Lakshminarasimha Naidu Durga
Summary
Dynamic Chef De Partie with extensive experience at The Singapore Edition, excelling in fish butcher and kitchen organization and staff training. Proven ability to enhance customer satisfaction through innovative menu development and meticulous food presentation. Skilled in reducing food waste and ensuring compliance with food safety regulations, fostering a collaborative and efficient kitchen environment.
Overview
5
5
years of professional experience
Work History
Chef De Partie
The Singapore Edition
11.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Chef
Qatar Airways
08.2022 - 10.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef De Partie
Waraq Enab Factory
12.2019 - 12.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food production to verify quality and consistency.
Education
Bachelor - Hotel Management
Sun International College Hyderabad
Hyderabad 06.2019
Skills
- Kitchen organization
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Stock making
- Sauce preparation
- Grilling techniques
- Plating and presentation
- Menu development
- Recipe creation
- Frying techniques
- Roasting methods
- Portion standards
- Allergen awareness
- Recruiting and training
- Vegetable cookery
- Pasta making
- Counter sanitization
- Meat cookery
- Fish cookery
- Poultry cookery
- Rice cookery
- Dish preparation
- Food allergy safety
- Salad preparation
- Garnishes
- Food cost control
- Soup preparation
- Sushi preparation
- Safe food handling
- Food safety
- Food preparation
- Cooking techniques
- Portion control
- Safe handling
- Kitchen leadership
- Kitchen equipment operation
- Staff training
- Ordering and requisitions
- Staff motivation
- Kitchen management
- Safety management
- Cost control
- Customer service
- Equipment usage
- Plating
- Foodservice
- Order delivery practices
- Menu memorization
- Employee scheduling
- Performance improvement
- Menu planning
- Team leadership
- Seafood preparation
- Sanitation procedures
- Heavy lifting
- Workflow optimization
Languages
Hindi
Upper intermediate (B2)
Arabic
Beginner (A1)
English
Upper intermediate (B2)
Telugu
Bilingual or Proficient (C2)
Interests
- Enjoy participating in activity for overall physical and mental well-being
- Cooking
- Tech enthusiast, passionate about exploring the latest advancements and innovations
- Rock Climbing
- Enjoy hobbies that combine physical activity with outdoor exploration
- Gym Workouts
- Music
- Dancing
- Backpacking and Hiking
- Watching Movies and TV Shows
- Volunteer Travel
- Volunteering
- Camping
- Volunteer Work
Timeline
Chef De Partie
The Singapore Edition
11.2023 - Current
Chef
Qatar Airways
08.2022 - 10.2023
Chef De Partie
Waraq Enab Factory
12.2019 - 12.2021
Bachelor - Hotel Management
Sun International College Hyderabad
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