Srikanth Thangellamudi
Brampton,ON
Summary
Meticulous Chef with 16 Years of Culinary Experience eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Aramark
12.2022 - Current
Sous Chef
Four Points By Sheraton Toronto Airport
01.2013 - 09.2022
Chef De Partie
Travel Lodge Hotel Toronto Airport
09.2014 - 03.2015
Sous Chef
The Open Cork Restaurant & Bar Lounge
03.2013 - 04.2014
First Line Cook
Jack Astor's Bar & Grill
08.2012 - 02.2013
Demi Chef De Partie
Novotel Toronto Mississauga Center
10.2012 - 01.2013
Management Trainee
Novotel Hyderabad Airport
06.2008 - 10.2010
Line Cook
ITC Kakatiya, A Luxury Collection
10.2006 - 03.2008
Education
Bachelor of Science - Hotel Management
Institute of Hotel Management
(IHMCT)
03.2008
Diploma in Food And Beverage Studies
Institute of Hotel Management(IHMCT &AN)
Hyderabad, India04.2005
Skills
- Skill Summary:
As an accomplished Executive Chef with 16 years of culinary expertise, I offer a diverse skill set encompassing culinary creativity, leadership, and operational excellence My culinary journey has equipped me with a profound understanding of the industry, enabling me to consistently deliver exceptional results Here are some key skills and qualifications I bring to the table:
1- Culinary Mastery:
Profound knowledge of various cuisines, techniques, and ingredient pairings
Exceptional culinary skills in food preparation, cooking, and presentation
Demonstrated ability to create innovative and delectable dishes that delight the palate
2-Leadership and Team Management:
Proven track record of successfully leading kitchen teams, fostering collaboration, and ensuring a productive work environment
Effective in staff development, training, and motivation, resulting in high-performing teams
3- Menu Development:
Expertise in designing and curating diverse menus that cater to various tastes, dietary preferences, and seasonal ingredients
Skillful in balancing creativity with cost-effective ingredient selection to maintain profitability
4- Food Safety and Sanitation:
Strong commitment to maintaining the highest standards of food safety and sanitation, ensuring compliance with all relevant regulations
Implementation of HACCP principles to prevent foodborne illnesses and maintain a safe working environment
5- Vendor Relations and Supply Chain Management:
Proficient in sourcing and selecting the finest ingredients and building strong relationships with suppliers
Effective in managing inventory, reducing waste, and controlling costs
6- Culinary Innovation:
Continuous pursuit of culinary trends and innovations to stay ahead of the competition
Adaptation to changing consumer preferences while maintaining a commitment to quality
7- Financial Acumen:
Proven ability to manage budgets, control food costs, and maximize profitability without compromising quality
Skilled in creating financial forecasts, tracking expenses, and optimizing operations
8- Customer Satisfaction:
Dedication to delivering a memorable dining experience through exceptional food quality and presentation
Responsive to customer feedback and capable of adjusting menus and services accordingly
9- Communication and Collaboration:
Effective communicator with both kitchen and front-of-house staff, fostering a harmonious and efficient work environment
Collaboration with other departments to ensure a seamless dining experience
10- Adaptability:
Thrive in high-pressure, fast-paced environments, remaining calm and focused during busy service periods
Ability to adapt to new challenges and learn from experiences
11- Awards and Accolades:
Received recognition and awards for culinary excellence, including industry accolades or critical acclaim
My extensive culinary experience, paired with a strong dedication to culinary artistry, team leadership, and operational excellence, positions me as an ideal candidate for roles in the culinary industry I am committed to delivering unparalleled dining experiences and driving culinary success
Certification
- Advanced Food Handlers Certification
- WHIMS certified
- Smart Serve Certified
- Handler Certification -Hazard Analysis Critical Control Point (HACCP) Certified -Allergen Training for the Foodservice
Timeline
Executive Chef
Aramark
12.2022 - Current
Chef De Partie
Travel Lodge Hotel Toronto Airport
09.2014 - 03.2015
Sous Chef
The Open Cork Restaurant & Bar Lounge
03.2013 - 04.2014
Sous Chef
Four Points By Sheraton Toronto Airport
01.2013 - 09.2022
Demi Chef De Partie
Novotel Toronto Mississauga Center
10.2012 - 01.2013
First Line Cook
Jack Astor's Bar & Grill
08.2012 - 02.2013
Management Trainee
Novotel Hyderabad Airport
06.2008 - 10.2010
Line Cook
ITC Kakatiya, A Luxury Collection
10.2006 - 03.2008
Bachelor of Science - Hotel Management
Institute of Hotel Management
(IHMCT)
Diploma in Food And Beverage Studies
Institute of Hotel Management(IHMCT &AN)
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