PREETHAM PRASAD GAYAM
chef
AUCKLAND,New Zealand
Summary
Passionate, classically trained culinary professional with a proven track record in building relationships and developing high-performing teams. Recognized for delivering excellent customer service and applying restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices, and quality food service.
Overview
15
15
years of professional experience
Work History
Chef De Partie
Park Hyatt
Auckland CBD , Auckland
09.2021 - Current
- Organizes and arranges designated kitchen sections for optimal efficiency.
- Assures consistent preparation of section dishes following standard recipes
- Ensure culinary section meets company policies
- Organized kitchen setup for maximum efficiency
- Kept track of culinary and business expenses
- Reduced overall wastage levels
- Enhanced employee performance through targeted training
- Enhanced workforce motivation and efficiency
- Facilitate clear and effective dialogue with all managers
- Versatile in accommodating different shifts to meet organizational demands
- Ensured longevity and optimal performance of essential hardware
- Monitored performance with consistent feedback
- Performed necessary support roles in culinary administration
Chef De Partie
Saffron Restaurant
Manukau , Auckland
03.2019 - 08.2021
- Created and structured menu options
- Organized task lists for efficient team workflows
- Supervising stock levels and supply management
- Monitoring appearance of ingredients to maintain freshness
- Maintain standards of health code requirements
- Develop cleaning timetables for storage areas
Head Chef
Kauri Cafe and Indian Eatery
Riverhead , Auckland
02.2018 - 01.2019
- Directed work tasks for a small team
- Examined each recipe and assembled essential ingredients
- Prepared meals efficiently
- Allocate tasks to culinary staff
- Briefed service staff on new menu items
- Secure elegant plating standards
- Oversaw kitchen staff performance, offering help when required
- Adapt recipes to accommodate customer preferences
- Oversaw food inventory levels
- Ensure quality by discarding stale products
- Evaluated culinary formulas to offer fresh ingredient options
- Upheld regulatory requirements for a safe and healthy kitchen environment
Head Chef
Out of the Blue Restaurant
Coopers Beach , North land
11.2016 - 10.2018
- Evaluated quality of raw and cooked food products for compliance with standards
- Guaranteed consistent high-quality food preparation
- Controlled and optimized quality on a regular basis
- Proficient in maintaining compliance with food safety standards
- Ensured high standards in culinary practices
- Adhered to optimal temperature guidelines for all food items
- Enhanced staff interactions by creating an environment conducive to cooperation and trust
- Maintained high sanitation levels with correct utensil handling
- Regularly monitored food expiry dates
- Daily training provided to subordinates for optimal performance
- Set example of personal hygiene on duty
Breakfast Chef (COMMI)
Stamford Plaza
Auckland
10.2015 - 09.2016
- Supervised 2 team members as well as kitchen trainees
- Experienced in preparing and presenting breakfast meals
- Comprehensive knowledge of various protein sources and diet trends
- Expertise in food portioning techniques
- Ensured proper food storage and rotation
- Ensured seamless communication between kitchen staff and dining room personnel
Junior Chef
Stamford plaza
Albert Street , Auckland
02.2015 - 05.2015
- Operated in both larder and graveyard shifts as per schedule
- Prepares a variety of cold plate entrees, appetizers, and cocktails for meal service
- Organizes sandwich preparation for after-hours pantry availability
- Ensured timely receipt of essential materials for operational needs
- Organized necessary supplies and equipment for daily cooking tasks
- Bake a variety of simple baked goods
- Recorded supply inventory and ordered stock from main storeroom
- Ensure cleanliness of workspaces, tools, and machinery
Head Chef
Deccan Bawarchi Multi-cuisine Restaurant
Hyderabad , INDIA
01.2013 - 03.2014
- Led a team of four members and kitchen trainees
- Coordinated and directed daily culinary activities
- Supervised tracking of goods
- Implemented stock rotation protocols to maintain product quality
- Implemented health and safety protocols in kitchen operations
- Maintained financial discipline by overseeing expenditure limits
- Developed staff schedules
- Implemented necessary measures for HACCP standards compliance in kitchen
Cook
P&O Cruises U.K
U.K , Southampton
11.2010 - 11.2012
- Operated Garde-Manger and Grill Station in main galley of ship
- Prepared fixed menu items for 2500 on-board passengers
- Skilled in roasting, grilling, and baking diverse foods
- Maintained compliance with established food preparation standards
- Contributed to effective management of food item storage during peak times
- Maintained organization at assigned station during service hours
- Ensures all temperature guidelines are consistently met during food handling tasks
Commis Chef
POLYMER INDUSTRIES HYDERABAD
HYDERABAD , INDIA
07.2009 - 10.2010
- Prepared meals in alignment with menu specifications and portion requirements
- Maintained cleanliness throughout galley equipment and kitchen appliances
- Coordinate meal preparation and serving duties of staff
- Prepare various types of breads and rolls
- Prepared and portioned meat, fish, and poultry
- Requisitioning kitchen equipment and appliances based on anticipated requirements
Education
Graduate Diploma in hotel management (Level 7) - Facility management,Event management,Room divisions operations
Otago Polytechnic college
Auckland01.2014
Bachelor's degree in catering and culinary arts - Fundamentals of food productions,Principles of Indian Gastronomy,Baking principles and patisserie,Indian regional and Bulk cooking (p),Contemporary cakes, desserts and breads (p),Culinary Arts and concepts,Visual foods and Garde manger (p),Pastry and confectionery arts (p),Indian confectionery,International visual confectionery (p),Oriental and far east cuisine (P)
culinary academy of India
01.2009
Skills
- Proper food handling
- Counter sanitization
- Garnishes
- Portion standards
- Dish preparation
- Food spoilage prevention
Languages
English
Professional
Telugu
Native/ Bilingual
Hindi
Professional
Tamil
Limited
References
References available upon request.
Timeline
Chef De Partie
Park Hyatt
09.2021 - Current
Chef De Partie
Saffron Restaurant
03.2019 - 08.2021
Head Chef
Kauri Cafe and Indian Eatery
02.2018 - 01.2019
Head Chef
Out of the Blue Restaurant
11.2016 - 10.2018
Breakfast Chef (COMMI)
Stamford Plaza
10.2015 - 09.2016
Junior Chef
Stamford plaza
02.2015 - 05.2015
Head Chef
Deccan Bawarchi Multi-cuisine Restaurant
01.2013 - 03.2014
Cook
P&O Cruises U.K
11.2010 - 11.2012
Commis Chef
POLYMER INDUSTRIES HYDERABAD
07.2009 - 10.2010
Graduate Diploma in hotel management (Level 7) - Facility management,Event management,Room divisions operations
Otago Polytechnic college
Bachelor's degree in catering and culinary arts - Fundamentals of food productions,Principles of Indian Gastronomy,Baking principles and patisserie,Indian regional and Bulk cooking (p),Contemporary cakes, desserts and breads (p),Culinary Arts and concepts,Visual foods and Garde manger (p),Pastry and confectionery arts (p),Indian confectionery,International visual confectionery (p),Oriental and far east cuisine (P)
culinary academy of India
Similar Profiles
Sujin ShinSujin Shin
Cook2 at Park HyattCook2 at Park Hyatt
Sameer MohammedSameer Mohammed
Front desk/Night Auditor at Park HyattFront desk/Night Auditor at Park Hyatt
Alen SajAlen Saj
Assistant Restaurant Manager at PARK HYATTAssistant Restaurant Manager at PARK HYATT