Vignaram Somagani
Hindhead
Summary
Dedicated and passionate chef with extensive experience in fine dining and luxury hospitality environments, specializing in contemporary European and British cuisine. Skilled in delivering exceptional culinary creations with precision, artistry, and consistency, while maintaining high standards of hygiene and kitchen operations. Proven ability to collaborate effectively with kitchen brigades and front-of-house teams to create memorable guest experiences. Adept at working under pressure in fast-paced environments, with a commitment to innovation, excellence, and continuous learning.
Overview
3
3
years of professional experience
Work History
Chef de Partie
Hound and heather
Surrey Heath
01.2025 - Current
- Led a larder, pastry, and grill section in a fast paced, fresh food kitchen, consistently meeting high culinary standards
- Prepared and presented seasonal dishes using fresh, locally sourced ingredients, ensuring top-quality taste and appearance.
- Collaborated closely with Head Chef and Sous Chef to design daily specials and adjust recipes based on availability and sustainability.
- Maintained rigorous food safety and hygiene standards (HACCP compliant), ensuring full kitchen readiness for inspections.
- Streamlined mise en place and service operations during busy periods, reducing prep time by 15% without compromising quality.
- Played a key role in menu development and portion control, contributing to reduced kitchen waste and increased profitability.
Kitchen Team Leader
Greene King
Suffolk
08.2023 - 01.2025
- Led a team of 4 kitchen staff to deliver exceptional culinary experiences in a high-pressure environment, maintaining high standards in food quality, presentation, and taste.
- Assisted in the preparation and execution of a diverse menu, ensuring adherence to recipes and technical specifications to deliver consistent and memorable dishes.
- Maintained a pristine kitchen environment, strictly adhering to HACCP guidelines and health and safety regulations.
- Monitored inventory levels, reduced waste through effective stock rotation.
Chef
Greene King
Essex
10.2022 - 07.2023
- Prepared and presented dishes across various sections, including appetizers, mains, and desserts, ensuring consistent quality and artistic presentation in a fine-dining setting.
- Collaborated with the Head Chef to design and refine menu offerings, incorporating seasonal ingredients and innovative culinary techniques.
- Managed daily kitchen operations, including inventory control.
- Worked closely with a diverse kitchen team to ensure seamless coordination during high-pressure service periods, consistently meeting guest expectations.
Education
Masters in Hospitality Management - Leadership
University of Essex
ColchesterSkills
- Maintenance
- Cooking
- HACCP
- Hospitality
- Leadership
- Procurement
- Kitchen experience
- Restaurant experience
Personal Information
Willing To Relocate: Anywhere
Timeline
Chef de Partie
Hound and heather
01.2025 - Current
Kitchen Team Leader
Greene King
08.2023 - 01.2025
Chef
Greene King
10.2022 - 07.2023
Masters in Hospitality Management - Leadership
University of Essex