Chandu Rodda
Sharjah,SH
Summary
Chef De Partie with extensive experience at Sheraton Sharjah Beach Resort and Spa, excelling in recipe creation and team management. Proven track record in enhancing kitchen efficiency and reducing food waste, while fostering strong supplier relationships and ensuring allergen safety. Passionate about culinary innovation and delivering exceptional dining experiences.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Chef De Partie
Sheraton Sharjah Beach Resort and Spa
01.2018 - Current
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Operated all kitchen equipment safely to prevent injuries.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Plated meals paying special attention to garnishes and overall presentation.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Rotated stock to use items before expiration date.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Assisted with menu development and planning.
Commis Chef
National Corporation for Tourisum and Hotels
03.2015 - 12.2017
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Chef Assistant
Chatkhara Hotel
02.2014 - 03.2016
- Prepped ingredients ahead of time to increase cooking and service speed.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Supported senior chefs with creative meal planning and recipe development.
- Cleaned and oiled kitchen equipment to maintain optimized function.
- Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
- Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
Education
High School Diploma -
S.S.C. Board of Telangana
Hyderabad IndiaHigh School Diploma -
H.S.C From State Board of Telangana
HYDERABAD INDIASkills
- Proper food handling
- Kitchen organization
- Sanitation practices
- Allergen awareness
- Team management
- Food presentation
- Recipe creation
- Inventory oversight
- Stock making
- Plating and presentation
- Food allergy safety
- Food cost control
- Cold food preparation
- Team leadership
Certification
first aid certificate
best supervisor of the quarter
assosiate of the month
Timeline
Chef De Partie
Sheraton Sharjah Beach Resort and Spa
01.2018 - Current
Commis Chef
National Corporation for Tourisum and Hotels
03.2015 - 12.2017
Chef Assistant
Chatkhara Hotel
02.2014 - 03.2016
High School Diploma -
S.S.C. Board of Telangana
High School Diploma -
H.S.C From State Board of Telangana