Rajavardhan Yenakandla
Ballyshannon
Summary
Results-driven Sous Chef with over 5 years of leadership experience across prominent Irish hospitality venues, including the Allingham Arms Hotel and the Brewery Restaurant. A top-tier graduate in Hospitality Management (PGDHM, Grade A), combining rigorous technical knowledge in food science, nutrition, and cost control with practical expertise in high-volume, premium kitchen operations. Proven track record of managing kitchen teams, executing diverse menus, and successfully leading seasonal pop-ups as a Head Chef-in-charge. Exceptionally skilled in strict HACCP compliance, food hygiene, and championing local Irish ingredients to deliver consistent culinary excellence.
Overview
1
1
Certification
8
8
years of professional experience
Work History
Jr. Sous chef
Allingham Arms Hotel
Bundoran
02.2024 - Current
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
- Sourced seasonal, local produce to create exceptional dishes.
- Performed opening mise-en-place duties, maintaining professionalism of the hotel.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Supervised kitchen staff, delegating tasks effectively to maintain smooth kitchen operations.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Conducted training sessions for new kitchen staff, improving skill levels and performance.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Addressed and resolved any issues arising in the kitchen swiftly, preventing disruption to service and maintaining morale.
- Supported head chef with training and mentoring new kitchen team members.
- Oversaw work of cooks and kitchen helpers to ensure efficient kitchen operations. helping to keep kitchen running smoothly.
- Independently managed a wide range of sections within the kitchen without difficulty or stress, including pastry and mains.
- Fostered a culture of respect and teamwork within the kitchen, leading by example and encouraging open communication.
- Ensured meal quality and portion sizes stayed consistent through regular assessments before delivering to customers.
- Managed inventory, conducted stock checks, and placed orders for kitchen supplies, optimising resource use.
- Monitored supply inventory, rotating stock to promote freshness and reduce waste.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
- Led the kitchen team in Head Chef's absence, ensuring continuity of service and standards.
Incharge Chef
Daisy's Diner (Handled by Allingham Arms hotel )
04.2024 - 10.2024
- Menu Development and Innovation successfully conceived and implemented a unique menu featuring Irish-inspired burgers with Jamaican jerk, Mediterranean flavors, and indulgent Philly steak sambos smothered in pepper sauce.
- Operations Management efficiently managed all aspects of kitchen operations, including ordering ingredients, scheduling staff, and ensuring compliance with Irish hygiene and hospitality standards.
- HACCP Compliance Maintained meticulous HACCP records daily, demonstrating a strong commitment to food safety and quality.
- Team Leadership Effectively supervised and mentored kitchen staff, fostering a positive and productive work environment.
- Established clear standards for cooking, garnishing and presenting food.
Commis Chef
The Brewery Bar & Restaurant
09.2023 - 03.2024
- Diverse Culinary Experience: Proficient in multiple sections of the kitchen including mains, starters, desserts, and roasts, managing larger food volumes while ensuring portion control and menu diversification.
- Menu Innovation and Development: Successfully contributed to menu enhancements by introducing new items for party menus, showcasing creativity and adaptability in culinary offerings.
- Assisted Head Chef with Varied Responsibilities: Supported head chef in everyday operations, handling vegetable, soup, and sauce preparation efficiently.
- Managed the pass independently during peak hours, demonstrating reliability and competence.
- Discipline, Passion, and Continuous Learning: Exhibit a strong work ethic, discipline, and a relentless drive to learn, explore, and improve within the culinary arts and hospitality industry, ensuring consistent growth and development.
- Adaptability and Flexibility: Proven ability to adapt to varying demands of a busy kitchen, maintaining quality and standards during high-pressure situations, showcasing adaptability and reliability.
Deli Manager
Centra
03.2022 - 12.2022
- Determined effective product mix, stock levels and service standards to maximise customer satisfaction.
- Labelled goods clearly and accurately in line with Trading Standards laws.
- Enforced team compliance with health and safety requirements to maintain standards.
- Merchandised displays to showcase new and popular items.
- Built and maintained positive working relationships with stock suppliers by ordering them in advance and maintaining up to date stock also handled waste management.
Pizza Chef
Zam Zam Pizza Bar
09.2019 - 02.2022
- Baked wide variety of pizza doughs, including thin crust, thick crust and cheese-stuffed, from scratch to consistent, high standards.
- Trained and supervised junior pizza chef, supporting with positive reinforcement, guidance and constructive feedback.
- Prepared sauces, cheeses and other pizza toppings following set recipes and adapting to customer requests.
- Demonstrated strong time management skills, assisting other kitchen staff to support overall kitchen performance.
- Prepared daily ingredients in advance for quick pizza production following guidelines.
Takeaway Assistant
K2 Kebaba
08.2018 - 06.2019
- Completed daily opening and closing checklists to maintain standards and ready dining rooms for service.
- Maintained safe hygiene and food handling standards for full compliance.
- Delivered friendly and fast service to process high-volume food and drink orders at peak times.
- Answered phones politely and promptly while accurately recording and confirming reservations.
Education
Master of Arts - PG Diploma in Hotel Managment
JNNYC Council of Education and Training
India01-2025
Diploma of Higher Education - Diploma in Hotel Managment
Trinity College Dublin
Dublin01-2023
PG Diploma - Big Data Analytics, Computer Science
LYIT
Letterkenny, DL01-2021
Skills
- Menu development
- HACCP compliance
- Food hygiene procedures
- Health and safety compliance
- Operations management
- Restaurant Operations
- Stock management
- Food Prep Planning
- Preparation supervision
- Recipe Creation
- Sauce development
- Dietary accommodations
- Food Plating and Presentation
- Culinary software
- Catering and Events
- Local ingredient sourcing
- Team leadership
- Staff training
- Decision making
- Sanitation practices
Certification
- HACCP Level 3 Certified, 2023-01-01, Advanced HACCP Implementation and Management, Expertise in Environmental Association of Ireland's HACCP Standards, Commis Chef, Allingham Arms Hotel, Bundoran, Bundoran, Ireland
- Food Safety Level 2, 2022-01-01, Musgrave Learning Academy, Deli Manager, Ballyshannon, Ballyshannon, Ireland
Custom
Available and ready to relocate.
Hobbies and interests
- cooking
- Creating fusion food adapted from diffrent cultures and cooking techniques
Timeline
Incharge Chef
Daisy's Diner (Handled by Allingham Arms hotel )
04.2024 - 10.2024
Jr. Sous chef
Allingham Arms Hotel
02.2024 - Current
Commis Chef
The Brewery Bar & Restaurant
09.2023 - 03.2024
Deli Manager
Centra
03.2022 - 12.2022
Pizza Chef
Zam Zam Pizza Bar
09.2019 - 02.2022
Takeaway Assistant
K2 Kebaba
08.2018 - 06.2019
Master of Arts - PG Diploma in Hotel Managment
JNNYC Council of Education and Training
Diploma of Higher Education - Diploma in Hotel Managment
Trinity College Dublin
PG Diploma - Big Data Analytics, Computer Science
LYIT