Paladi Sai Suraj
Bournemouth,Dorset
Summary
Highly-motivated Sous Chef with dedicated work ethic and can-do attitude seeks opportunity to build upon strong menu creation, preparation and presentation skills. Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.
Overview
5
5
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work History
Sous Chef
Ocean Beach Hotel
Bournemouth
09.2023 - 02.2025
- Tracking and ordering inventory, and ensures the kitchen has the necessary ingredients, tools, and supplies
- Ensuring that safety regulations are followed, and sanitation practices are monitored
- Assisting with making Menus, Staff Rotas and handle paperwork such as ordering and invoicing
Sous Chef
Naan Restaurant
Bournemouth
09.2022 - 09.2023
- Assist in preparing and cooking various dishes following the recipes and instructions
- Ensure that all ingredients are fresh, properly stored, and prepared according to food safety standards
- Monitor and report inventory levels of ingredients, supplies, and equipment
CDP
Naan Restaurant
Bournemouth
05.2020 - 09.2022
- Maintaining a high standard of food quality and presentation
- Ensuring high standards of food hygiene and following the rules of health and safety
- Helping the sous chef and catering manager to develop new dishes and menus
Education
Bachelor of Hotel Management - B.SC Hospitality and Hotel Administration
Institute Of Hotel Management
01.2014 - 01.2017
M.SC - International Hospitality and Tourism Management
Bournemouth University
01.2020 - 01.2022
Skills
- Proficient in Microsoft Office Suite
- Time-management skills
- Strong interpersonal skills
- Strong knowledge of the hospitality industry
- Hotel management
- Event planning
- Kitchen management
- Food preparation
- Ability to multitask
- Ability to prioritize
- Ability to work under pressure
- Leadership skills
- Management skills
- Culinary techniques mastery
- Cultural cuisine knowledge
- Dietary requirements understanding
- Adapting to kitchen challenges
- Culinary creativity
- Enforcing kitchen cleanliness
- Food presentation artistry
- Menu costing
- Executing high-volume orders
- Implementing seasonal menus
- High-Pressure resilience
- Garnishing knowledge
- Special dietary requirements understanding
- Health and Safety Compliance
- Budget management
- Stock control and ordering
Certification
- Worked as a Trainee in all Hotel Operations at Taj Krishna Hotels, Hyderabad, India-2016
- Food Safety Level 2 and Food Safety Allergen Certification.
Languages
English
Fluent
Telugu
Native
Hindi
Native
Timeline
Sous Chef
Ocean Beach Hotel
09.2023 - 02.2025
Sous Chef
Naan Restaurant
09.2022 - 09.2023
CDP
Naan Restaurant
05.2020 - 09.2022
M.SC - International Hospitality and Tourism Management
Bournemouth University
01.2020 - 01.2022
Bachelor of Hotel Management - B.SC Hospitality and Hotel Administration
Institute Of Hotel Management
01.2014 - 01.2017
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