Chandra Mohan Kasa
HYDERABAD
Summary
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Chef
Book My Chef, Hyderabad, India
01.2022 - Current
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Performed opening mise-en-place duties, maintaining professionalism of restaurant.
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
- Established clear standards for cooking, garnishing and presenting food.
- Estimated food and labour costs and kept operations within budgets.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Developed specialty foods and complex dishes using interesting season mixes.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Created decorative displays of food items to attract customer attention and boost sales.
- Enforced health and safety standards for food storage, preparation and handling.
Head Chef
Indian Restaurants
01.2018 - 01.2022
- Trained and managed kitchen personnel and supervised related culinary activity.
- Actively listened to customers to fully understand requests and address concerns.
- Handled customer concerns and escalated major issues to supervisor.
- Customized customer experiences to build brand loyalty.
- Picked up additional tasks to aid team success.
- Achieved service time and quality targets.
Commis Chef
RCCL
02.2013 - 11.2018
- Created exceptionally presented dishes, exceeding timeframe goals by 10 minutes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Safely and swiftly performed food preparation tasks such as vegetable chopping and meat butchering.
- Established clear standards for cooking, garnishing and presenting food.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Enforced health and safety standards for food storage, preparation and handling.
Commis Chef
Norwegian Cruise Line
04.2009 - 12.2012
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Developed specialty foods and complex dishes using interesting season mixes.
COMMI I
HOST MARRIOTT SERVICES (RGIA SHAMSHABAD)
03.2008 - 12.2009
- Engaged with customers to better understand needs and deliver excellent service.
- Collaborated with staff to formulate budgets and improve department revenue.
- Met schedule using excellent planning and coordination skills.
- Handled customer concerns and escalated major issues to supervisor.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
DCDP
HOST MARRIOT SERVICES
03.2008 - 12.2008
- Managed complaints with calm, clear communication and problem-solving.
- Maximised customer engagement and satisfaction by delivering excellent customer service.
- Met schedule using excellent planning and coordination skills.
- Adopted strategic scheduling to improve overall time management and efficiency.
- Collaborated with team members to achieve target results.
COMMI I
MACHCHAFUSHI ISLAND RESORT, MALDIVES
09.2007 - 07.2008
- Trained and mentored employees to maximise team performance.
- Utilized culinary techniques to create visually appealing dishes.
- Managed bookings to optimize team availability.
- Developed excellent working knowledge of industry trends and improvements in processes.
- Managed complaints with calm, clear communication and problem-solving.
Manager
ARCI
08.1997 - 06.2006
- Cross-trained existing employees to maximize team agility and performance.
- Accomplished multiple tasks within established timeframes.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maintained professional, organized, and safe environment for employees and patrons.
Commis Chef
Viceroy Hotel Management
04.1994 - 07.1997
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
Apprentice Cook
Gateway Hotel, Banjara Hills (TAJ BANJARA)
07.1991 - 01.1993
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
Education
FFP - HOTEL
IHMCT &AN
1994
INTERMEDIATE HIGH SCHOOL - SUBJECT
DEFENCE LABS SCHOOL
Hyderabad, India1991
Skills
- Food preparation techniques
- Meal preparation
- Kitchen equipment and tools
- Portion and cost control
- Pantry restocking
- Workflow optimization
- Recipes and menu planning
- Food and beverage pairing
- Signature dish creation
- Banquets and catering
- Grilling techniques
- New hire training
- Made-to-order meals
- Food service operations
- Order delivery practices
- Fine-dining expertise
- Menu planning
- Grilling and deep frying skills
- Sauce preparation
Languages
SPANISH
Beginner
A1
English
Native or Bilingual
READING BOOKS
- LIKE TO READ BOOKS ON COOKERY
Certification
Craftsmanship in Food Production from National Council IHMCT & AN year 1993-1994
Timeline
Chef
Book My Chef, Hyderabad, India
01.2022 - Current
Head Chef
Indian Restaurants
01.2018 - 01.2022
Commis Chef
RCCL
02.2013 - 11.2018
Commis Chef
Norwegian Cruise Line
04.2009 - 12.2012
COMMI I
HOST MARRIOTT SERVICES (RGIA SHAMSHABAD)
03.2008 - 12.2009
DCDP
HOST MARRIOT SERVICES
03.2008 - 12.2008
COMMI I
MACHCHAFUSHI ISLAND RESORT, MALDIVES
09.2007 - 07.2008
Manager
ARCI
08.1997 - 06.2006
Commis Chef
Viceroy Hotel Management
04.1994 - 07.1997
Apprentice Cook
Gateway Hotel, Banjara Hills (TAJ BANJARA)
07.1991 - 01.1993
Craftsmanship in Food Production from National Council IHMCT & AN year 1993-1994
FFP - HOTEL
IHMCT &AN
INTERMEDIATE HIGH SCHOOL - SUBJECT
DEFENCE LABS SCHOOL
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