Naveen Kondapalli

• Prepare a wide range of food items as stipulated in Menu spreadsheets and production sheets, catering to the needs of various resident areas
• Adhere to standardized recipes, ensuring food production from raw ingredients to finished meals for residents
• Safeguard kitchen operations by maintaining safe and functional use of food preparation equipment
• Implement stringent food storage and handling protocols to guarantee food safety
• Tailor food preparation and cooking techniques according to production sheets and special catering requests
• Accurately label food items across various carts for efficient meal delivery
• Uphold rigorous sanitation standards within kitchen and food preparation areas
• Address inquiries and resolve concerns, aligning with Department goals
• Collaborate harmoniously with team members to achieve collective objectives

Key Accomplishments

• Ensured 100% compliance rate with standardized recipes, resulting in consistent meal quality for the resident population
• Maintained zero equipment malfunctions through vigilant oversight of food preparation machinery
• Achieved exceptional food safety standards by implementing rigorous storage and handling protocols
• Elevated catering services by customizing meal preparation according to specific requests, thereby increasing resident satisfaction
• Streamlined meal delivery through meticulous food labeling, contributing to operational efficiency
• Sustained immaculate workspace, aimed at ensuring sanitary food preparation environment
• Enhanced team morale and productivity by consistently promoting collaborative work environment.

• Prepared a diverse range of food items in compliance with production sheets and specific catering requests, aimed at satisfying varied resident needs
• Adhered to standardized recipes, mastering scratch-to-meal delivery workflows for resident satisfaction
• Maintained the highest level of cleanliness and sanitation in the workspace, aimed at upholding health and safety regulations
• Addressed resident inquiries and concerns, striving to meet and exceed regional customer service standards
• Demonstrated resilience and adaptability in high-pressure scenarios to ensure uninterrupted meal service

Key Accomplishments

• Achieved consistent food quality by meticulously adhering to production sheets and catering requirements
• Ensured pristine and hygienic workspace, thereby reducing the risk of foodborne illness
• Elevated regional customer service standards by promptly and effectively resolving resident inquiries and concerns.

• Assisted daily Dietary Department functions in compliance with legislative guidelines, encompassing procurement, inventory management, and budget oversight
• Directed and energized dietary and food services staff to ensure effective team performance
• Contributed to Divisional menu development and minor menu alterations with RD approval
• Standardization and compliance across Divisional menu sets, covering recipes, production forecasts, and inventory
• Utilized Synergy software for various tasks such as ordering, production planning, and resident profile updates
• Executed regular food services audits to maintain high-quality standards
• Gathered comprehensive diet histories for clinical patient assessments
• Conducted periodic Nutritional Assessments and formulated care plans for residents with minor nutritional challenges
• Assisted residents in food preference identification and meal choice selection

Key Accomplishments

• Achieved consistent compliance with legislative requirements by strictly overseeing daily operations in procurement, budgeting, and inventory management
• Boosted staff performance and motivation by implementing targeted supervisory strategies
• Enhanced quality control measures by conducting regular food service audits, aimed at ensuring food safety and compliance
• Improved resident satisfaction by tailoring meal options according to individual food preferences.

• Headed the production and cooking processes for Patient Food Services, adhering to Nutritional Services and Health Department standards
• Supervised food quality during preparation, cooking, and service, with vigilant monitoring and recording practices
• Followed standardized recipes, ensuring meticulous portion control, precise plating, and accurate temperature recording
• Conducted production, portioning, preparation, and labeling tasks for patient meals and nourishment
• Upheld rigorous cleanliness standards for workspaces, refrigeration units, and other essential equipment
• Ensured compliance with food handling and sanitation guidelines across all production and service areas

Key Accomplishments

• Achieved heightened patient satisfaction by diligently monitoring food quality throughout the preparation and serving process
• Enhanced meal consistency by strict adherence to standardized recipes, portion control, and temperature monitoring
• Optimized operational efficiency by effectively labeling and preparing food products for both meals and nourishment
• Mitigated health risks by maintaining impeccable cleanliness in all work areas, refrigerators, and additional equipment.

• Orchestrated the entire recruitment and training cycle for staff, ensuring a capable and motivated workforce
• Curated innovative menus aimed at satisfying diverse customer preferences and dietary needs
• Enforced strict adherence to licensing, hygiene, and health and safety regulations, ensuring a compliant operation
• Spearhead promotional and marketing initiatives aimed at elevating brand recognition, attracting a larger customer base
• Administered stock levels and facilitated orders for restaurant supplies
• Managed day-to-day food preparation and budgeting activities to maintain cost efficiency
• Engaged and guided customers, providing expert advice on menu selections
• Maintained comprehensive statistical and financial records to access restaurant performance
• Liaised with various stakeholders, including customers, staff, suppliers, and regulatory authorities
• Implemented business improvements and oversaw restaurant development, aimed at enhancing operational efficiency

Key Accomplishments:

• Boosted staff performance and productivity by implementing comprehensive training and supervision strategies
• Amplified revenue through targeted menu planning and strategic marketing initiatives
• Achieved 100% compliance with all licensing, hygiene, and safety regulations, thereby minimizing operational risk
• Realized significant cost savings through optimized stock management and supply ordering procedures
• Enhanced customer satisfaction ratings by swiftly and efficiently resolving inquiries and complaints
• Increased profitability through diligent financial management and strategic operational improvements.

• Managed daily restaurant operations to ensure smooth workflow and customer satisfaction
• Compiled and priced menus, in addition to designing specialized menus for group events
• Orchestrated the ordering of all food supplies, aimed at minimizing stock-outs and overstocking
• Upheld the highest standards of sanitation and cleanliness throughout all kitchen areas
• Implemented portion controls to reduce food wastage and optimize resource usage
• Addressed, recorded, and prevented guest complaints to elevate the overall customer experience

Key Accomplishments:

• Optimized operational efficiency through effective daily management, resulting in improved workflow and guest satisfaction
• Boosted revenue by skillfully planning and pricing menus, including specialized group event offerings
• Achieved superior hygiene standards, resulting in zero health and safety violations during tenure
• Elevated customer satisfaction levels by resolving and preventing guest complaints in a timely and professional manner.

• Plated meals paying special attention to garnishes and overall presentation.
• Complied with portion and serving sizes as per restaurant standards.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.

• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Complied with portion and serving sizes as per restaurant standards