Sri Harsha Kotha
Continental Chef
RAGHUDEVAPURAM,ANDHRA PRADESH
Summary
Adept Chef De Partie with a proven track record at Raddison Hotel, enhancing kitchen efficiency and dish innovation using seasonal ingredients. Excelled in mentoring staff and streamlining operations, significantly boosting productivity. Skilled in knife techniques and team management, consistently delivering high-quality, memorable dishes that elevated customer satisfaction and establishment reputation. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
2
2
years of professional experience
2
2
Languages
Work History
Chef De Partie
Raddison Hotel
06.2023 - 03.2024
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Mentored kitchen staff to prepare each for demanding roles.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Maintained well-organized mise en place to keep work consistent.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
Commis Chef
The Park Hotel
02.2022 - 04.2023
- Collaborated with staff members to create meals for large banquets.
- 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.
- Seasoned and marinated cuts of meat, poultry and fish.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Education
Bachelor of Science - Hotel And Motel Management
SUN INTERNATIONAL INSTITUTE OF TOURISM AND MANAGEM
Visakhapatnam, India 04.2001 -
BOARD OF INTERMIDIATE EDUCATION - Science Education
ADITYA JUNIOR COLLEGE
Rajahmundry, India 04.2001 -
BOARD OF SECONDARY EDUCATION - Mathematics
ZILLA PARASHAD HIGH SCHOOL
RAGHUDEVAPURAM 04.2001 -
Skills
Proper food handling
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Partie
Raddison Hotel
06.2023 - 03.2024
Commis Chef
The Park Hotel
02.2022 - 04.2023
Bachelor of Science - Hotel And Motel Management
SUN INTERNATIONAL INSTITUTE OF TOURISM AND MANAGEM
04.2001 -
BOARD OF INTERMIDIATE EDUCATION - Science Education
ADITYA JUNIOR COLLEGE
04.2001 -
BOARD OF SECONDARY EDUCATION - Mathematics
ZILLA PARASHAD HIGH SCHOOL
04.2001 -
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