Pavan Yadavalli
CHEF
Hyderabad
Summary
Adept Chef De Partie with a proven track record at ARIKO, I excel in menu development and team management. Leveraging skills in ingredient sourcing and kitchen organization, I've developed dishes that significantly increased customer base. Known for enhancing kitchen efficiency and mentoring staff, my approach transforms challenges into culinary excellence.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in avant garde cuisine with skills in concept development and high-quality restaurant operation.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
3
3
Languages
Work History
Chef De Partie
ARIKO
01.2022 - 09.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef De Partie
CONCU
Hyderabad
01.2020 - 01.2022
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Commi 1
Mako Brew
07.2019 - 01.2020
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Education
Bachelor of Science - Hotel Management
IHM SHRI SHAKTI
BEGUMPET 06.2015 - 06.2019
Skills
Proper food handling
Counter sanitization
Food spoilage prevention
Recruiting and training
Food presentation
Kitchen organization
Plating and presentation
Knife skills
Team management
Recipe creation
Menu development
Ingredient sourcing
Timeline
Chef De Partie
ARIKO
01.2022 - 09.2024
Demi Chef De Partie
CONCU
01.2020 - 01.2022
Commi 1
Mako Brew
07.2019 - 01.2020
Bachelor of Science - Hotel Management
IHM SHRI SHAKTI
06.2015 - 06.2019
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