Praneeth Kumar Thadoori
Liverpool
Summary
Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments. Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Overview
6
6
years of professional experience
9
9
Certifications
Work History
Sous-Chef
Bandook Indian restaurant
01.2024 - Current
- Trained junior kitchen staff in food preparation and hygiene practices
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Sanitised equipment and kitchenware to comply with hygiene protocols
- Acted as head chef when required, maintaining continuity of service and quality
- Maintained total control to maximise guest satisfaction and team productivity
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating
- Coached 15 staff to deliver top quality food service, consistent with brand guidelines.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous chef
Spice bloom
09.2022 - 12.2023
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation
- Maintained total control to maximise guest satisfaction and team productivity
- Sanitised equipment and kitchenware to comply with hygiene protocols
- Trained junior kitchen staff in food preparation and hygiene practices.
Junior sous chef
Bawarchi biryanis
10.2020 - 07.2021
- Created new menu items and interesting plating designs
- Created recipes to maximise profit by delivering on target food costs per dish
- Devised special menus and food services for events at restaurant and customer locations
- Cooked high-volume naan bread orders to meet busy service requirements
- Prepared allergens in controlled environments to minimise cross-contamination.
Chef de partie
Embassy suites by Hilton
09.2019 - 11.2020
- Executed efficient mise en place to facilitate smooth service
- Prepared, produced and packed food in tight timescales
- Met company portion and serving size standards, maintaining kitchen cost-efficiency
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Commis chef
Spar hyper market
11.2018 - 08.2019
- Consistently ensured excellent food quality standards for outstanding customer satisfaction
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
3rd commis chef
Compass Group
04.2018 - 10.2018
- Supported food service in busy restaurant environment
- Stored foodstuffs and ingredients in established manner
- Complied with food safety regulations.
Timeline
Sous-Chef
Bandook Indian restaurant
01.2024 - Current
Sous chef
Spice bloom
09.2022 - 12.2023
Junior sous chef
Bawarchi biryanis
10.2020 - 07.2021
Chef de partie
Embassy suites by Hilton
09.2019 - 11.2020
Commis chef
Spar hyper market
11.2018 - 08.2019
3rd commis chef
Compass Group
04.2018 - 10.2018
M.sc Food Science and Innovation -
University of Chester
B.sc. Hotel Management and Catering Science -
Culinary School
Education
M.sc Food Science and Innovation -
University of Chester
Chester, CHW07.2024
B.sc. Hotel Management and Catering Science -
Culinary School
Chennai, India06.2020
Skills
- Attention to detail
- Kitchen management
- Food Safety
- COSHH regulations knowledge
- Plating
- Staff training
- Food allergens knowledge
- Safe Food Handling
- Inventory Management
- Team Leadership
- Quality Control
- Visual Inspection
Certification
- ISO 22000 (HACCP, PRPs, OPRs and CCPs) for food safety - 21/07/2024
- Food Safety for Managers and Supervisors- 21/07/2024
- GMP for Food Safety - 22/07/2024
- Level 3 HACCP - 15/07/2024
- Level 2 HACCP - 14/07/2024
- Food Allergy Awareness Training - 14/07/2024
- Do Food Safely - 23/02/2024
- Level 2 Food Safety and Hygiene for Catering - 07/11/2022
- Hilton University Certifications - 01/04/2020
Languages
English
Advanced
C1
Hindi
Advanced
C1
Telugu
Proficient
C2
Tamil
Advanced
C1
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