Summary
Overview
Work History
Education
Skills
Certification
Timeline
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UDITH MEEPAGALA

Rockville,MD

Summary

Dedicated culinary professional with exceptional skills in grilling, sautéing, and ingredient preparation, consistently delivering high-quality dishes in fast-paced fine dining environments. Renowned for maintaining composure under pressure while efficiently managing high-volume kitchen operations and coordinating team efforts. Proficient in advanced culinary techniques and kitchen management practices, ensuring adherence to the highest standards of food quality and presentation. Proven ability to cultivate cohesive team dynamics that enhance productivity and elevate the dining experience.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sous Chef

PJ Clarke's DC
03.2025 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • fermillier with Toast,Microsoft 365, Outlook, schedulefly.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.

Line Cook

Chevy Chase country club
06.2022 - 02.2025
  • Cooked multiple orders simultaneously during busy periods.
  • buturing meats and fish.
  • Work in banquet kitchen.
  • Work in fine dinning kitchen.
  • train sushi chef

Line Cook

The Comus Inn
04.2021 - 06.2022
  • Cooked multiple orders simultaneously during busy periods.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.

Line Cook

Marriot Hotel
01.2020 - 08.2021
  • Cooked multiple orders simultaneously during busy periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Kept stations stocked and ready for use to maximize productivity.
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
  • Followed proper food handling methods and maintained correct temperature of food products.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Adhered to portion controls and presentation specifications.
  • Carried pans and trays of food to and from work stations, stove and refrigerator.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Assisted in preparation of menu items ranging from burgers to sandwiches.

Bartender/line Cook

Bar Louie
03.2019 - 01.2020
  • Brought wine selections to tables with appropriate glasses and poured for customers.
  • Garnished dishes and beverages to serve visually appealing menu items.
  • Assisted in preparing salads, appetizers and desserts to speed up food service.
  • Checked identification to verify if guests meet minimum age to legally purchase or consume alcoholic beverages.
  • Presented menus and answered questions regarding items.
  • Informed customers of daily specials and signature menu items.

Server/Line Cook

IHOP
04.2018 - 03.2019
  • Provided exceptional service to high volume of daily customers.
  • Operated POS terminals to input orders, split bills and calculate totals.
  • Displayed enthusiasm and knowledge about restaurant's menu and products.
  • Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.

Busser

Kenwood Country Club
08.2017 - 03.2018
  • Carried food, dishes, trays or silverware from kitchens or supply departments to serving counters.
  • Helped employees complete required activities during peak periods.
  • Observed tables to tend to guest needs and identify customer service opportunities.

Education

Culinary Arts

Stratford University
Falls Church, VA

Skills

  • Cutting and Slicing Techniques
  • Food Storage
  • Sauce Preparation
  • Back of House Operations
  • Cooking Method Accuracy
  • Task Prioritization
  • Team Coordination
  • Kitchen Station Setup
  • Professional Attitude
  • Food Allergen Safety
  • Kitchen Sanitization
  • Attention to Detail
  • Problem-Solving
  • Ingredient Preparation
  • Recipe Adherence
  • Ingredient Inspection
  • Sauces Mixing
  • Kitchen Equipment Management
  • Entree Preparation
  • Reliable and Trustworthy
  • Portion Management
  • Prepared Foods Plating
  • Recipe Creation
  • Menu Item Memorization
  • Menu planning
  • Kitchen organization
  • Safety management
  • Ingredient knowledge
  • Mentoring and coaching
  • Food safety
  • Inventory management
  • Safe food handling
  • Team leadership
  • computer skill
  • sushi chef training

Certification

servsafe manager certification

Timeline

Sous Chef

PJ Clarke's DC
03.2025 - Current

Line Cook

Chevy Chase country club
06.2022 - 02.2025

Line Cook

The Comus Inn
04.2021 - 06.2022

Line Cook

Marriot Hotel
01.2020 - 08.2021

Bartender/line Cook

Bar Louie
03.2019 - 01.2020

Server/Line Cook

IHOP
04.2018 - 03.2019

Busser

Kenwood Country Club
08.2017 - 03.2018

Culinary Arts

Stratford University

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UDITH MEEPAGALA