Sreekanth Potnuri

Experienced executive sous chef with 20years of experience in high end kitchens expertise in a diverse range of cuisines and skills in menu planning menu cousting and staff management.

Executive sous chef - Relience petroling gadimaga company; Sodexo private limited company

(2022-01)

• Successfully managed a team of 12 cooks north indian (cdps) and south indian (cdps) Continental in highly valume dining kitchens.
• Developed and implemented innovative recipes and menus to meet to needs of the restaurants clientele.
• Over saw the daily operations of the kitchen ensuring quality control and compliance with healthy and safety regulations.

Executive sous chef - Datha island resort - vishakapatnam

(2020-03 - 2023-04)

• Trained and mentained kitchen staff in proper culinary techniques and kitchen safety procedures.
• Collaborated with the executive chef to create daily specials and seasonal menus.
• Developed and maintained positive relationships with local vendors to ensure procurement of high-quality ingredients.

Executive sous chef - HUMA ISLAND RESORT PHILIPHNES

(2016-06 - 2020-02)

• Kitchen supervision manage daily kitchen operation with the head chef is not present.
• Food preparation cook and oversee dishes to maintain quality and consistency.
• Team management train guide and supervision chef and kitchen staff.
• Menu execution ensure recipes and presentation flow standards.
• Inventory control monitor stock order supplies and reduce waste.

CHEF DI PARITY - MOVENPICK HOTEL KUWAIT - KUWAIT

(2011-01 - 2016-12)

• Prepare cook and present dishes with your assigned kitchen section.
• Supervise and guide commis chefs and junior kitchen staff.
• Ensure high standards of food higiene and safety.
• Maintain portion control and minimize waste.

DEMI CHEF DE PARTIE - MOVENPICK HOTEL KUWAIT - KUWAIT

(2008 - 2011)

• Assist cdp in preparing standards as directed by senior chefs.
• Supporting junior staff with daily tasks and training.
• Reporting issues with ingredients or equipment to the cdp or sous chef.
• Step up to lead the section in the absence of the cdp.

COMMIS - MOVEPICK HOTEL KUWAIT - KUWAIT

(2005 - 2008)

• Assisted the chef de partie in food preparation delivery orders, stock rotation, and other duties in a fresh food kitchen.
• Successfully performed daily kitchen tasks such as menu planning food preparation and inventory manage to improve workflow and productivity.

B.S.C - computers

Canan school of catering & hotel management AN INTERNATIONAL HOTEL SCHOOL