Naveen Perka
Hyderabad
Summary
Adept at transforming ingredients into culinary masterpieces, I honed my skills at Thompson Nashville by Hyatt, mastering everything from cold food production to advanced protein fabrication. My leadership in the kitchen, coupled with a keen ability in kitchen management and effective communication, has consistently elevated dining experiences. I excel in recipe development and team motivation, ensuring food safety and innovation remain paramount.
Overview
7
7
years of professional experience
Work History
Culinary Intern Exchange Cultural Program
Thompson Nashville .by Hyatt
Nashville
09.2024 - Current
- Program and cultural orientation period
- Grade manager: mastering cold food production
- Fry station: preparation, setup, and production
- Sauté: preparation, set up, production, plating, and leadership
- The art and pasta making
- Advanced protein fabrication
- Exploring and developing batch recipes
- Special event and banquet management
- Understanding back of house management
- Organized walk-in coolers and freezers to ensure that all products were properly labeled and stored correctly.
- Participated in weekly staff meetings with chefs to discuss upcoming events or changes in menus.
- Exhibited strong knowledge of food safety procedures while preparing all dishes according to health codes.
- Stocked service stations with necessary supplies such as condiments, napkins and tableware.
- Responded promptly to customer inquiries regarding menu items or services offered at restaurant.
- Maintained cleanliness of work areas, equipment and utensils throughout shift.
- Prepared meals under the supervision of a chef, following recipes accurately and ensuring proper portion size was met.
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Rotated food stocks, using older items first and tossing expired products.
- Set up work stations prior to opening to minimize prep time.
Chef De Partie
Papilio café and patisserie
Hanamkonda
10.2023 - 06.2024
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
Supervisor
Buffalo Wild Wings INDIA
Rajiv Gandhi International Airport
08.2021 - 08.2023
- Set specific goals for projects to measure progress and evaluate end results.
- Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
- Performed monthly inventory checks to ensure sufficient stock levels for all products.
- Coordinated with other department supervisors to ensure smooth workflow and project alignment.
- Kitchen operations 24/7
Commis Chef
CONCU café and patisserie
Hyderabad
08.2019 - 04.2021
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Ensured proper storage of food items at correct temperature according to health code standards.
Industrial Trainee
COURTYARD BY MARRIOTT
12.2017 - 04.2018
- Learnt the basic knowledge of all departments.
- The Exposure has helped me learn the concepts as well as understand the hotel industry as its requirements
- It has helped me understand the need for hospitality professionals and the dedication required during work and handling Situations with Guest
Education
Bachelor of Hotel Management and Catering Technology -
Global institute of Hotel management
01.2023
INTERMEDIATE -
New Chaitanya junior college
01.2016
BOARD OF SECONDARY EDUCATION -
01.2013
Skills
- Food safety
- Cold food production
- Protein fabrication
- Inventory control
- Kitchen organization
- Time management
- Cross-cultural cooking
- Effective communication
- Team leadership
- Allergen awareness
- Sanitation practices
- Culinary creativity
Place Of Declaration
Hyderabad, India
Languages
- English
- Hindi
- Telugu
Hobbies and Interests
- Listening to music and techno
- Photoshop
- Gym & nutrition dietary
- Being disciplined, self-growth, meditation
Disclaimer
I, Perka Naveen Kumar, hereby declare that all the information provided above is true and to the best of my knowledge and beliefs.
Outdoor Catering
Outdoor Catering, TAJ Krishna and Taj Falaknuma, Hyderabad
Personal Information
- Passport Number: U4910398
- Passport Date Of Issue: 08/09/20
- Passport Place Of Issue: Hyderabad
- Passport Expiry Date: 07/09/30
- Date of Birth: 12/08/97
- Gender: Male
- Nationality: Indian
- Religion: Hindu
Timeline
Culinary Intern Exchange Cultural Program
Thompson Nashville .by Hyatt
09.2024 - Current
Chef De Partie
Papilio café and patisserie
10.2023 - 06.2024
Supervisor
Buffalo Wild Wings INDIA
08.2021 - 08.2023
Commis Chef
CONCU café and patisserie
08.2019 - 04.2021
Industrial Trainee
COURTYARD BY MARRIOTT
12.2017 - 04.2018
Bachelor of Hotel Management and Catering Technology -
Global institute of Hotel management
INTERMEDIATE -
New Chaitanya junior college
BOARD OF SECONDARY EDUCATION -
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