Cooking
NIKHIL NALLAGONDA
Head Chef
Manama
Every problem is a gift—without problems we would not grow.
Tony Robbins
Summary
CARRER OBJECTIVE:- To excel in the field of hotel industry, being self determined and achievement oriented ,I want to reach an enviable position in the corporate leader of the preferred organization, my objective is to continuously add value to my place of work and also in my chosen field ,Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
19
19
years of professional experience
5
5
years of post-secondary education
3
3
Languages
Work History
HEAD CHEF
JJ’s IRISH RESTAURANT
manama
05.2021 - Current
- CURRENTLY WORKING
- Monitored cooking procedures, cost, quality and inventory stocks
- Headed portion control and planned monthly kitchen budget, menus and recipes
- Tested samples of food ingredients deposited by purchase department
- Administered job procedures and food production standards to uphold desired quality and service of food items
- Formulated standard recipes for food items to assure apt portion control, retaining quality and taste
- Identified new methods of cooking to enhance taste of dishes
- Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments
- Provided assistance with planning and development of menu
- Supervised performance of kitchen staff and trained them as needed
- Complied with food handling and safety standards as stated by health department
- Analyzed and identified changes in food preference of new and existing customers
- Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses
- Cooked food by setting up high standards for nutritional content, presentation and cooking methods
- Compared final outcome against established standards to measure results and made changes in production accordingly.
SOUS CHEF
MC GETTIGANS RESTAURANT
10.2018 - 10.2020
- MANAMA KINGDOM OF BAHRAIN
- DURATION:-2 YEARS, Teach and mentor kitchen staff on protocols in the kitchen and proper assistance
- Prepare large quantity of dishes, very quickly, with tight timelines while maintaining exceptional standards of quality
- Trained and experienced in multiple cooking techniques with expertise in different cuisine
- Assist with food preparation and serving when necessary
- Create menus for restaurants including different menus for lunches, dinners and catering
- Design unique culinary menu items using a variety of techniques.Recognized for building a health conscious, low calorie lunch menu while still maintaining great flavors
- Plan and coordinate large catering projects, holiday parties, corporate meetings and special events
- Manage portions and quantities to maintain proper cost control while ensuring restaurant doesn't run out of items on the menu
- Oversee food inventory with full responsibility for planning and ordering foods while maintaining freshness of ingredients.
SOUS CHEF
I HOP RESTAURANT, AL SHAYA GROUP
09.2017 - 10.2018
- PLACE:- MANAMA KINGDOM OF BAHRAIN, Manage the day to day operation of the kitchen, whilst working the line and monitoring quality and production
- Lead the kitchen team and ensures consistency and production of orders
- Provide direct supervision to all kitchen employees including objective setting, performance management, motivating, as well as training and coaching
- Analyze business volumes to optimize Inventory levels
- Menu engineering Analyzes fast and slow sellers and guest preferences
- Set up PAR Level and analyses sales to ensure PAR levels are accurate
- Work with Principles on new menu ideas to propose for the local market and special promotions Execute the recipes as per brand standards
- Analyze the Competitors landscape and derive a plan of action
- Monitor new trends to propose new product ideas
- Develop and design all new brand kitchens and act as the culinary project manager on new location
- Ensure the food safety and HACCP standards applies at all time in the kitchen
- Interact with customers in the restaurant and ensuring their satisfaction with the food
Sous Chef
WAGAMAMA RESTAURANT, Al AZAAM GROUP
MANAMA
09.2015 - 09.2017
- Assist the, to plan, organize, direct and control all culinary operations
- Supervise, coach, and coordinate culinary staff
- Responsible for inventory functions, requisitioning, product costing
- Plan, coordinate and supervise menu planning and implementation Ensure compliance with standards of operation, sanitation, and safety Ensure all dishes are of exceptional quality to maintain the guest satisfaction
- Checks the quality of raw and cooked food products to ensure that standards are met
- Conducts training when appropriate
- Monitors employee's progress towards performance expectations
- Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results
- DURATION:- 2 YEARS
ASSISTANT CHEF
PASTARITO RESTAURANT AL AZZAM GROUP
03.2013 - 09.2015
- PLACE:- MANAMA KINGDOM OF BAHRAIN, Ensured to have staff motivated and supervised overtime
- Conducted training for employees to assist them attaining higher goal
- Monitored waste and excess food production and ensure appropriate utilization of leftovers
- Ensured appropriate rotation of food preparation and executed quality control
- Supervised food pricing for outlets and placed food item orders
- Maintained cleanliness at food outlet
- Ensured all equipments at the outlet were cleaned and well maintained
- Provided assistance in administering kitchen routine operations.
CHEF DE PARTIE
MAISON DU CAFE
04.2012 - 01.2013
- Knowledge and practice of all the stations in the kitchen
- Assure that all recipe standards are maintained
- Maintain the staff guide in the area
- Constantly taste and test the production in the restaurant
- Organize the daily production schedule
- Fill out the maintenance request for the area
- Making sure that the products and materials are properly rotated
- Proper maintenance of hygiene and sanitation in the kitchen
- Make sure that the all left over are properly utilized
- Do the contact shoulder- to-shoulder on the job training of the line staff
- Make sure that kitchen staff report to work clean, shaved with a clean uniform and name tag displayed
- Fill out any requested form or reports according to the policies and procedures of the company
- Making the inventory of the kitchen at end of the month
- Balancing the food cost control in the kitchen.
CHEF DE PARTIE
FRANGIPANI RESTAURANT
01.2007 - 04.2012
- Knowledge and practice of all the stations in the kitchen
- Assure that all recipe standards are maintained
- Maintain the staff guide in the area
- Constantly taste and test the production in the restaurant
- Organize the daily production schedule
- Fill out the maintenance request for the area
- Making sure that the products and materials are properly rotated
- Proper maintenance of hygiene and sanitation in the kitchen
- Make sure that the all left over are properly utilized
- Do the contact shoulder- to-shoulder on the job training of the line staff
- Make sure that kitchen staff report to work clean, shaved with a clean uniform and name tag displayed
- Fill out any requested form or reports according to the policies and procedures of the company
- Making the inventory of the kitchen at end of the month.
TRAINEE
THE GRAND NEW DELHI
NEW DELHI
12.2005 - 12.2006
- Stocking all the goods inside the store
- Handling the salad section in Brix restaurant(Italian cuisine) and responsible for making dressings
- Writing the vegetables and goods requisition every day
- Discussing the things which learned new at time of operation with the head chef
- Cross training with the line cooks at operation time
- Checking all the products are in good condition
- Making the ala carte orders and garnishing the dishes
- Interacting with sous chef at food pick up time
- Writing the vegetables requisition every day
- Fill out the maintenance request for the area
- Making the stocks for the operation time
I.T( industrial trainee)
ITC KAKATIYA HOTEL SHERATON &TOWERS
Hyderabad
01.2002 - 01.2005
- Completed 3 years BCT&CA, BACHELORS OF CATERING TECHNOLOGY AND CULINARY ARTS) from Osmania university, Completed intermediate (10+2) from board of intermediate education Andhra Pradesh in the year, :- 6 monthsCollecting all the requisition from the store
- Arranging the the goods in the store
- Helping chefs at time time of mis-en-place
- Ensuring that all the utensils are ready for the operation time
- Making stocks for the operation time
- Writing the MRD(manufacture ready and discard) stickers
- Making the food at live counter at the time banquet parties.
Education
Culinary Arts - Food And Beverage Production
04.2002 - 05.2005
- Completed professional development in culinary arts
High School Diploma -
04.1999 - 03.2001
Skills
Team leader
Accomplishments
- Ensured safe and efficient kitchen operations while managing a BOH staff of 25.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 1 year.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, and pricing.
- Supervised team of 25 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved 92% by completing international audit with accuracy and efficiency.
Interests
Playing foot ball
Skating
Cricket
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
HEAD CHEF - JJ’s IRISH RESTAURANT
05.2021 - Current
SOUS CHEF - MC GETTIGANS RESTAURANT
10.2018 - 10.2020
SOUS CHEF - I HOP RESTAURANT, AL SHAYA GROUP
09.2017 - 10.2018
Sous Chef - WAGAMAMA RESTAURANT, Al AZAAM GROUP
09.2015 - 09.2017
ASSISTANT CHEF - PASTARITO RESTAURANT AL AZZAM GROUP
03.2013 - 09.2015
CHEF DE PARTIE - MAISON DU CAFE
04.2012 - 01.2013
CHEF DE PARTIE - FRANGIPANI RESTAURANT
01.2007 - 04.2012
TRAINEE - THE GRAND NEW DELHI
12.2005 - 12.2006
Indian Institute of Hotel Management And Culinary - Culinary Arts , Food And Beverage Production
04.2002 - 05.2005
I.T( industrial trainee) - ITC KAKATIYA HOTEL SHERATON &TOWERS
01.2002 - 01.2005
Sri Chaitanya Junior College - High School Diploma,
04.1999 - 03.2001
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