Nagasai Radharapu
london,London
Summary
On experience in kitchen environments, I bring solid foundation in preparing and presenting dishes. My strengths lie in teamwork, communication, and adaptability, which ensure smooth kitchen operations. Focused on learning and growing within supportive team environment, I contribute to creating memorable dining experiences. Maintains high standards of food hygiene and safety, ensuring compliance with legal and company policies. Excels in time-sensitive coordination, enhancing guest satisfaction through timely dish delivery.
Overview
5
5
years of professional experience
Work History
Chef di partie
CheeMc
London
07.2023 - Current
- Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy kitchen periods.
- Maintained all stations in clean and organised fashion.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Addressed and resolved any issues arising during service, maintaining a positive dining experience.
- Maintained high standards of food hygiene and safety, adhering to legal and company policies.
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Trained new chefs, imparting essential culinary skills and kitchen management techniques.
- Analysed customer feedback, making menu adjustments to enhance dining satisfaction.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Implemented waste reduction strategies, significantly decreasing food wastage.
Chef de Partie
Chillies
01.2021 - 03.2022
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared and cooked high quality food following recipes and menu guidelines.
- Followed strict health and safety guidelines in kitchen.
- Prepped foods to be roasted, sautéed, fried and baked.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
- Received, recorded and accounted for supplies and deliveries.
- Offered right training and optimum guidance to junior chefs and trainees.
- Actively participated in local food competitions and events, promoting the restaurant's reputation and networking with industry professionals.
- Conducted daily inspections of kitchen equipment, arranged for repairs and maintenance as needed, ensuring operational efficiency.
Education
Master of Science - Pharmaceuticals science with industrial practice
University of Greenwich
Medway01-2024
Hotel Management -
Manipal University
IndiaSkills
- Food preparation supervision
- Kitchen hygiene compliance
- Team leadership
- Quality control
- Communication skills
- Adaptability to change
- Positive attitude
- Stock control and ordering
- High-Pressure resilience
- Cleaning and sanitizing methods
- Food allergens knowledge
- Active listening
- Multitasking efficiency
- Time-sensitive coordination
- Stock rotation
Timeline
Chef di partie
CheeMc
07.2023 - Current
Chef de Partie
Chillies
01.2021 - 03.2022
Master of Science - Pharmaceuticals science with industrial practice
University of Greenwich
Hotel Management -
Manipal University