VENKATA RAJTEJ TATAVARTI
Banff,AB
Summary
Dynamic Executive Chef with 20 years of culinary background in middle east,usa,canada with a proven track record at Banff Lodging, specializing in strategic menu planning and culinary design. Expert in food safety compliance and expense management, I have successfully enhanced guest satisfaction through innovative seasonal menus and effective team mentorship, driving operational efficiency and reducing waste.
Worked at eden fine dinning restaurant with 5 diamond category (rimrock resort hotel)
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Chef
Banff Lodging
Alpha Bistro ( Banff Rocky Mountain Resort)
03.2019 - Current
- Managed 300 banquets , room service ( 170 rooms) and 60 dinning restaurant with ensuring seamless service during high volume period.
- Developed and executed innovative seasonal menus to enhance guest experiences on banquets and restaurant.
- Managed kitchen operations, ensuring adherence to food safety standards and quality control.
- Trained and mentored junior chefs, fostering a collaborative kitchen environment.
- Collaborated with local suppliers to source fresh, high-quality ingredients for menu items.
- Implemented cost-saving measures while maintaining exceptional culinary standards.
- Oversaw inventory management, optimizing stock levels and reducing waste effectively.
- Streamlined food preparation processes, increasing efficiency without compromising quality.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef De Partie
Banff Lodging
Banff, AB
04.2014 - 03.2019
- Prepared and presented high-quality dishes in accordance with menu specifications.
- Ensured kitchen cleanliness and compliance with food safety regulations.
- Collaborated with senior chefs to develop and refine new recipes.
- Trained junior kitchen staff on cooking techniques and food preparation standards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Working for 3 outlets about capacity of 65 to 100 .
Sous Chef
Rimrock Resort Hotel
Banff, AB
07.2011 - 03.2019
- Managed 200 dinning ( primrose),60 -80 lakspur lounge,room service,300 banquets events and food revenue turnover of 9- 10 million per year.
- Supervised daily kitchen operations, ensuring adherence to quality and safety standards.
- Collaborated with executive chef to design seasonal menus featuring local ingredients.
- Trained and mentored junior kitchen staff on food preparation techniques and presentation.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Conducted regular quality checks on dishes before service, maintaining high culinary standards.
- Implemented new cooking techniques that enhanced dish flavor profiles and guest satisfaction.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed relationships with local suppliers to source fresh produce and specialty items effectively.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Demi Chef De Partie
One to One Hotels and Resort
Abu Dhabi Uae
02.2009 - 07.2011
- Supervised kitchen operations to ensure consistent food quality and presentation.
- Second in the command for the outlet i worked of sitting 500 capacity with fusion cuisine like (saaj,european,arabic). mostly cooking of bbq with wood and charcoal.
- Trained junior staff on culinary techniques and safety standards.
- Developed seasonal menu items, enhancing guest satisfaction and dining experience.
- Collaborated with kitchen team to streamline preparation processes and reduce waste.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Culinary Intern
JW Marriott
New Orleans , USA
10.2007 - 11.2008
- Assisted in preparation of high-quality dishes, ensuring adherence to JW Marriott culinary standards.
- Collaborated with kitchen staff to maintain cleanliness and organization of workstations.
- 454 rooms ,steak house and banquets
- Supported chefs in daily meal preparation, enhancing efficiency in food production processes.
- Learned and applied various cooking techniques under supervision of experienced culinary professionals.
- Engaged in team training sessions, sharing knowledge gained from culinary practices with peers.
- Improved time management abilities by prioritizing tasks efficiently during busy shifts at the restaurant.
- Adapted quickly to new equipment or technology introduced into the kitchen workflow, showcasing a commitment to continuous learning.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Commis Chef
Le Royal Meridien
Abu Dhabi Uae
05.2005 - 09.2007
- Worked at Alfanar fine dinning sitting of 90 paxs and revolving 360 degrees .
- Prepared and organized ingredients for high-quality dishes in fast-paced kitchen environment.
- Assisted senior chefs in executing menu items while adhering to safety and hygiene standards.
- Operated kitchen equipment efficiently and maintained cleanliness throughout the work area.
- Collaborated with team members to streamline food preparation processes and improve workflow efficiency.
Education
BBA - Hotel Management
Westin College of Hotel Management
Vijayawada03-2005
Skills
Food safety compliance
Strategic menu planning
Expense management
Culinary menu design
Accomplishments
- Reduced food costs by 10% by sourcing and securing new local supplier.
- Ensured safe and efficient kitchen operations while managing a BOH staff .
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Recognized for Caribou of the year 2020( Employee of the year).
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Full Professional
Hindi
Full Professional
French
Professional Working
Certification
- FOOD SAFE
- WHIMS
- FIRST AID
Timeline
Executive Chef
Banff Lodging
03.2019 - Current
Chef De Partie
Banff Lodging
04.2014 - 03.2019
Sous Chef
Rimrock Resort Hotel
07.2011 - 03.2019
Demi Chef De Partie
One to One Hotels and Resort
02.2009 - 07.2011
Culinary Intern
JW Marriott
10.2007 - 11.2008
Commis Chef
Le Royal Meridien
05.2005 - 09.2007
BBA - Hotel Management
Westin College of Hotel Management