Nagendra Kalyan Krishna Bhatlapenumarthy
Rotorua,New Zealand
Summary
A Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
21
21
years of professional experience
Work History
Chef
Wholly Smoked-Rotorua
Rotorua, New Zealand
02.2023 - Current
- Company Overview: (Rotorua Lake Holdings)
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach customers
- Managing and working closely with other chefs of all level
- Creating new menu items, recipes and developing dishes ensuring variety and quality
- Responsible for food hygiene practices
- Determining food Inventory Needs, stocking and ordering
- Responsible for health and safety
- Ultimately responsible for the kitchen meets all regulations including sanitary and food safety guidelines
- (Rotorua Lake Holdings)
Sous Chef
Over the Moon Brew Co.
Hyderabad, India
02.2017 - 02.2023
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Sous chef
LE MONTAGE
Sydney, Australia
04.2014 - 10.2016
- Company Overview: (Navarra Venues)
- Wash, cut, and prepare foods designated for cooking
- Clean, stock, and restock workstations and display cases
- Order and take delivery of supplies
- Prepare dough, following the recipe
- Schedule activities and equipment use with managers, using information about daily menus to help coordinate cooking times
- Maintain sanitation, health, and safety standards in work areas
- Measure ingredients required for specific food items being prepared
- Mix ingredients such as pancake or waffle batters
- Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
- Clean food preparation areas, cooking surfaces, and utensils
- (Navarra Venues)
Cook
CAPSTONE FOODS
Hyderabad, India
07.2013 - 04.2014
- Prepared and cooked total meals or individual dishes and foods
- Planned menus, settle on size of food portions, guess food requirements and costs, and check and order supplies
- Arranged and cooked special meals for patrons as instructed by dietitian or chef
- Maintained documentation and records of food, supplies and equipment
- Set up and supervise buffets
- Cleaned kitchen and work area
- Scheduled and directed kitchen helpers
- Supervised kitchen operation
Kitchen Supervisor
LE MONTAGE
Sydney, Australia
09.2005 - 10.2008
- Company Overview: (Navarra Venues)
- Trained and scheduled employees to ensure proper coverage of kitchens schedule
- Inspected restaurant daily to ensure high quality food and food presentation and cleanliness
- Conducted pre-shift meetings to inform staff of daily events or changes
- Responsible for preparing menu items that are fresh, appetizing and appealing
- Handle the tasks of providing and responding to service requirement in a timely and accurate manner
- Perform responsibilities of maintaining the facilities in a clean and safe manner
- Follow recipes guidelines to ensure consistent food quality and presentation
- Supervise the cleanliness of dish room, pot sinks, employee kitchen bathrooms and related areas
- Monitor refrigeration temperatures, general cleanliness and safety of the kitchen areas
- Responsible for training and coaching kitchen staff
- Performed other duties as assigned
- (Navarra Venues)
Commis III F&B production department
HOTEL SAMPURNA
Hyderabad, India
06.2003 - 09.2004
- Support the Demi Chef de Partie or Commis I in the daily operation and work
- Work according to the instructions of Superiors
- Keep work area at all times in hygienic conditions according to the rules set by the hotel
- Control food stock and food cost in his section
- Prepare the daily mis-en-place and food production in different sections of the main kitchen
- Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
- Ensure the highest standards and consistent quality in the daily preparation
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Education
P.G. Diploma in Hotel Management -
Setwin
India01.2004
Bachelors in Science -
Osmania University
India01.2002
Skills
- Menu Planning and Development
- Food Preparation and Execution
- Kitchen Management
- Leadership and Team Development
- Quality Control and Guest Satisfaction
- Forecasting and planning
- Sanitation Guidelines
- Complex Problem-Solving
- Recipe Development
- Budgeting and cost control
Summary
Chef specializing in Continental cuisine, Overseeing all aspects of the kitchen operations related to Continental dishes., Menu planning, food preparation, recipe development, kitchen management, and ensuring the highest standards of food quality and presentation.
References
Available on Request
Timeline
Chef
Wholly Smoked-Rotorua
02.2023 - Current
Sous Chef
Over the Moon Brew Co.
02.2017 - 02.2023
Sous chef
LE MONTAGE
04.2014 - 10.2016
Cook
CAPSTONE FOODS
07.2013 - 04.2014
Kitchen Supervisor
LE MONTAGE
09.2005 - 10.2008
Commis III F&B production department
HOTEL SAMPURNA
06.2003 - 09.2004
P.G. Diploma in Hotel Management -
Setwin
Bachelors in Science -
Osmania University
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