Venkateswara Rao Kandula
Summary
Dedicated professional committed to contributing to a renowned organization while enhancing skills and knowledge for mutual growth. Focused on delivering high-quality results through passion and a strong work ethic. Seeking opportunities that foster collaboration and innovation, driving success for both the team and the company. Ready to leverage expertise in a dynamic environment that values professional development and excellence.
Overview
11
11
years of professional experience
Work History
HEAD CHEF
MONTANAS BBQ&BAR
Newmarket, Ontario, Toronto, Canada
11.2024 - Current
- Developed and executed innovative menus, increasing culinary diversity and improving customer satisfaction.
- Implemented quality control measures ensuring consistency in food quantity and quality.
- Streamlined kitchen operations while ensuring strict hygiene standards.
- Implemented efficient kitchen workflows, reducing preparation time while maintaining food quality standards.
- Trained and mentored junior chefs, enhancing skills and promoting teamwork in the kitchen.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Analyzed inventory data weekly to identify stock levels and streamline procurement activities.
- Assisted customers in product selection to boost sales and create positive shopping experiences.
SOUS CHEF
COMPASS INDIAN FOOD SERVICE PVT LTD
Hyderabad, India
11.2022 - 08.2024
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Trained new kitchen staff on food safety standards and cooking techniques to maintain quality.
- Conducted regular quality checks on food items to uphold culinary standards and consistency.
- Managed inventory control, minimizing waste through accurate forecasting and ordering practices.
- Collaborated with front-of-house teams to streamline service flow during peak hours.
- Led special event catering initiatives, coordinating logistics for large-scale functions effectively.
CHEF DE PARTY
Vikendi Gelato Kitchen Restaurant
Hyderabad, India
01.2021 - 01.2022
- Managed kitchen operations, ensuring adherence to health and safety standards.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Streamlined inventory management processes, reducing waste and optimizing costs.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Crafted innovative gelato flavors, enhancing menu variety and customer satisfaction.
CHEF DE PARTY
Tatva Multicuisine Restaurant
Hyderabad, India
01.2020 - 01.2021
- Coordinated special events and catering services, creating customized culinary solutions that met the unique needs of diverse clientele.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven operations, ensuring cleanliness and safety of equipment after every shift.
- Coordinated with team members to prepare orders on time.
- Inspected food products for quality and freshness, maintaining high standards for ingredient integrity.
COMMI-1
The Bandal Technology Pvt Ltd
Hyderabad, India
01.2018 - 01.2020
COMMI-2
Keys hotel
Visakhapatnam, India
01.2017 - 01.2018
COMMI-3
The park hotel
Chennai, India
01.2017 - 01.2017
MANAGEMENT TRAINEE
MAJODA BEACH RESORTS
Goa, India
09.2015 - 02.2016
- Developed comprehensive understanding of hotel operations and guest services.
- Gained foundational knowledge across all hotel departments to support seamless operations.
- Studied company policies and protocols during training in various departments to ensure compliance.
- Acted with integrity, honesty, and knowledge to promote culture of the company.
JOB TRAINEE
Fortune Inn Sree Kanya
Visakhapatnam, India
01.2016 - 01.2016
- Developed basic competencies in culinary arts and cooking practices for effective meal preparation.
- Monitored and adjusted recipe accuracy, minimizing food preparation wastage.
- Participated in weekly training sessions to enhance culinary competencies and knowledge.
- Organized and maintained storage of foodstuffs and ingredients, ensuring compliance with established protocols.
- Learned new materials, processes, and programs quickly.
- Supported departmental tasks to increase understanding of industry processes.
Education
PGDHM - Culinary
INDUS INSTITUTE
CHENNAI INDIABachelor of Arts - Hotel Management
MAHATMA GANDHI UNIVERSITY
MEGHALAYA,INDIAHigh School Diploma -
Krishna Veni Jr. College
ANDHRA PRADESH,INDIASCHOOL -
Z.P.H High School
ANDHRA PRADESH,INDIASkills
- Menu engineering
- Kitchen operations
- HACCP training
- Food hygiene
- Food and safety practices
- Seasonal menu planning
- Cost reduction
- Workflow coordination
- Culinary software
- Team management
- Leadership qualities
- Safety regulations
Contact
- Mobile: +1919177261627
- Gmail: venki9.kandula@gmail.com
Languages
English
Hindi
Telugu
Social media
- Facebook: venky kandula
- Skype: venki9.kandula
DECLARATION
I, Venkateswara Rao here to confirm that the information furnished above details given is true to the best of my knowledge and belief.
Venkateswararao K
[signature]
Timeline
HEAD CHEF
MONTANAS BBQ&BAR
11.2024 - Current
SOUS CHEF
COMPASS INDIAN FOOD SERVICE PVT LTD
11.2022 - 08.2024
CHEF DE PARTY
Vikendi Gelato Kitchen Restaurant
01.2021 - 01.2022
CHEF DE PARTY
Tatva Multicuisine Restaurant
01.2020 - 01.2021
COMMI-1
The Bandal Technology Pvt Ltd
01.2018 - 01.2020
COMMI-2
Keys hotel
01.2017 - 01.2018
COMMI-3
The park hotel
01.2017 - 01.2017
JOB TRAINEE
Fortune Inn Sree Kanya
01.2016 - 01.2016
MANAGEMENT TRAINEE
MAJODA BEACH RESORTS
09.2015 - 02.2016
PGDHM - Culinary
INDUS INSTITUTE
Bachelor of Arts - Hotel Management
MAHATMA GANDHI UNIVERSITY
High School Diploma -
Krishna Veni Jr. College
SCHOOL -
Z.P.H High School