
MIT
Cookery
Training Institute of Technology