Anil Chaitu

With 5 years of experience, I specialize in Indian cuisine, showcasing a deep understanding of its flavors and techniques. Passionate about crafting authentic dishes, I blend tradition with creativity to deliver memorable culinary experiences.

(2025-03 – Present)

• meat cutting and processing, including sheep and poultry.
• Worked with chef de parties to learn storage locations of fresh ingredients for daily use by station staff.
• Taking care ordering Butchery, perishables and take care of dry store.
• Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
• Streamlined food preparation processes with proper mise end place, reducing waste and optimizing kitchen efficiency.
• Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.

COMMIS CHEF at PARK HYATT HYDERABAD (2022-06 – 2024-05)

• Working in Garde manger in banquet
• Meat cutting and processing including fish and poultry.
• Worked with chef de parties to learn storage locations of fresh ingredients for daily use by station staff.
• Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
• Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
• cooking Indian food with good ingredients is key authentic flavor.

Commis at HYATT CENTRIC GOA (2019-03 – 2022-05)

• Worked as commis in the commissary and butchery. Working for Indian curry's.
• Looking after the mise-en-place for all day dining like cutting vegetables, fruits andmeats for breakfast and dinner service.
• Maintaining effective communication between the kitchen staff. Responsible for proper storage of food in all areas.
• Cleaning and maintaining of work area, cold rooms and equipment And support All- day dining kitchen and banquets operation
• Traditional cooking preserves cultural heritage through time-honored recipes and techniques, fostering a sense of identity rooted in culinary legacy and shared traditions.

Industrial Trainee at ITC KAKATIYA HYDERABAD (2018-08 – 2019-01)

Successfully completed 24 weeks of industrial training in F&B production and covered various departments such as garde manger, hot Kitchen, DAKSHIN specialty restaurant

Culinary – Culinary Academy of India, Begumpet, Hyderabad (2017 – 2019)