NARENDRA KORLAPATI
Edinburgh
Summary
Dedicated culinary professional with expertise in kitchen leadership and food safety compliance. Demonstrates exceptional skills in communication, time management, and team collaboration, ensuring efficient kitchen operations. Proficient in roasting, grilling, sauce making, and knife handling, with a strong focus on hygiene standards and sanitary practices. Committed to maintaining health and safety regulations while optimising workstation organisation and food storage techniques. Career goals include advancing culinary skills and contributing to innovative kitchen environments.
Overview
3
3
years of professional experience
7
7
years of post-secondary education
1
1
Certification
Work history
Demi chef de partie
society Bar & Kitchen
Edinburgh, Scotland, United Kingdom
2025.11 - 2026.04
- Prepared ingredients for head chef to ensure efficient service.
- Enhanced customer satisfaction with timely meal preparation.
- Trained under experienced chefs increasing professional culinary skills.
- Followed recipes meticulously, ensuring consistent dish quality.
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Provided support to senior chefs, improving speed of service delivery.
- Maintained high hygiene standards throughout kitchen operations.
- Organised storage areas for easy access to ingredients during busy periods.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Managed waste efficiently to minimise restaurant costs.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
Commis chef I
Novotel Hotel
Hyderabad, india
2024.12 - 2025.06
- Ensured proper portion control reducing unnecessary wastage.
- Maintained high hygiene standards throughout kitchen operations.
- Prepared ingredients for head chef to ensure efficient service.
- Collaborated with team members for smooth kitchen operations.
- Carried out tasks assigned by Chef De Partie.
- Controlled and minimised food waste.
- Cooked and presented dished in line with standardised recipes.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Supported food service in busy restaurant environment.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Commis chef II
Novotel Hotel Hyderabad Airport
Hyderabad, India
2023.11 - 2024.10
- Collaborated with other chefs to prepare special event menus, providing seamless dining experiences.Prepared ingredients for complex dishes to streamline cooking process.
- Streamlined meal preparations by efficiently organising workspace and equipment.
- Ensured high standards of hygiene and cleanliness, maintaining a safe kitchen environment.
- Cooked dishes according to recipes, consistently delivering high-quality meals.
- Maintained high standard of plating aesthetics for enhanced dining experience.
- Supported food service in busy restaurant environment.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
Industrial Trainee
Radisson Hotel Hyderabad
Hyderabad, india
2023.05 - 2023.10
- Participated in professional development workshops, kept abreast of latest industry trends.
- Assisted in training new recruits, ensured team cohesion.
- Operated heavy industrial equipment safely, reduced potential hazards significantly.
- Collaborated with team members to ensure smooth operations daily.
- Followed all health and safety regulations for a safer workspace.
- Improved efficiency with strict adherence to operational guidelines.
Education
Business Analytics & Consultancy - Business
Heriot-Watt University
Edinburgh 2025.09 -
Hotel Management -
Osmania University
2021.11 - 2025.05
Bachelor of Hotel Mgmt & Catering Technology -
Sri Chaitaya Junior Kalashala
2019.07 - 2021.08
Senior Secondary Certificate (10th) -
St Ann’s High School
2018.03 - 2019.04
Skills
Communication
Time Management
Team Collaboration
Workstation organization
Health and Safety Certification
Food safety regulation awareness
Leadership in kitchen setting
Food preservations techniques
Roasting and Grilling
Kitchen equipment familiarity
Hygiene standards compliance
Food storage
Sanitary practices
Use of commercial dishwasher
Sauce making
Kitchen equipment handling
Health and Safety Compliance
Knife handling
Expert multitasker
ACTIVITIES AND INTERESTS
Playing Cricket, Cooking, Listening Music
CAPABILITIES
- Adaptability
- Attention to detail
- Technical proficiency
Certification
I have certified with level 2 Food Hygiene and Safety For Catering in High Speed Training.
Timeline
Demi chef de partie
society Bar & Kitchen
2025.11 - 2026.04
Business Analytics & Consultancy - Business
Heriot-Watt University
2025.09 -
Commis chef I
Novotel Hotel
2024.12 - 2025.06
Commis chef II
Novotel Hotel Hyderabad Airport
2023.11 - 2024.10
Industrial Trainee
Radisson Hotel Hyderabad
2023.05 - 2023.10
Hotel Management -
Osmania University
2021.11 - 2025.05
Bachelor of Hotel Mgmt & Catering Technology -
Sri Chaitaya Junior Kalashala
2019.07 - 2021.08
Senior Secondary Certificate (10th) -
St Ann’s High School
2018.03 - 2019.04