Srinath Tondapi
Camrose
Summary
Culinary professional with solid track record in managing high-volume kitchens and delivering exceptional dining experiences. Adept at menu development, staff training, and improving operational efficiencies. Known for fostering collaborative environments and consistently achieving culinary excellence.
Diligent chef with proven background in leading culinary operations at corporate level. Successfully designed and implemented innovative menus and streamlined kitchen processes, enhancing overall dining experiences. Demonstrated expertise in team leadership and resource management to meet evolving business needs.
Overview
18
18
years of professional experience
2
2
Certification
Work History
Corporate Chef
Pizza Palazzo Corporate
02.2024 - 10.2024
- Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
- Increased guest satisfaction by developing innovative and diverse menu offerings tailored to corporate clientele.
- Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
- Participated in community outreach programs as a culinary ambassador, conducting cooking demonstrations and sharing expertise with the public.
Sous Chef
Lavaa Kitchen and Bar
03.2022 - 01.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Line Cook
Norsemen Inn
01.2018 - 10.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
MBA - Marketing Management
Gitam University
India01-2022
Bachelor of Commerce - Accounting
Ambedkar University
India11-2013
Diploma in Hotel Management And Tourism - Hospitality And Tourism Management
International Institute of Hotel Management
Hyderabad, India11-2004
Skills
- Sanitation standards
- Food safety compliance
- Culinary expertise
- Allergen awareness
- Fine dining experience
- Menu development
- Food presentation
- Coaching and mentoring
Languages
English
Full Professional
Hindi
Native or Bilingual
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- ServSafe Food Handler's Certification
- First Aid Certification
Timeline
Corporate Chef
Pizza Palazzo Corporate
02.2024 - 10.2024
Sous Chef
Lavaa Kitchen and Bar
03.2022 - 01.2024
Line Cook
Norsemen Inn
01.2018 - 10.2020
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- ServSafe Food Handler's Certification
- First Aid Certification
MBA - Marketing Management
Gitam University
Bachelor of Commerce - Accounting
Ambedkar University
Diploma in Hotel Management And Tourism - Hospitality And Tourism Management
International Institute of Hotel Management
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