Hema Naga Kowshik Gogineni
131 Kensington Ave, London
Summary
Dynamic Demi Chef with a proven track record at Dishooms, excelling in menu planning and food presentation. Adept at enhancing customer satisfaction through creative dish development and strong kitchen adaptability. Skilled in food safety and ingredient preparation, consistently delivering high-quality dishes while fostering a collaborative team environment.
Professional culinary expert with strong focus on team collaboration and achieving results. Skilled in menu development, food preparation, and kitchen management. Known for reliability, adaptability, and maintaining high standards in fast-paced environments. Ready to contribute to creating exceptional dining experiences.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Demi Chef
Dishooms
10.2024 - Current
- Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
- Supported senior chefs with creative meal planning and recipe development.
- Verified food temperatures and quality ahead of service to maintain standards.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
- Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
- Enhanced dish flavor profiles by experimenting with new seasoning combinations.
- Supported head chef with supplier negotiations, securing high-quality ingredients at cost-effective prices.
- Stocked and rotated food items according to expiration dates.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Assisted in setting up and breaking down kitchen stations.
- Maintained high personal grooming standards and uniform presentation.
Demi Chef De Partie
Hanrue Korean BBQ
02.2023 - 11.2024
- Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Demonstrated versatility in the kitchen by mastering various cooking techniques and preparing a wide range of cuisine styles.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Prepared ingredients such as meat and vegetables for daily BBQ service.
Demi Chef
Taqueria Ltd
02.2023 - 03.2024
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
Demi Chef De Partie
The Hospitality Company
04.2022 - 02.2023
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Education
MSC Business Management -
University of East London
London01.2024
Skills
- Vegetable cutting
- Food safety
- Knife skills
- Adaptability in kitchen
- Food presentation
- Ingredient preparation
- Sauce preparation
- Menu planning
- Customer service
- Food preparation
- Sanitation procedures
- Kitchen equipment operation
Certification
Level 2 Food & safety hygiene certification
Languages
English
Advanced (C1)
Hindi
Elementary (A2)
Telugu
Bilingual or Proficient (C2)
Timeline
Demi Chef
Dishooms
10.2024 - Current
Demi Chef De Partie
Hanrue Korean BBQ
02.2023 - 11.2024
Demi Chef
Taqueria Ltd
02.2023 - 03.2024
Demi Chef De Partie
The Hospitality Company
04.2022 - 02.2023
MSC Business Management -
University of East London
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