Anil Reddy Guduru
Brampton
Summary
Seasoned Banquet Chef with a proven track record at Eatonhall, enhancing customer satisfaction through exceptional cooking methods and special event catering. Excelled in menu planning and sanitation procedures, achieving cost efficiency and high-quality standards. Demonstrated leadership by mentoring kitchen staff, fostering a culture of continuous improvement and teamwork.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Banquet Chef
Eatonhall
03.2021 - Current
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Executive Chef
A Chain of Restaurant Chaska
07.2016 - 02.2021
- Oversees back of bulk kitchen production and makes sure all the kitchen staff follows all food safety laws.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
Demi Chef De Partie
Fairmont Chateau Lake Louise
08.2013 - 03.2016
- Supported Head Chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled Breakfast and lunch orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
Executive Sous Chef
Intercontinental Hotels Group
11.2010 - 07.2013
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Chef De Partie
Accor Hotels
08.2007 - 08.2010
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Commiee
Taj Hotel
03.2004 - 07.2007
- Assists chef de partie and demi chef, with food preparation, cooking and presentation
- prepare ingredients, such as chopping vegetables,marinating meats, and assembling sauces.
- Worked effectively in fast-paced environments.
- Cooks menu items under supervision.
- Self-motivated, with a strong sense of personal responsibility.
Education
Bachelor of Arts - Hotel Management
Indian Academy of Catering Technology
Hyderabad, India05-2000
Skills
- Sanitation procedures
- Menu planning
- Cooking methods
- Special event catering
- Food presentation
- Recipe adaptation
- Cost control
Languages
English
Professional Working
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
Awarded as an Emerging Chef in the Culinary world by Intercontinental hotel, Mumbai, India.
Honors a working chef in the Intercontinental Hotel who has been in the industry for atleast 2 consecutive years and has made significant contributions to the culinary world.
Timeline
Banquet Chef
Eatonhall
03.2021 - Current
Executive Chef
A Chain of Restaurant Chaska
07.2016 - 02.2021
Demi Chef De Partie
Fairmont Chateau Lake Louise
08.2013 - 03.2016
Executive Sous Chef
Intercontinental Hotels Group
11.2010 - 07.2013
Chef De Partie
Accor Hotels
08.2007 - 08.2010
Commiee
Taj Hotel
03.2004 - 07.2007
Bachelor of Arts - Hotel Management
Indian Academy of Catering Technology
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