Ajay Gangapuram
Liverpool,Merseyside
Summary
Culinary professional with strong abilities in preparing high-quality dishes and managing kitchen operations. Proven track record in maintaining hygiene standards, training junior staff, and ensuring timely service. Consistently delivers flavourful and visually appealing meals while adhering to dietary requirements and safety protocols.
Overview
1
1
year of post-secondary education
12
12
years of professional experience
Work history
Chef de partie
Indobites
Liverpool, Merseyside
2024.02 - Current
- Elevated to Chef de Partie, overseeing specific kitchen sections and ensuring quality standards.
- Advanced to Demi Chef de Partie, taking on increased responsibilities in kitchen management.
- Collaborated with kitchen staff to streamline cooking processes, enhancing efficiency in food preparation while preserving quality.
- Supported head chefs in menu creation, applying creativity and strategic planning to develop appealing dishes.
- Planned menus for daily use, special events and seasonal promotions.
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Ensured high kitchen hygiene standards through regular cleaning of work areas and equipment, adhering to health and safety regulations.
- Began role as Commis Chef, supporting kitchen operations and learning culinary skills.
COMMIS 1 CHEF
AVASA Hotels
Hyderabad
2017.11 - 2023.12
- Cooked and presented dishes in line with standardised recipes.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Executed tasks assigned by Chef De Partie to support kitchen operations.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Complied with food safety regulations.
- Met high standards of food hygiene and safety.
- Accurately measured dish ingredients to support precise portioning.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Progressed from commis 3 to commis 1, demonstrating skill advancement and commitment.
COMMIE 3
The Lucky Restaurant
Jangoan, Warangal, Hyderabad
2014.09 - 2017.10
- Followed recipes precisely to deliver first-class meal quality and consistency.
- Enforced quality controls to maintain high-end restaurant standards.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Planned promotional menu additions based on seasonal pricing and availability to optimise kitchen budget.
- Maintained clean, sanitary food preparation and storage areas to ensure compliance with health and safety regulations.
- Cultivated relaxed kitchen atmosphere to enhance teamwork and composure during high pressure situations.
- Joined team as Cook, later promoted to Commie 3 role
Education
SSC -
Z.P.H.S High School
Jangoan, IndiaDiploma of hotel Management - Food Production
Chennai Amirta
Chennai, India 2014.01 - 2015.01
Skills
- Team collaboration
- Menu planning
- Adept in food hygiene
- Food safety
- Inventory management
- Team collaboration
- Calm under pressure
- Work dedication
- Eager learner
- Food safety
LANGUAGES
English
Telugu
Hindi
INTERESTS
HOBBIES, Travelling, Listening Music, Playing Games, Reading cooking books
Timeline
Chef de partie
Indobites
2024.02 - Current
COMMIS 1 CHEF
AVASA Hotels
2017.11 - 2023.12
COMMIE 3
The Lucky Restaurant
2014.09 - 2017.10
Diploma of hotel Management - Food Production
Chennai Amirta
2014.01 - 2015.01
SSC -
Z.P.H.S High School