Ramesh Kaduru
Winter Garden,FL
Summary
Experienced Taskforce executive chef with exceptional skills for developing and delivering a complete range of dining services in a Large scale operation with emphasis on continued revenue enhancements and cost controls. Seeking a position that will utilize talent, skills and experience to develop a compelling menu, engaged staff and create a positive memorable world class dining experience for customers while upholding the highest standards. To develop leaders to the organization and concentrate on product excellence and in turn obtain profits to the organization.
Overview
24
24
years of professional experience
Work History
Task Force Executive Chef
Loews Hotels /Hyatt Hotels/Country Clubs
03.2021 - 06.2024
- Overall responsibility for the efficient and effective running of the kitchen and food production Restaurant outlets, ensuring
- Operating costs are minimized. Responsible for the execution of all Hotel and company policies/procedures, ensuring that all
- Services provided achieve the established standards, within the agreed budgetary controls. To advise the Food and Beverage
- Director on all matters relating to the kitchen area. In conjunction with the Executive Steward, ensure a high standard
- Of cleanliness and hygienic practice throughout the Culinary. Agree with other Food and Beverage Department managers on
- The market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with
- The Food and Beverage Director, plan and implement menu design, creating suitable dishes and passing standards recipes to the
- Food & beverage controller for costing. Work with the Resort manager with capital expenditure items for the food and beverage
- Department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control
- Of the standards for purchasing and receiving items. Work closely with the storeroom manager and food and beverage
Executive Chef
The Club Spa at Fiddler's Creek
01.2020 - 01.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Resort Executive Chef
Omni Champions Gate Orlando
01.2018 - 01.2020
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef
The Ritz Carlton Atlanta/The Ritz Carlton Miami
05.2012 - 01.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Executive Sous Chef
The Ritz Carlton South Beach/Naples
01.2008 - 01.2012
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Banquet Chef
The Ritz Carlton Resorts of Naples
01.2007 - 01.2009
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Maintained kitchen equipment in optimal working condition and requested repairs when needed.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
Garde Manger Saucier
The Ritz Carlton Naples
01.2005 - 01.2006
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
Line Cook
The Ritz Carlton Naples
01.2002 - 01.2004
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
Executive Chef
The India Palace , Indian Restaurant
01.2000 - 01.2002
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
Degree in Bachelors of Science, Diploma in Hotel Management and catering Technology -
Skills
- Communication Skills
- Flexibility and Adaptability
- Quick learner
- Stress tolerance and keeping cool
- Critical thinking
- Decision making skills
- Coaching and inculcating creative Ideas
- Positive Attitude: Creating a positive work environment
- Leadership and Motivating people
- Good listener
- Punctuality and Delegating tasks with perfection
- Enhanced skill in organizing events
- Strong Work Ethics
- Honesty
Accomplishments
- Certified in Sous -Vide training
- Celebrity chef for Taste of the Nations and Taste of Atlanta charity events in Atlanta.
- 2016 Re-launch AG restaurant concept.
- 2015 Nomination for the Global Discipline Awards for the ACE - Executive Chef (Award of Culinary Excellence) Award.
- Throughout the years above I have achieved 2009 Leader of the Year at the Ritz Carlton Naples
- Generated millions revenue for The Ritz-Carlton company throughout years assisting Indian Weddings in Jamaica, Ohio, Naples, Key Biscayne, Coconut Grove and Atlanta.
- Specialized Indian Chef
- Apart from working to the highest standards with a multitude of Master Chefs, it has also motivated me to work harder towards my own ambitions as a chef.
- Successfully opened the first ever Indian Pop-up restaurant within Ritz- Carlton 2013, creating exposure for the Ritz Carlton Coconut Grove Opening Team of Ritz-Carlton, Aruba.
- Celebrity Chef at Coconut Grove Art .Work
Additional Information
Thank you for your time in reviewing my resume. I assure you that I can bring value to your organization. And also would be glad to discuss how my experience and skills can contribute to the growth and success of the organization. Thank you for taking time to review my application. Truly appreciate it . Sincerely, Ramesh Kaduru
Personal Information
Title: Taskforce Executive Chef
Timeline
Task Force Executive Chef
Loews Hotels /Hyatt Hotels/Country Clubs
03.2021 - 06.2024
Executive Chef
The Club Spa at Fiddler's Creek
01.2020 - 01.2021
Resort Executive Chef
Omni Champions Gate Orlando
01.2018 - 01.2020
Executive Chef
The Ritz Carlton Atlanta/The Ritz Carlton Miami
05.2012 - 01.2018
Executive Sous Chef
The Ritz Carlton South Beach/Naples
01.2008 - 01.2012
Banquet Chef
The Ritz Carlton Resorts of Naples
01.2007 - 01.2009
Garde Manger Saucier
The Ritz Carlton Naples
01.2005 - 01.2006
Line Cook
The Ritz Carlton Naples
01.2002 - 01.2004
Executive Chef
The India Palace , Indian Restaurant
01.2000 - 01.2002
Degree in Bachelors of Science, Diploma in Hotel Management and catering Technology -
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