Naveen Sampally

A committed career with an organization of international repute which enables me to utilize my competence and hence forth equips me to showcase and further develop my innovative skills. Having 18 years of work experience with Overall Continental and Indian cuisine knowledge and specializing in South Indian cuisine and world cuisine.

Sr. Head Chef at WOXSEN university (2024-08 – Present)

culinary head at EAT HAPPY FOOD WORK (2021-01 – 2024-08)

As a head chef in the hot kitchen, primary responsibility to oversee the preparation and cooking of hot food items in a restaurant or culinary establishment.

• Menu Execution: Responsible for executing the menu items that require cooking, ensuring that all dishes meet the restaurant's standards of taste, presentation, and quality.
• Kitchen Management: Oversee the entire hot kitchen operation, including scheduling, supervising kitchen staff, and ensuring smooth workflow during prep, cooking, and service.
• Recipe Standardization: Develop and standardize recipes for hot kitchen items, ensuring consistency in taste and portion sizes.
• Food Preparation: Preparing ingredients, marinating meats, and ensuring that all components of each dish are ready for cooking.
• Cooking Techniques: Mastery of various cooking techniques such as grilling, sautéing, frying, braising, and baking to ensure that all food is cooked correctly and in a timely manner.
• Quality Control: Maintain high standards of food quality and hygiene, ensuring that all food leaving the hot kitchen is safe to eat and meets sanitation guidelines.
• Inventory and Cost Control: Managing inventory levels of ingredients, minimizing waste, and controlling food costs. Involvement in menu costing and pricing.
• Team Leadership: Lead and motivate kitchen team, providing training, guidance, and support to ensure that each member performs their duties effectively.
• Creativity and Innovation: Bring creativity to menu development and dish presentation, constantly striving to improve and innovate.
• Communication: Maintain open communication with other kitchen departments and with front-of-house staff to ensure smooth service and guest satisfaction.
• Adaptability: Work under pressure, handle high-volume service periods, and adapt to changes in menu or kitchen procedures.

sous chef at CURE FOOD (2019 – 2020-06)

Bulk cooking experience, excelling in preparing large volumes of food with precision and efficiency. Honed skills in managing high-volume production while ensuring each dish meets the highest standards of taste and presentation.

• Menu Adaptation: Adapted menus to accommodate large events, ensuring diverse dietary needs and preferences are met without compromising quality.
• Efficient Preparation: Proficient in organizing and supervising the preparation of ingredients, ensuring timely execution and minimizing waste.
• Quality Assurance: Prioritized maintaining consistency and quality across all dishes, conducting thorough quality checks throughout the cooking process.
• Food Safety Compliance: Adhere to strict food safety and hygiene protocols, ensuring a clean and organized workspace and proper storage of perishable items.
• Team Leadership: Led kitchen teams during high-pressure situations, delegating tasks effectively and motivating staff to maintain productivity and morale.
• Inventory Management: Managed inventory levels to support efficient cooking operations, optimizing ingredient usage and minimizing costs.
• Client Satisfaction: Collaborated closely with event planners and clients to ensure menus meet their expectations, providing exceptional culinary experiences.
• Adaptability: Adapted in adjusting recipes and cooking techniques to accommodate different cuisines and dietary requirements, ensuring a seamless dining experience.
• Assisting the Head Chef: Worked closely with the head chef to plan menus, create recipes, and develop new dishes.
• Kitchen Management: Oversaw the day-to-day operations of the kitchen, including food preparation, cooking, and plate presentation.
• Staff Supervision: Supervised and coordinated the work of the kitchen staff, including cooks, prep cooks, and kitchen helpers.
• Food Preparation: Responsible for preparing and cooking dishes according to the restaurant's recipes and specifications.
• Menu Development: Collaborated with the head chef on menu development and evolution.
• Kitchen Hygiene and Safety: Maintained cleanliness and sanitation standards in the kitchen.
• Problem Solving and Decision Making: Made quick decisions, solved problems as they arose, and ensured smooth kitchen operations.
• Collaboration with Other Departments: Maintained effective communication with front-of-house staff, pastry chefs, and other kitchen departments.
• Training and Development: Played a role in training new kitchen staff and developing the skills of existing team members.

Head Chef at Kamakshi's Kitchen (2015-11 – 2018-06)

Head chef specializing in South Indian cuisine, overseeing all aspects of the kitchen operations related to preparing South Indian dishes.

• Menu Planning: Designed and developed menus that showcase authentic South Indian dishes, considering seasonal ingredients and customer preferences.
• Recipe Development: Created and refined recipes for traditional South Indian dishes, ensuring authenticity and taste.
• Kitchen Management: Supervised kitchen staff, including sous chefs, cooks, and kitchen helpers, to ensure smooth operation during prep, cooking, and service.
• Quality Control: Maintained high standards of food quality.

Chef de Parties at Park Hotels (2014-06 – 2014-10)

Chef De Parties at Trident (2013-01 – 2014-06)

Chef at Marriott Hotels (2012-08 – 2013-01)

head Chef at Mocha Restaurant (2011-08 – 2012-08)

Comis at The Oberoi Grand (2008-06 – 2011-08)

Worked in the Indian Banquet Kitchen

Diploma in The Art of Cooking – The International Culinary School at the Art Institute of California-Silicon Valley (2015-12)

Bachelor of Science in Hotel Management – Osmania University (Greenfield's College of Hotel Management) (2008)

Board of Intermediate in Higher schooling – Gotham Junior College (2005 – 2008)