Srinivas Korra

• Client Consultation & Menu Customization: Engaged directly with customers to understand their dietary restrictions and preferences, crafting customized menus for a variety of events such as bachelor parties, anniversaries, and birthday parties.
• Budget Management: Developed and managed event budgets, ensuring high-quality offerings while adhering to financial constraints.
• Event Catering Coordination: Managed all aspects of catering, from menu planning and food preparation to presentation, ensuring seamless event execution.
• Client Relationship Management: Built and maintained strong relationships with clients, consistently achieving high satisfaction and securing repeat business.

• Event Leadership: Orchestrated banquet operations for high-profile events, ensuring exceptional guest experiences during VIP gatherings, corporate meetings, and weddings.

• Staff Management and Training: Supervised and trained a team of 10+ kitchen staff, enhancing service protocols and performance standards. Managed staff scheduling and maintained optimal staffing levels during peak periods.

• Operational Efficiency: Efficiently stocked the line and managed inventory, maintaining necessary ingredients and supplies throughout busy shifts and large-scale events.

• Culinary Execution: Assisted the Banquet Chef in preparing meals for events with up to 1200 attendees, and collaborated with the culinary team on creating meals for over 2000 banquet settings.

• • Quality Control: Rigorously maintained food quality, presentation, and adherence to health code standards. Handled food substitutions for allergies and specific dietary needs, ensuring every guest’s requirements were met without compromising on quality.

• Culinary Training & Development: Trained cooks in new seasonal menus and modern cooking techniques, significantly enhancing kitchen efficiency and elevating culinary skills across the team.

• Operational Management: Efficiently planned and supervised line food preparation, ensuring consistent quality and presentation across both outlets.

• Quality Assurance and Compliance: Conducted performance reviews and led training sessions on hygiene, temperature control, HACCP procedures, and plating guidelines to uphold food safety and quality standards.

• Human Resources Management: Directed staffing across multiple locations, managing payroll within budgetary constraints and overseeing the interviewing, hiring, and training processes to ensure team members met the highest culinary and service standards.

• Strategic Leadership: Actively participated in weekly meetings with the owners and management team to discuss and strategize on operational goals, performance metrics, and long-term business planning.

• Menu Design and Marketing: Conceptualized and executed a creative photoshoot for the Tamba menu, showcasing the menu’s visual appeal and presentation through high-quality photographs.
• Culinary Development: Assisted in developing innovative menus for Indi-Bar and Indi-South, enhancing the resort’s dining offerings with authentic and contemporary Indian cuisine.
• Entrepreneurial Initiatives: Independently launched and managed multiple delivery concepts under the Cloud Kitchen model, including Zest India, Bollywood Pizzeria, Indian Bowlz, and Wrapz, leveraging culinary expertise to expand business operations and increase market presence.

• Culinary Training and Quality Assurance: Trained cooks in the preparation of sushi hand rolls and the butchering of various fish including salmon, tuna, and Hamachi, ensuring adherence to high quality and consistency standards.
• Food Safety Management: Ensured all seafood was properly handled and stored at safe temperatures, maintaining rigorous food safety protocols.
• Supply Chain and Inventory Management: Managed daily seafood orders and conducted precise monthly inventory hand counts to optimize stock levels and minimize waste.
• Team Leadership and Development: Oversaw all kitchen staff functions, including hiring, training, scheduling, and conducting performance evaluations to ensure a cohesive and efficient team.
• Strategic Collaboration: Worked closely with ChefStable management and ownership to meet operational cost targets and improve kitchen performance.

• Culinary Skill Development: Assisted Master Chef Nirmal in daily kitchen operations, refining culinary techniques and gaining hands-on experience in a high-volume kitchen.
• Menu Innovation and Execution: Led the daily preparation of new thalis and a variety of curries, focusing on incorporating fresh ingredients. Contributed significantly to the rollout of a new menu, collaborating closely with Chef Nirmal on concept development and successful execution.
• Special Event Menu Design: Introduced a 4-course menu for Diwali and New Year celebrations, which enhanced the dining experience and significantly increased seasonal bookings.
• Operational Management: Supervised daily recipe preparation, food storage, and cooking processes; developed new recipes and advised on menu pricing to optimize profitability.
• Food Presentation: Expertly plated salads and curries for fine dining, maintaining high standards of presentation and guest satisfaction.

• International Culinary Exposure: Participated in a year-long culinary exchange program, gaining exposure to diverse culinary techniques and international cuisine at a leading casino resort.
• Skill Enhancement: Enhanced culinary skills through hands-on experience in various kitchen stations, including sauté, grill, and pastry, under the guidance of seasoned chefs.
• Menu Development: Assisted in the development and execution of menus for multiple dining venues within the casino, adapting dishes to cater to an international clientele.
• Event Catering: Contributed to planning and executing large-scale catering events, including banquets and special casino events, which improved service delivery and guest satisfaction.

• Participated in a two-year operational training program, gaining foundational skills in various aspects of hotel and culinary operations.