Sudarsana Rao
Chef De Cuisine
Dubai
Summary
Seasoned Executive Chef 16 years of culinary experience. Maintains and handles all operations for establishment and staff. Received best excellence executive award. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
19
19
years of professional experience
4
4
years of post-secondary education
4
4
Languages
Work History
Chef De Cuisine
address marina hotel
dubai
12.2012 - Current
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Created menus and designed corresponding recipes for set menus,coffee breaks and set menus.
Sous Chef
desert palm &hotel
dubai
01.2010 - 11.2012
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
Demi Chef De Partie and Chef De Partie
ritzcarlton hotel by marriott
dubai
01.2008 - 12.2009
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with staff members to create meals for large banquets.
Commis Chef
jumeira rotana hotel
dubai
02.2005 - 12.2008
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef
taj falknama palace
hyderabad
03.2004 - 01.2005
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Cleaned kitchen counters, refrigerators and freezers.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Education
Associate of Arts -
Andra University
Vizag, India 01.1999 - 07.2003
Skills
Food safety
Timeline
Chef De Cuisine
address marina hotel
12.2012 - Current
Sous Chef
desert palm &hotel
01.2010 - 11.2012
Demi Chef De Partie and Chef De Partie
ritzcarlton hotel by marriott
01.2008 - 12.2009
Commis Chef
jumeira rotana hotel
02.2005 - 12.2008
Commis Chef
taj falknama palace
03.2004 - 01.2005
Associate of Arts -
Andra University
01.1999 - 07.2003
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