Soumya Pitla

• Developed new recipes, resulting in diverse menu options.
• Contributed to cost control measures by reducing food waste levels.
• Participated in regular stock takes for accurate inventory management.
• Kept updated on latest culinary trends and techniques for ongoing personal development.
• Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
• Ensured high quality dish presentation for improved customer satisfaction.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.

• Supervised all kitchen staff to maintain high quality standards.
• Participated in local food festivals, elevated restaurant's reputation within the community.
• Optimised workflow processes reduced time spent on administrative tasks.
• Led successful catering events provided excellent dining experiences for guests.
• Led the preparation of Hyderabadi Darbar-style feasts for events ranging from 50 to 300 guests, maintaining authentic taste and presentation.

Specialized in traditional Hyderabadi dishes such as Dum Biryani, Bagara Baingan, and Qubani ka Meetha using slow-cooking and Dum Pukht techniques.

Trained junior kitchen staff in spice blending, marination, and traditional Deccani cooking methods.

Coordinated procurement of high-quality ingredients and ensured consistency in flavor and portioning.
Developed seasonal or customized Darbar menus based on client requirements while upholding cultural authenticity.

• Ensured adherence to health and safety regulations by following all necessary protocols.
• Assisted in inventory management, maintained optimal stock levels.
• Assisted senior chefs for effective menu planning and food presentation.
• Upgraded culinary techniques regularly for improved efficiency and speed.
• Followed recipe specifications strictly to produce high volume of food orders.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• carne asada; grilled steak,often marinated in lime juiceand spices
• AI pastor;marinated pork cooked on a vertical spit,often with pineapple.
• Barbacoa;slow-cooked meat,often beef or lamb,with a smoky flavor
• birria;another slow-cooked meat,typically goat beef,or lamb,marinated ina flavorful broth
• tacos de pescado (fish tacos);can be battered and fried (baja-style)orgrilled
• other fillings;various meats(chicken,chorizo etc) vegetables and seafood