Saasupalli Vasu
Dedicated and experienced Chef with over 15 years of expertise in South Indian cuisine
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About
Dedicated and experienced Chef with over 15 years of expertise in South Indian vegetarian and non-vegetarian cuisine, biryanis, and pulavs. Extensive background working across premium hotel chains, resorts, and banquet facilities in Telangana and Andhra Pradesh. Skilled in managing large-scale kitchen operations, maintaining food quality standards, and delivering authentic regional flavours consistently. Proven ability to work under pressure in high-volume kitchen environments.
Experience
Chef - Hotel Sitara Grand, Miyapur – Dhanturi Group of Hotels - Hyderabad, Telangana
(2026-04)
- Preparing South Indian veg and non-veg specialities, biryanis and pulavs for hotel guests
- Working under the Dhanturi Group brand maintaining signature recipes and quality
Chef - Shubham Celebration, Miyapur – Dhanturi Group of Hotels - Hyderabad, Telangana
(2025-01 - 2025-12)
- Managed kitchen operations for banquet and celebration events
- Coordinated preparation of large-scale South Indian meals for weddings and functions
Chef - Bojanasthalam – 100ft Road, Hi-Tech City - Hyderabad, Telangana
(2024-01 - 2024-12)
- Prepared authentic South Indian meals for a high-footfall restaurant in Hi-Tech City
- Maintained quality and speed during peak dining hours
Chef / Independent Catering Business - Self-Employed - Hyderabad, Telangana
(2023-01 - 2023-12)
- Ran own catering business offering South Indian vegetarian and non-vegetarian meals
- Managed orders, procurement, cooking, and delivery independently
Chef - Hotel SPG Grand & Hotel Kass - Kompally, Hyderabad, Telangana
(2019-01 - 2022-12)
- Prepared South Indian veg and non-veg dishes, biryanis and pulavs across two hotel properties
- Maintained food consistency and hygiene standards over a 3-year tenure
Chef - Sunray Resort & Hotel Winser Park - Bogapuram & Visakhapatnam, Andhra Pradesh
(2017-12 - 2019-12)
- Worked across two properties specialising in regional South Indian cuisine
- Handled kitchen operations for resort and city hotel dining
Chef - Agri Gold Hailand Resort - Vijayawada, Andhra Pradesh
(2016-01 - 2017-08)
- Prepared veg and non-veg menus for resort guests including biryani and pulav specialities
- Managed kitchen hygiene and food preparation schedules
Chef - Hotel Jaysree Grand - Gadwal, Telangana
(2015-07 - 2016-12)
- Handled daily kitchen operations and South Indian menu preparation
Chef - Dhanturi Group of Hotels - Hyderabad, Telangana
(2010-01 - 2015-12)
Properties: Swagath KPHB | Fishland Lakdikapool | Suchitra Swagath Grand | Miyapur Sitara Grand
- Started culinary career with the Dhanturi Group, gaining expertise across multiple hotel brands
- Specialised in South Indian veg and non-veg cooking, biryanis, and pulavs
- Developed skills in managing high-volume kitchen operations across different hotel environments
Education
Sri Gayatri Vidya Nilayam Public School (2007-12)
