Trilok Raj Pamula
Auckland,New zealand
Summary
To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment. Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing, and presentation of food to the highest standards.
Accomplished chef with strong combination of culinary experience in food inventory planning, procurement and management on both national and international levels. Through familiarity with wide assortment of international cuisine.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Industrial Training
Green Park-5 Star Deluxe Hotel
Hyderabad , India
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
- Trained and mentored, new personnel hired to fulfill various roles.
Head Chef Promted to Site Mamanger
Surfside Bites and Brew
06.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
HEAD CHEF
Pupuke Golf club
05.2023 - 04.2024
- Responsible for all the kitchen team!
- Sous-chef
- Chef de Parties
- Pastry Chef
- Commis Chef! Trainee / Apprentice!
- Steward / Kitchenhand
- Function co-ordinator!
- Suppliers!
- ITO!
- Maintain the menu and recipes for the establishment
- Oversee and direct all aspects of the kitchen operation
- Ensure that the quality of all food presented to customers meets establishment standards—providing maximum quality whilst containing labor and food costs
- Supervise and manage all kitchen employees
- Overall responsibility for the operation and organization of all kitchen and food preparation areas in an establishment, or multiple sites
- Set and manage budgets
- Plan and produce menus to the establishment’s standard
- Write recipes and cost all dishes (up to date)
- Maintain food and labor costs to the establishment’s requirements
- Manage all kitchen staff - impart knowledge, skills and training to all kitchen staff to ensure high standards
- Spot check dishes as they leave the kitchen for establishment quality, presentation and temperature
- Manage staff rosters/staff records
- Interview and recruit staff
- Undertake staff appraisals and disciplinary action when required
- Identify, develop and maintain establishment policies and procedures
- Set policies and maintain standards for food safety in all food preparation areas
- Set policies and maintain standards for health & safety at work in all food preparation areas
- Ensure all equipment and work environments are operational
- Arrange for equipment purchases and repairs
- Order and maintain inventory to ensure efficient operations
- Meet with suppliers
- Uphold morale in the kitchen
- Ensure relationship between kitchen and front of house staff is of a high standard
- Manage kitchen meetings
- Any other duties the employer may reasonably require
HEAD CHEF
Viral Ventures ltd.
08.2022 - 05.2023
- Responsible for all the kitchen team!
- Sous-chef
- Chef de Parties
- Pastry Chef
- Commis Chef! Trainee / Apprentice!
- Steward / Kitchenhand
- Restaurant Manager / Front of House Supervisors!
- Front of House staff!
- Accounts department!
- Function co-ordinator!
- Suppliers!
- ITO!
- Maintain the menu and recipes for the establishment
- Oversee and direct all aspects of the kitchen operation
- Ensure that the quality of all food presented to customers meets establishment standards—providing maximum quality whilst containing labour and food costs
- Supervise and manage all kitchen employees
- Overall responsibility for the operation and organisation of all kitchen and food preparation areas in an establishment, or multiple sites
- Set and manage budgets
- Plan and produce menus to the establishment’s standard
- Write recipes and cost all dishes (up to date)
- Maintain food and labor costs to the establishment’s requirements
- Manage all kitchen staff - impart knowledge, skills and training to all kitchen staff to ensure high standards
- Spot check dishes as they leave the kitchen for establishment quality, presentation and temperature
- Manage staff rosters/staff records
- Interview and recruit staff
- Undertake staff appraisals and disciplinary action when required
- Identify, develop and maintain establishment policies and procedures
- Set policies and maintain standards for food safety in all food preparation areas
- Set policies and maintain standards for health & safety at work in all food preparation areas
- Ensure all equipment and work environments are operational
- Arrange for equipment purchases and repairs
- Order and maintain inventory to ensure efficient operations
- Meet with suppliers
- Uphold morale in the kitchen
- Ensure relationship between kitchen and front of house staff is of a high standard
- Manage kitchen meetings
- Any other duties the employer may reasonably require
Sous Chef
Sudima hotels CBD
01.2022 - 08.2022
- Takes care of daily food preparation and duties assigned by senior kitchen staff to meet the standard and quality set by the venue
- Follow instructions and recommendations to complete daily tasks
- Coordinates daily tasks
- Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure all food safety standards are met
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving goods, storage of goods and personal hygiene
- Full awareness of all menu items, their recipes, methods of production and presentation standards
Head chef
Brothers beer juke joint
02.2020 - 01.2022
- To ensure that the requirements of the following regulatory frameworks are con- Stanley met
- Work Safety - Health and Safety, Food Safety (Food Control Plan)
- To ensure that stock wastage is minimized through, effective portion control, accuracy, and effective ordering and prep levels
- To ensure that kitchen cleanliness standards are constantly met and that stock storage and service areas are properly always presented
- To consistently deliver a great experience to all of our customers, all of the time
- To ensure that a positive, relaxed and professional culture is actively maintained in the site
- To comply with all Company policies and procedures, and to ensure that all employees do the same
- Set and manage budgets e.g., Forecasting, Managing GP, and P&L analysis
- Actively adjusting based on current food and labor costs & stock management
- Structure kitchen to operate as a 'Nose to Tail' concept
- Working closely with the in-house butcher and limiting waste by encouraging environmental sustainability and creative use of all and any trim/byproducts
Sous chef
Birdies(Joylabs)
04.2019 - 02.2020
- Gave instructions to cooking workers on fine points of cooking
- Maintained hygiene standards of kitchen and equipment
- Directed and instructed kitchen personnel in their individual tasks
- Prepared individual orders when requested
- Ensured food preparation procedures for quality, uniformity and accurateness
- Reviewed delivered product and ensured appropriate storage
- Observed employees engaged in portioning, preparing, and garnishing foods
- Ensured the defined methods of cooking and garnishing
- Customer service skills
- Motivational and leadership skills
- Knowledge of employment agreements
- Ability to delegate and give instructions
- Committed to team, establishment and excellence
- Positive attitude
Sous-chef
De Font ein
01.2018 - 04.2019
- Train kitchen workforce on recipe procedures, preparation and cleaning duties
- Ability to hire, train, and coach kitchen staff
- Help the Head chef to pick and train kitchen personnel
- Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
- Can handle and prepare delicious quality healthy food to handle large orders in stipulated time
- Cooking In large quantities, with speed and quality presentation
- Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers
Chef de parties
Black salt bar and eatery
01.2016 - 12.2017
- Advising new cooking techniques and equipment to kitchen staff
- Carry out the preparatory work for creating dishes
- Ensure all the food produced is of the very highest standard and delicious
- Serving classic English, French and modern European cuisine
- Responsible for the operation, set up, maintenance & organization of all food preparation areas
- Produce all items on the menus & functions to the establishment's standards
- Plan and organize workflows, order food items when required, Cost recipes & develop menu items
- Attend kitchen meetings
- Communicate with and support staff
Exécutive Chef
Celebrations
01.2015 - 09.2015
- Train kitchen workforce on recipe procedures, preparation and cleaning duties
- Monitor food expenditure, Perform product inventory
- Ability to hire, train, and coach kitchen staff
- Help the executive chef to pick and train kitchen personnel
- Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
- Can handle and prepare delicious quality healthy food to handle large orders in stipulated time
- Efficient in making different delicious menu charts to attract customers
- Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers
Sr Sous-Chef
Apollo Sindoori Hotels
01.2014 - 01.2015
- Strong experience in cooking hospital food
- Profound knowledge in monitoring food service
- Proficient in hospital customized menus and recipes preparation techniques
- Ability to read, comprehend, follows and create recipes for hospital menu
- Trained hospital kitchen staff in production and presentation of cold and hot food
- Interacted with participants about preparing meals and purchasing related ingredients
- Discussed with Program Director about modifications in recipes and input received from other participants
- Ability of taking care and planning menu for patients, and also advice to them how to prepare meals with related ingredients (which will not cause them any harm)
Sr Sous Chef
Hotel AVASA
12.2012 - 12.2013
- Responsible for the operational management of the kitchen
- Making sure that all health and safety requirements are met
- In charge of the cooking, preparation and serving of meals and refreshments
- Keeping the kitchen organized, ensuring utensils are placed in the correct place
- Ensuring the kitchen is a safe environment to work in
- Advising new cooking techniques and equipment to kitchen staff
- Carry out the preparatory work for creating dishes
- Ensure all the food produced is of the very highest standard and delicious
- Serving classic English, French and modern European cuisine
- Responsible for food stock control, ordering high quality vegetables and meat
- Preparing food for both public visitors and private event guests i.e., weddings etc
- Introducing & developing new dishes & measuring consistency and performance
- Meal preparation and menu planning
- Ensuring the kitchen is maintained and cleaned to the highest level
Catering Business
06.2007 - 11.2012
Culinary Associate
Marriott International Hotel & Convention Centre
01.2005 - 04.2007
- Company Overview: 5Star Hotel
- Prepare food items quickly, in the manner and quantity, as requested by the clients
- Learn new cuisines, food preparations and presentation styles to be serve clients with new food items
- Perform periodic quality inspections to ensure the food items used in the kitchen, are of high quality and fit for consumption
- Maintain kitchen inventory records, prepare fresh list of requirements and forward them to accounts and purchase department
- Ensure high standards of cleanliness and hygiene in the kitchen area
- Plan the special menu for the occasions like New Year, Christmas and other party events
- Get the menu approved from the head chef and do the needful
- 5Star Hotel
Education
Secondary School Certificate - MATH’S, SCIENCE, SOCIAL, ENGLISH, SPL ENGLISH HINDI
ROCK WOOD’S HIGH SCHOOL
01.2000
Diploma in Culinary Arts (Level 5) - KITCHEN DESIGN, PRODUCT AND PRODUCTION SYSTEM, KITCHEN MANAGEMENT, MENU DEVELOPMENT
NORTH SHORE INTERNATIONAL ACADEMY
01.2017
Culinary Arts Principles - 8065-521 CULINARY ARTS PRINCIPLES, 8065-503 FOOD SAFETY IN CATERING
CITY AND GUILDS
01.2017
Hotel Management - BAKERY, COOKERY, LADDER, FOOD COSTING, HYGIENE, EQUIPMENT AND MAINTENANCE
SHRI SHAKTI COLLEGE OF HOTEL MANAGEMENT
BEGUM PET, HYDERABAD01.2004
Higher Secondary Examination (Intermediate) - CIVICS, ECONOMICS, COMMERCE
ST. STEPHEN JUNIOR COLLEGE
HYD, 02901.2003
Skills
- Restaurant Operations Management
- Menu Creation
- Staff Training /Development
- Personnel Oversight/Management
- Special Events Development
- International Culinary Experience
- Customer Service
- Cost Containment (Restraining Expenditures)
- Quality Assurance
- HACCP
- Sanitization
- FIFO (First in First Out)
- World class guest relation
- Purchasing and inventory control
- Food and kitchen safety
- Presentation
- Wage cost / budget / wastage control
- Food safety
- Kitchen management
- Team management
- Menu development
- Waste reduction
- Culinary expertise
- Menu planning
- Special event catering
- Banquets and catering
- Regulatory compliance
- Menu supervision
- Food safety regulations
- Kitchen operations
- Fine dining
- Food production
- Coaching and mentoring
- Staff recruiting and hiring
- Menu item pricing
- Food prep planning
- Food stock and supply management
Certification
- New Zealand Certificate (Level 4 & 5) in Cookery
- Food safety course within the past three years
Personal Information
Visa Status: Permanent Resident Visa
Disclaimer
I certify that the information above is true, correct and complete to the best of my knowledge and belief. I further declare that I am in good health and I am not suffering from any disease which may render me unfit to handle or affect the efficiency of my work.
Timeline
Head Chef Promted to Site Mamanger
Surfside Bites and Brew
06.2024 - Current
HEAD CHEF
Pupuke Golf club
05.2023 - 04.2024
HEAD CHEF
Viral Ventures ltd.
08.2022 - 05.2023
Sous Chef
Sudima hotels CBD
01.2022 - 08.2022
Head chef
Brothers beer juke joint
02.2020 - 01.2022
Sous chef
Birdies(Joylabs)
04.2019 - 02.2020
Sous-chef
De Font ein
01.2018 - 04.2019
Chef de parties
Black salt bar and eatery
01.2016 - 12.2017
Exécutive Chef
Celebrations
01.2015 - 09.2015
Sr Sous-Chef
Apollo Sindoori Hotels
01.2014 - 01.2015
Sr Sous Chef
Hotel AVASA
12.2012 - 12.2013
Catering Business
06.2007 - 11.2012
Culinary Associate
Marriott International Hotel & Convention Centre
01.2005 - 04.2007
Diploma in Culinary Arts (Level 5) - KITCHEN DESIGN, PRODUCT AND PRODUCTION SYSTEM, KITCHEN MANAGEMENT, MENU DEVELOPMENT
NORTH SHORE INTERNATIONAL ACADEMY
Culinary Arts Principles - 8065-521 CULINARY ARTS PRINCIPLES, 8065-503 FOOD SAFETY IN CATERING
CITY AND GUILDS
Hotel Management - BAKERY, COOKERY, LADDER, FOOD COSTING, HYGIENE, EQUIPMENT AND MAINTENANCE
SHRI SHAKTI COLLEGE OF HOTEL MANAGEMENT
Higher Secondary Examination (Intermediate) - CIVICS, ECONOMICS, COMMERCE
ST. STEPHEN JUNIOR COLLEGE
Industrial Training
Green Park-5 Star Deluxe Hotel
Secondary School Certificate - MATH’S, SCIENCE, SOCIAL, ENGLISH, SPL ENGLISH HINDI
ROCK WOOD’S HIGH SCHOOL
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