Saasupalli Vasu

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.

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

Sri Gayatri Vidya Nilayam Public School (2007-12)