SRIMAN REDDY MASIREDDY
London ,
Summary
Enthusiastic and results-driven Chef de Partie with 3 years of experience in high-end kitchens. Specialized in managing kitchen stations, food preparation, and delivering exceptional dishes in fast-paced environments.. Demonstrates proficiency in health and safety compliance, catering, and menu design. Adept at recipe creation and control of substances hazardous to health (COSHH). Strong interpersonal communication, team leadership, positive work ethic, and customer service skills. Committed to delivering exceptional culinary experiences while maintaining the highest standards of safety and quality.
Overview
2
2
years of professional experience
Work History
Chef de partie
SSP Food Travel Experts
Kings Cross, St Pancras International, London
05.2024 - Current
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Gained expertise in a variety of cuisines from around the world.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
Chef de partie
Steak and Company
Central London
01.2023 - Current
- Adapted quickly under high-pressure situations to deliver consistent results.
- Built and maintained strong working relationship with staff across business.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Achieved 5 star rating by delivering exceptional dishes and prompt service.
Education
Msc - International Business Management
University of East London
LondonB.com - Account and Finance
Osmania University
HyderabadSkills
- HARD SKILLS :
- Cooking Techniques
- Inventory management
- Food preparation
- Health and Safety Compliance
- Proficiency in cooking
- Catering experience
- Menu design
- Control of Substances Hazardous to Health (COSHH)
- Recipe creation
- SOFT SKILLS
- Interpersonal communication
- Team Leadership
- Positive work ethic
- Customer Service
Accomplishments
Food and Safety level 2 Certification
Timeline
Chef de partie
SSP Food Travel Experts
05.2024 - Current
Chef de partie
Steak and Company
01.2023 - Current
Msc - International Business Management
University of East London
B.com - Account and Finance
Osmania University
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