Rajesh Bachupally
Toronto,ON
Summary
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities. Enthusiastic individual seeks opportunity in fast-paced kitchen to develop chef skills. Creative and skilled in food preparation and presentation for quality results. Organised with excellent timekeeping skills to meet demands of busy service environments. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Confident Sous Chef with experience in reputable, high-end hospitality environments. Motivated and organised to complete tasks to high-quality standards in pressured conditions. Builds positive rapport and relationships for improved team productivity. Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership.
Talented Kitchen Manager successfully monitors inventory, leads teams and handles food. Trains and supervises kitchen personnel on proper cooking techniques. Schedules preventive maintenance and repairs to maintain kitchen equipment in good working condition.
Overview
15
15
years of professional experience
Work History
Kitchen Manager
THE WELL RESTAURANT AND BAR
08.2023 - Current
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Maintained budgeted food costs using tools within inventory management system.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Sous-Chef
Cargo SWR Restaurant
Dubai, U.A.E
11.2022 - 07.2023
- Developed chefs to run stations efficiently during peak service periods.
- Planned and directed food preparation in fast-paced restaurant environments.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Reduced customer complaints by enforcing strict quality control procedures.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Junior Sous Chef
Cargo SWR Restaurant
Dubai, U.A.E
01.2021 - 10.2022
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Checked food portioning for optimal presentation and cost control.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Developed chefs to run stations efficiently during peak service periods.
- Performed at peak levels at all times to give team members goal to achieve.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Utilised excess stock by developing recipe adaptations and special menu items.
Chef De Partie
Cargo SWR Restaurant
Dubai, U.A.E
10.2019 - 12.2020
- Plated completed meals with meticulous attention to presentation and portion control.
- Applied knowledge of market trends to diversity and expand menu.
- Costed dishes to help improve menu profitability.
- Executed efficient mise en place to facilitate smooth service.
- Monitored line production to achieve consistent quality.
- Followed recipe specifications strictly to produce high volume of food orders.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Maintained clean and tidy food preparation areas.
- Inspected completed work and stations to verify conformance with standards.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Demi Chef De Partie
Cargo SWR Restaurant
Dubai, U.A.E
01.2017 - 09.2019
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Prepared, produced and packed food in tight timescales.
- Executed efficient mise en place to facilitate smooth service.
- Followed recipe specifications strictly to produce high volume of food orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained clean and tidy food preparation areas.
Commis-1
Cargo SWR Restaurant
Dubai, U.A.E
01.2015 - 12.2016
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Complied with food safety regulations.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Cooked and presented dished in line with standardised recipes.
- Met high standards of food hygiene and safety.
- Controlled and minimised food waste.
Commis - 1
Belgian Cafe Madinat Jumeirah Hotel
Dubai, U.A.E
01.2012 - 11.2014
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Supported food service in busy restaurant environment.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Reduced customer complaints by enforcing strict quality control procedures.
- Cooked and presented dished in line with standardised recipes.
- Complied with food safety regulations.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
Commis -2
The Pavilion Food
Dubai, U.A.E
01.2011 - 01.2012
- Complied with food safety regulations.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Used appropriate sanitising and cleaning products to maintain hygienic kitchen and food preparation areas.
- Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.
Commis -3
The Pavilion Food
Dubai, U.A.E
03.2009 - 12.2010
- Accurately measured dish ingredients to support precise portioning.
- Stored foodstuffs and ingredients in established manner.
- Supported food service in busy restaurant environment.
- Transferred completed dishes into internal food lifts for delivery to restaurant guests.
Education
Board Of Intermediate -
A.V.M Junior College
Nakrekal, Telangana, India /2004 - /2005
Secondary School -
Sadhana High School
Nakrekal, Telangana, IndiaSkills
- Commanding leadership style
- Staff training
- Back of house admin
- Sauce and marinade development
- Kitchen management
- Food allergens knowledge
- Stock control
- Creativity
- Food preparation
- Food service
- Plating
- Menu development
- Staff scheduling
- Inventory Management
- Quality Assurance
- Product Rotation
- Food Safety
- Staff Supervision
- Supply Ordering
- Purchasing
- Cost Control
- Workflow Planning
- Sanitation Standards
- Customer Service
- BOH Operations
- Vendor Relationship Management
- Safe Food Handling
- Equipment Condition Evaluations
- Menu preparation
- Recipe creation
- Cleaning and sanitation
Timeline
Kitchen Manager
THE WELL RESTAURANT AND BAR
08.2023 - Current
Sous-Chef
Cargo SWR Restaurant
11.2022 - 07.2023
Junior Sous Chef
Cargo SWR Restaurant
01.2021 - 10.2022
Chef De Partie
Cargo SWR Restaurant
10.2019 - 12.2020
Demi Chef De Partie
Cargo SWR Restaurant
01.2017 - 09.2019
Commis-1
Cargo SWR Restaurant
01.2015 - 12.2016
Commis - 1
Belgian Cafe Madinat Jumeirah Hotel
01.2012 - 11.2014
Commis -2
The Pavilion Food
01.2011 - 01.2012
Commis -3
The Pavilion Food
03.2009 - 12.2010
Board Of Intermediate -
A.V.M Junior College
/2004 - /2005
Secondary School -
Sadhana High School