Dinesh Reddy Kotra
Summary
Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines.
Overview
6
6
years of professional experience
Work History
Commis Chef 1
ALIG RESTAURANT
Limerick, IRELAND
09.2023 - 01.2024
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Controlled usage of all products to reduce wastefulness.
- Checked quality of raw materials before use to ensure freshness.
- Maintained a clean working area at all times in compliance with health codes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Tracked inventory levels of foods and supplies used in daily production.
Intern
RADISSON BLU
LIMERICK, IRELAND
07.2023 - 09.2023
- Greeted guests and provided them with menus.
- Provided customers with information about the menu items, drinks, and specials of the day.
- Checked on customers to ensure they were satisfied with their meal or drinks.
- Processed payments using cash registers or point-of-sale systems.
- Responded promptly to customer complaints in a professional manner.
- Maintained cleanliness of dining area throughout shift.
Entrepreneur
HYDERABADI IRANI CATERERS
HYDERABAD, INDIA
01.2020 - 05.2022
- Developed business plans and strategies for new product launches.
- Managed marketing campaigns to increase brand awareness and visibility.
- Negotiated contracts with customers, vendors, and partners.
- Conducted market research to understand customer needs and preferences.
- Built a team of highly-skilled professionals to support business objectives.
- Set pricing structures according to market analytics and emerging trends.
Bar Waiter
COSTA CRUISE LINES
, ITALY
02.2018 - 11.2019
- Provided customers with information about the menu items, drinks, and specials of the day.
- Took orders from customers for food and beverages.
- Replenished condiments, napkins, silverware, and other supplies at tableside stations when necessary.
- Processed payments using cash registers or point-of-sale systems.
Education
Master of Science - MASTERS IN BUSINESS AND HOSPITALITY MANAGEMENT
SHANNON COLLEGE OF HOTEL MANAGEMENT
SHANNON11-2023
BHM & CT - BACHELOR'S OF HOTEL MANAGEMENT AND CATERING TECH
INDIAN INSTITUTE OF HOTEL MANAGEMENT AND CULINARY
HYDERABAD , INDIA04-2017
Skills
- Menu Planning
- Meal Preparation
- Food Presentation
- Inventory Supervision
- Inventory Management
- High Hygienic Standards
- Stock Control
- Cooking Techniques
- Sanitation
Timeline
Commis Chef 1
ALIG RESTAURANT
09.2023 - 01.2024
Intern
RADISSON BLU
07.2023 - 09.2023
Entrepreneur
HYDERABADI IRANI CATERERS
01.2020 - 05.2022
Bar Waiter
COSTA CRUISE LINES
02.2018 - 11.2019
Master of Science - MASTERS IN BUSINESS AND HOSPITALITY MANAGEMENT
SHANNON COLLEGE OF HOTEL MANAGEMENT
BHM & CT - BACHELOR'S OF HOTEL MANAGEMENT AND CATERING TECH
INDIAN INSTITUTE OF HOTEL MANAGEMENT AND CULINARY
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